THE EFFECT OF PACKAGING AND GAMMA IRRADIATION ON PHYSICOCHEMICAL PROPERTIES OF IRRADIATED INDUSTRIAL BREAD IN COMPARISON WITH CONVENTIONAL BAKING PROCESS

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KARAMI M.; HAMIDVAND T.; ETMINAN A.R.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:68 Page(s): 137-145

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Title

THE EFFECT OF PACKAGING AND GAMMA IRRADIATION ON PHYSICOCHEMICAL PROPERTIES OF IRRADIATED INDUSTRIAL BREAD IN COMPARISON WITH CONVENTIONAL BAKING PROCESS

Author(s)

KARAMI M. | HAMIDVAND T. | ETMINAN A.R. | Issue Writer Certificate

Keywords

BREADQ1

GAMMA RAYQ2

IRRADIATIONQ2

PACKAGINGQ2

SEMQ2

Abstract

The effect of two factors, PACKAGING (with high density poly ethylene) and IRRADIATION with GAMMA RAY (with 0, 1, 3 and 5 KGr) was investigated on chemical and microbiological characteristics of industrial BREADs produced in Kermanshah city by Randomized Complete Block Design (RCBD) with 4 repetition. ANOVA showed PACKAGING had no significant effect on above characteristics, while IRRADIATION had significant effect (P<0.05) and (P<0.01). Mean comparison of data showed that GAMMA RAY with 5 KGr had the most effect on reduction of total count, yeast and mold, but the moisture, ash and moisture content were unchanged. Correlation of BREAD characteristics showed that total count had significant correlation with yeast and mold at P<0.05 and with ash and protein content at P<0.01 and did not have a significant correlation with moisture. In addition, yeast and mold had significant correlation with chemical characteristics at P<0.01 and ash with protein had significant correlation at P<0.01. The obtained results confirm that gamma IRRADIATION is effective in reducing the microbial load at industrial BREAD, without a significant change in chemical characteristics. The results of SEM analysis showed both BREAD with and without PACKAGING under 5 KGy IRRADIATION had the most pores and porosity, however the BREAD without PACKAGING had a better texture.

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APA: Copy

KARAMI, M., HAMIDVAND, T., & ETMINAN, A.R.. (2017). THE EFFECT OF PACKAGING AND GAMMA IRRADIATION ON PHYSICOCHEMICAL PROPERTIES OF IRRADIATED INDUSTRIAL BREAD IN COMPARISON WITH CONVENTIONAL BAKING PROCESS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(68), 137-145. SID. https://sid.ir/paper/72329/en

Vancouver: Copy

KARAMI M., HAMIDVAND T., ETMINAN A.R.. THE EFFECT OF PACKAGING AND GAMMA IRRADIATION ON PHYSICOCHEMICAL PROPERTIES OF IRRADIATED INDUSTRIAL BREAD IN COMPARISON WITH CONVENTIONAL BAKING PROCESS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(68):137-145. Available from: https://sid.ir/paper/72329/en

IEEE: Copy

M. KARAMI, T. HAMIDVAND, and A.R. ETMINAN, “THE EFFECT OF PACKAGING AND GAMMA IRRADIATION ON PHYSICOCHEMICAL PROPERTIES OF IRRADIATED INDUSTRIAL BREAD IN COMPARISON WITH CONVENTIONAL BAKING PROCESS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 68, pp. 137–145, 2017, [Online]. Available: https://sid.ir/paper/72329/en

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