Effect of γ- ray, Microwave Heating and Solar Irradiation of Apple Juice on Organochlorinated Pesticides Residues
- 1 Department of Nutrition and Food Science, Faculty of Agriculture, Jordan University, Amman, Jordan
- 2 Department of Nutrition and Food Science, Faculty of Agriculture, Mu'tah University, Karak, Jordan
- 3 Department of Nutrition and Food Processing, Faculty of Technological Agriculture, Al-Balqa Applied University, Al-salt, Jordan
Abstract
This study was conducted to evaluate the effect of solar radiation, microwave heating and γ-irradiation on the Organochlorinated Pesticide (OCP’s) in apple juice. The solar radiation caused a destruction of 20% after 20 hr exposure to sunlight compared to 12% reduction for the tested OCP’s after microwave heating for 10 min. On the other hand, the use of γ-irradiation leads to a degradation percentage of 30% after treatment with 25 kGray, while the irradiation with 5 kGray was found to produce insignificant effect on OCP’s residues when compared with the control treatments. The degradation was found to increase with increasing exposure time and all treatments were found to be not effective in complete destruction of OCP’s.
DOI: https://doi.org/10.3844/ajabssp.2009.7.11
Copyright: © 2009 K. Al-Ismail, S. Herzallah and H. Dmoor. This is an open access article distributed under the terms of the
Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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Keywords
- OCP's, organo-chlorinated pesticide
- γ ray
- microwave