Accession Number : AD0285188

Title :   INVESTIGATION AS TO THE MERITS OF IRRADIATION IN INCREASING THE SHELF LIFE OF CEREAL PRODUCTS AT LOW OR HIGH MOISTURE LEVELS

Corporate Author : PILLSBURY MILLS INC MINNEAPOLIS MINN

Personal Author(s) : BAUMAN,HOWARD E. ; BAEDER,HELEN

Report Date : 31 DEC 1961

Pagination or Media Count : 1

Abstract : White and spice cake mixes and the individual ingredients were irradiated at 50,000 to 1,000,000 reps. Although irradiation produced practically sterile mixes, it did not retard the rate of chemical deterioration and did not increase shelf life. Irradiation was actually detrimental to the baking qualities of the unstored dry mix, flour, sucrose, shortening and dried egg albumen.

Descriptors :   ACCEPTABILITY, AGING (PHYSIOLOGY), BACTERIA, EGGS, FATS, FLOUR, MOLDS (ORGANISMS), ODORS, RADIATION EFFECTS, STORAGE, SUCROSE

Distribution Statement : APPROVED FOR PUBLIC RELEASE