Changes induced in spice paprika powder by treatment with ionizing radiation and saturated steam

J. Kispéter, K. Bajúsz-Kabók, M. Fekete, G. Szabó, E. Fodor, T. Páli

Research output: Article

16 Citations (Scopus)

Abstract

The changes in spice paprika powder induced by ionizing radiation, saturated steam (SS) and their combination were studied as a function of the absorbed radiation dose and the storage time. The SS treatment lead to a decrease in color content (lightening) after 12 weeks of storage, together with the persistence of free radicals and viscosity changes for a longer period. The results suggest that ionizing radiation is a more advantageous method as concerns preservation of the quality of spice paprika.

Original languageEnglish
Pages (from-to)893-900
Number of pages8
JournalRadiation Physics and Chemistry
Volume68
Issue number5
DOIs
Publication statusPublished - nov. 2003

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steam
ionizing radiation
free radicals
viscosity
color
dosage
radiation

ASJC Scopus subject areas

  • Radiation

Cite this

Changes induced in spice paprika powder by treatment with ionizing radiation and saturated steam. / Kispéter, J.; Bajúsz-Kabók, K.; Fekete, M.; Szabó, G.; Fodor, E.; Páli, T.

In: Radiation Physics and Chemistry, Vol. 68, No. 5, 11.2003, p. 893-900.

Research output: Article

Kispéter, J. ; Bajúsz-Kabók, K. ; Fekete, M. ; Szabó, G. ; Fodor, E. ; Páli, T. / Changes induced in spice paprika powder by treatment with ionizing radiation and saturated steam. In: Radiation Physics and Chemistry. 2003 ; Vol. 68, No. 5. pp. 893-900.
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