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Irradiation Induced Gases in Packaged Foods. I. Identification and Measurements
Author(s) -
PRATT G. B.,
KNEELAND L. E.,
HEILIGMAN F.,
KILLORAN J. J.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb01293.x
Subject(s) - irradiation , swelling , polyolefin , materials science , food irradiation , gas composition , radiochemistry , chemistry , composite material , thermodynamics , nuclear physics , physics , layer (electronics)
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 CH 4 , CO, and CO 2 , 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 H 2 . 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.