ScholarLens Back to search
1960•OSTI OAI (U.S. Department of Energy Office of Scientific and Technical Information)Requires access

THE EFFECT OF *gamma/-IRRADIATION ON THE MICROORGANISMS IN JAPANESE FOODS AND ITS APPLICATION TO STERILIZATION. V. THE CHANGE IN THE ABSORPTION SPECTRA OF SAKE AND ARTIFICIAL SAKE BY *gamma/-IRRADIATION

Kaori Yoshikawa, Hiroyasu Taguchi

Open publisher page 0 citations

Abstract

When sake and artificial sake were irradiated with gamma rays from a 1400-c Co/sup 60/ source at the rate of 2.5 x 10/sup 4/ r/hr up to 2 x 10/sup 5/ to 2 x 10/sup 6/ r, the color tone of the former increased while the latter decreased. This phenomenon was explained by a study of the absorption spectrum which showed that the different amino-acid concentrations and the decomposition of the artificial coloring were responsible for the decrease in color. The color tone of sake increased because of the presence of 2,4-Dopa produced from tryptophan and tyrosene by gamma irradiation. (OID)

About this research paper

What this paper is about

When sake and artificial sake were irradiated with gamma rays from a 1400-c Co/sup 60/ source at the rate of 2.5 x 10/sup 4/ r/hr up to 2 x 10/sup 5/ to 2 x 10/sup 6/ r, the color tone of the former increased while the latter decreased. This phenomenon was explained by a study of the absorption spectrum which showed that the different amino-acid concentrations and the decomposition of the artificial coloring were responsible for the decrease in color. The color tone of sake increased because of the presence of 2,4-Dopa produced from tryptophan and tyrosene by gamma irradiation. (OID)

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

When sake and artificial sake were irradiated with gamma rays from a 1400-c Co/sup 60/ source at the rate of 2.5 x 10/sup 4/ r/hr up to 2 x 10/sup 5/ to 2 x 10/sup 6/ r, the color tone of the former increased while the latter decreased. This phenomenon was explained by a study of the absorption spectrum which showed that the different amino-acid concentrations and the decomposition of the artificial coloring were responsible for the decrease in color. The color tone of sake increased because of the presence of 2,4-Dopa produced from tryptophan and tyrosene by gamma irradiation. (OID)

Key concepts: Irradiation, Sterilization (economics), Chemistry, Gamma ray, Gamma irradiation, Absorption spectroscopy, Absorption (acoustics), Decomposition

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
THE EFFECT OF *gamma/-IRRADIATION ON THE MICROORGANISMS IN JAPANESE FOODS AND ITS APPLICATION TO STERILIZATION. V. THE CHANGE IN THE ABSORPTION SPECTRA OF SAKE AND ARTIFICIAL SAKE BY *gamma/-IRRADIATION — Research Paper | ScholarLens