Fundamentals of Food Irradiation

Moreira, Rosana G.; Castell‐Perez, Elena

doi:10.1016/b978-0-12-815781-7.00008-1

Cited by 5 publications

(7 citation statements)

References 63 publications

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“…x is the average of x i . The sequence of frying times Y = [1,2,3,4,5,6,7,8,9,10,11,12,13,14,15]. An increase in the value of r xY indicates the higher correlation between x i and Y, which also means the higher sensitivity to the frying times by the spectral band.…”

Section: Extraction Of Spectral Characteristic Wavelengthmentioning

confidence: 99%

“…Number these wavebands by wavelength front to back, in order of Seg1, Seg2, Seg3..., Seg1045. The correlation between each band and the frying sequence Y = [1,2,3,4,5,6,7,8,9,10,11,12,13,14,15] was analyzed. Taking the data from the first round of frying experiments as an example, the correlation coefficient of each band is shown in Figure 4.…”

Section: Selection Of Characteristic Wavelengthmentioning

confidence: 99%

“…Frying is one of the most common ways of cooking, which gives food excellent flavor and crisp texture. Typically, 10%-40% oil of cooking oil is absorbed and digested along with foods [1]. Thus, the health of eaters is related to the quality of frying oil.…”

Section: Introductionmentioning

confidence: 99%

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Detection for Frying Times of Various Edible Oils Based on Near-Infrared Spectroscopy

et al. 2020

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Taking a variety of edible oils as the research object, including soybean oil, peanut oil, rapeseed oil, a method based on Near-Infrared Spectroscopy (NIRS) to identify the frying times is proposed to evaluate the quality of frying oil. Ten rounds of frying experiments are carried out for each of the three oils. The spectra of the first eight rounds are used to build the model, and the last two are used for model testing. First, all the original spectra are preprocessed using the first derivative (1D). Then, the correlation coefficient between the sequence of frying times and absorbance is calculated, and the characteristic wavelengths with a high correlation coefficient are extracted. Finally, a differential prediction model is established based on the characteristic wavelengths. The results show that the differential prediction model accurately predicts the frying times of various edible oils and provides a new method for quality inspection of frying oil, and the predicted accuracy of the frying times of three frying oils is 100% within the allowable range of error.

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Section: Extraction Of Spectral Characteristic Wavelengthmentioning

confidence: 99%

Section: Selection Of Characteristic Wavelengthmentioning

confidence: 99%

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Detection for Frying Times of Various Edible Oils Based on Near-Infrared Spectroscopy

et al. 2020

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“…The irradiation process using electron beams does extend the shelf‐life of fresh produce and reduces quality losses in fresh produce. This decontamination strategy has been extensively researched (Barkaoui et al, 2021; Meireles et al, 2016; Moreira & Castell‐Perez, 2021; Pinela & Ferreira, 2017). In the specific case of tomatoes, several studies found that the use of irradiation treatment using different radiation sources could inactivate Salmonella on tomatoes and even extend the shelf life (Guerreiro et al, 2016; Gyimah et al, 2020; Mahmoud, 2010; Mendes et al, 2020; Prakash et al, 2007; Schmidt et al, 2006; Singh et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…The lack of uniformity in dose distribution is still a problem when using electron beams to treat fresh producer which can have complex shapes and heterogeneous composition. An incorrect set up leads to a less efficient irradiation treatment due to inadequate dose uniformity ratio (DUR; Moreira & Castell‐Perez, 2021). The DUR is the ratio of maximum‐to‐minimum absorbed dose and this value should be close to 1.0 to ensure uniform dose distribution within the sample (Moreira et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Integrated electron beam irradiation treatment with hydrogen peroxide aqueous solution to inactivate Salmonella on grape tomatoes

Omac

Moreira

Castell‐Perez

2022

J Food Process Engineering

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This study investigated the efficacy of integrated electron beam (e‐beam) irradiation and hydrogen peroxide (H2O2) aqueous solution treatments to inactivate mixed strains of Salmonella inoculated in grape tomatoes. Whole grape tomatoes were inoculated with a mixed bacterial cocktail composed of five strains of Salmonella enterica corresponding to serotypes Rissen (SAL1449), Montevideo (SAL4599), Saintpaul (476398), and Typhimurium (ATCC 13311 and ATCC 700720), dried in a biological safety cabinet for 2 h at room temperature and then stored at 4°C for 24 h to facilitate bacterial attachment before treatment. Tomatoes in H2O2 (60 mg/L) aqueous solution were irradiated at 0.45, 0.60, 0.75, 1.0, and 1.25 kGy dose. The combined treatment of 1.0 kGy radiation dose and 60 mg/L H2O2 achieved 4‐log reductions in Salmonella. The D10−average value of Salmonella in the present study was 0.25 ± 0.01 kGy. Regarding the effect of the treatment on tomato quality, the combined application of e‐beam up to 1.25 kGy and H2O2 (60 mg/L) did not affect (p > .05) the color and texture of grape tomatoes compared to non‐irradiated samples. Furthermore, the combined treatments of e‐beam and H2O2 aqueous solution reduced the dose uniformity ratio (DUR) by 7%, a relevant finding regarding commercial applications of electron beam accelerators. Exposure of the tomatoes to e‐beam and water wash with added H2O2 is a promising decontamination system for use in tomatoes and other produce processing. Further studies on the optimization of this integrated treatment are needed. Practical Applications Electron beam irradiation of tomatoes immersed in hydrogen peroxide (H2O2) solution reduces the dose required to eliminate pathogens in the fresh produce. The integrated treatment ensures minimal changes to produce quality and increased treatment efficiency in terms of dose uniformity.

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Screening the effect of ionizing radiation on microbiological quality, sensory acceptability and shelf life extension of lean fish fillets

Perez Cenci,

Marchetti,

Felix

et al. 2025

Radiation Physics and Chemistry

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Fundamentals of Food Irradiation

Cited by 5 publications

References 63 publications

Detection for Frying Times of Various Edible Oils Based on Near-Infrared Spectroscopy

Detection for Frying Times of Various Edible Oils Based on Near-Infrared Spectroscopy

Integrated electron beam irradiation treatment with hydrogen peroxide aqueous solution to inactivate Salmonella on grape tomatoes

Screening the effect of ionizing radiation on microbiological quality, sensory acceptability and shelf life extension of lean fish fillets

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