Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
1998
Volume 1
Issue 1
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Warchalewski J. , Gralik J. , Zawirska-Wojtasiak R. , Zabielski J. , KuÂnierz R. 1998. THE EVALUATION OF WHEAT GRAIN ODOUR AND COLOUR AFTER GAMMA AND MICROWAVE IRRADIATION. , EJPAU 1(1), #04.
Available Online: http://www.ejpau.media.pl/volume1/issue1/food/abs-04.html

THE EVALUATION OF WHEAT GRAIN ODOUR AND COLOUR AFTER GAMMA AND MICROWAVE IRRADIATION.

Jerzy R. Warchalewski, Justyna Gralik, Renata Zawirska-Wojtasiak, Jan Zabielski, Romualda KuÂnierz

 

ABSTRACT



Wheat grain was exposed to gamma ionising irradiation at selected doses between 0.05-10 kGy and microwave radiation from 45 to 180 sec. The sensory evaluation of a grain odour proved that both applied treatments, gamma and microwave irradiation, did not cause significant changes in the grain odour in comparison to control samples of grain with the exclusion of maximum irradiation dose 10 kGy, and maximum microwave heating time 180 sec. The results obtained after measurement of the grain reflected-light showed that gamma 60Co irradiation did not cause any changes in grain colour. The grain after microwave heating at 90, 120, 180 sec was characterised by significantly higher lightness (L*) value. The total colour difference (E) between microwave irradiated samples and the control ones was increasing gradually, with the increase in temperature. The yellowness (b*) and the redness (a*) values were statistically significantly higher in the case

Key words: gamma irradiation, microwave radiation, sensory evaluation of wheat grain odour, colour measurement.