Applying 10 MeV e-Beam Irradiation to Improve the Microbiological Quality of Dried Anchovy Products

This study evaluates the efficacy of e-beam irradiation in anchovy drying from an initial moisture content of 78 ± 1% wb to 20 ± 1% wb. The anchovy was irradiated with a 10 MeV energy level and doses ranging from 3 to 7 kGy, with air temperatures of around 30°C. Microbial quality was assessed at the...

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