RELATIVE DESTRUCTION OF VITAMINS K AND B$sub 6$ BY GAMMA RADIATIONS (2.79 X 10$sup 6$ AND 5.58 X 10$sup 6$ RADS) AND CONVENTIONAL HEAT TREATMENT. Final Report

Technical Report · Sat Aug 20 04:00:00 EDT 1960

OSTI ID:4084824

Richardson, L R

The vitamin K content of six foods which had been frozen, canned by conventional heat treatment, and irradiated with 2.79 and 5.58 M of gamma rays was obtained using the chick assay procedure. Foods assayed for vitamin K were asparagus, broccoli, cabbage, cauliflower, green beans, and spinach. In general, there was no difference in the vitamin K activity of foods which had been preserved by the different processes and there was essentially no loss of vitamin K in any of the foods during a storage period of 14 to 18 months. The vitamin B/ sub 6/ content of six foods which had been frozen, canned by conventional heat treatment, and irradiated with 2.79 and 5.58 M of gamma rays was obtained using the growth of rats as the assay procedure. Foods assayed for vitamin B/sub 6/ were beef liver, cabbage, boned chicken, green beans, lima beans, and sweet potatoes. Destruction of vitamin B/sub 6/ was greatest in canned (heat processed) foods and least in frozen foods. Some loss occurred in irradiated foods but this loss was less than in the canned foods. All foods regardless of the method of preservation contained less vitamin B/sub 6/ after they had been stored for 6 to 18 months. The loss for different foods due to storage was variable but for general, it amounted to about 25 per cent. (auth)

• Research Organization: Texas. Agricultural Experiment Station, College Station
• NSA Number: NSA-15-005274
• OSTI ID: 4084824
• Report Number(s): NP-9589
• Country of Publication: United States
• Language: English

Related Subjects

CANNING
EFFICIENCY
FOOD
FREEZING
GAMMA SOURCES
HEATING
INDUSTRIAL APPLICATIONS OF ISOTOPES AND RADIATIONS
IRRADIATION
PRESERVATION
STORAGE
VITAMINS