Abstract
The cell-count-reducing effect of ionizing radiations is well known. To reduce microbiological contamination in the most frequently used spices, ground paprika, black pepper and a mixture of seven spices, a radiation dose of 1.5 Mrad (15 kGy) was applied. The aim of the investigation was to find out whether this dose caused significant changes in the spices which could be detected by thermal analysis. The results unambiguously show that the applied dose does not cause significant changes detectable by thermal analysis. This finding supports earlier experiences according to which no structural changes, disadvantageously influencing utilization of radiation treated spices, are caused by similar or smaller doses.
Varsanyi, I;
Farkas, J;
[1]
Liptay, G;
Petrik-Brandt, E
[2]
- Koezponti Elelmiszeripari Kutato Intezet, Budapest (Hungary)
- Budapesti Mueszaki Egyetem (Hungary)
Citation Formats
Varsanyi, I, Farkas, J, Liptay, G, and Petrik-Brandt, E.
Thermal analysis of spices decontaminated by irradiation.
Hungary: N. p.,
1979.
Web.
Varsanyi, I, Farkas, J, Liptay, G, & Petrik-Brandt, E.
Thermal analysis of spices decontaminated by irradiation.
Hungary.
Varsanyi, I, Farkas, J, Liptay, G, and Petrik-Brandt, E.
1979.
"Thermal analysis of spices decontaminated by irradiation."
Hungary.
@misc{etde_5300255,
title = {Thermal analysis of spices decontaminated by irradiation}
author = {Varsanyi, I, Farkas, J, Liptay, G, and Petrik-Brandt, E}
abstractNote = {The cell-count-reducing effect of ionizing radiations is well known. To reduce microbiological contamination in the most frequently used spices, ground paprika, black pepper and a mixture of seven spices, a radiation dose of 1.5 Mrad (15 kGy) was applied. The aim of the investigation was to find out whether this dose caused significant changes in the spices which could be detected by thermal analysis. The results unambiguously show that the applied dose does not cause significant changes detectable by thermal analysis. This finding supports earlier experiences according to which no structural changes, disadvantageously influencing utilization of radiation treated spices, are caused by similar or smaller doses.}
journal = []
volume = {8:4}
journal type = {AC}
place = {Hungary}
year = {1979}
month = {Jan}
}
title = {Thermal analysis of spices decontaminated by irradiation}
author = {Varsanyi, I, Farkas, J, Liptay, G, and Petrik-Brandt, E}
abstractNote = {The cell-count-reducing effect of ionizing radiations is well known. To reduce microbiological contamination in the most frequently used spices, ground paprika, black pepper and a mixture of seven spices, a radiation dose of 1.5 Mrad (15 kGy) was applied. The aim of the investigation was to find out whether this dose caused significant changes in the spices which could be detected by thermal analysis. The results unambiguously show that the applied dose does not cause significant changes detectable by thermal analysis. This finding supports earlier experiences according to which no structural changes, disadvantageously influencing utilization of radiation treated spices, are caused by similar or smaller doses.}
journal = []
volume = {8:4}
journal type = {AC}
place = {Hungary}
year = {1979}
month = {Jan}
}