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Reaction Kinetics in Food Systems
Published in Dennis R. Heldman, Daryl B. Lund, Cristina M. Sabliov, Handbook of Food Engineering, 2018
Ricardo Villota, James G. Hawkes
Similar to conventional thermal processing, the concept of irradiation is to temporarily raise the energy level of a system enough to result in the death of microorganisms, thus, extending the shelf-life of a product. In the case of irradiation, however, instead of raising the temperature of the system for a given period of time, the system is exposed to a source of radiation, resulting in ionization of individual atoms or molecules to produce an electron and a positively charged atom. The energy of radiation is often measured in electron volts (eV), where one electron volt is the energy acquired by an electron falling through a potential of 1 V (or 1/eV = 1.602 × 10−12 erg). The total effect of the radiation upon a given material is dependent on the energy of each photon, its source, as well as the total number of photons impinging on the material. The relative ionization of electrons varies with the depth of absorption in a given material (absorber). Using irradiation as a technique for preservation allows the foods to be kept cold or frozen during treatment, thus, potentially allowing greater stability of quality factors of the food product.
Food Preservation Methods
Published in İbrahim Dinçer, Heat Transfer in Food Cooling Applications, 1997
Many expert groups have examined the safety of the food irradiation process and indicated that this process was safe and did not confer any enhanced toxicological, microbiological or nutritional hazard over what would be incurred by conventional food processing techniques. Thus, an example is that in 1983 the United Nations Codex Alimentarius Commission recommended standards for the safe irradiation of food products and suggested that its 122 member nations revise their regulations on safety testing for irradiated foods and classify the technology as a process rather than as a food additive.
Beneficial Industrial Uses of Electricity: Industrial Introduction and Process Industries
Published in Clark W. Gellings, 2 Emissions with Electricity, 2020
Major improvements in food safety are possible with the use of ozone and the application of irradiation. Food irradiation is the controlled exposure of food, either before or after packaging, to a source of high-energy invisible ionizing radiation from Cobalt 60 or from electrically generated electron beams. Irradiation has a lethal effect on food pathogens, those microorganisms that cause food-borne illness, thus it can be used very effectively to improve food safety and reduce the possibility of food poisoning.
Light-induced fading of the photostimulated luminescence and thermoluminescence for irradiated silicate samples
Published in Radiation Effects and Defects in Solids, 2023
Ivana Sandeva, Hristina Spasevska, Margarita Ginovska, Lihnida Stojanovska-Georgievska, Slobodan Masic
Food irradiation is one of the methods used for food preservation. It includes exposure of food to carefully controlled doses of ionising radiation (gamma rays, X-rays or electrons). Ionising radiation destroys harmful microorganisms, prevents sprouting and delays ripening in fruits and vegetables[1] and also accelerates maturing in dairy products,[2] but does not induce radioactivity in treated foodstuffs. Irradiation of food can help in keeping the environment clean by reducing the use of pesticides, preservatives and other chemicals. There are some foodstuffs that have to be irradiated to improve their safety. Taking into account that heat does not take place during the treatment, it means that irradiated foodstuffs remain raw.[3] The development of this method leads to the introduction of reliable tests for the identification (detection) of irradiated food.
Novel drying and pretreatment methods for control of pesticide residues in fruits and vegetables: A review
Published in Drying Technology, 2023
Tiantian Tang, Min Zhang, Ronghua Ju, Arun S. Mujumdar, Dongxing Yu
Food irradiation is a technology to improve food safety and prolong shelf life by decreasing or removing microorganisms and insects.[139,140] Radiation can break DNA or destroy other key molecules in bacteria, killing them or preventing them from reproducing.[141] Three radiation sources are approved for use in food products: gamma rays (form 60Co and 137Cs sources), electron beams, or X-rays.[142] The safety of irradiated food is recognized by Centers for Disease Control and Prevention (CDC), WHO, and USDA.[143] Irradiation does not make food radioactive, does not damage nutrition, and does not obviously alter the flavor, texture or appearance of food.[144] In actuality, the changes in food caused by irradiation are so small that it is even difficult to determine whether food has been irradiated.[145] Irradiated food is required to carry the international mark of irradiation, with the ‘Radura’ symbol or a statement that it has been irradiated on its label.[146,147] The Codex Alimentarius Commission (CAC) stipulates that the maximum absorbed dose for irradiating food should not be higher than 10 kGy, except as required for legitimate technical purposes.[148,149] Generally, different doses are used according to specific requirements, including low dose irradiation (<2 kGy) for delaying the germination of vegetables and fruit aging, and medium dose (1–10 kGy) for reducing the level of pathogenic microorganisms, and high dose irradiation (>10 kGy) for realizing sterility of products.[150] Ionizing radiation has also shown promising results for reducing pesticide residues in farm produce, with gamma radiation from 60Co sources being the most commonly used method of pesticide degradation.[25]