By a News Reporter-Staff News Editor at Food Weekly News -- Investigators publish new report on Food Technology. According to news reporting from Buenos Aires, Argentina, by VerticalNews journalists, research stated, "The effect of gamma irradiation (0-2kGy) and storage time (0-28 days) on microbial growth and physicochemical characteristics of a packed pumpkin puree was studied. For that purpose, a factorial design was applied."
The news correspondents obtained a quote from the research from Atomic Energy Commission, "The puree contained potassium sorbate, glucose and vanillin was stored at 25?. Gamma irradiation diminished and storage time increased microbial growth. A synergistic effect between both variables on microbial growth was observed. Storage time decreased pH and color of purees. Sorbate content decreased with storage time and gamma irradiation. Mathematical models of microbial growth generated by the factorial design allowed estimating that a puree absorbing 1.63kGy would have a shelf-life of 4 days. In order to improve this time, some changes in the applied hurdles were assayed. These included a thermal treatment before irradiation, a reduction of irradiation dose to 0.75kGy and a decrease in storage temperature at 20?."
According to the news reporters, the research concluded: "As a result, the shelf-life of purees increased to 28 days."
For more information on this research see: Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree. Food Science and Technology International, 2014;20(1):71-80. Food Science and Technology International can be contacted at: Sage Publications Ltd, 1 Olivers Yard, 55 City Road, London EC1Y 1SP, England. (Sage Publications - www.sagepub.com/; Food Science and Technology International - fst.sagepub.com)
Our news journalists report that additional information may be obtained by contacting M.F. Gliemmo, Natl Atom Energy Commiss, Food Irradiat Sect, Ezeiza Atom Center, Buenos Aires, DF, Argentina. Additional authors for this research include M.E. Latorre, P. Narvaiz, C.A. Campos and L.N. Gerschenson.
Keywords for this news article include: Argentina, Buenos Aires, South America, Food Technology
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