Radiation preservation of foods
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Radiation preservation of foods a symposium held May 19, 1965 in conjunction with 25th annual meeting, Institute of Food Technologists, Kansas City, Missouri.

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Published by U.S. Atomic Energy Commission, Division of Technical Information in [S.l.] .
Written in English


  • Radiation preservation of food -- Congresses.

Book details:

Edition Notes

SeriesCONF-650552, CONF -- 650552.
ContributionsInstitute of Food Technologists.
The Physical Object
Pagination103 p. :
Number of Pages103
ID Numbers
Open LibraryOL14255068M

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  Irradiation preservation of foods 1. Irradiation Preservation of Foods By: Nooshin Noshirvani 1 2. 2 3. 3 the level of food loss is high (more than 40% for fruits & vegetables and higher for fish & meat) According to the United Nations, more than 30 percent of the mortality rate world-wide is caused by alimentary diseases Some agricultural products are important . Irradiation preserves nutrients in food and kills microbes that destroys them. The preservation technique exposes food to electron beams or gamma radiation, a high-energy light stronger than the X-rays your doctor uses to make a picture of your insides. Gamma rays are ionizing radiation, the kind of radiation that kills living cells. Ionizing radiation can [ ]. Radiation Preservation of Foods Radiation may be defined as the emission and propagation of energy through space or through a material medium. Radiation in Food Preservation: 1-Nonionizing radiations Ultraviolet Light Ultraviolet (UV) light is a powerful bactericidal agent, with the most effective wavelength being about 2, A. ADVERTISEMENTS: The following article highlights the four radiation techniques for preservation of food: The techniques are: 1. Irradiation 2. Microwave Radiation 3. UV Radiation 4. Ionizing Radiation Radiation Technique # 1. Irradiation: Electromagnetic (e.m.) radiation is a way in which energy can be propagated through space. It is characterized in terms of its wavelength A, [ ].

Get this from a library! Radiation preservation of foods, a symposium.. [Edward S Josephson; J Harry Frankfort; American Chemical Society. Division of Agricultural and Food Chemistry.; American Chemical Society. Division of Nuclear Chemistry and Technology.;]. Radiation preservation of foods and nature of microbial radiation resistance. Pulsed UV-light: advantages for food decontamination Without a doubt the AEC support of research on radiation preservation of foods in the 's was the largest and most comprehensive contract research program in which the BCF-NMFS laboratories have participated.   RADIATIONS USED IN PRESERVATION Ultraviolet(UV light) Beta Rays Gamma Rays X- Rays Microwaves 5. Application of Radiation Most widely used techniques of irradiating food are gamma radiation from CO60 and Cs Electron beams from linear accelerators 6.   Hence, food research workers constantly seek new and improved preservation methods. In recent years, the use of radiation has shown great promise. Processing In radiation preservation gamma rays or electron beams destroy the spoilage micro-organisms. Both have similar effects although they differ in the manner in which they penetrate the Cited by:

Food irradiation is used primarily as a preservation method, but it also has potential as a more general unit operation to produce specific changes in food materials. Microwave energy, on the other hand, has been employed especially to produce rapid and unique heating effects, one application of which can be food by: 6. Food irradiation (the application of ionizing radiation to food) is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects.   The book provides comprehensive coverage of the processing and preservation aspects of food science that include chemical, microbiological and technological processes on the one hand, and assessment of food quality and safety, new and modified foods by fermentation, food-boene diseases and food spoilage on the other. The preservation operations involving 3/5(2). Food irradiation is the process of exposing food and food packaging to ionizing ng radiation, such as from gamma rays, x-rays, or electron beams, is energy that can be transmitted without direct contact to the source of the energy capable of freeing electrons from their atomic bonds in the targeted radiation can be emitted by a radioactive substance or .