Some possibilities of the application of ionizing irradiation in the canning industry
1993
Kiss, I. (Kerteszeti es Elelmiszerip. Egyet., Budapest (Hungary) Huto- es Allatitermektechn. Tansz.)
The spoilage of canned food products is often caused by spores of heat resistant bacteria that get into the product with contaminated additives such as spices. Stronger heat treatment leads to undesirable changes in taste and/or colour. Author applied ionizing irradiation to spice paprika and dried onion. The effect of 5 kGy irradiation equalled or surpassed that of the hazardous ethylene-oxyde. The treatment had no significant effect on pigment content. In addition irradiation increased the heat and salt sensitivity of bacteria spores. By using irradiated additives Fo=3 heat load was satisfactory instead of the usual Fo=4-5. The shorter heat treatment improved the quality of the finished product and allowed 10 increase in capacity
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