Baskaran, V. and Usha Devi, A. and Chetan Nayak, A. and Kudachikar, V. B. (2007) Effect of low-dose g-irradiation on the shelf life and quality characteristics of minimally processed potato cubes under modified atmosphere packaging. Radiation Physics and Chemistry, 76 (6). pp. 1042-1049.
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Abstract
The processing conditions involving g-irradiation for minimally processed potato cubes were optimized by response surface
methodology. The effect of g-irradiation dose (0–1.5 kGy), citric acid concentration (0–1.0%), KMS concentration (0–1.0%) and their
complex interaction on L, a, b value, hardness and total sugar content were studied using a central composite rotatable design of
experiments. The results showed that at the optimum conditions (g-irradiation dose 1.0 kGy; citric acid concentration 0.33% and KMS
concentration 0.55%) the L-value was X48.50%, a-value p0.95, b-value p7.5, hardness X100 N, sucrose concentration p0.19% and
sensory score X6.0 at the end of the storage period of 4 weeks.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Minimally processed potatoes; Optimization; Response surface methodology; Central composite rotatable design; g-irradiation |
| Subjects: | 600 Technology > 08 Food technology > 23 Vegetables > 02 Potato 600 Technology > 08 Food technology > 05 Processing and Engineering 600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation |
| Divisions: | Food Engineering Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 19 Aug 2008 09:13 |
| Last Modified: | 28 Sep 2018 10:38 |
| URI: | http://ir.cftri.res.in/id/eprint/8729 |
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