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Rheological Examination of White Pepper Slurries to Determine Prior Treatment of Pepper with Gamma-Irradiation |
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| Authors: | SD Yi JS Yang KB Song KS Chang MJ Oh |
| Affiliation: | Authors Yi, Oh, Song, and Chang are with Dept. of Food Science and Technology, Chungnam National Univ., 220 Gung-Dong, Yusong-Ku, Taejon 305-764, Korea. Author Yang is with Detection Lab. of Irradiated Food, Korea Atomic Energy Research Institute Taejon 305-353, Korea. Direct correspondence to Sang-Duk Yi (E-mail: ). |
| Abstract: | ABSTRACT: A study was carried out to examine rheological properties for the detection of irradiated white pepper by viscosity and maximum viscosity methods. Samples in polyethylene bags were irradiated and measured for apparent viscosity and maximum viscosity. The viscosity of all samples decreased with increasing stirring speeds and irradiation dose. This trend was similar for maximum viscosity. The results suggest that the detection of irradiated white pepper is possible by both the viscometric and maximum viscosity methods. Therefore, maximum viscosity method can be used as a new method to detect the irradiated white pepper. |
| Keywords: | detection viscosity maximum viscosity gamma irradiation white pepper |