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Orientador(es)
Resumo(s)
Irradiation for food preservation is on use in several countries for different types of foods: fish, meat, vegetables,
etc., with its application accepted and regulated by national and international food safety agencies. In this work
an irradiation preservation process was applied on chestnut fruits, studying its impact on fruit characteristics.
Here, we applied Raman scattering measurements on two varieties of non-irradiated and irradiated chestnut
fruits at different irradiation doses (1, 2 and 5 kGy), to identify the main peaks associated with main molecular
structures present on chestnut fruits and their behavior (intensity, peak position and full width at half maximum-
FWHM) with irradiated doses. The intensity ratios of relevant peaks were used to correlate the obtained results
with the dose and/or variety. With the focus of this research centered not only on structural changes after
processing but also on the possibility to use this tool to easily distinguish between varieties and/or processed
fruits by irradiation. From the results presented in this study, following the appropriate Raman peaks, it was
possible to clearly identify the chestnut fruits varieties and also to discriminate irradiated from non-irradiated
samples. From our knowledge, this is the first time that Raman scattering measurements were performed on chestnut fruits submitted to an irradiation preservation process.
Descrição
Palavras-chave
Radiation processing Chestnut fruits Raman measurements
Contexto Educativo
Citação
Antonio, Amilcar L.; Cabo Verde, Sandra; Cerqueira, M. Fatima (2025). Raman measurements on gamma irradiated chestnut fruits. Radiation Physics and Chemistry. ISSN 0969-806X. 230, p. 1-7
Editora
Elsevier