Extension shelf life of batte by using hydrocolloids and gamma irradiation

Shelf Life Extension of Banana (musa Sapientum) by Gamma Radiation

The effect of gamma radiation on the shelf life extension of Bananas was studied. Bananas were treated with three gamma radiation doses of 0.30k Gy; 0.40k Gy and 0.50k Gy for 5 mins respectively and stored in a dry place under room conditions (25±2°C/ 80± 5% RH). The physical conditions of the radiation treated and control bananas were observed at every 2 days interval for their organoleptic pr...

Extension of Trout Fish Shelf Life by Ozone Treatment

Shelf Life Extension of Package’s Using Cupper/(Biopolymer nanocomposite) Produced by One-Step Process

ABSTRACT: The use of new compounds to increase the shelf life of more perishable foods based on nanoparticles and biodegradable polymers have been developed in packaging. Chitosan (Cts) is a natural biopolymer with excellent biodegradability and nontoxicity and antibacterial effect. In this research antibacterial copper nanoparticles (CuNPs) were incorporated in the biodegradable chitosan matri...

Shelf life extension of sugarcane juice using preservatives and gamma radiation processing.

Preserving raw sugarcane juice is a challenging problem. Sugarcane juice turns brown soon after its extraction and gets spoiled due to fermentation within hours. A combination of gamma radiation (5 kGy) with permitted preservatives and low temperature storage (10 °C) could preserve raw sugarcane juice for more than a month. The preservatives used were citric acid (0.3%), sodium benzoate (0.015%...

Combined effect of antimicrobial coating and gamma irradiation on shelf life extension of pre-cooked shrimp (Penaeus spp.).

The present study was conducted to evaluate the combined effect of low-dose gamma irradiation and antimicrobial coating on the shelf life of pre-cooked shrimp (Penaeus spp.). Antimicrobial coatings were obtained by incorporating various concentrations of thyme oil and trans-cinnamaldehyde in coating formulations prepared from soy or whey protein isolates. Coated shrimps were stored at 4 +/- 1 d...