OBSERVATIONS ON THE EFFECTS OF IONIZING RADIATION ON VARIOUS FOOD PRODUCTS
Journal Article
·
· Acta Chim. Sci. Hung.
OSTI ID:4829480
The effects of ionizing radiation on the following were surveyed: For potatoes and onions--better storage conditions during winter and spring, the germination process was delayed, and infection by microorganisms was reduced. For sugarbeets--good storage, and the sugar content increased 1 to 1.5%. Meats, fish, poultry--radiation of fresh articles, in addition to cooling. Vegetables- irradiation at low temperatures increased the duration of preservation. Flour and bread--quality increased in flour on irradiation with 30,000 to 1OO,OOO rep of Co/sup 60/, compressibility of bread, elasticity and porosity of the crusts, flavor, etc., increased. (OID)
- Research Organization:
- Originating Research Org. not identified
- NSA Number:
- NSA-16-024044
- OSTI ID:
- 4829480
- Journal Information:
- Acta Chim. Sci. Hung., Journal Name: Acta Chim. Sci. Hung. Vol. Vol: 23
- Country of Publication:
- Country unknown/Code not available
- Language:
- English
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