Radiační příprava stabilních porcí masa

Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F46356088%3A_____%2F04%3A%230000475" target="_blank" >RIV/46356088:_____/04:#0000475 - isvavai.cz</a>
Výsledek na webu
—
DOI - Digital Object Identifier
—

Jazyk výsledku
angličtina
Název v původním jazyce
Shelf-stable food through high dose irradiation
Popis výsledku v původním jazyce
Irradiation of food with high doses (radappertization) is a way, how to prepare shelf-stable ready-to-eat food. The radappertization process requires that the food be heated at first to an internal temperature of at least 75 °C to inactivate autolytic enzyme. In order to prevent radiation induced changes in sensory properties the food was vacuum packed and irradiated in frozen state at ?30 °C or less to a minimum dose of 35 kGy. Such products have characteristics of fresh food prepared for eating even if they are stored for long time under tropical conditions.
Název v anglickém jazyce
Shelf-stable food through high dose irradiation
Popis výsledku anglicky
Irradiation of food with high doses (radappertization) is a way, how to prepare shelf-stable ready-to-eat food. The radappertization process requires that the food be heated at first to an internal temperature of at least 75 °C to inactivate autolytic enzyme. In order to prevent radiation induced changes in sensory properties the food was vacuum packed and irradiated in frozen state at ?30 °C or less to a minimum dose of 35 kGy. Such products have characteristics of fresh food prepared for eating even if they are stored for long time under tropical conditions.

Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
CE - Biochemie
OECD FORD obor
—

Rok uplatnění
2004
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Podobné výsledky(10)