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KMID : 0380619870190020107
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Korean Journal of Food Science and Technology
1987 Volume.19 No. 2 p.107 ~ p.112
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Quality Evaluation of Ground Garlic and Onions Treated with Chemical Fumigants and Ionizing Radiation
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Abstract
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Comparative effects of ethylene oxide and gamma radiation treatment of the microbiological and physicochemical qualities of ground garlic and onions were investigated. The standard ethylene oxide cycle employed was substantially less effective in reducing microbial counts than were 7 and 10 kGy of gamma radiation, and was roughly comparable to 5 kGy. Effects of gamma radiation on pungency, nutrient and color were relativey small in comparison with ethylene oxide which adversely affected physicochemical properties. Sensory evaluation indicated that no significant difference was observed between the nontreated control group and 10 kGy irradiated smaples.
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