Investigation of Free Radicals in Gamma Irradiated Food Products by the Electron Paramagnetic Resonance Method (Issledovanie Svobodnykh Radikalov v Gamma-Obluchennykh Pishchevykh Produktakh Metadom Elektronnogo Paramagnitnogo Rezonansa),
Abstract
Free radicals (FR) formed during gamma irradiation of dry and moisture containing food products were investigated by electron paramagnetic resonance. Dependence was indicated of the FR output on the irradiation dose, on the sample humidity, on the conduct of preliminary heat processing. During storage of the irradiated products the FR content in them decreases. Dependence was determined of the FR recombination in irradiated and nonirradiated food products on temperature and the duration of sample heat processing. (Author)
Document Details
- Document Type
- Technical Report
- Publication Date
- Dec 01, 1972
- Accession Number
- AD0755284
Entities
People
- N. I. Pavlova
- Yu. M. Filippov
Organizations
- United States Army Foreign Science and Technology Center