Food Structure


The combined application of thermoluminescence and electron spin resonance spectroscopy in conjunction with dynamic viscosity measurements provides a rather informative picture of radiation-induced processes. Spectroscopic techniques focus on the primary energy distribution following the absorption of high-energy γ-photons and the concomitant free radical formation. Such measurements, for methodological reasons, on milk protein concentrate samples allow the quantitative identification of radiation treatment for a limited period of 2-3 weeks following the radiation treatment. Rheological measurements on suspensions of milk protein concentrate, on the other hand, can reveal accumulating longterm modifications. The effects of chelated iron and selenium complexes added as food ingredient modifiers on the radiation-induced-processes are discussed.