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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43394

Title: UV treatment and γ irradiation processing on improving porcine and fish gelatin and qualities of their premix mousse
Authors: Wen-Chieh Sung;Zih-Ying Chen
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Gelatin;UV treatment;Gamma irradiation;Gel strength;Mousse premix
Date: 2014-04
Issue Date: 2017-07-27T02:40:40Z
Publisher: Radiation Physics and Chemistry
Abstract: Abstract:Porcine gelatin, fish gelatin and their mousse premixes were exposed to γ irradiation with doses ranging from 2 to 10 kGy, and to UV treatment from 10 to 30 J/m2. UV treated porcine gelatin, fish gelatin and mousse premixes, after 30 J/m2 exposure exhibited a significant increase in gel strength and gel forming ability, as well as viscosity of solutions. Gamma irradiation, up to 10 kGy, on gelatin and premixed mousse gelatin dramatically decreased the gel strength and the viscosity of the solution. UV treatment can improve the gelatin gel strength and gel forming ability of gelatin processing products.
Relation: 97, pp.208-21
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43394
Appears in Collections:[食品科學系] 期刊論文

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