Published 2008
| Version v1
Journal article
Extended safe preservation period of foods of plant origin through combined technological methods
- 1. National Centre for Agrarian Sciences, Sofia (Bulgaria)
Description
The sublimation drying of fruits as an innovative technology for preservation their composition and enzyme activity is applied to various fruits: apricots, strawberries, plumbs, peaches and apples. The authors present the main methods of lyophilization as an original biotechnology for cryopreservation of fruits and afterwards are subjected to cold sterilization with 1.5 and 3 kGy doses of gamma irradiation. The combined application of both technologies provides safe and extended preservation of fresh fruits with high content of vitamins, mineral salts, maximum preserved enzyme system, aroma-tasty complex and microbiological purity
Additional details
Publishing Information
- Journal Title
- Bulgarian Journal of Agricultural Science
- Journal Volume
- 14
- Journal Issue
- 1
- Journal Page Range
- p. 43-47
- ISSN
- 1310-0351
INIS
- Country of Publication
- Bulgaria
- Country of Input or Organization
- International Atomic Energy Agency (IAEA)
- INIS RN
- 45080542
- Subject category
- S60: APPLIED LIFE SCIENCES;
- Descriptors DEI
- APPLES; APRICOTS; BIOTECHNOLOGY; DRYING; ENZYME ACTIVITY; ENZYMES; GAMMA RADIATION; IMPURITIES; LYOPHILIZATION; PEACHES; RADIATION DOSES; RADIOPRESERVATION; RADIOSTERILIZATION; STRAWBERRIES; SUBLIMATION; VITAMINS
- Descriptors DEC
- BERRIES; DOSES; ELECTROMAGNETIC RADIATION; EVAPORATION; FOOD; FRUITS; IONIZING RADIATIONS; IRRADIATION; MAGNOLIOPHYTA; MAGNOLIOPSIDA; ORGANIC COMPOUNDS; PHASE TRANSFORMATIONS; PLANTS; PRESERVATION; PROTEINS; RADIATIONS; ROSACEAE; STERILIZATION
Optional Information
- Notes
- ARN: BG2008000257