Abstract
Vitamin A losses induced by 10 MeV electrons in cream cheese, calf liver sausage, pig liver, whole egg powder and magarine continued to increase during storage for 4-8 weeks in presence of air. Thus, vitamin A loss in sausage irradiated with 5 Mrad was 22% on the day after irradiation, 61% after 4 weeks. Irradiation and storage at 0/sup 0/C instead of ambient temperature reduced these losses considerably. Exclusion of air (vacuum, nitrogen) or irradiation on dry ice (approx. -80/sup 0/C) were even more effective in preventing destruction of vitamin A. After 4 weeks of storage, cream cheese irradiated at 5 Mrad had lost 60% when irradiated and stored in air at ambient temperature, 20% in nitrogen atmosphere, 5% in vacuum package, and 5% when irradiated on dry ice and stored at ambient temperature.
Diehl, J F
[1]
- Bundesforschungsanstalt fuer Ernaehrung, Karlsruhe (Germany, F.R.)
Citation Formats
Diehl, J F.
Vitamin A in irradiated foodstuffs.
Germany: N. p.,
1979.
Web.
doi:10.1007/BF01267757.
Diehl, J F.
Vitamin A in irradiated foodstuffs.
Germany.
https://doi.org/10.1007/BF01267757
Diehl, J F.
1979.
"Vitamin A in irradiated foodstuffs."
Germany.
https://doi.org/10.1007/BF01267757.
@misc{etde_6758569,
title = {Vitamin A in irradiated foodstuffs}
author = {Diehl, J F}
abstractNote = {Vitamin A losses induced by 10 MeV electrons in cream cheese, calf liver sausage, pig liver, whole egg powder and magarine continued to increase during storage for 4-8 weeks in presence of air. Thus, vitamin A loss in sausage irradiated with 5 Mrad was 22% on the day after irradiation, 61% after 4 weeks. Irradiation and storage at 0/sup 0/C instead of ambient temperature reduced these losses considerably. Exclusion of air (vacuum, nitrogen) or irradiation on dry ice (approx. -80/sup 0/C) were even more effective in preventing destruction of vitamin A. After 4 weeks of storage, cream cheese irradiated at 5 Mrad had lost 60% when irradiated and stored in air at ambient temperature, 20% in nitrogen atmosphere, 5% in vacuum package, and 5% when irradiated on dry ice and stored at ambient temperature.}
doi = {10.1007/BF01267757}
journal = []
volume = {168}
journal type = {AC}
place = {Germany}
year = {1979}
month = {Jan}
}
title = {Vitamin A in irradiated foodstuffs}
author = {Diehl, J F}
abstractNote = {Vitamin A losses induced by 10 MeV electrons in cream cheese, calf liver sausage, pig liver, whole egg powder and magarine continued to increase during storage for 4-8 weeks in presence of air. Thus, vitamin A loss in sausage irradiated with 5 Mrad was 22% on the day after irradiation, 61% after 4 weeks. Irradiation and storage at 0/sup 0/C instead of ambient temperature reduced these losses considerably. Exclusion of air (vacuum, nitrogen) or irradiation on dry ice (approx. -80/sup 0/C) were even more effective in preventing destruction of vitamin A. After 4 weeks of storage, cream cheese irradiated at 5 Mrad had lost 60% when irradiated and stored in air at ambient temperature, 20% in nitrogen atmosphere, 5% in vacuum package, and 5% when irradiated on dry ice and stored at ambient temperature.}
doi = {10.1007/BF01267757}
journal = []
volume = {168}
journal type = {AC}
place = {Germany}
year = {1979}
month = {Jan}
}