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The Effect of Ionizing Radiation on the Microbiological Content and Volatile Constituents of Spices
Author(s) -
Tjaberg T. B.,
Underdal B.,
Lunde G.
Publication year - 1972
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1972.tb03724.x
Subject(s) - ionizing radiation , chemistry , gas chromatography , irradiation , food science , radical , environmental chemistry , chromatography , organic chemistry , physics , nuclear physics
S ummary : Irradiation at a level of 0·5 Mrad decreased the number of surviving microorganisms in spices considerably and 1·58 Mrad sterilized them. Gas chromatography showed a slight increase in the amounts of volatile constituents with increasing dose. The amounts of permanent free radicals in the spices were negligible.