Impact of ionizing radiation on cake from Brazilian macadamia nut (Macadamia integrifolia) after oil extraction
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Radiation Physics and Chemistry
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Resumo
Macadamia oil extraction is commonly performed by cold pressing. This process presents low extraction yields,
generating partially defatted meal as a byproduct. To take advantage of their important nutritious components,
we propose to use the cake after lipid extraction as a food ingredient following the elimination of potentially
hazardous microbiological contamination. Food irradiation is a mature, effective, broad spectrum and residuefree
technology that can play an important role in food safety and food security. This study presents the impact
of gamma irradiation on the residual cake from Brazilian macadamia pressing. An absorbed dose of 5 kGy reduced
yeasts, molds and aerobic mesophilic bacteria below admissible maxima. The concentration of important
elements like Ca, Se, Mg or Mn appeared higher in the cake than in the nut itself as measured by instrumental
neutron activation analysis (INAA).
Como referenciar
RAO, INA P.; ARMELIN, MARIA J.A.; MASTRO, NELIDA L. del. Impact of ionizing radiation on cake from Brazilian macadamia nut (Macadamia integrifolia) after oil extraction. Radiation Physics and Chemistry, v. 172, p. 1-4, 2020. DOI: 10.1016/j.radphyschem.2020.108813. Disponível em: http://repositorio.ipen.br/handle/123456789/31437. Acesso em: 30 Dec 2025.
Esta referência é gerada automaticamente de acordo com as normas do estilo IPEN/SP (ABNT NBR 6023) e recomenda-se uma verificação final e ajustes caso necessário.