Study of some physicochemical and rheological properties of irradiated honey

• Autorzy: Bera A , Almeida-Muradian L. G. , Sabato S. F.
• Konferencja: International Conference on Recent Developments and Applications of Nuclear Technologies (15-17.09 2008 ; Białowieża, Poland)
• Języki publikacji: EN

Abstrakty

EN

Honey is a sweet substance produced by bees, well appreciated in many places and its consumption has been increased either as raw material or as a food ingredient. Its use as food by the consumer, or even for exportation, implies safety inherent in its quality and processing control. Gamma radiation can be applied in food or ingredients for many objectives like pathogens microorganisms’ reduction, disinfestations, and sterilization. The aim of this work was to verify some physicochemical modifications, as well as rheological evaluation of honey submitted to irradiation at 10 kGy. The physicochemical parameters analyzed were: moisture, HMF, free acidity, pH, sugars and ash. The rheological behavior was measured at different temperatures. The results indicated that few changes occurred; the rheological behavior was not impaired and did not present any significant physicochemical alteration.

Słowa kluczowe

EN

gamma radiation; honey; rheology; physicochemical properties

• Wydawca: Institute of Nuclear Chemistry and Technology
• Czasopismo: Nukleonika
• Rocznik: 2008
• Tom: Vol. 53, suppl. 2
• Strony: 85--87
• Opis fizyczny: Bibliogr. 13 poz., rys.

Twórcy

autor

Bera A

• Faculdade de Ciências Farmacêuticas – USP/SP, 580 Prof. Lineu Prestes Ave., bloco 14, 05508-900, São Paulo, SP, Brazil

autor

Almeida-Muradian L. G.

• Faculdade de Ciências Farmacêuticas – USP/SP, 580 Prof. Lineu Prestes Ave., bloco 14, 05508-900, São Paulo, SP, Brazil

autor

Sabato S. F.

• Radiation Technology Center (IPEN-CNEN/SP), 2242 Prof. Lineu Prestes Ave., 05508-000, São Paulo, SP, Brazil, Tel.: [phone], Fax: [phone]

Bibliografia

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