[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)

No abstract available

[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

No abstract available

No abstract available

[en] The use of electromagnetic energy in food processing is reviewed with respect to food safety, nutritional quality, and organoleptic quality. The effects of nonionizing radiation sources such as microwave and radio-frequency energy and ionizing radiation sources, e.g. radioactive cobalt-60 and caesium-137, on the inactivation of microbes and nutrients are compared with those of conventional heating processes both in terms of their kinetic behavior and their mechanisms of interaction with foods. The kinetics of microwave and conventional thermal inactivation are considered for a generalized nth-order model based on time and temperature conditions. However, thermal inactivation effects are often modeled by 1 st-order kinetics. Microbial and nutrient inactivation by ionizing sources are considered for a 1 st-order model based on radiation dose. Both thermal and radiation resistance concepts are reviewed and some typical values of radiation resistance are given for sensitive vegetative bacterial cells, yeasts, and molds and for resistant bacterial spores and viruses. Nonionizing microwave energy sources are increasingly used in home and industrial food processing and are well-accepted by the American public. But, despite recent Food and Drug Administration approval of low and intermediate ionizing radiation dose levels for grains and other plant products and the fact that irradiated foods are sold in more than 20 countries of the world, public fears in the U.S. about nuclear energy may limit the role of ionizing radiation in food processing and preservation and may also limit the use of nuclear fuels as an alternate source of electrical energy. (33 refs.)

[en] Radappertized pork rolls and chops were prepared using fresh pork muscles with sodium chloride (0.75 percent) and sodium tripolyphosphate (0.3 percent or 0.5 percent) additions. The irradiated and nonirradiated samples were tested by technological panels for sensory characteristics and consumer panels for preference. Texture measurements were made with an Allo-Kramer Shear Press. Total organic volatiles were determined using a steam distillation method. The addition of 0.75 percent NaCl and 0.3 percent or 0.5 percent TPP resulted in a significant improvement in the sensory characteristics and preference ratings of the irradiated pork rolls and pork chops. Textural measurements from the shear press showed significant improvements with the addition of NaCl and further improvements with TPP additions. No organic volatiles were found that could be attributed to the addition of NaCl or TPP. Cooking losses were significantly reduced by the addition of the NaCl and tripolyphosphate

[en] The main water-bearing and long-term rivers of Azerbaijan (the Kur and Araz) originate from mountain tops of Turkey, flowing on border or across the territory of other countries arrive on the territory of Azerbaijan, intercrossing on the Sabirabad district and flowing further in one stream passing the Neftchalinsky delta flow into the Caspian Sea. These rivers can be polluted from both adjacent territories and by the emission of toxic industrial wastes into small rivers flowing into these transcontinental rivers. Pollution of these rivers can increase many times in the event of natural disasters due to the entry of industrial reagents or waste. Therefore, there is a need for carrying out radiation, chemical and bacteriological monitoring, for taking samples of water and bottom sediments from these rivers for the purpose of carrying out complex organoleptic, physical-chemical and microbiological analyses. These analyses of the taken samples water and bottom sediments in August month 2016 shortly are described below. The dose rate from the natural radioactive background were detected in the surrounding Araz landscape in the territory of the Nakhchivan AR varies in the range 0.03-0.08 μSv/h and the α radiation intensity is within 0-0.11 Bq_eq/sm², in the territory of the Beylagan and Imishli regions varies in the range 0.03-0.04 μSv/h and the α radiation intensity is 0 Bq_eq/sm². The concentration of the 22Na and 40K isotopes in the stream of the Araz river along the territory of the Nakhchivan AR varies in intervals 0.26-0.58 Bq/l.The concentration of the 22Na and 40K isotopes in the stream of the Araz river along the territory of the Beylagan and Imishli regions varies in intervals 0.18-0.38 Bq/l. The concentration of the 22Na and 40K isotopes in the stream of the Kur river along the territory of the Mingachevir-Sabirabad regions varies in the intervals 0.1-0.2 Bq/l. Contamination by organic emissions of the Kur river when it reaches the territory of the Azerbaijan and its further contamination from territory of regions of Azerbaycan were detected.Contamination by organic and inorganic emissions of the Araz river when it reaches the territory of the Sadarak region of Nakhchivan AR and its further contamination through parts of the territory of neighboring countries, located between the Ordubad region and Beylagan district were detected.There are no production enterprises on the sites in the territory of IIR bordering with the territory from Nakhchivan AR and the small rivers flowing alongside the central production regions of Armenia merge into the Araz river. Therefore, it can be concluded that in both cases (before Sadarak and after Ordubad districts) the Araz River is polluted from the Armenian territories.The water samples taken from Araz and Rivers do not meet the requirements of the AZS 282 standard for drinking water.