Investigation kinetics of drying apples slab irradiated with gamma radiation

According to current statistics, a quarter of the food produced in the world is destroyed after the harvest. These corruption is imported in various stages of production, storage, distribution, marketing, and finally in the consumer goods. Food processing irradiated with gamma rays and maintenance products, quality food to maintain a long period of time. Golden Delicious apple variety is yellow, was purchased from AEOI and then 100 number were collected randomly with an average size (120 to 180 g). Apples were kept for a week in the cold (4 ° C). Samples were packed in sterile plastic bags, to irradiation. For irradiation of samples was used cobalt-60 source (Gama-cell 220). Samples doses were zero (control), 0.5, 2 and 5 kGy of irradiation, then were stored for 4 days at 4 ° C. Apple sheets with a thickness of 4 mm was cut cutting products in three at 50, 65 and 80 ° C dry test was carried out using the oven. According to the study, irradiation of food, chemical and physical properties of apples maintain. With increasing irradiation dose and temperature drying oven, moisture content in the samples of moisture loss and weight loss increases. The main effect of irradiation dose and temperature drying on the index at the level of 0.05%, significant. By increasing the drying temperature in the oven, the rise because of this phenomenon, the moisture content of the tissue sample and is in the process of shrinkage. Finally, with increasing radiation dose drying temperature, water absorption capacity increases. So the method of irradiation and finally drying with appropriate temperature drying can be used to preserve food quality.