File Name: food irradiation principles and applications .zip
Ionizing radiation effects on food vitamins - A Review. Ionizing radiation has been widely used in industrial processes, especially in the sterilization of medicals, pharmaceuticals, cosmetic products, and in food processing. Similar to other techniques of food processing, irradiation can induce certain alterations that can modify both the chemical composition and the nutritional value of foods. These changes depend on the food composition, the irradiation dose and factors such as temperature and presence or absence of oxygen in the irradiating environment. The sensitivity of vitamins to radiation is unpredictable and food vitamin losses during the irradiation are often substantial. The aim of this study was to discuss retention or loss of vitamins in several food products submitted to an irradiation process. Key words: Irradiation, vitamins, foods.
Metrics details. Food irradiation may be considered as a second big breakthrough after pasteurization. It is the process of exposing food to ionizing radiation in order to destroy microorganisms or insects that could be present in the food and some time to improve the functional properties of food or to eliminate toxins, with the least compromise on sensory and nutritive quality. Mushrooms are fleshy fungi, being used as food and medicine. However, their short shelf-life and high initial microbial load are the major problems regarding their easy distribution and safe consumption. The irradiation of mushrooms can be a safe and cost effective method to enhance shelf-life as well as to ensure hygienic and sensory quality. For quarantine requirements and consumer awareness, different detection methods for irradiated mushrooms, such as electron spin resonance, photostimulated luminescence, and thermoluminescence are available, which are effective and validated.
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Food irradiation uses radiant energy electron beams, gamma rays or x-rays to rid food of harmful microorganisms, insects, fungi and other pests, and to retard.
Irradiation, carried out under conditions of Good Manufacturing Practice, is an effective, widely applicable food processing method judged to be safe on extensive available evidence, that can reduce the risk of food poisoning, control food spoilage and extend the shelf-life of foods without detriment to health and with minimal effect on nutritional or sensory quality. This view has been endorsed by international bodies such as the World Health Organisation, the Food and Agricultural Organisation and Codex Alimentarius. More than 50 countries have given approval for over 60 products to be irradiated.
What Is Food Irradiation? The Regulatory History of Food Irradiation Summary of Part I Scientific Concerns about Irradiation
There is a common misconception that irradiated food is radioactive.
PDF | Food irradiation is the treatment of food products by a definite kind of energy. The process involves exposing the packed or bulked food to the | Find, read.Reply
Currently, forty-two countries practice some form of food irradiation. Food Irradiation: Principles and Applications provides a comprehensive, up-to-date account.Reply