SCIENTIFIC BASIS FOR THE PROTECTION OF THE NUTRITIVE VALUE OF FOODSTUFFS

Journal Article · Fri Mar 01 04:00:00 EST 1963 · Ceskoslovenska Hygiena (Czechoslovakia)

OSTI ID:4056877

Halacka, K; Wolf, A

Various commercial methods for preservation of foodstuffs, especially those employing infrared and ionizing radiation, are discussed from the poirt of view of the necessity of retaining vitamin content. It is proposed that gamma irradiation may be used for preservation of potatoes at doses up to 10,000 rad only at certain times of the year when potatoes do not provide the major source of vitamin C. It is suggested thnt gamma irradiation of foodstuffs is limited by the induced changes in taste and texture, but that doses up to 10,000 rad appear to induce acceptable changes. Proteins and lipids may undergo extensive changes, and irradiation products of the latter may be responsible for objectionable flavors. Vitamins B, C, and E are altered by ionizing radiations to an extent similar to those produced by thermal radiation. It is concluded that despite its present drawbacks, ionizing radiations offer a highly optimal potential method for large-scale food preservation. (BBB)

• Research Organization: Purkyne Univ., Brno
• NSA Number: NSA-18-017507
• OSTI ID: 4056877
• Journal Information: Ceskoslovenska Hygiena (Czechoslovakia), Journal Name: Ceskoslovenska Hygiena (Czechoslovakia) Vol. Vol: 8; ISSN CEHYA
• Country of Publication: Country unknown/Code not available
• Language: Czech

Related Subjects

BIOLOGY AND MEDICINE
CEREALS
CHROMOSOMES
DISTRIBUTION
ECONOMICS
EFFICIENCY
FOOD
GAMMA RADIATION
GENETICS
INFRARED RADIATION
IONIZATION
IRRADIATION
LIPIDS
ODOR
PERFORMANCE
PIGMENTS
PLANT CELLS
PLANTS
POLLEN
POTATOES
PRESERVATION
PROTEINS
RADIATION DOSES
RADIATION EFFECTS
RADIATION INJURIES
RADIOSENSITIVITY
REPRODUCTION
TASTE
THERMAL RADIATION
VARIATIONS
VITAMIN B GROUP
VITAMIN C
VITAMIN E
VITAMINS