Evaluation of texture and color of ready-to-eat food processing by ionizing radiation
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2019
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INTERNATIONAL NUCLEAR ATLANTIC CONFERENCE
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Development of ready
to eat food need effective conservation technologies to ensure that product will be free
from bacterial, viral, and pathogens contamination. Beyond t h a t, it is important to maintain satisfying
consumers’ requirements about taste, practicality advantages and n utrition. In t his context irradiation process is a
treatment that reaches to reduce the microbial load making food safer. For this purpose, different radiation doses
may be applied, which may or may not interfere negatively on other parameters of food quality. The objec tive of
this work is to evaluate the effects of ionizing radiation on the instrumental characteristics of an elaborated
ready toeat product. The samples were irradiated at the Radiation Technology Center (CTR) of the Nuclear and
Energy Research Institute ( IPEN / CNEN SP), with doses of 0 (control), 4.5 kGy and 7,5 kGy. After irradiation
processing the Texture analysis were performed in a Texturometer TA XT2, Color measurements in a Minolta
Chroma Meter and Water Activity (aw). Hardness results increased pro portionally with the increase in the
applied dose. It was not found significant difference between the doses in relation to the results for aw. In
conclusion, both doses can be used to this kind of product.
Como referenciar
NEGRAO, BIANCA G.; SÁ, ANA P.N. de; KOIKE, AMANDA C.R.; VILLAVICENCIO, ANNA L.C.H. Evaluation of texture and color of ready-to-eat food processing by ionizing radiation. In: INTERNATIONAL NUCLEAR ATLANTIC CONFERENCE, October 21-25, 2019, Santos, SP. Proceedings... Rio de Janeiro: Associação Brasileira de Energia Nuclear, 2019. p. 2030-2037. Disponível em: http://repositorio.ipen.br/handle/123456789/30600. 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.