Effect of gamma irradiation on microbiological and nutritional properties of the freeze-dried berries

Abstract Lyophilization or freeze-drying is the technique of removing ice other frozen solvents from a material through sublimation and removal bound water molecules process desorption. Drying occurs in an absolute vacuum at temperatures −40°C to −50°C. This often used for conservation fruits, especially berries. During this process, changes gaseous, with no thawing. Due low high vacuum, most microorganisms are rendered inactive during lyophilization process. However, if there necessity destroy all treated food, subsequent irradiation gamma rays appropriate method. paper investigated influence different doses radiation on lyophilized berries’ microbiological characteristics. It was shown that dose 7 kGy sufficient eliminate total number (excluding molds) extent falls below permitted limit according t o law safety foodstuffs Republic Serbia, 5 enough molds be inactive. also concluded does not affect nutritional value