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Analisi approssimativa dei piselli dopo irradiazione gamma
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ISBN10: 6209314716
ISBN13: 9786209314711
Publisher: Edizioni Sapienza
Published: Nov 30 2025
Pages: 84
Weight: 0.27
Height: 0.20 Width: 6.00 Depth: 9.00
Language: Italian
ISBN13: 9786209314711
Publisher: Edizioni Sapienza
Published: Nov 30 2025
Pages: 84
Weight: 0.27
Height: 0.20 Width: 6.00 Depth: 9.00
Language: Italian
Il Pakistan è un grande mercato in cui vengono coltivati enormi quantitativi di frutta e verdura. Tuttavia, il sistema di commercializzazione è carente in termini di strutture di stoccaggio adeguate e quindi si verificano notevoli perdite post-raccolta. I piselli sono un prodotto deperibile, quindi è difficile conservarli. L'irradiazione degli alimenti è il processo che consiste nell'esporre intenzionalmente alimenti di buona qualità a una fonte controllata di radiazioni ionizzanti per scopi quali la riduzione dei patogeni, l'estensione della durata di conservazione e la disinfestazione dagli insetti. L'irradiazione gamma degli alimenti è un'importante fonte di sterilizzazione degli alimenti in quanto uccide i microrganismi responsabili del deterioramento degli alimenti. Tuttavia, vi sono preoccupazioni circa l'effetto delle radiazioni gamma sul valore nutrizionale degli alimenti irradiati. Inoltre, è molto importante determinare la dose ottimale di radiazioni gamma per raggiungere questo obiettivo. Nel presente studio, i piselli sono stati esposti a tre dosi di radiazioni gamma, ovvero 1, 1,5 e 2,5 kGy. Il valore nutrizionale dei piselli dopo l'irradiazione è stato analizzato per determinare la variazione nella composizione approssimativa. Alla luce dei risultati, è stato valutato che 1 kGy è la dose ottimale che ha un effetto minimo sul valore nutrizionale dei piselli.
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