DÉBORA CHRISTINA SALUM
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Artigo IPEN-doc 12687 Advances between e-beams and sup(60)Co applications in soybeam grains2007 - FANARO, G.B.; SALUM, D.C.; NUNES, T.C.F.; FURGERI, C.; RELA, P.; VILLAVICENCIO, A.L.C.H.Soybean is the most important oleaginous cultivated in the whole world and generates income of billions of dollar, direct and indirectly and its nutrients become basic for the feeding human being, beyond its byproducts, that offer great diversities of products for the nourishing industry. Between the main factors that limit the attainment of high incomes, are the illnesses caused by microrganism like fungi, bacteria, and viruses that, in general, are difficult to control and cause damages of billions of dollar every year. An alternative to minimize the losses is preserving the grains through the irradiation and then, the use of electron accelerator is indicated, therefore its advantage for exporting industria of grains in relation to the irradiators for 60Co is basic. This work aims to compare the effects of the radiation through viscosimetry, DNA Comet Assay and Cooking time techniques in soybean grains at doses 0, 2.0, 4.0, 6.0kGy irradiated at e-beam accelerator - Radiation Dynamics (Radiation Dinamics Co. model JOB, New York, USA), 1.5 MeV-25mA with the lower energy and in a 60Co source, Gammacell 220 (A.E.C. Ltda) in ambient temperature.Artigo IPEN-doc 14852 Determination of volatiles produced during radiation processing in Laurus cinnamomum2009 - SALUM, D.C.; ARAUJO, M.M.; FANARO, G.B.; PURGATTO, E.; VILLAVICENCIO, A.L.C.H.In order to protect food from pathogenic microorganisms as well as increase its shelf-life, while keeping sensorial properties (e.g., odor and taste), which are important properties required by spice buyers, it is necessary to analyze volatile formation from irradiation of medicinal and food herbs. Possible changes in the odor of these herbs are evaluated by characterizing different radiation doses and effects on sensorial properties, in order to allow better application of the irradiation technology. The aim of the present study was to analyze volatile formation on cinnamon (Laurus cinnamomum) samples after gamma irradiation. These samples were irradiated into plastic packages using a 60Co facility. Radiation doses applied were 0, 5, 10, 15, 20 and 25 kGy. For the analysis of the samples, solid-phase microextraction (SPME) was applied, while for the analysis of volatile compounds, CG/MS. Spice irradiation showed the highest decrease in volatile compounds. For L. cinnamomum, the irradiation decreased volatile compounds by nearly 56% and 89.5%, respectively, comparing to volatile from a sample which had not been previously irradiated.