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INFLUENCE OF IONIZING RADIATION AND STORAGE CONDITIONS UPON SOME QUALITY PARAMETERS OF SOYBEANS.

Author(s) : BECZNER J., KISS I., PEREDI J.

Type of article: Article

Summary

IN PRACTICE CONDITIONS PREVAILING IN THE STORAGE SPACE DETERMINE THE MICROBIOLOGICAL QUALITY OF THE PRODUCT. SOYBEANS OF 9 AND 13% MOISTURE CONTENT WERE IRRADIATED WITH 1 AND 5 KGY AND STORED IN SPACES OF DIFFERENT RH (55 AND 75%) AT 278-288 K (5-15 DEG C) OR 293-298 K (20-25 DEG C). THE HUMIDITY OF THE ROOM IS OF EXTREME IMPORTANCE TO THE PROPAGATION OF MOULDS. A TEMPERATURE OF 278-283 K (5-10 DEG C)IS NOT SUFFICIENT, NEITHER IS THE EFFECT OF THE RADIATION DOSE APPLIED. THE MOISTURE CONTENT OF THE SEEDS AFFECTED STRONGLY THE QUALITY OF THE OIL. INCREASED MOISTURE CONTENT INCREASES THE ACID NUMBER AS THE MARK OF RANCIDITY AND THE PEROXIDE VALUE. THESE UNFAVOURABLE EFFECTS INCREASE AT HIGHER TEMPERATURES. THE CONCLUSION IS THAT THE MICROBIAL CONTAMINATION CAN BE KEPT AT THE INITIAL LOW VALUE BY TREATMENT WITH 1 KGY EVEN UNDER UNFAVOURABLE STORAGE CONDITIONS FOR 2 MONTHS.

Details

  • Original title: INFLUENCE OF IONIZING RADIATION AND STORAGE CONDITIONS UPON SOME QUALITY PARAMETERS OF SOYBEANS.
  • Record ID : 1983-1778
  • Languages: English
  • Source: Acta Aliment. - vol. 12 - n. 1
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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