Irradiation Induced Gases in Packaged Foods. I. Identification and Measurements

Autor:	J. J. Killoran, G. B. Pratt, F. Heiligman, L. E. Kneeland
Rok vydání:	1967
Předmět:	Materials science Hydrogen chemistry.chemical_element Sterilization (microbiology) Polyolefin chemistry.chemical_compound chemistry Chemical engineering Proximate analysis Food products medicine Food components Food science Irradiation Swelling medicine.symptom Food Science
Zdroj:	Journal of Food Science. 32:200-205
ISSN:	1750-3841 0022-1147
Popis:	SUMMARY— If foods are packaged without allowing sufficient headspace, they may show swelling after irradiation. Hydrogen gas evolution is the primary cause of the swelling. Other gases, such as CH4, CO, and CO2, may also be present in small amounts. In model systems, the amount of induced gas was found to vary directly with irradiation dose, and to a lesser extent with the concentration of particular food components. In a study of packaging materials, tinplate and glass had no effect on the type or quantity of gas produced. Packaging in a polyolefin plastic material caused a small increase in H2. Product temperature during irradiation had a pronounced effect on gas production; approximately half as much gas was produced by irradiation at temperatures below O°C as by irradiation above this temperature. A mathematical model for estimating the production of induced gases from proximate analysis successfully predicted gas productions in the five food products investigated.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f0226f6f41b510c9aa061475bb80e14a https://doi.org/10.1111/j.1365-2621.1967.tb01293.x Zobrazit plný text záznamu Plný text