{"title":"γ辐照对冻干浆果微生物和营养特性的影响","authors":"S. Mašić, Ivica Vujčić","doi":"10.2478/nuka-2021-0032","DOIUrl":null,"url":null,"abstract":"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.","PeriodicalId":19467,"journal":{"name":"Nukleonika","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2021-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Effect of gamma irradiation on microbiological and nutritional properties of the freeze-dried berries\",\"authors\":\"S. Mašić, Ivica Vujčić\",\"doi\":\"10.2478/nuka-2021-0032\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"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.\",\"PeriodicalId\":19467,\"journal\":{\"name\":\"Nukleonika\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.7000,\"publicationDate\":\"2021-11-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Nukleonika\",\"FirstCategoryId\":\"101\",\"ListUrlMain\":\"https://doi.org/10.2478/nuka-2021-0032\",\"RegionNum\":4,\"RegionCategory\":\"物理与天体物理\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"CHEMISTRY, INORGANIC & NUCLEAR\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nukleonika","FirstCategoryId":"101","ListUrlMain":"https://doi.org/10.2478/nuka-2021-0032","RegionNum":4,"RegionCategory":"物理与天体物理","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"CHEMISTRY, INORGANIC & NUCLEAR","Score":null,"Total":0}
Effect of gamma irradiation on microbiological and nutritional properties of the freeze-dried berries
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.
期刊介绍:
"Nukleonika" is an international peer-reviewed, scientific journal publishing original top quality papers on fundamental, experimental, applied and theoretical aspects of nuclear sciences.
The fields of research include:
radiochemistry, radiation measurements, application of radionuclides in various branches of science and technology, chemistry of f-block elements, radiation chemistry, radiation physics, activation analysis, nuclear medicine, radiobiology, radiation safety, nuclear industrial electronics, environmental protection, radioactive wastes, nuclear technologies in material and process engineering, radioisotope diagnostic methods of engineering objects, nuclear physics, nuclear reactors and nuclear power, reactor physics, nuclear safety, fuel cycle, reactor calculations, nuclear chemical engineering, nuclear fusion, plasma physics etc.