Abstract Macadamia oil extraction is commonly performed by cold pressing. This process presents low extraction yields, generating partially defatted meal as a byproduct. To take advantage of their important nutritious components, we propose to use the cake after lipid extraction as a food ingredient following the elimination of potentially hazardous microbiological contamination. Food irradiation is a mature, effective, broad spectrum and residue-free technology that can play an important role in food safety and food security. This study presents the impact of gamma irradiation on the residual cake from Brazilian macadamia pressing. An absorbed dose of 5 kGy reduced yeasts, molds and aerobic mesophilic bacteria below admissible maxima. The concentration of important elements like Ca, Se, Mg or Mn appeared higher in the cake than in the nut itself as measured by instrumental neutron activation analysis (INAA).

中文翻译：

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电离辐射对巴西澳洲坚果（Macadamia integrifolia）榨油后饼的影响

摘要 澳洲坚果油的提取通常采用冷压法。该过程提取率低，产生部分脱脂的副产品。为了利用其重要的营养成分，我们建议在消除潜在危险的微生物污染后，将脂质提取后的蛋糕用作食品成分。食品辐照是一种成熟、有效、广谱、无残留的技术，可以在食品安全和食品安全方面发挥重要作用。本研究介绍了伽马辐射对巴西澳洲坚果压榨残渣的影响。5 kGy 的吸收剂量将酵母菌、霉菌和需氧嗜温细菌减少到允许的最大值以下。钙、硒等重要元素的浓度，