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2 articles for “Electron beam (EB)”
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Effect of Radiation Dose, Dose Rate and Annealing Temperature on Edible Potato Starch by Spectroscopic Methods
Abstract: Potato starch (PS) is a favorite food choice in different forms. During its storage and applications the PS is exposed to different radiations. In the present study the authors attempt to compare radiation effects (gamma and Electron beam of same radiation dose) in PS by Electron spin resonance (ESR) and Fourier transform infrared (FTIR) methods. ESR spectra of gamma irradiated PS appeared to have resolved shapes than the electron beam …
Published in Journal of Polymer & Composites · Vol. 13, Issue 1, 2025 · pp. 198–209 Read article
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Effect of Gamma and Electron Beam Irradiations on Crystalline and Gelatinization Properties of Edible Potato Starch
Abstract: Exposure of food material to radiation causes changes in crystalline (damage of crystal structure / lattice distortion), and gelatinization (digestive)properties. Potato starch (PS) is one of the important globally used food supplement in different forms like chips, curries, cusins etc. During its use the PS is exposed to radiations, altering its molecular structure (due to chain cleavages) and bring changes in structural and physical properties ; sometimes ill – effects …
Published in Journal of Polymer & Composites · Vol. 14, Issue 2, 2026 · pp. 113–127 Read article