Sterilization of ready-to-cook Bibimbap by combined treatment with gamma irradiation for space food

Park, Jae-Nam; Song, Beom‐Seok; Kim, Jae‐Hun; Choi, Jong-il; Sung, Nak-Yun; Han, In-Jun; Lee, Ju-Woon

doi:10.1016/j.radphyschem.2012.02.042

Cited by 17 publications

(6 citation statements)

References 6 publications

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“…However, no significant effect of storage for 12 days at 4 °C was observed for the CT samples, whereas texture score reduced significantly for the control samples during storage. Insignificant reduction in the texture score of 25 kGy‐treated ready‐to‐cook Bibimbap samples, as compared to control, was observed on the 0th day (Park et al ., ).…”

Section: Resultsmentioning

confidence: 76%

“…Park et al . () also observed complete elimination of yeasts and moulds in ready‐to‐cook Bibimbap samples following radiation processing with 5 kGy dose.…”

Section: Resultsmentioning

confidence: 99%

“…Several other cooking and thermal processing methods, except steaming, resulted in significant loss of vitamin C (Yuan et al ., ). Moreover, the reduction in vitamin C content during storage can be resolved by complementing vitamin C in the food product prior to irradiation (Park et al ., ).…”

Section: Resultsmentioning

confidence: 99%

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Development of microbiologically safe mung bean sprouts using combination treatment of sodium hypochlorite and gamma radiation

Nagar

Godambe

Shashidhar

2015

Int J of Food Sci Tech

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Specific group of people, with impaired immune system, are recommended to consume pathogen-free foods. In this study, microbiologically safe ready-to-eat (RTE) mung bean sprouts were developed using combination treatment (CT) with 200 ppm sodium hypochlorite and 12 kGy dose of gamma radiation. Microbiological analysis of combination-treated sprout samples showed complete elimination (<10 CFU g À1 of sprouts) of microbial load in these samples, even during storage at 4°C up to 12 days. Combination treatment and storage period did not have any significant effect on the sensory qualities of RTE mung bean sprouts. However, reduction in the firmness and vitamin C content of combination-treated sprout samples, similar to other food processing methods, was observed. These results suggest that CT is effective in sterilisation of mung bean sprouts. These sprouts can be included in the diets of special target groups and thereby improve in their quality of life.

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Section: Resultsmentioning

confidence: 76%

“…Park et al . () also observed complete elimination of yeasts and moulds in ready‐to‐cook Bibimbap samples following radiation processing with 5 kGy dose.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Development of microbiologically safe mung bean sprouts using combination treatment of sodium hypochlorite and gamma radiation

Nagar

Godambe

Shashidhar

2015

Int J of Food Sci Tech

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“…The SZ‐11 spaceship is equipped with a set of food heating equipment for the astronauts, which can heat food to up to 70°C. A space kitchen equipment that is simple in appearance, small in size, and could be heated while eating was also configured in the Skylab; a set of space kitchens having small size, rich functions, integrated layout and multifunctional design were also configured in the ISS to facilitate the crew to realise food storage, water distribution, food heating and residue collection (Park et al ., 2012; Song et al ., 2012). In their latest report, China's ‘Tiangong' space station showed a space kitchen capable of heating and refrigerating food and even making yoghurt as shown by Chinese astronaut Liu Boming.…”

Section: Limitations Of 3d Food Printing In Manned Spaceflight Applic...mentioning

confidence: 99%

Application and challenges of 3D food printing technology in manned spaceflight: a review

Zhang

Dong

Yu³

et al. 2022

Int J of Food Sci Tech

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Three-dimensional (3D) food printing is a digital food engineering method that has a remarkable application potential in long-term manned spaceflight. Extrusion-based 3D food printing, among the available 3D food printing techniques utilised in the food industry, is one of the most suitable printing methods for manned spaceflight. Extrusion-based 3D food printing could suffice most of the energy and personalised nutritional requirements of astronauts during long-term stay in space by utilising fruits, vegetables, meat products, and nutrients as printing materials. However, 3D food printing in manned spaceflight is still limited by technologies and costs such as printing materials, microgravity, post-processability of food, and engineering transportation under the existing technical conditions. Therefore, this article reviews the 3D food printing and manned spaceflight technologies that are currently available and discusses the challenges involved in 3D food printing in manned spaceflight, thus providing a theoretical basis for future 3D food printing for space missions.

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“…Thus, the development of radiation pasteurized ready-to-eat foods for general population, army, travellers, astronauts and immuno-compromised patients is an attainable goal for the radiation processing industry. Recently, many studies have shown successful use of radiation technology for ensuring microbial safety as well as for extension of shelf life of ready-to-eat foods (Lee et al 2005Teets and Were 2008;Sharma et al 2009;Park et al 2012;Yoon et al 2012;Yun et al 2012;Zhu et al 2012). However, except for the few products like "Kimchi" or "Noodles," the process was mostly used for meat or chicken products.…”

Section: Introductionmentioning

confidence: 99%

Development of Shelf Stable Ready-to-Eat VegetablePulavUsing Radiation Technology

Marathe

Deshpande

Tripathy

et al. 2016

Journal of Food Processing and Preservation

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The objective of this study was to develop a shelf stable ready‐to‐eat vegetable pulav, using radiation processing. The shelf stability of the product was assessed by microbial and sensory analysis during storage. A minimum dose of 7.5 kGy was found to be effective in controlling microbial growth in the product without compromising the sensorial quality up to 1 year of storage at the ambient temperature. Radiation processing up to 25 kGy dose did not alter proximate composition of the product. Marginal increase in antioxidant activity was observed in the samples irradiated at a dose of 25 kGy with concomitant increase in the free phenolic content. GCMS studies showed increase in the content of few aroma notes such as 2‐octanol, eugenol and eugenyl acetate for the samples irradiated at ≥10 kGy; however, they were not perceived by the taste panelist during sensory analysis. Practical Applications Vegetable pulav is an Indian ethnic delicacy consumed all over the country. However, the product has very limited shelf life and thus needs to be prepared fresh, which is very time consuming. Present study defines process parameters for development of microbiologically safe ready‐to‐eat vegetable pulav, using radiation processing. The findings of this study show radiation processing; a nonthermal treatment could be successfully applied for improving the microbial quality, without affecting the sensory attributes of the product and to improve the shelf stability up to 1 year.

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Sterilization of ready-to-cook Bibimbap by combined treatment with gamma irradiation for space food

Cited by 17 publications

References 6 publications

Development of microbiologically safe mung bean sprouts using combination treatment of sodium hypochlorite and gamma radiation

Development of microbiologically safe mung bean sprouts using combination treatment of sodium hypochlorite and gamma radiation

Application and challenges of 3D food printing technology in manned spaceflight: a review

Development of Shelf Stable Ready-to-Eat VegetablePulavUsing Radiation Technology

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