Rheological behaviour of white pepper gels—a new method for studying the effect of irradiation

Ground white pepper was treated by gamma radiation at average doses of 5, 10 and 15 kGy and the alterations in the rheological properties of its aqueous suspensions were used to study the radiation effects. Amylose and amylopectin suspensions were used as model systems. Ground pepper gels presented...

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Bibliographic Details
Published inRadiation physics and chemistry (Oxford, England : 1993) Vol. 64; no. 4; pp. 323 - 329
Main Authors Esteves, M.Paula, Raymundo, Anabela, de Sousa, Isabel, Andrade, M.Eduarda, Empis, José
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.07.2002
Subjects
Detection of irradiation
Food irradiation
Rheology
Starch
Detection of irradiation
Starch
Rheology
Food irradiation
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Summary:Ground white pepper was treated by gamma radiation at average doses of 5, 10 and 15 kGy and the alterations in the rheological properties of its aqueous suspensions were used to study the radiation effects. Amylose and amylopectin suspensions were used as model systems. Ground pepper gels presented decreased strength expressed by a decrease of G′ and G″ values and smaller limiting viscosity ( η 0), as the irradiation dose increased. A similar behaviour was shown by the amylopectin gels. For the amylose gels, in opposition, irradiation induced a higher level of gel structure.
ISSN:0969-806X
1879-0895
DOI:10.1016/S0969-806X(01)00506-0