RADIATION STERILIZATION OF COCOA POWDERS

Abstract

Five experiments were conducted and all findings, notes, data and conclusions for this period were consolidated. The experiments included radiation treatment on chocolate coatings, cocoa, and chocolate syrup. In all experimentation with gamma radiation, FLAVOR is the critical problem. At dosage levels which produce satisfactory results for controlling microorganisms and certain quality properties, off-flavors develop. it is shown that products of high fat content usually show marked changes in flavor. For example: cocoas, milk and bittersweet coatings, and cocoa utter. Inversely, no off-flavors were detectable in chocolate syrups which have a low fat content. Some resistance to bloom can be achieved but at the loss of other important physical charac eristics. In the case of cocoa butter, this is appearance. The acceptability of irradiated foods by humans must yet be demonstrated and considerable work is required before positive conclusions can be obtained. (Author)

Document Details

Document Type
Technical Report
Publication Date
Feb 16, 1961
Accession Number
AD0265924

Entities

People

  • J.v. Feminella
  • M.e. Debenedictis

Tags

DTIC Thesaurus Topics

  • Acceptability
  • Chocolate
  • Electromagnetic Radiation
  • Food
  • Gamma Rays
  • Ionizing Radiation
  • Irradiated Food
  • Microorganisms
  • Nuclear Radiation
  • Radiation
  • Resistance
  • Sterilization

Readers

  • Gender and Food Studies
  • Immunology
  • International Relations, focusing on Korea-Africa and North Korea-South Korea relations, and Nigeria-Latin American Relations.