Prolongation of the storage and quality preservation of potato semi-finished foods by specific technological treatment

D. Miteva, K. Dimov, I. Nacheva, Yancho Todorov, M. Doneva, P. Metodieva, Tsv. Tsvetkov

Research output: Contribution to journalArticleScientificpeer-review

Abstract

In the food industry are applied modern methods for processing and storage of products of animal and plant origin. In contrast to the past when more attention was paid to productivity, now the requirements are moving towards searching of technologies which guarantee the obtaining as end product of foods with high purity and preserved nutritious value. One of the approved technologies in this field is the gamma-ray sterilization, the so called cold sterilization. According to many years researches of IAAE and FAO the consumption of foods irradiated with doses up to 10 kGy is absolutely harmless for the human organism. During the study was investigated the effect of gamma irradiation on potato semi-finished foods. The samples were irradiated a single time with doses 100, 150 and 200 Gy. They were stored at temperature 0-4°C for three months term and prolongation of the preservation of the irradiated samples with 30 days was established. The results have shown that the applying of the traditional technology is an appropriate method for obtaining of harmless and with preserved taste qualities foods.

Original languageEnglish
Pages (from-to)174-177
Number of pages4
JournalBulgarian Journal of Agricultural Science
Volume21
Issue number1
Publication statusPublished - 1 Jan 2014
MoE publication typeA1 Journal article-refereed

Keywords

  • Food quality
  • Gamma-ray sterilization
  • Potato semi-finished foods

Fingerprint Dive into the research topics of 'Prolongation of the storage and quality preservation of potato semi-finished foods by specific technological treatment'. Together they form a unique fingerprint.

  • Cite this