Utilize este identificador para referenciar este registo: http://hdl.handle.net/10198/6880
Título: Gamma irradiation of chestnuts: dosimetric study and its influence in drying
Autor: Antonio, Amilcar L.
Botelho, M. Luísa
Quintana, Begoña
Bento, Albino
Ramalhosa, Elsa
Palavras-chave: Chestnuts
Gamma irradiation
Food processing
Data: 2012
Editora: RUSFoST, St. Petersburg State Institute of Technology
Citação: Antonio, 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, Russia
Resumo: Food 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.
Peer review: yes
URI: http://hdl.handle.net/10198/6880
Aparece nas colecções:CIMO - Resumos em Proceedings Não Indexados ao WoS/Scopus

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