This research focused on determining the dose levels suitable for electron beam irradiation of mangoes without detriment to the fruit's quality characteristics. Physicochemical, textural, respiration rates, microstructural, and sensory characteristics of “Tommy Atkins” mangoes irradiated at 1.0, 1.5, and 3.1 kGy using a 10 MeV (10 kW) linear accelerator with double‐beam fixture were determined. Fruits were stored at 12 °C and 62.7% RH for 21 d and evaluated at days 0, 5, 10, and 21. Nonirradiated mangoes served as controls. Irradiation did affect the textural characteristics of mangoes at doses higher than 1.0 kGy. Mangoes exposed to 1.5 and 3.1 kGy were softer and less stiff throughout storage. The radiation‐induced softening of the fruits may be associated with changes in the structural cell such as cracks and depressions on the surface and the breakdown of the cells and its components. Irradiation at 3.1 kGy affected the color of mangoes by the end of storage. Doses up to 1.5 kGy kept respiration rates at a normal level. Irradiation did not affect the specific gravity of mangoes, a parameter associated with fruit maturity levels. No effect of irradiation on pH, water activity, moisture content, acidity, and juiciness of mangoes was detected at the dose levels used in this study. Only fruits irradiated at 3.1 kGy were unacceptable to the sensory panelists in terms of overall quality, texture, and aroma. Electron beam irradiation of “Tommy Atkins” mangoes at 1.0 kGy is the recommended treatment to maintain the overall fruit quality attributes.
We determined the optimum irradiation treatment for decontamination of physiologically mature fresh "Tommy Atkins" mangoes, without
PRACTICAL APPLICATIONSThis study shows that precise irradiation treatment of fruits such as mangoes is required to ensure the entire product is exposed to the target dose.3 Corresponding
Ultrasound was used to deliver Ca+2ions to specific parts of the potato tissue (lamella‐media in inner cells) to stabilize the cellular material during deep‐fat frying, thus minimizing oil absorption. Potato slices were soaked in a solution of CaCl2(1, 5, 10, 20, and 50 × 103ppm) at different times (5, 10, and 30 min) using ultrasound (47 kHz, 240 W) before frying (165°C, 85 s). At a CaCl2concentration of 50 × 103ppm and 30 min of sonication, the samples had a reduction of 43% in oil content when compared to the control (fried chip without pretreatment). Response surface methodology studies predicted an oil content of 0.21 kg oil/kg dry matter (DM) for nonsonicated chips soaked in 50 × 103ppm solution of CaCl2for 16.5 min, and 0.16 kg oil/kg DM for sonicated samples impregnated for 23 min. Higher CaCl2concentrations yielded darker samples, lower porosity, and higher degree of shrinkage for the sonicated and nonsonicated samples. The sonicated treatment scored the highest values for texture, flavor, and overall quality from a sensory consumer test. Micrographic images of potato slices revealed that the cellular structure was stabilized when the samples were treated with solutions of 20–50 × 103ppm of CaCl2using sonication for 30 min.Practical ApplicationsSonication with CaCl2impregnation of potato tissue effectively reduces oil absorption in potato chips during deep‐fat frying by 43% when compared to untreated controls. By physically and/or chemically altering the structure of raw materials, achieving the desired final product quality attributes—color, texture, odor, and flavor—should be more tunable by the manufacturing process. This technology will bring versatility to the use of raw materials into the development of new products without the need of altering the already established conventional unit operations and equipment. Therefore, this combined technology should attract a great deal of interest not only from the scientific community, but also from the food and snacks industry.
Application of ionizing incidents, as an innovative way of combining engineering physics and chemistry to efficiently deliver energy to the electronic structure of the molecules, has introduced great opportunities to the developing oil and gas industry. Although heavy petroleum resources have been considered as a potential alternative to fulfill the growing energy inquiries, the lack of cost-effective technologies for extraction, transportation, or refinery upgrading hinders the development of heavy oil reserves. Nevertheless, electron irradiation technology can economically overcome principal problems of heavy oil processing arising from the heavy oil's unfavorable physical and chemical properties. This technology promises to increase the yields of valuable and environmentally satisfying products in thermal cracking. Electron particles were observed to reduce the viscosity of heavy deasphalted petroleum fluid and to provide a higher concentration of light hydrocarbons in the final product. This behavior is attributed to the intensified cracking in the presence of ionizing electrons. Molecular distribution of the hydrocarbons in liquid and gas products shows that although simultaneous application of heat and electron particles accelerates the cracking process, the reaction mechanism does not differ from that of thermal cracking. The results also demonstrate the substantial influence of reaction temperature and absorbed dose upon the radiolysis throughput. Moreover, aging analyses of the post-treatment samples proves the time-stable nature of the irradiation products.
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