Effect of gamma irradiation on microbiological and nutritional properties of the freeze-dried berries
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Lyophilization or freeze-drying is the technique of removing ice or other frozen solvents from a material through sublimation and the removal of bound water molecules through the process of desorption. Drying occurs in an absolute vacuum at temperatures from −40°C to −50°C. This technique is often used for the conservation of fruits, especially berries. During this process, the water changes from frozen to gaseous, with no thawing. Due to low temperatures and the high vacuum, most microorganisms are rendered inactive during the lyophilization process. However, if there is a necessity to destroy all microorganisms from treated food, subsequent irradiation with gamma rays is an appropriate method. This paper investigated the influence of different doses of gamma radiation on lyophilized berries’ microbiological characteristics. It was shown that the radiation dose of 7 kGy is sufficient to eliminate the total number of microorganisms (excluding molds) to the extent that the number falls ...below the permitted limit according t o the law on the microbiological safety of foodstuffs of the Republic of Serbia, and 5 kGy is enough for molds to be rendered inactive. It was also concluded that gamma irradiation does not affect the nutritional value of lyophilized berries.
Кључне речи:
Freeze-drying / Gamma irradiation / Lyophilization / Microbiological properties / Nutritional propertiesИзвор:
Nukleonika, 2021, 66, 4, 221-225Финансирање / пројекти:
- Материјали редуковане димензионалности за ефикасну апсорпцију светлости и конверзију енергије (RS-45020)
- IAEA [RER1021]
DOI: 10.2478/nuka-2021-0032
ISSN: 0029-5922
WoS: 000723846100017
Scopus: 2-s2.0-85120726259
Колекције
Институција/група
VinčaTY - JOUR AU - Mašić, Slobodan AU - Vujčić, Ivica PY - 2021 UR - https://vinar.vin.bg.ac.rs/handle/123456789/10080 AB - Lyophilization or freeze-drying is the technique of removing ice or other frozen solvents from a material through sublimation and the removal of bound water molecules through the process of desorption. Drying occurs in an absolute vacuum at temperatures from −40°C to −50°C. This technique is often used for the conservation of fruits, especially berries. During this process, the water changes from frozen to gaseous, with no thawing. Due to low temperatures and the high vacuum, most microorganisms are rendered inactive during the lyophilization process. However, if there is a necessity to destroy all microorganisms from treated food, subsequent irradiation with gamma rays is an appropriate method. This paper investigated the influence of different doses of gamma radiation on lyophilized berries’ microbiological characteristics. It was shown that the radiation dose of 7 kGy is sufficient to eliminate the total number of microorganisms (excluding molds) to the extent that the number falls below the permitted limit according t o the law on the microbiological safety of foodstuffs of the Republic of Serbia, and 5 kGy is enough for molds to be rendered inactive. It was also concluded that gamma irradiation does not affect the nutritional value of lyophilized berries. T2 - Nukleonika T1 - Effect of gamma irradiation on microbiological and nutritional properties of the freeze-dried berries VL - 66 IS - 4 SP - 221 EP - 225 DO - 10.2478/nuka-2021-0032 ER -
@article{ author = "Mašić, Slobodan and Vujčić, Ivica", year = "2021", abstract = "Lyophilization or freeze-drying is the technique of removing ice or other frozen solvents from a material through sublimation and the removal of bound water molecules through the process of desorption. Drying occurs in an absolute vacuum at temperatures from −40°C to −50°C. This technique is often used for the conservation of fruits, especially berries. During this process, the water changes from frozen to gaseous, with no thawing. Due to low temperatures and the high vacuum, most microorganisms are rendered inactive during the lyophilization process. However, if there is a necessity to destroy all microorganisms from treated food, subsequent irradiation with gamma rays is an appropriate method. This paper investigated the influence of different doses of gamma radiation on lyophilized berries’ microbiological characteristics. It was shown that the radiation dose of 7 kGy is sufficient to eliminate the total number of microorganisms (excluding molds) to the extent that the number falls below the permitted limit according t o the law on the microbiological safety of foodstuffs of the Republic of Serbia, and 5 kGy is enough for molds to be rendered inactive. It was also concluded that gamma irradiation does not affect the nutritional value of lyophilized berries.", journal = "Nukleonika", title = "Effect of gamma irradiation on microbiological and nutritional properties of the freeze-dried berries", volume = "66", number = "4", pages = "221-225", doi = "10.2478/nuka-2021-0032" }
Mašić, S.,& Vujčić, I.. (2021). Effect of gamma irradiation on microbiological and nutritional properties of the freeze-dried berries. in Nukleonika, 66(4), 221-225. https://doi.org/10.2478/nuka-2021-0032
Mašić S, Vujčić I. Effect of gamma irradiation on microbiological and nutritional properties of the freeze-dried berries. in Nukleonika. 2021;66(4):221-225. doi:10.2478/nuka-2021-0032 .
Mašić, Slobodan, Vujčić, Ivica, "Effect of gamma irradiation on microbiological and nutritional properties of the freeze-dried berries" in Nukleonika, 66, no. 4 (2021):221-225, https://doi.org/10.2478/nuka-2021-0032 . .