Effects of 60Co γ-ray and electron-beam irradiation on the color of dried chili products
This study was conducted to investigate the effects of 60Co γ-radiation and electron-beam irradiation on the color of dried chili products through comparative analysis of the color difference,non-enzymatic browning index,color value,and R/Y value.The experiment included different doses(0,3,7,and 16 kGy)and different storage times(0 and 30 d).The results revealed that when no storage time elapsed(0 d),the a* value decreased by 13%in the dried chili samples treated with a 60Co γ-ray dose of 16 kGy;the non-enzymatic browning value increased by 12%,and the R/Y value decreased by 16%.Moreover,the a*,b*,and L* values of the samples treated with electron beams at 7 kGy were significantly lower than those treated with 60Co γ-rays.Furthermore,increasing the dosage of either the 60Co γ-rays or electron beam resulted in large color differences and small non-enzymatic browning values for the chili powder samples stored for 0 d.Notably,at a dose of 16 kGy,ΔE* of the chili powder treated with 60Co γ-rays was higher than that of the powder subjected to electron-beam treatment.By contrast,the non-enzymatic browning value of the 60Co γ-ray-treated sample was significantly lower than that of the electron-beam-treated sample.After 30 d of storage,ΔE* of the chili powder samples treated with a 7 kGy dose of either 60Co γ-rays or electron beam was significantly higher than that recorded for the other dosage groups.Further,ΔE* was the highest for the samples treated with a 7 kGy dose of 60Co γ-rays.In conclusion,the impact of electron beams on the color of the dried chili products was less than that of the 60Co γ-rays.Furthermore,the effect of irradiation on the color of the chili powder was stronger than that on the color of the dried chilis.
60Co-γ ray irradiationElectron beam irradiationDried peppersChili powderColor change
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