Effect of low-dose γ-irradiation on the shelf life and quality characteristics of minimally processed potato cubes under modified atmosphere packaging

被引：32

作者：

Baskaran, Revathy

Devi, A. Usha

Nayak, Chetan A.

Kudachikar, V. B.

Keshava Prakash, M. N.

Prakash, Maya

Ramana, K. V. R.

Rastogi, N. K.

机构：

[1] Cent Food Technol Res Inst, Dept Fruit & Vegetable Technol, Mysore 570020, Karnataka, India

[2] Cent Food Technol Res Inst, Dept Food Engn, Mysore 570020, Karnataka, India

[3] Cent Food Technol Res Inst, Dept Sensory Sci, Mysore 570020, Karnataka, India

来源：

RADIATION PHYSICS AND CHEMISTRY | 2007年 / 76卷 / 06期

关键词：

minimally processed potatoes; optimization; response surface methodology; central composite rotatable design; gamma-irradiation;

D O I：

10.1016/j.radphyschem.2006.10.004

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

The processing conditions involving gamma-irradiation for minimally processed potato cubes were optimized by response surface methodology. The effect of gamma-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 (gamma-irradiation dose 1.0 kGy; citric acid concentration 0.33 % and KMS concentration 0.55%) the L-value was >= 48.50%, a-value <= 0.95, b-value <= 7.5, hardness >= 100N, sucrose concentration <= 0.19% and sensory score >= 6.0 at the end of the storage period of 4 weeks. (C) 2006 Published by Elsevier Ltd.

引用

页码：1042 / 1049

页数：8

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