Effect of low-dose g-irradiation on the shelf life and quality characteristics of minimally processed potato cubes under modified atmosphere packaging
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/8729/
RPC-01-07 |
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| Title |
Effect of low-dose g-irradiation on the shelf life and quality characteristics of minimally processed potato cubes under modified atmosphere packaging
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| Creator |
Baskaran, V.
Usha Devi, A. Chetan Nayak, A. Kudachikar, V. B. |
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| Subject |
02 Potato
05 Processing and Engineering 04 Irradiation |
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| Description |
The processing conditions involving g-irradiation for minimally processed potato cubes were optimized by response surface
methodology. The effect of g-irradiation dose (0–1.5 kGy), citric acid concentration (0–1.0%), KMS concentration (0–1.0%) and their
complex interaction on L, a, b value, hardness and total sugar content were studied using a central composite rotatable design of
experiments. The results showed that at the optimum conditions (g-irradiation dose 1.0 kGy; citric acid concentration 0.33% and KMS
concentration 0.55%) the L-value was X48.50%, a-value p0.95, b-value p7.5, hardness X100 N, sucrose concentration p0.19% and
sensory score X6.0 at the end of the storage period of 4 weeks.
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| Date |
2007
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/8729/1/Radiation_Physics_and_Chemistry_76%28_6%29_2007_1042-1049.pdf
Baskaran, V. and Usha Devi, A. and Chetan Nayak, A. and Kudachikar, V. B. (2007) Effect of low-dose g-irradiation on the shelf life and quality characteristics of minimally processed potato cubes under modified atmosphere packaging. Radiation Physics and Chemistry, 76 (6). pp. 1042-1049. |
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