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[en] The gamma-irradiation in the range of 0-20 kGy and dielectric heating at 27.12 MHz with 90-120 deg C were applied alone or in combination, being the radiation the first treatment. Irradiation alone did not affect the trypsin inhibitor activity (TIA) in soybeans. TIA rapidly decreased with increasing temperature of dielectric heat-treatment. A synergistic effect of the treatment combinations on the inactivation of TIA was observed. (author) 10 refs.; 4 figs.; 2 tabs
Source
Dobo, J.; Nyikos, L.; Schiller, R. (eds.); 617 p; ISBN 963 05 4643 4; 
; 1991; p. 477-483; Hungarian Chemistry Society; Budapest (Hungary); 7. Tihany symposium on radiation chemistry; Balatonszeplak (Hungary); 9-14 Sep 1990
; 1991; p. 477-483; Hungarian Chemistry Society; Budapest (Hungary); 7. Tihany symposium on radiation chemistry; Balatonszeplak (Hungary); 9-14 Sep 1990
No abstract available
Journal
Food structure; ISSN 1046-705X; ; v. 10(3); p. 217-227
; v. 10(3); p. 217-227
[en] Soyflour produced for animal feeding in a pilot plant was occasionally contaminated to an extent exceeding the microbiological standard set for human consumption. The suitability of ionizing radiation to reduce microbiological contamination was investigated. Soybeans of different moisture content (9 and 13%) were irradiated and stored in spaces of different relative humidity (55 and 75%) at 5-15 deg C or 20-25 deg C temperature. The soybeans samples were irradiated with 1 and 5 kGy, resp. The storage experiments have shown the humidity of the storage room to be of extreme importance to the propagation of moulds. The inhibitory effect of a temperature of 5-10 deg C in itself is not sufficient, neither is the effect of the radiation dose applied during a longer storage period. It was established that the moisture content of the seeds affected strongly the quality of the extracted oil. The unfavourable effects increase at higher temperatures. The radiation doses applied in the experiments did not affect the quality of the oil. It was concluded that the microbial contamination of soybeans can be kept at the initial low value by treatment with 1 kGy radiation dose, even under unfavourable storage conditions for a period of 2 months. Thus, irradiation may be applied as a temporary solution to stabilize the microbiological state of soybeans. (author)
Journal
Acta Alimentaria; ISSN 0139-3006; ; v. 12(1); p. 55-70
; v. 12(1); p. 55-70
[en] Radiation treatment of potato was carried out by gamma irradiation from a Cobalt-60 source. The radiation doses applied for two varieties of potato (Desire and Metal) were 50 Gy, 100 Gy and 500 Gy. Irradiated and control potatoes were stored at 5 deg C and 20-25 deg C for 6 months. Texture investigation, sprout growth rate, and weight loss were measured every month. At the end of storage the control samples were soft and shrunken, but the texture of irradiated samples stored at 5 deg C was much better. Sprout growth was completely inhibited in potatoes which had received dosages of 100 Gy and 500 Gy. Weight loss increased during storage time, and decreased by the irradiation treatment, depending on the variety and temperature. Higher weight loss due to rotting was observed in the irradiated tubers than in the control ones. In the case of Metal variety, higher values of weight losses due to respiration, evaporation and rotting were observed in the irradiated tubers than in the control ones. (author) 9 refs.; 7 figs
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