Rheological investigation of agricultural and food-industrial products

We investigated the rheological properties of protein-containing food-industrial ingredient (milk protein concentrate powder and whole egg powder) as a function of absorbed gamma-dose (max. 20 kGy), using rotational viscosimeters. Our investigations form part of complex examination for comparing the above results with those of thermoluminescence, chemiluminescence and electron spin resonance methods applied for the study of irradiated foodstuffs. It was found that the rheological method was suitable for significant detection of irradiation in the case of protein-containing foodstuffs, even after a longer storage. (author). 8 refs, 5 figs, 1 tab