Effects of pretreatment with gamma rays or microwaves on storage stability of dry beans

The objective of this work was to study the effects of gamma radiation or microwave treatment on physical, chemical, and sensorial properties of dry beans during storage. Microwave treatment for 2 min or gamma irradiation at 2 kGy was applied. Samples were stored at 4-5 degrees C in a refrigerator a...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 1993-10, Vol.41 (10), p.1710-1715
Main Authors: Cunha, Marcio F, Sgarbieri, Valdemiro C, Damasio, Maria Helena
Format: Article
Language:English
Subjects:
60 APPLIED LIFE SCIENCES
ALIMENTOS
ALMACENAMIENTO
AMINO ACIDS
BEANS
Biological and medical sciences
BIOLOGICAL EFFECTS
CALIDAD
CARBOXYLIC ACIDS
DRUGS
ELECTROMAGNETIC RADIATION
FOOD
Food industries
FRIO
FROID
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
GAMMA RADIATION
HARDNESS
HEATING
HORTALIZAS SECAS
HYDRATION
IONIZING RADIATIONS
IRRADIACION
IRRADIATION
LEGUME DESHYDRATE
LIPOTROPIC FACTORS
MECHANICAL PROPERTIES
METHIONINE
MICROONDAS
MICROONDES
MICROWAVE HEATING
ORGANIC ACIDS
ORGANIC COMPOUNDS
ORGANIC SULFUR COMPOUNDS
PERDIDAS
PERTE
PHASEOLUS VULGARIS
PLANTS
PRESERVATION
PRODUIT ALIMENTAIRE
PROPIEDADES ORGANOLEPTICAS
PROPRIETE ORGANOLEPTIQUE
QUALITE
RADIACION GAMMA
RADIATIONS
RADIOPRESERVATION
RAYONNEMENT GAMMA
REFRIGERACION
REFRIGERATION
SOLVATION
STOCKAGE
STORAGE LIFE
VEGETABLES 553004 > Agriculture & Food Technology-- Food Protection & Preservation-- (1987-)
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The objective of this work was to study the effects of gamma radiation or microwave treatment on physical, chemical, and sensorial properties of dry beans during storage. Microwave treatment for 2 min or gamma irradiation at 2 kGy was applied. Samples were stored at 4-5 degrees C in a refrigerator and at 30 degrees C, 75% relative humidity (RH), for 6 months. The hydration capacity of samples stored at 4-5 degrees C for 6 months was about 60% that of samples stored at 30 degrees C, 75% RH. Gamma radiation increased the hydration rate and decreased cooking time and hardness of the seeds, whereas microwave treatment resulted in increased hardness and cooking time. Sensorial attributes were preserved in all samples kept under refrigeration (4-5 degrees C) but deteriorated considerably at 30 degrees C, 75% RH. Overall, the sensory properties of the irradiated samples did not differ (p less than or equal to 0.05) from those of the controls, while the microwave-treated samples presented inferior sensorial properties. Storage for 6 months at 30 degrees C, 75% RH, reduced phytate to 50% of the original values in the control and irradiated samples and to 60% in the microwave-treated sample. For the same storage condition and time, methionine was reduced to 72, 75, and 63% of original value, in the control, irradiated, and microwave-treated samples, respectively
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00034a036