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Gamma irradiation of chestnuts: dosimetric study and its influence in drying

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dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorBotelho, M. Luísa
dc.contributor.authorQuintana, Begoña
dc.contributor.authorBento, Albino
dc.contributor.authorRamalhosa, Elsa
dc.date.accessioned2012-05-09T16:06:34Z
dc.date.available2012-05-09T16:06:34Z
dc.date.issued2012
dc.description.abstractFood irradiation is a process that has been regaining an increasing interest for different food products to increase shelf life, for disinfestation or sterilization. In industry the drying of chestnuts is used to produce other sub-products, such as flour. So far as we know this is the first time that the influence of gamma irradiation in drying behaviour of an european chestnuts variety was performed. First the dose rate distribution was measured in one of the four levels of a Cobalt-60 irradiation experimental chamber to evaluate the uniformity dose during the irradiation process. The corners of a rectangle with the sample dimensions were chosen, being used the chemical Fricke standard dosimeter for dose rate estimation and routine Amber Perspex during irradiations. The average dose rate for the irradited positions was 2.1 ± 0.8 kGy h–1 , and the ratio Dmax/Dmin was 2.5. Afterwards the chestnuts were subjected to different doses (0, 1, 3 and 6 kGy), and then dried in a forced convective oven at 50 oC. The moisture ratios for each irradiation dose, as well as the drying rates, were determined. The Page model was used to modelize the drying behaviour, obtaining adjusted R squares higher than 0.98. Only the falling rate period was detected. At begininng the drying rates were high, decreasing very fast till 2 h of drying, after that the rates practically did not change till the end of the process. For the irradiation doses up to 6 kGy, it was observed a slight difference between non-irradiated and irradiated fruits drying behaviour.por
dc.identifier.citationAntonio, Amilcar L.; Botelho, M. Luisa, Quintana, Begoña; Bento, Albino, Ramalhosa, Elsa (2012). Gamma irradiation of chestnuts: dosimetric study and its influence in drying. In The First North and East European Congress on Food NEEFood- 2012. St. Petersburg, Russiapor
dc.identifier.urihttp://hdl.handle.net/10198/6880
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherRUSFoST, St. Petersburg State Institute of Technologypor
dc.relationON.2-QREN 13198/2010
dc.relationSFRH/PROTEC/67398/2010
dc.subjectChestnutspor
dc.subjectGamma irradiationpor
dc.subjectFood processingpor
dc.subjectDryingpor
dc.subjectModelizationpor
dc.titleGamma irradiation of chestnuts: dosimetric study and its influence in dryingpor
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceSt Petersburg, Russiapor
oaire.citation.endPage69por
oaire.citation.startPage68por
oaire.citation.titleBook of Abstracts NEFood - 1st North European Congress on Food , 22-24 April 2012por
person.familyNameAntonio
person.familyNameBento
person.familyNameRamalhosa
person.givenNameAmilcar L.
person.givenNameAlbino
person.givenNameElsa
person.identifier.ciencia-id1014-5259-DE86
person.identifier.ciencia-idD516-325A-9AD7
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.orcid0000-0001-8271-9964
person.identifier.orcid0000-0001-5215-785X
person.identifier.orcid0000-0003-2503-9705
person.identifier.ridJ-1960-2014
person.identifier.ridN-9706-2016
person.identifier.scopus-author-id44560921900
person.identifier.scopus-author-id35247694000
person.identifier.scopus-author-id6602978189
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
relation.isAuthorOfPublication4b23e496-8d11-4ff5-a8ec-e1c2235e5a28
relation.isAuthorOfPublication233115be-9d46-49d0-8b7d-2d64406d64a0
relation.isAuthorOfPublicationd74be6c0-1703-4f77-bd81-e289ec981ee3
relation.isAuthorOfPublication.latestForDiscoveryd74be6c0-1703-4f77-bd81-e289ec981ee3

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