CONDITIONS OF VISCOSITY MEASUREMENT FOR DETECTING IRRADIATED PEPPERS

Viscosity of gelatinized suspensions of black and white peppers decrea sed depending upon dose. The viscosity was influenced by gelatinizatio n and viscosity measurement conditions. The difference between unirrad iated pepper and an irradiated one was larger at a higher pH and tempe rature for gelatinization. A viscosity parameter normalized with the s tarch content of pepper sample and the viscosity of a 5% suspension of corn starch could get rid of the influence of the conditions for visc osity measurement such as a type of viscometer, shear rate and tempera ture.