USE OF VARIOUS AMOUNTS OF RADIATION AND HEAT PROCESSING IN THE PRESERVATION OF CANNED FOODS
Abstract
There appeared to be no advantage in irradiation preservation of any of the food products investigated under this contract. While there was only a slight flavor change in oats irradiated with 930,000 rads, the irradiation did not result in improvement of the keeping quality of the product. A shortened heat process appeared to be less desirable for chili than for foods such as fruits and vegetables which in themselves have a characteristic flavor. Chili flavor is enhanced by the blending of spices during cooking, and the taste panel results indicated that the longer retort process was preferable to a short process used either alone or with irradiation. There was thus no advantage to a shortened retort period for this product. The measurement of dose and pattern of dose distribution by biological means as a supplement to physical or chemical dosimeters has shown some promise, and more work on this is planned under a subsequent contract. One of the problems encountered with these experiments was the limited amount of radiation which could be used. The range of accuracy of the cobalt glass dosimeters was higher than the radiation tolerance of the particular organism used. It is hoped that with more radiation resistant organisms a greater ran0 naval Research Lab., Washington, D. C. DROP-OUTS IN MAGNETIC TAPE SYSTEMS, by R. H. Carson. 7 Aug 61, 62p. incl. illus. tables. (NRL rept. 5627) Unclassified report DESCRIPTORS: *Magnetic tape, *Data processing systems, Tests, Measurement, Failure of radiation dosage can be measured by biological means. (Author)
Document Details
- Document Type
- Technical Report
- Publication Date
- Dec 31, 1960
- Accession Number
- AD0262670