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Effects of ionizing treatment on organoleptic properties of foods.

Les modifications organoleptiques des aliments traités par ionisation.

Author(s) : DESMONTS M. H.

Type of excerpt: Other

Summary

A validation by food or type of foods is necessary for irradiation process. The optimal dose gap must be determined with the minimal dose for treatment efficiency (microbicidal or biological) and the maximum ionizing dose without alteration (colour, odour, texture). Generally speaking, irradiation, by destroying the alteration flora, preserves organoleptic qualities of foods during storage, and extends the product shelf life.

Details

  • Original title: Les modifications organoleptiques des aliments traités par ionisation.
  • Record ID : 2001-0255
  • Languages: French
  • Source: Le traitement ionisant des aliments.
  • Publication date: 1997/10
  • Document available for consultation in the library of the IIR headquarters only.

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