Volume 5, Issue 2, July 2014, Pages 220–227
Ravi Shankar1
1 Department of Food Process Engineering, Vaugh School of Agriculture Engineering and Technology, Sam HigginBottom Institute of Agriculture, Technology and Sciences-Deemed University, P.O Naini, Allahabad, U.P-211007, India
Original language: English
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
This paper deals with the developing the most suggested model with R2 = 0.9488 for Sensory (Texture) Quality as a function of the irradiation dose and the storage period for a sliced chicken meat.
Author Keywords: Irradiation, Radiation, Modeling, Cobalt-60, Radiolysis, Design Expert Software 8.0.
Ravi Shankar1
1 Department of Food Process Engineering, Vaugh School of Agriculture Engineering and Technology, Sam HigginBottom Institute of Agriculture, Technology and Sciences-Deemed University, P.O Naini, Allahabad, U.P-211007, India
Original language: English
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
This paper deals with the developing the most suggested model with R2 = 0.9488 for Sensory (Texture) Quality as a function of the irradiation dose and the storage period for a sliced chicken meat.
Author Keywords: Irradiation, Radiation, Modeling, Cobalt-60, Radiolysis, Design Expert Software 8.0.
How to Cite this Article
Ravi Shankar, “Modeling of Sensory Quality (Texture) of the Sliced Chicken as a Function of Period of Storage and Gamma-Irradiation Dose Given,” International Journal of Innovation and Scientific Research, vol. 5, no. 2, pp. 220–227, July 2014.
