Biblioteca Digital do Instituto Politécnico de Bragança   Instituto Politécnico de Bragança

Biblioteca Digital do IPB >
Escola Superior Agrária >
Ambiente e Recursos Naturais >
ARN - Resumos em Proceedings Não Indexados ao ISI >

Please use this identifier to cite or link to this item: 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
Drying
Modelization
Issue Date: 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.
Arbitragem científica: yes
URI: http://hdl.handle.net/10198/6880
Appears in Collections:ARN - Resumos em Proceedings Não Indexados ao ISI

Files in This Item:

File Description SizeFormat
NEFood2012_GammaIrradChestnutsDrying_poster.pdf1,28 MBAdobe PDFView/Open
Statistics
FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpaceOrkut
Formato BibTex mendeley Endnote Logotipo do DeGóis 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

 


  © Instituto Politécnico de Bragança - Biblioteca Digital - Feedback - Statistics
  Estamos no RCAAP Governo Português separator Ministério da Educação e Ciência   Fundação para a Ciência e a Tecnologia

Financiado por:

POS_C UE