The effect of CO60 on the physical and physicochemical properties of rice

Ciência e Agrotecnologia

Ívina Catarina De Oliveira Guimarães²  Joelma Pereira¹  Vanda Maria De Oliveira Cornélio¹  Luís Roberto Batista¹  Eric Batista Ferreira¹ 

[1] ,Universidade Federal de Lavras Departamento de Ciência dos Alimentos Lavras MG ,Brasil

关键词: Food irradiation;    food properties;    food safety;    Irradiação de alimentos;    propriedades dos alimentos;    segurança alimentar;   

DOI  :  10.1590/S1413-70542012000200010

来源: SciELO

【 摘 要 】

Owing to its chemical composition and production chain, rice is susceptible to contamination by fungi. Among other techniques, the application of gamma radiation has been suggested as a method to ensure food safety. However, such radiation can alter the chemical composition of the food. Thus, the objective of the present work is to evaluate the centesimal composition, caloric value, pH, total titratable acidity, and coloration of polished white rice subjected to different doses of Co60 gamma radiation (0 kGy, 6.5 kGy, and 7.5 kGy). The results demonstrated that while gamma radiation did not cause significant alterations in the centesimal composition, caloric value, and titratable acidity of the rice, increasing doses substantially decreased the pH and intensified the coloration. Under controlled radiation conditions, a 6.5-kGy dose can render rice safe for consumption without significantly compromising its physical and physicochemical properties.

【 授权许可】

CC BY   
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