Effect of electron radiation on sugar content in inverted liquid sugar
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Nukleonika
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Inverted liquid sugar is a mixture of sucrose, glucose and fructose, which shows its relevant characteristic
on high sweetness power. Ionizing radiation has been applied to different kind of food and ingredients for different
reasons, such as pathogens reduction, disinfestations, quarantine purposes, ripening delay among others. Radiation
from an electron beam can be utilized as a technique to treat this ingredient because it can process a great volume of
material per unit of time. The main goal of this paper was to verify the effect of radiation on the properties of inverted
liquid sugar. This ingredient was irradiated in an electron accelerator (Radiation Dynamics) at a dose ranging from
5 to 50 kGy. Sucrose content measurements were reduced by 23% at 30 kGy when compared to control and the reduced
sugar content increased around 11%. Density and moisture values were not affected by radiation. The total soluble
solids (Brix degrees) rose in function of the absorbed dose.
Como referenciar
PODADERA, PRISCILLA; SABATO, SUSY F. Effect of electron radiation on sugar content in inverted liquid sugar. Nukleonika, v. 54, n. 2, p. 85-87, 2009. Disponível em: http://repositorio.ipen.br/handle/123456789/4770. Acesso em: 31 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.