Effect of gamma irradiation on quality of dried potato |
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| Affiliation: | 1. D-211, Discovery Laboratory, Organic & Biomolecular Chemistry Division, CSIR-Indian Institute of Chemical Technology, Hyderabad 500 007, India;2. Center for Nuclear Magnetic Resonance, CSIR-Indian Institute of Chemical Technology, Hyderabad 500 007, India;1. Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy;2. Institute for Microelectronics and Microsystems (IMM) of the National Council of Research (CNR), Via Pietro Castellino 111, 80131 Naples, Italy;3. Department Chemical Engineering Materials Environment, Sapienza University of Rome, Via Eudossiana 18, 00184 Rome, Italy;1. Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China;2. College of Food Technology, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Nur-Sultan, Zhenis avenue, 62, 010011, Kazakhstan;1. Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup-si 56212, Republic of Korea;2. Department of Food Science and Technology, Graduate School of Chonnam National University, Gwangju 61186, Republic of Korea;3. Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan;1. University Institute of Chemical Technology, North Maharashtra University, Jalgaon, 425001, India;2. Molecular Biology and Genetic Engineering Section, Vasantdada Sugar Institute, Manjari (Bk.), Pune, 412307, India;3. Tissue Culture Section, Vasantdada Sugar Institute, Manjari (Bk.), Pune, 412307, India;4. Plant Stress Physiology and Biotechnology Section, Nuclear Agriculture and Biotechnology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, 400085, India |
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| Abstract: | The objectives of this study were to obtain the effect of gamma irradiation on the quality of dried potato. Experiments were conducted to study the influence of different doses, air temperatures, slice thickness of potatoes on the dehydration rate, appearance quality (L-values), vitamin C content, and the rehydration ratio of dried potatoes. The greater the dose, the higher the dehydration rate, the lesser the vitamin C content, and the lower the rehydration ratio. The L-values for low-dose irradiation was greater than that for non-irradiated potatoes. |
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