[en] Papaya variety Eksotika harvested at stage 2 of maturity (green skin with a tinge of yellow) were cleaned, air dried and exposed to irradiation at lower doses i.e. 250, 500, 750, 1000 Gray and then were kept at 20 deg. C for up to 9 days or until ripe. Sensory evaluation was carried out the storage period in order to determine effects of radiation on organoleptic quality and ripening process. About 15-24 experienced panelists were involved in the sensory evaluation. It was found that effect on the organoleptic quality of fruit irradiated with dose at 1000 Gray was unacceptable. Nevertheless, the quality was very much less affected by irradiation at 750 Gray or lower. In general the irradiated papaya ripened earlier than the control where the skin colour change by turning from green to 100% yellow but gives harder texture. Freckles on skin surface during ripening were reduced by irradiation

[en] There is an increasing demand for a powder soups and sauces composed with lyophylizated meat. Technology of lyophylization is not always accompanied by thermal treatment of raw materials. That is the reason the meat lyophylization process does not ensure as good microbiological quality as is required. Degree of microbiological decontamination and organoleptic properties of lyophilized meat were investigated after radiation treatment

[en] Immunosuppressed patients are very likely to acquire microbial food borne diseases, since due to illness, biological condition or situations generating risks, their natural defences are below what is considered as 'normal limits'. This makes their food intake very restricted, avoiding all those products that could be a source of microorganisms. Gamma radiation applied at sub-sterilizing doses represents a good choice in order to achieve 'clean' diets, and at the same time, it can widen the variety of available meals for these patients, allowing the inclusion of some products normally considered as 'high risk' due to their microbial load, but that can be nutritionally or psychologically adequate. One of these products is ice-cream, a minimally processed type of meal that does not suffer enough microbial inactivation during its processing. Particularly those from natural origin can carry undesirable contamination causing sometimes diseases to the consumer. For that reason, different ice-cream flavours (vanilla, raspberry, peach and milk jam) were exposed to an irradiation treatment at the ⁶⁰Co facility of the Ezeiza Atomic Centre. The delivered doses were 3, 6 and 9 kGy. Microbiological determinations were performed, together with sensory evaluations and some chemical analysis: acidity, peroxide value, ultraviolet and visible absorption, thin-layer chromatography and sugar determination, in order to find out if gamma radiation could be applied as a decontamination process without impairing quality. Water-based ice-creams (raspberry and peach) were more resistant to gamma radiation than cream-based ones (vanilla and milk jam), due to their differences in fat content. Gamma irradiation with 3 kGy reduced remarkably the microbial load of these ice-creams and eliminated pathogens without impairing their quality. (author)

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[en] At the present paper, it is studied to preserve fresh noodles by irradiation. The noodles which were irradiated by 10 kGy of ⁶⁰Co-γ rays and stored at room temperature (18-24 deg. C). The appearance of the noodles was observed, the bacteria in the noodles were examined, and the acidity of the noodles was measured during 10 days after irradiation. The results showed that the number of bacteria and the extent of acidification of the noodles were in inverse proportion to radiation dose. When the absorbed dose was less than 8 kGy, the residual bacteria in the noodles could proliferate massively in several days and acidified the noodles. The pH of these noodles decreased from 6.2 to 5.0 or less and the noodles turned into sticky during storage. When the absorbed dose reached 8-10 kGy, most of bacteria were killed and the acidity of the noodles kept about pH 6.0. The appearance of the noodles looks fresh within 10 days after irradiation. They smelled as good as fresh ones

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[en] The following topics are covered: Radiation destruction of vitamin A in lipid solvents; influence of emulsion nature on radiation response of beta-carotene in aqueous medium; influence of malonaldehyde of lipase activity; radiation response of vitamin D in solution; radiation induced lipid oxidation in fish