EFFECTS OF RADIATION ON FRESH FRUIT AND VEGETABLE AND DAIRY PRODUCTS. Report No. 1 (Progress) for December 9, 1958-July 31, 1959
Technical Report
·
OSTI ID:4132801
Dried whey was irradiated in doses from 0 to 3.0 x 10/sup 6/ rad. Even at 0.5 x 10/sup 6/ rad, the microorganism population was drastically reduced. No detrimental flavors were noted in white sauce prepared from any of the irradiated samples. Strawberry preserves in covered glass jars were surface irradiated in doses up to lOQ rad. A decrease in mold count was evident. Bleaching and flavor loss occurred at the surface, but no irradiation odor was produced up to the maximum dosage. (auth)
- Research Organization:
- National Dairy Products Corp. Research and Development Div., Glenview, Ill.
- NSA Number:
- NSA-15-001661
- OSTI ID:
- 4132801
- Report Number(s):
- AD-235592
- Country of Publication:
- United States
- Language:
- English
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