EFFECTS OF IRRADIATION ON FRESH FRUITS AND VEGETABLES AND DAIRY PRODUCTS. Report No. 4 (Final) December 9, 1958-December 8, 1961

Technical Report · Wed Oct 31 04:00:00 EST 1962

OSTI ID:4826595

Hock, W L

Studies on irr-adiation of several food products were started, but because of unfavorable flavor characteristies developed by the irradiation, the programs were not continued. Dried whey of varying bacterial counts required dosages between 0.8 and l.6 megarads to reduce the count to less than 10 per gram. Irradiation of the whey even up to 3.0 megarads produced no detrimental flavor in white sauce prepared from the whey. Strawberry preserves in covered glass jars were surface irradiated in doses up to l.0 megarad. A decrease in mold count was evident and no irradiation odor was produced but bleaching and flavor loss occurred at the surface. Raw whole milk was irradiated at several dosage levels and found to have a flavor of burnt feathers and rancidity. Passage of the irradiated milk through a batch deodorizer eliminated most of the burnt feather odor but not the rancidity. A second test to determine more exactly the pasteurizing and sterilizing dosages was not completed because the process failed to show promise of producing a satisfactory product. (auth)

• Research Organization: National Dairy Products Corp. Research and Development Div., Glenview, Ill.
• NSA Number: NSA-16-022498
• OSTI ID: 4826595
• Report Number(s): NP-11725
• Country of Publication: United States
• Language: English

Related Subjects

BACTERIA
EFFICIENCY
FLAVOR
FRUIT
INDUSTRIAL APPLICATIONS OF ISOTOPES AND RADIATIONS
IRRADIATION
MILK
RADIATION DOSES
RADIATION EFFECTS
STERILIZATION
VEGETABLES