Technoeconomic feasibility of food irradiation in the Philippines.
Singson C., Guzman Z. de, Lanuza L., Pasion W., Lustre A., Dianco A., Guerrero T., Sabuco C.
Author Affiliation: Philippine Nuclear Research Institute, Diliman, Quezon City, Philippines.
: 133-161
Abstract : Pilot plant studies were carried out to determine the technoeconomic feasibility of the radiation process for preserving and marketing onions and garlic, and tests were conducted on the extension of shelf-life of mangoes and prawns. Studies on Yellow Granex (YG) and Red Creole (RC) onions, showed that irradiation controlled sprouting and deterioration. Cost analysis showed that YG had less potential for preservation by irradiation than RC onions. Market testing showed that, in general, consumers preferred the irradiated product; adverse reactions were attributed to consumer ignorance of the process. Studies on garlic showed that irradiation, in combination with low temp. storage and controlled humidity, inhibited sprouting and decay. The calculated income or incremental benefit of irradiation after 7 months storage indicated economic feasibility. Factors such as the supply and handling costs, which affect the viability of the process, were identified. Market testing showed that irradiated garlic was better accepted by the consumer than unirradiated garlic. Irradiated garlic had a higher percentage recovery of dehydrated product than unirradiated bulbs. Experiments on mangoes showed that irradiation at 0.15-0.35 kGy delayed ripening and controlled decay. Sensory evaluation indicated no significant differences between irradiated and non-irradiated mangoes in the colour, texture and sweetness. Trials on frozen prawns showed that a 3-5 kGy dose reduced microbial contamination by 3 log cycles. There were no differences in the odour, flavour and texture between irradiated and non-irradiated samples.