Induction-linear accelerators for food processing with ionizing radiation

International Nuclear Information System (INIS)

Lagunas-Solar, M.C.

1985-01-01

Electron accelerators with sufficient beam power and reliability of operation will be required for applications in the large-scale radiation processing of food. Electron beams can be converted to the more penetrating bremsstrahlung radiation (X-rays), although at a great expense in useful X-ray power due to small conversion efficiencies. Recent advances in the technology of pulse-power accelerators indicates that Linear Induction Electron Accelerators (LIEA) are capable of sufficiently high-beam current and pulse repetition rate, while delivering ultra-short pulses of high voltage. The application of LIEA systems in food irradiation provides the potential for high product output and compact, modular-type systems readily adaptable to food processing facilities. (orig.)

EPR-dosimetry for radiation processing of food

International Nuclear Information System (INIS)

Peimel-Stuglik, Z.; Fabisiak, S.

2002-01-01

The usefulness of two, easy accessible alanine-polymer dosimeters to low (D ≤ 10 kGy) ionizing radiation dose measurements, were investigated. In both cases (ALANPOL from IChTJ and foil dosemeters from Gamma Service, Radeberg, Germany) the results were positive. EPR-alanine method based on the described dosimeters meets the requirements to use it in radiation processing of food. Thin foil dosemeters from Gamma Service are recommended mainly for dose distribution measurements. ALANPOL - for routine use. The advantage of ALANPOL is lower price, higher sensitivity and high resistance to unfavourable environmental conditions, including water. (author)

Organoleptic quality and antioxidant status of radiation processed food commodities

International Nuclear Information System (INIS)

Chatterjee, S.; Sharma, J.; Arul, A.K.; Variyar, P.S.; Sharma, A.

2009-01-01

Effect of radiation processing on the organoleptic qualities such as aroma, taste and colour as well as antioxidant status of various food classes such as beverages (monsooned coffee), spices (nutmeg), fruits (pomegranate), oil seeds (soybean) and vegetables (guar beans) was investigated. The factors responsible for these attributes were shown to be liberated from their glycosidic precursors during radiation processing, thus resulted in an enhancement of organoleptic quality and antioxidant status. (author)

Development of Food Preservation and Processing Technologies by Radiation Technology

International Nuclear Information System (INIS)

Byun, Myung Woo; Lee, Ju Won; Kim, Jae Hun

2007-07-01

To secure national food resources, development of energy-saving food processing and preservation technologies, establishment of method on improvement of national health and safety by development of alternative techniques of chemicals and foundation of the production of hygienic food and public health related products by irradiation technology were studied. Results at current stage are following: As the first cooperative venture business technically invested by National Atomic Research Development Project, institute/company's [technology-invested technology foundation No. 1] cooperative venture, Sun-BioTech Ltd., was founded and stated its business. This suggested new model for commercialization and industrialization of the research product by nation-found institute. From the notice of newly approved product list about irradiated food, radiation health related legal approval on 7 food items was achieved from the Ministry of health and wellfare, the Korea Food and Drug Administration, and this contributed the foundation of enlargement of practical use of irradiated food. As one of the foundation project for activation of radiation application technology for the sanitation and secure preservation of special food, such as military meal service, food service for patient, and food for sports, and instant food, such as ready-to-eat/ready-to-cook food, the proposal for radiation application to the major military commander at the Ministry of National Defence and the Joint Chiefs of Staff was accepted for the direction of military supply development in mid-termed plan for the development of war supply. Especially, through the preliminary research and the development of foundation technology for the development of the Korean style space food and functional space food, space Kimch with very long shelf life was finally developed. The development of new item/products for food and life science by combining RT/BT, the development of technology for the elimination/reduction of

Development of Food Preservation and Processing Technologies by Radiation Technology

Energy Technology Data Exchange (ETDEWEB)

Byun, Myung Woo; Lee, Ju Won; Kim, Jae Hun [and others

2007-07-15

To secure national food resources, development of energy-saving food processing and preservation technologies, establishment of method on improvement of national health and safety by development of alternative techniques of chemicals and foundation of the production of hygienic food and public health related products by irradiation technology were studied. Results at current stage are following: As the first cooperative venture business technically invested by National Atomic Research Development Project, institute/company's [technology-invested technology foundation No. 1] cooperative venture, Sun-BioTech Ltd., was founded and stated its business. This suggested new model for commercialization and industrialization of the research product by nation-found institute. From the notice of newly approved product list about irradiated food, radiation health related legal approval on 7 food items was achieved from the Ministry of health and wellfare, the Korea Food and Drug Administration, and this contributed the foundation of enlargement of practical use of irradiated food. As one of the foundation project for activation of radiation application technology for the sanitation and secure preservation of special food, such as military meal service, food service for patient, and food for sports, and instant food, such as ready-to-eat/ready-to-cook food, the proposal for radiation application to the major military commander at the Ministry of National Defence and the Joint Chiefs of Staff was accepted for the direction of military supply development in mid-termed plan for the development of war supply. Especially, through the preliminary research and the development of foundation technology for the development of the Korean style space food and functional space food, space Kimch with very long shelf life was finally developed. The development of new item/products for food and life science by combining RT/BT, the development of technology for the elimination/reduction of

Development of Food Preservation and Processing Technologies by Radiation Technology

Energy Technology Data Exchange (ETDEWEB)

Byun, Myung Woo; Lee, Ju Won; Kim, Jae Hun (and others)

2007-07-15

To secure national food resources, development of energy-saving food processing and preservation technologies, establishment of method on improvement of national health and safety by development of alternative techniques of chemicals and foundation of the production of hygienic food and public health related products by irradiation technology were studied. Results at current stage are following: As the first cooperative venture business technically invested by National Atomic Research Development Project, institute/company's [technology-invested technology foundation No. 1] cooperative venture, Sun-BioTech Ltd., was founded and stated its business. This suggested new model for commercialization and industrialization of the research product by nation-found institute. From the notice of newly approved product list about irradiated food, radiation health related legal approval on 7 food items was achieved from the Ministry of health and wellfare, the Korea Food and Drug Administration, and this contributed the foundation of enlargement of practical use of irradiated food. As one of the foundation project for activation of radiation application technology for the sanitation and secure preservation of special food, such as military meal service, food service for patient, and food for sports, and instant food, such as ready-to-eat/ready-to-cook food, the proposal for radiation application to the major military commander at the Ministry of National Defence and the Joint Chiefs of Staff was accepted for the direction of military supply development in mid-termed plan for the development of war supply. Especially, through the preliminary research and the development of foundation technology for the development of the Korean style space food and functional space food, space Kimch with very long shelf life was finally developed. The development of new item/products for food and life science by combining RT/BT, the development of technology for the elimination/reduction of

Radiation decontamination of dry food ingredients and processing aids

Energy Technology Data Exchange (ETDEWEB)

Farkas, J

1984-01-01

Radiation decontamination of dry ingredients, herbs and enzyme preparations is a technically feasible, economically viable and safe physical process. The procedure is direct, simple, requires no additives and is highly efficient. Its dose requirement is moderate. Radiation doses of 3-10 kGy (0.3-1 mrad) have proved sufficient to reduce the viable counts to a satisfactory level. Ionising radiations do not cause any significant rise in temperature. The flavour, texture or other important technological or sensory properties of most ingredients are not influenced at radiation doses necessary for satisfactory decontamination, and radiation obviates the chemical residue problem. The microflora surviving radiation decontamination of dry ingredients are more susceptible to subsequent antimicrobial treatments. Recontamination can be prevented as the product can be irradiated in its final packaging. Irradiation could be carried out in commercial containers and would result in considerable savings of energy and labour as compared to alternative decontamination techniques. Radiation processing of these commodities is an established technology in several countries and more clearances on irradiated foods are expected to be granted in the near future.

Radiation processing of food products with 5 MV Bremsstrahlung x-rays

International Nuclear Information System (INIS)

Petwal, V.C.; Soni, H.C.

2004-01-01

Foods and agricultural products are treated with ionizing radiation to accomplish many different goals. The desired goals may be the reduction of pathogenic bacteria, other microorganisms and parasites that cause food borne diseases; or inactivation of food spoilage organisms, including bacteria, molds, and yeasts; or lengthening the shelf-life of fresh fruits and vegetables by decreasing the normal biological changes associated with growth and maturation processes, such as ripening or sprouting. It has become more important due to mounting concern over food born diseases, and growing international trade in food products that must meet stiff import standards of quality and quarantine. A 10 MeV 10 kW LINAC based multi-product EB radiation processing facility is being established at CAT to meet the processing requirement of various food, agricultural and medical products. The facility will be operated in two modes: (a) Electron: 10 MeV, 10 kW (b) Photon: 5 MeV, 10 kW Treatment with electron beam provides the highest processing rate and lowest unit cost. But the electrons have relatively short range in the solid product, hence the maximum product areal density (density times depth) that can be processed using direct 10 MeV electron beam is limited to about 8.5 gm/cm 2 (double sided irradiation). On the other hand x-rays are more penetrating, hence can be used to process the products having larger areal densities e.g. onions and potatoes packed in gunny bags. In order to address various issues related to food irradiation using 5 MV X-ray beam, a mathematical model is developed on the basis of the analytical calculations and experimental data presented by R.B.Miller, 2003, and J. Meissner et.al, 2000. (author)

Possible implications of large scale radiation processing of food

International Nuclear Information System (INIS)

Zagorski, Z.P.

1990-01-01

Large scale irradiation has been discussed in terms of the participation of processing cost in the final value of the improved product. Another factor has been taken into account and that is the saturation of the market with the new product. In the case of successful projects the participation of irradiation cost is low, and the demand for the better product is covered. A limited availability of sources makes the modest saturation of the market difficult with all food subjected to correct radiation treatment. The implementation of the preservation of food needs a decided selection of these kinds of food which comply to all conditions i.e. of acceptance by regulatory bodies, real improvement of quality and economy. The last condition prefers the possibility of use of electron beams of low energy. The best fulfilment of conditions for successful processing is observed in the group of dry food, in expensive spices in particular. (author)

Possible implications of large scale radiation processing of food

Science.gov (United States)

Zagórski, Z. P.

Large scale irradiation has been discussed in terms of the participation of processing cost in the final value of the improved product. Another factor has been taken into account and that is the saturation of the market with the new product. In the case of succesful projects the participation of irradiation cost is low, and the demand for the better product is covered. A limited availability of sources makes the modest saturation of the market difficult with all food subjected to correct radiation treatment. The implementation of the preservation of food needs a decided selection of these kinds of food which comply to all conditions i.e. of acceptance by regulatory bodies, real improvement of quality and economy. The last condition prefers the possibility of use of electron beams of low energy. The best fullfilment of conditions for succesful processing is observed in the group of dry food, in expensive spices in particular.

Post-factum detection of radiation treatment in processed food by analysis of radiation-induced hydrocarbons. Pt. 1. Applying the method L 06.00-37 defined in Para. 35 LMBG (German Act on Food Irradiation) to processed food

International Nuclear Information System (INIS)

Hartmann, M.; Ammon, J.; Berg, H.

1995-01-01

The German official method L 06.00-37 (Para. 35 German Act on Food Irradiation) is used for the identification of irradiated fat-containing food by GC-analysis of radiation-induced hydrocarbons. Simple modifications in sample preparation allow a distinctive improvement in detection possibilities and detection limits as well. The applicability of the modified method for the detection of irradiated ingredients in model-like processed food is shown. An identification of only 3% (irradiated fat to total fat ratio) irradiated ingredient (1,5 kGy) in processed food was possible. Additionally, the kind of irradiated ingredient could be identified by the pattern of radiation induced hydrocarbons. Their concentrations are corresponding with the fatty acid composition of the irradiated compound. (orig.) [de

Application of ultraviolet and infrared radiation in food

OpenAIRE

D Jafarpour; M Alizadeh; F Siamak

2018-01-01

BACKGROUND: There are many uses of radiation in the food industry. Radiation can be considered as one of the new processes and usage of it can offer new features of food. This process in most food doesn’t leave any physical or sensory changes. Therefore, in this review article, the application of ultraviolet and infrared radiation in food was studied. Methods: Search by the keywords “Ultraviolet Radiation Infrared Radiation Food” in databases Pubmed, Scopus and Web of Sci...

Experiments on the identification of radiation processed foods. Untersuchungen zum Nachweis bestrahlter Lebensmittel

Energy Technology Data Exchange (ETDEWEB)

Delincee, H [Inst. fuer Ernaehrungsphysiologie, Bundesforschungsanstalt fuer Ernaehrung, Karlsruhe (Germany)

1992-01-01

The availability of reliable detection methods allowing to show directly in the traded food product whether it has been irradiated or not, will help to assure consumers that the inspection authorities are able to check the compliance with existing regulations effectively. Numerous analytical methods for the identification of radiation processed foods were investigated at the Federal Research Centre for Nutrition in Karlsruhe over the years. This report will mainly consider the measurement of chemi- and thermoluminescence of herbs and spices, since in many countries these products are most frequently irradiated food items. Following radiation processing, herbs and spices mostly increase their luminescence intensities. The luminescence response, however, varies considerably from one spice to another, and even among several batches of the same spice. Since nonirradiated products may also exhibit luminescence, the discrimination irradiated - non-irradiated is not that simple. Isolation of mineral dusts associated with the food and measurement of the thermoluminescence of these mineral fractions improves the identification of irradiated food. International collaboration will help to establish standardized and reliable analytical detection methods in the near future. (orig.)

Electromagnetic energy and food processing

International Nuclear Information System (INIS)

Mudgett, R.

1988-01-01

The use of electromagnetic energy in food processing is reviewed with respect to food safety, nutritional quality, and organoleptic quality. The effects of nonionizing radiation sources such as microwave and radio-frequency energy and ionizing radiation sources, e.g. radioactive cobalt-60 and caesium-137, on the inactivation of microbes and nutrients are compared with those of conventional heating processes both in terms of their kinetic behavior and their mechanisms of interaction with foods. The kinetics of microwave and conventional thermal inactivation are considered for a generalized nth-order model based on time and temperature conditions. However, thermal inactivation effects are often modeled by 1 st-order kinetics. Microbial and nutrient inactivation by ionizing sources are considered for a 1 st-order model based on radiation dose. Both thermal and radiation resistance concepts are reviewed and some typical values of radiation resistance are given for sensitive vegetative bacterial cells, yeasts, and molds and for resistant bacterial spores and viruses. Nonionizing microwave energy sources are increasingly used in home and industrial food processing and are well-accepted by the American public. But, despite recent Food and Drug Administration approval of low and intermediate ionizing radiation dose levels for grains and other plant products and the fact that irradiated foods are sold in more than 20 countries of the world, public fears in the U.S. about nuclear energy may limit the role of ionizing radiation in food processing and preservation and may also limit the use of nuclear fuels as an alternate source of electrical energy. (33 refs.)

Food preservation by ionising radiation

International Nuclear Information System (INIS)

Andrade, M. E.

1996-01-01

The process of food preservation by ionising radiation is an alternative, or a complement, to the traditional methods of heating, refrigerating, freezing or using chemical additives. The study and development of this technique has started on the beginning of the fifties but it is based on the radiation killing effect on micro-organisms discovered by the end of last century. Foodstuffs are treated in appropriate plants: isotopic facilities (gamma radiation) and accelerated electron beams produced by machines called accelerators. The FAO and WHO in close cooperation with the IAEA have played an important role on the development of the process and on the increment of the industrial application of food irradiation. Over the world there are about 37 countries trading foods treated by ionising radiation. However, governments have been slow to clear the utilization of this process. The main reason of this attitude is in general due to the fact that the advantages of the technique are not clearly understood. Therefore, the dissemination of the information could on one hand clarify who has to take decisions and on the other hand support the choice of those foods by the consumers. This is the unique way to dynamize the application of this process

Dosimetry for radiation processing

DEFF Research Database (Denmark)

Miller, Arne

1986-01-01

During the past few years significant advances have taken place in the different areas of dosimetry for radiation processing, mainly stimulated by the increased interest in radiation for food preservation, plastic processing and sterilization of medical products. Reference services both...... and sterilization dosimetry, optichromic dosimeters in the shape of small tubes for food processing, and ESR spectroscopy of alanine for reference dosimetry. In this paper the special features of radiation processing dosimetry are discussed, several commonly used dosimeters are reviewed, and factors leading...

Ionizing radiation effects on food vitamins: a review

International Nuclear Information System (INIS)

Dionisio, Ana Paula; Gomes, Renata Takassugui; Oetterer, Marilia

2009-01-01

Ionizing radiation has been widely used in industrial processes, especially in the sterilization of medicines, 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. (author)

Feasibility of using cling-wrap films as a packaging material for radiation processed foods

International Nuclear Information System (INIS)

Choudhari, Vilendra V.; Chatterjee, Suchandra; Variyar, Prasad S.; Sharma, Arun

2005-01-01

Effect of gamma radiation (2 and 10 kgGy) on the stability of commercially available cling-wrap films for minimally processed foods was investigated. Migration of additives from the films into diethyl ether and water was monitored by TLC and by GC/MS analysis of their acetylated derivatives. Diocytyl phthalate was identified in the ether extract as the major migrant accounting for 98% of the total constituents detected. Other migrants identified in the minor amounts ( t 32.29 min corresponding to 1,3- dichloro-2-propanol. These changes, however, had no significant effect of the sensory and physical quality of the film. Thus feasibility of the using cling-wrap films as a packaging material for radiation processed food has been established. (author)

Agriculture and food processing

International Nuclear Information System (INIS)

Muhammad Lebai Juri

2003-01-01

This chapter discuss the application of nuclear technology in agriculture sector. Nuclear Technology has help agriculture and food processing to develop tremendously. Two techniques widely use in both clusters are ionization radiation and radioisotopes. Among techniques for ionizing radiation are plant mutation breeding, SIT and food preservation. Meanwhile radioisotopes use as a tracer for animal research, plant soil relations water sedimentology

Food irradiation: Gamma processing facilities

Energy Technology Data Exchange (ETDEWEB)

Kunstadt, P. [MDS Nordion International, 447 March Road. Kanata, Ontario, K2K148 (Canada)

1997-12-31

The number of products being radiation processed is constantly increasing and today include such diverse items as medical disposable, fruits and vegetables, bulk spices, meats, sea foods and waste effluents. Not only do the products differ but also many products, even those within the same groupings, require different minimum and maximum radiation doses. These variations create many different requirements in the irradiator design. The design of Cobalt-60 radiation processing facilities is well established for a number of commercial applications. Installations in over 40 countries, with some in operation since the early 1960s, are testimony to the fact that irradiator design, manufacture, installation and operation is a well established technology. However, in order to design gamma irradiators for the preservation of foods one must recognize those parameters typical to the food irradiation process as well as those systems and methods already well established in the food industry. This paper discusses the basic design concepts for gamma food irradiators. They are most efficient when designed to handle a limited product density range at an established dose. Safety of Cobalt-60 transport, safe facility operation principles and the effect of various processing parameters on economics, will also be discussed. (Author)

Food irradiation: Gamma processing facilities

Energy Technology Data Exchange (ETDEWEB)

Kunstadt, P [MDS Nordion International, 447 March Road. Kanata, Ontario, K2K148 (Canada)

1998-12-31

The number of products being radiation processed is constantly increasing and today include such diverse items as medical disposable, fruits and vegetables, bulk spices, meats, sea foods and waste effluents. Not only do the products differ but also many products, even those within the same groupings, require different minimum and maximum radiation doses. These variations create many different requirements in the irradiator design. The design of Cobalt-60 radiation processing facilities is well established for a number of commercial applications. Installations in over 40 countries, with some in operation since the early 1960s, are testimony to the fact that irradiator design, manufacture, installation and operation is a well established technology. However, in order to design gamma irradiators for the preservation of foods one must recognize those parameters typical to the food irradiation process as well as those systems and methods already well established in the food industry. This paper discusses the basic design concepts for gamma food irradiators. They are most efficient when designed to handle a limited product density range at an established dose. Safety of Cobalt-60 transport, safe facility operation principles and the effect of various processing parameters on economics, will also be discussed. (Author)

Food irradiation: Gamma processing facilities

International Nuclear Information System (INIS)

Kunstadt, P.

1997-01-01

The number of products being radiation processed is constantly increasing and today include such diverse items as medical disposable, fruits and vegetables, bulk spices, meats, sea foods and waste effluents. Not only do the products differ but also many products, even those within the same groupings, require different minimum and maximum radiation doses. These variations create many different requirements in the irradiator design. The design of Cobalt-60 radiation processing facilities is well established for a number of commercial applications. Installations in over 40 countries, with some in operation since the early 1960s, are testimony to the fact that irradiator design, manufacture, installation and operation is a well established technology. However, in order to design gamma irradiators for the preservation of foods one must recognize those parameters typical to the food irradiation process as well as those systems and methods already well established in the food industry. This paper discusses the basic design concepts for gamma food irradiators. They are most efficient when designed to handle a limited product density range at an established dose. Safety of Cobalt-60 transport, safe facility operation principles and the effect of various processing parameters on economics, will also be discussed. (Author)

Growth of Radiation Processing Plant, Vashi - an overview

International Nuclear Information System (INIS)

Singh, Ranjeet

2014-01-01

Radiation Processing Plant, Vashi (RPP) is the first commercial scale Gamma Irradiator for food processing in India. The facility was commissioned on 1 st January 2000 with the mandate of showcasing commercial viability of food processing using gamma radiation. Some of the food products that are processed at RPP, Vashi include dehydrated onion powder, coriander, turmeric, black pepper, cumin, pet food and dried seafood items. RPP, Vashi is the largest radiation processor of food products in the country. More than 95% of the quantity processed is exported to various countries generating millions of foreign exchange annually

Preserving food with radiation

International Nuclear Information System (INIS)

Thomas, A.C

1978-01-01

Food irradiation is becoming an increasingly more important method of food preservataion. The irradiation process and its advangages are briefly described, and its use in the preservation of poultry and various kinds of fruits is discussed. Fruit export is hampered by restrictions due to infestation. Radiation disinfestation will therefore be of great advantage and may lead to a growth in export markets

Perspective of radiation processing

International Nuclear Information System (INIS)

Zhang Manwei

1987-01-01

The area of the applications of radiation techniques is very wide. This paper only relates to the applications of radiation techniques in industries including radiation chemical industry, radiation processing of foods and environmental protection by radiation, but the nuclear instruments and the instrumentations of radiation are out-side of our study. (author)

Effect of radiation on food

Energy Technology Data Exchange (ETDEWEB)

Sofyan, R [National Atomic Energy Agency, Jakarta (Indonesia). Pasar Djumat Research Centre

1983-07-01

Research reports on the effect on radiation on food are reviewed. Irradiation processing inhibits the sprouting of vegetables, delays ripening, reduces the number of microorganisms that spoil food, controls patrogenic organisms and parasites found in food, disinfests food of insects, and disinfects spices of microbes. So far there has been no evidence that food irradiaton introduces nutritional or microbiological problems. The FAO/WHO/IAEA expert committee on the wholesomeness of irradiated food recommend the acceptability from a toxicological stand-point of any food commodity irradiated up to an overall average dose of 10 kilograys.

Effect of radiation on food

International Nuclear Information System (INIS)

Sofyan, Rochestri

1983-01-01

Research reports on the effect on radiation on food are reviewed. Irradiation processing inhibits the sprouting of vegetables, delays ripening, reduces the number of microorganisms that spoil food, controls patrogenic organisms and parasites found in food, disinfests food of insects, and disinfects spices of microbes. So far there has been no evidence that food irradiaton introduces nutritional or microbiological problems. The FAO/WHO/IAEA expert committee on the wholesomeness of irradiated food recommend the acceptability from a toxicological stand-point of any food commodity irradiated up to an overall average dose of 10 kilograys. (RUW)

Effects of the ionizing radiation in natural food colours

International Nuclear Information System (INIS)

Cosentino, Helio Morrone

2005-01-01

The world's fast growing population and its consequent increase in demand for food has driven mankind into improving technologies which ensure a safer supply of such commodities. Both food radiation processing and its constituents are highlighted as a feasible alternative technique capable of meeting food safety standards. Natural dyes are extensively employed in the food industry thanks to their colour enhancing properties on food products. This paper has aimed at studying the effects of ionizing radiation on three natural dyes: carminic acid and its derivatives (cochineal dyes), bixine and its salts (annatto dyes) and curcumin (turmeric dyes), used in the food and cosmetic industries within dilutions and doses those goods might eventually be processed in. It also envisages clarifying the compatibility of the irradiation technique with the keeping of such relevant sensorial attribute which is the product colour. Spectrophotometry and capillary electrophoresis were the analytic methods employed. All in all, a colour decrease proportional to the increase on the applied gamma radiation (1 to 32 kGy) has been observed. The annatto dyes have proven moderately stable whereas turmeric has shown to be highly sensitive to radiation. Those results shall be taken into account as far as the need to alter the formulae additive amount in the product is concerned whenever undergoing radiation processing. (author)

Application of ultraviolet and infrared radiation in food

Directory of Open Access Journals (Sweden)

D Jafarpour

2018-03-01

Conclusion: According to variety of food and maintenance ways, food irradiation is one of the best ways. Food quality becomes constant in different times by processing of food with radiation and putrefactions can stop by controlling of microorganisms

Control of food-borne molds by combination of heat and radiation

International Nuclear Information System (INIS)

Padwal-Desai, S.R.; Bongirwar, D.R.

1979-01-01

After enumerating the fungi responsible for food spoilage, work done on the factors influencing growth of fungi in stored foods is reviewed and the methods using heat, radiation or chemicals for control of food-borne molds are briefly surveyed. Work on combination process employing heat treatment and radiation treatment is reviewed in detail. The review covers the following aspects: (1) theory and engineering aspects of combination process of heat and radiation including modes of heat transfer, radiation physics, radiation sources, heat radiation effect and calculation of energy balance of the process, (2) biological effects of heat, radiation and heat-radiation combination treatments on mold growth with special reference to DNA and (3) application of the process for mold control in cereal products, nuts and raisins and fruits. Heat treatment and radiation treatment have been found to complement each other and when given in proper sequence show synergism. Design requirements of radiation sources and heat transfer equipment are also surveyed. (M.G.B.)

Introduction to radiation processing

International Nuclear Information System (INIS)

Kume, Tamikazu

2008-01-01

Nuclear technology such as γ-rays, electron beams and ion beams irradiation is widely used in industrial, medical and agricultural fields. The purpose of radiation application is aiming at increasing welfare and quality of our life. Radiation technology applied to medical care is widely known as X-ray diagnosis but the contribution of radiation processing to our daily life is not well known even though it is effectively used in industry and agriculture. The main radiation processing in industry is the modification of polymers, i.e. heat shrinkable tube, radial tire, plastic foam, etc. in a car, heat resistant wire and cable, semiconductor, floppy disk, etc. in a computer, and sterilization of medical devices. In Agriculture, radiation has been used in various fields such as food irradiation, sterile insect technique, mutation breeding, etc. contributing for human being to supply foods and sustainable environment. (author)

Radiation processing

International Nuclear Information System (INIS)

Noriah Mod Ali

2005-01-01

This chapter covers the basic principle and application of radiation technology. The topic titled specific application discussed briefly the following subtopics: 1) Polymer modification - crosslinking, polymerisation, degradation, grafting; 2) Medical sterilisation; 3) Food irradiation; 4) Environmental protection - waste processing, pollutants treatment

Electromagnetic radiation properties of foods and agricultural products

International Nuclear Information System (INIS)

Mohsenin, N.N.

1984-01-01

In this book, the author examines the effects of the various regions of the electromagnetic radiation spectrum on foods and agricultural products. Among the regions of the electromagnetic radiation spectrum covered are high-energy beta and neutron particles, gamma-rays and X-rays, to lower-energy visible, near infrared, infrared, microwave and low-energy radiowaves and electric currents. Dr. Mohsenin applies these electromagnetic phenomena to food products such as fruits, vegetables, seeds, dairy products, meat and processed foods. Contents: Some Basic Concepts of Electromagnetic Radiation. Basic Instruments for Measurement of Optical Properties. Applications of Radiation in the Visible Spectrum. Color and its Measurement. Sorting for Color and Appearance. Near-Infrared and Infrared Radiation Applications. Applications of High-Energy Radiation. Related Concepts of Microwaves, Radiowaves, and Electric Currents. Measurement of Electrical Properties of Foods and Agricultural Products. Applications of Electrical Properties. Appendix, Cited References. Subject Index

Studies on assessment of health effects of radiation processed foods: Part 1. genetic toxicological evaluation in somatic and germ cells of laboratory animals

Energy Technology Data Exchange (ETDEWEB)

Chaubey, R C; Aravindakshan, M; Chauhan, P S [Genetic Toxicology and Chromosome Studies Section, Cell Biology Div., Bhabha Atomic Research Centre, Mumbai (India)

1999-09-01

The studies summarized in this report form a part of the program on the safety evaluation of radiation-processed foods, an important component of the development of radiation technology for food preservation from the public health point of view. These studies contributed significantly and critically to the acceptance of safety of radiation processed foods by regulatory agencies both at the national and international levels. This report contains only genetic studies, one aspect of this program, while the remaining studies will be summarized in a separate report.

Studies on assessment of health effects of radiation processed foods: Part 1. genetic toxicological evaluation in somatic and germ cells of laboratory animals

International Nuclear Information System (INIS)

Chaubey, R.C.; Aravindakshan, M.; Chauhan, P.S.

1999-09-01

The studies summarized in this report form a part of the program on the safety evaluation of radiation-processed foods, an important component of the development of radiation technology for food preservation from the public health point of view. These studies contributed significantly and critically to the acceptance of safety of radiation processed foods by regulatory agencies both at the national and international levels. This report contains only genetic studies, one aspect of this program, while the remaining studies will be summarized in a separate report

Food safety through the training of 2-alcilciclobutanonas in processed foods by ionizing radiation; Seguranca alimentar atraves da formacao de 2-alcilciclobutanonas em alimentos processados por radiacao ionizante

Energy Technology Data Exchange (ETDEWEB)

Alves, Rodrigo Mendes

2016-11-01

Food irradiation is a means of preserving food which uses a processing technique that exposes the foods at a controlled high energy ionizing radiation. The treatment with the use of ionizing radiation in foods has many applications technologically and technically feasible, including the ability to improve the microbiological safety and reducing levels of pathogenic bacteria, inhibiting the germination of tubers plant application, preserving stored foods or the stability of storage and is also used to increase the shelf life of certain products due to the reduction of contamination by microorganisms. Due to the increase of international trade in food and the growing regulatory requirements of consumer markets increasingly importing and exporting countries have shown interest in food irradiation and conducted research in the practical application of this technology and detection methods of treatment. Numerous surveys were conducted worldwide, resulting in efficient protocols to identify which foods were irradiated or not. Until then, the 'myth' that irradiated food could not be detected and they were not formed any single radiation products has been replaced by the knowledge that many changes can occur in irradiated foods and these changes could be used as tools to identify this technology. The radiation processing resulting in characteristic patterns formations of saturated hydrocarbons, aldehydes, methyl and ethyl esters and 2-alcilciclobutanonas, depending on the fatty acid composition of the lipid that composes the food. Thus the purpose of this study was to collect data to compare the effects of different doses of gamma radiation and electron in foods that have fat to determine possible changes resulting from the use of irradiation, as the presence of 2-Alcilciclobutanonas and also show main equipment used for food irradiation and its categories, with the aim of informing the general public. (author)

Dosimetry for radiation processing

International Nuclear Information System (INIS)

Miller, Arne

1986-01-01

During the past few years significant advances have taken place in the different areas of dosimetry for radiation processing, mainly stimulated by the increased interest in radiation for food preservation, plastic processing and sterilization of medical products. Reference services both by international organizations (IAEA) and national laboratories have helped to improve the reliability of dose measurements. In this paper the special features of radiation processing dosimetry are discussed, several commonly used dosimeters are reviewed, and factors leading to traceable and reliable dosimetry are discussed. (author)

Dose Assurance in Radiation Processing Plants

DEFF Research Database (Denmark)

Miller, Arne; Chadwick, K.H.; Nam, J.W.

1983-01-01

Radiation processing relies to a large extent on dosimetry as control of proper operation. This applies in particular to radiation sterilization of medical products and food treatment, but also during development of any other process. The assurance that proper dosimetry is performed...... at the radiation processing plant can be obtained through the mediation of an international organization, and the IAEA is now implementing a dose assurance service for industrial radiation processing....

Microbiological safety of tenderized, proteinaceous, semi-processed and processed food prepared from poultry treated with ionizing radiation and other processes

International Nuclear Information System (INIS)

Klinger, I.; Lapidot, M.

1998-01-01

From a microbiological point of view, poultry meat is considered to be one of the most contaminated raw foods, harbouring bacteria, including pathogens such as Salmonella spp., Staphylococcus aureus, Listeria monocytogenes and Campylobacter spp. Some of these pathogens can survive the heat treatment used during the further processing of poultry meat into ready to eat products such as sausages and patties, and thus endanger consumer health, particularly in the young, the elderly and the immunocompromised. L. monocytogenes is of particular concern. This Gram positive, non-spore forming, psychrotrophic pathogen has been recognized as one of the causes of a severe food borne illness. The organism is relatively heat stable and can multiply under refrigeration conditions, but is sensitive to ionizing radiation. A survey conducted in Israel demonstrated that raw poultry meat was heavily contaminated with L. monocytogenes and that the pathogen could also be recovered from ready to eat poultry products. It was proposed that treatment of the raw meat with ionizing radiation prior to heating and use of the hazard analysis critical control point concept in the further processing plant would result in the elimination of contamination in ready to eat products. (author)

International cooperative effort to establish ASTM [American Society for Testing and Materials] standards for the measurement of radiation dose for food processing

International Nuclear Information System (INIS)

Farrar, H. IV.

1987-01-01

A task group has been formed within the American Society for Testing and Materials (ASTM) specifically to develop standards for measuring radiation dose for food processing. The task group, which has 78 members, including 16 from Europe, consists of a broad cross section of food industry, government, regulatory, manufacturing, and university interests. The group is working on seven standards; three specifically for food irradiation applications, and four for using specific dosimeter types for all radiation applications, including food processing. Together, this set of standards will specify acceptable methods of accomplishing the required irradiation treatment of food and other products, and will be available for adoption by regulatory agencies in food irradiation protocols. 1 tab

21 CFR 179.30 - Radiofrequency radiation for the heating of food, including microwave frequencies.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Radiofrequency radiation for the heating of food... PRODUCTION, PROCESSING AND HANDLING OF FOOD Radiation and Radiation Sources § 179.30 Radiofrequency radiation for the heating of food, including microwave frequencies. Radiofrequency radiation, including...

Radiation treatment of food

International Nuclear Information System (INIS)

Wills, P.A.

1986-01-01

The techniques involved in the treatment of food by ionising radiation are explained. Radiation plant design, nutrition, microbiology and standards for irradiated foods are discussed. The potential applications for food irradiation in Australia are in the fields of quarantine control to disinfest fruit from fruit fly or mangoes from seed weevil, and decontamination of dried foods such as spices

Comparative economic factors on the use of radionuclide or electrical sources for food processing with ionizing radiation

International Nuclear Information System (INIS)

Lagunas-Solar, M.C.

1985-01-01

Food irradiation is a promising addition to conventional food processing techniques. However, as is the case with most new technologies, its economic suitability will be determined by comparison to current methods. Assuming that current food processing facilities are adaptable to the incorporation of a food irradiation capability, an analysis of cost for several different optional systems able to process up to 100 Mrad ton/day (1 MGy ton/day; or 1,000 ton/day at 100 krad) will be made. Both radionuclide and electrical accelerators will be compared as sources of ionizing radiation. The cost of irradiation will be shown to be competitive with most other treatments including fumigation, low-temperature storage, and controlled atmosphere. A proper figure-of-merit for comparing the different sources will be defined and used as a basis for an economic evaluation of food irradiation. (author)

Preservation of food by ionizing radiation

International Nuclear Information System (INIS)

Josephson, E.S.; Peterson, M.S.

1983-01-01

This study is presented in three volumes. Vol. I: Presents a concise description of the philosophy of radiation, protection for people working with irradiation processes, including problems associated with the design and operation of a large facility and solutions to problems encountered. Radiation dosimetry and radiolytic effects in foods are also presented. Vol. II: Effects of radiation on bacteria and viruses are discussed as well as the lethal effect on microorganisms and insects. Also presented are the effects of irradiated food on packaging materials. Vol. III: The effects of radurization on meats, poultry, fish, shellfish, fruits, vegetables, and spices. Also included are the effects of irradiation for the use of shelf-life extension

Dosimetry and process control for radiation processing

International Nuclear Information System (INIS)

Mod Ali, N.

2002-01-01

Complete text of publication follows. Accurate radiation dosimetry can provide quality assurance in radiation processing. Considerable relevant experiences in dosimetry by the SSDL-MINT has necessitate the development of methods making measurement at gamma plant traceable to the national standard. It involves the establishment of proper calibration procedure and selection of appropriate transfer system/technique to assure adequate traceability to a primary radiation standard. The effort forms the basis for irradiation process control, the legal approval of the process by the public health authorities (medical product sterilization and food preservation) and the safety and acceptance of the product

Radiation processing of food and allied products

International Nuclear Information System (INIS)

Sharma, Arun

2009-01-01

Assuring adequate food security to citizens of the country requires deployment of strategies for augmenting agricultural production while reducing post-harvest losses. Appropriate post-harvest processing, handling, storage and distribution practices are as important as the efforts to increase productivity for sustained food security, food safety and international trade in agricultural commodities. Nuclear energy has played a significant role both in the improvement of crop productivity, as well as, in the preservation and hygienization of agricultural produce

The application of irradiation techniques for food preservation and process improvement -Studies on application of radiation and radioisotopes-

International Nuclear Information System (INIS)

Byeon, Myeong Uh; Cho, Han Ok; Yang, Jae Seung; Cho, Seong Ki; Kang, Il Joon

1994-07-01

With the increased consumption of processed food, quality control techniques are inevitably required in the food industry for its mass production and distribution. Recently, there has been a growing interest in the use of irradiation for solving the infrastructural problems in the food industry by developing viable alternatives to conventional technology and by improving the quality of processed foods. Even though food irradiation technology has been commercialized in 25 countries, and 18 items of irradiated foods have been approved for human consumption domestically, infrastructural studies are needed for the practical application of this technology. In order to enlarge the utilization of irradiation technology in solving the infrastructural problems of the food industry, this project was designed to investigate the efficacy of gamma irradiation for improving the process and physical properties of dried foods (corn and soybean), for preserving the reserved foods for emergency (red pepper) and for producing natural products (red polyketied pigment) using microbial immobilization with radiation-induced polymer

Development of food preservation and processing techniques by radiation

International Nuclear Information System (INIS)

Byun, Myung Woo; Yook, Hong Sun; Lee, Ju Woon and others

2000-03-01

Development of food preservation and processing techniques by radiation was performed. Gamm irradiation at 5 kGy completely eliminated pathogenic bacteria in pork and chicken meats. Gamma irradiation at such doses and subsequent storage at less than 4 deg C could ensure hygienic quality and prolong the microbiological shelf-life resulting from the reduction of spoilage microorganisms. Pork loin ham with desirable color was also developed without using of sodium nitrite that is known as a carcinogen. Safety tests of gamma-irradiated meats in areas such as genotoxicity, acute toxicity, four-week oral toxicity, rat hepatocarcinogenesis and the antioxidative defense system, were not affected by gamma irradiation. Gamma irradiation at about 1 kGy completely eliminated the parasites in foods and drinking water. In the study of quarantine treatment of apple and pear for export by gamma irradiation, current fumigation(MBr) was perfect in its disinfesting capability, but it caused detrimental effects on the physical quality of apple and pear. However, irradiation doses at 1-3 kGy was suitable for controlling pests and did not induce any significant changes in the quality of the products. The result of the survey to assess the public understanding indicated that the irradiated food had somewhat negative impression to general public. Therefore, it is necessary to establish a public education and information program by using mass communication and by constructing communication system to obtain the enhanced impression from the general public

Development of food preservation and processing techniques by radiation

Energy Technology Data Exchange (ETDEWEB)

Byun, Myung Woo; Yook, Hong Sun; Lee, Ju Woon and others

2000-03-01

Development of food preservation and processing techniques by radiation was performed. Gamm irradiation at 5 kGy completely eliminated pathogenic bacteria in pork and chicken meats. Gamma irradiation at such doses and subsequent storage at less than 4 deg C could ensure hygienic quality and prolong the microbiological shelf-life resulting from the reduction of spoilage microorganisms. Pork loin ham with desirable color was also developed without using of sodium nitrite that is known as a carcinogen. Safety tests of gamma-irradiated meats in areas such as genotoxicity, acute toxicity, four-week oral toxicity, rat hepatocarcinogenesis and the antioxidative defense system, were not affected by gamma irradiation. Gamma irradiation at about 1 kGy completely eliminated the parasites in foods and drinking water. In the study of quarantine treatment of apple and pear for export by gamma irradiation, current fumigation(MBr) was perfect in its disinfesting capability, but it caused detrimental effects on the physical quality of apple and pear. However, irradiation doses at 1-3 kGy was suitable for controlling pests and did not induce any significant changes in the quality of the products. The result of the survey to assess the public understanding indicated that the irradiated food had somewhat negative impression to general public. Therefore, it is necessary to establish a public education and information program by using mass communication and by constructing communication system to obtain the enhanced impression from the general public.

FAO/IAEA/WHO international conference on ensuring the safety and quality of food through radiation processing. Book of extended synopses

International Nuclear Information System (INIS)

1999-01-01

This document contains extended synopses of 90 articles presented to the FAO/IAEA/WHO international conference on ensuring the safety and quality of food through radiation processing, held in Anatalya, Turkey, 19-22 October, 1999. The major themes covered include food irradiation technologies, public acceptance of irradiated food items, effectiveness and economic aspects of food irradiation

FAO/IAEA/WHO international conference on ensuring the safety and quality of food through radiation processing. Book of extended synopses

Energy Technology Data Exchange (ETDEWEB)

NONE

1999-07-01

This document contains extended synopses of 90 articles presented to the FAO/IAEA/WHO international conference on ensuring the safety and quality of food through radiation processing, held in Anatalya, Turkey, 19-22 October, 1999. The major themes covered include food irradiation technologies, public acceptance of irradiated food items, effectiveness and economic aspects of food irradiation.

Development of food preservation and processing techniques by radiation

Energy Technology Data Exchange (ETDEWEB)

Byun, Myung Woo; Lee, Ju Woon; Kim, Dong Ho [KAERI, Taejon (Korea, Republic of); Yook, Hong Sun [Chungnam National Univ., Taejon (Korea, Republic of); Kim, Hak Soo [Sogang Univ., Seoul (Korea, Republic of); Lee, Cherl Ho; Park, Hyun Jin [Korea Univ., Seoul (Korea, Republic of); Kang, Il Jun [Hallym Univ., Chuncheon (Korea, Republic of); Kwon, Jung Ho [Kyungbook National Univ., Taegu (Korea, Republic of)

2002-05-01

To secure national food resources, development of energy-saving food processing and preservation technologies, establishment of method on improvement of national health and safety by development of alternative techniques of chemicals and foundation of the production of hygienic food and public health related products by irradiation technology were studied. Results at current stage are following; Processing techniques of low salted and fermented fish using gamma irradiation were developed and superiority of using irradiation to conventional food processing methods was established. Processing technique of value-added functional materials for the manufacture of food or public health products using RT/BT/NT combination technology was developed. The basic theories for the technology development to reduce toxic or undesirable compounds in food such as allergy or carcinogens were established. Exterminating methods of quarantine organisms in herbs/spices was established and the quality evaluation and detection conditions in quarantine treatment were set. From the studies on 'program of public understanding' based on safety of the gamma irradiated food, the information for public relation in enlargement of consumer acceptance/implementation and the peaceful use of nuclear energy were secured. Results from the research project will contribute on improvement of competency of domestic food industry and export market. The results also expect the improvement of public health by prevention of food borne diseases and enhancement of national economy and industry by increase of direct/indirect productivity.

Development of food preservation and processing techniques by radiation

International Nuclear Information System (INIS)

Byun, Myung Woo; Lee, Ju Woon; Kim, Dong Ho; Yook, Hong Sun; Kim, Hak Soo; Lee, Cherl Ho; Park, Hyun Jin; Kang, Il Jun; Kwon, Jung Ho

2002-05-01

To secure national food resources, development of energy-saving food processing and preservation technologies, establishment of method on improvement of national health and safety by development of alternative techniques of chemicals and foundation of the production of hygienic food and public health related products by irradiation technology were studied. Results at current stage are following; Processing techniques of low salted and fermented fish using gamma irradiation were developed and superiority of using irradiation to conventional food processing methods was established. Processing technique of value-added functional materials for the manufacture of food or public health products using RT/BT/NT combination technology was developed. The basic theories for the technology development to reduce toxic or undesirable compounds in food such as allergy or carcinogens were established. Exterminating methods of quarantine organisms in herbs/spices was established and the quality evaluation and detection conditions in quarantine treatment were set. From the studies on 'program of public understanding' based on safety of the gamma irradiated food, the information for public relation in enlargement of consumer acceptance/implementation and the peaceful use of nuclear energy were secured. Results from the research project will contribute on improvement of competency of domestic food industry and export market. The results also expect the improvement of public health by prevention of food borne diseases and enhancement of national economy and industry by increase of direct/indirect productivity

Current status of radiation processing

International Nuclear Information System (INIS)

Silverman, J.

1979-01-01

A summary is presented of recent developments and problems in the field of radiation processing. Examples are given of a wide range of industrial products and processes. Irradiation plants are discussed. Cross-linking and sterilization are still the principal areas of success. Some setbacks are mentioned, including the appearance of regulatory codes forbidding the use of high energy electrons in the irradiation of food packing materials. Promising applications, such as food sterilization, treatment of sewage and other wastes, chemical synthesis and the curing of paints. The need for more fundamental work on radiation chemistry is stressed. (U.K.)

Development of food preservation and processing techniques by radiation

Energy Technology Data Exchange (ETDEWEB)

Byun, Myung Woo; Lee, Ju Woon; Kim, Dong Ho [KAERI, Taejon (Korea, Republic of); Yook, Hong Sun [Chungnam National Univ., Taejon (Korea, Republic of); Kim, Hak Soo [Sogang Univ., Seoul (Korea, Republic of); Lee, Cherl Ho; Park, Hyun Jin [Korea Univ., Seoul (Korea, Republic of); Kang, Il Jun [Hallym Univ., Chuncheon (Korea, Republic of); Kwon, Jung Ho [Kyungbook National Univ., Taegu (Korea, Republic of)

2002-05-01

To secure national food resources, development of energy-saving food processing and preservation technologies, establishment of method on improvement of national health and safety by development of alternative techniques of chemicals and foundation of the production of hygienic food and public health related products by irradiation technology were studied. Results at current stage are following; Processing techniques of low salted and fermented fish using gamma irradiation were developed and superiority of using irradiation to conventional food processing methods was established. Processing technique of value-added functional materials for the manufacture of food or public health products using RT/BT/NT combination technology was developed. The basic theories for the technology development to reduce toxic or undesirable compounds in food such as allergy or carcinogens were established. Exterminating methods of quarantine organisms in herbs/spices was established and the quality evaluation and detection conditions in quarantine treatment were set. From the studies on 'program of public understanding' based on safety of the gamma irradiated food, the information for public relation in enlargement of consumer acceptance/implementation and the peaceful use of nuclear energy were secured. Results from the research project will contribute on improvement of competency of domestic food industry and export market. The results also expect the improvement of public health by prevention of food borne diseases and enhancement of national economy and industry by increase of direct/indirect productivity.

PERKEMBANGAN DAN PROSPEK PROSES RADIASI PANGAN DI INDONESIA [Development and Prospect of Food Radiation Processing in Indonesia

Directory of Open Access Journals (Sweden)

Zubaidah Irawati

2008-12-01

Full Text Available Several factors such as insufficient harvesting and handling methods as well as inadequate methods of storage and distribution, poor processing techniques and poor quality of raw materials used in making ready to eat foods may lead to the cumulative causes of food borne illness particularly in developing countries. Public trend in the world nowadays are demanding access to more and more fresh eating products practical but nutritious, safe and preferably processed under non thermal treatments. The new and emerging post harvest technologies in controlling pathogen and maintaining quality of food products is ionizing radiation, because it is applicable for almost all type of foods without impairing the overall quality as well as sensory attributes. The foods either fresh, dried, or ready to eat meals in the packages can be exposed to ionizing radiation for different purposes such as quarantine measures, control of sprouting and germination, shelf-life extension of perishable foods, delaying ripening and aging of fruits and vegetables, destruction of parasites and harmful pathogenic microorganisms. International trade of agricultural commodities opens the possibility of the movement of pests such as insects from country to country. The countries involve in this business have established laws and regulations, including international trade regulation of irradiated foods, in order to minimize the risk and trade barrier. The future of food irradiation is filled with promise although the needs for this technique relates to consumer acceptance. Consumers will grow to appreciate the technology for the lifesaving and good food availability. It should be kept in mind that irradiation is controlling contamination and it does not prevent it.

Development of Radiation Fusion Technology with Food Technology by the Application of High Dose Irradiation

International Nuclear Information System (INIS)

Kim, Ju Won; Kim, Jae Hun; Choi, Jong Il

2010-04-01

This study was studied to achieve stable food supply and food safety with radiation fusion technology as a preparation for food weaponization. Results at current stage are following: First, for the development of radiation and food engineering fusion technology using high dose irradiation, the effects of high dose irradiation on food components were evaluated. The combination treatment of irradiation with food engineering were developed. Irradiation condition to destroy radiation resistant food borne bacteria were determined. Second, for the development of E-beam irradiation technology, the effects of radiation sources on food compounds, processing conditions, and food quality of final products were compared. Food processing conditions for agricultural/aquatic products with different radiation sources were developed and the domination of E-beam irradiation foods were determined. The physical marker for E-beam irradiated foods or not were developed. Third, for the fundamental researches to develop purposed foods to extreme environmental, ready-to-eat foods were developed using high dose irradiation. Food processing for export strategy foods such as process ginseng were developed. Food processing with irradiation to destroy mycotoxin and to inhibit production of mycotoxin were developed. Mathematical models to predict necessary irradiation doses and radiation sources were developed and validated. Through the fundamental researches, the legislation for irradiation approval on meat products, sea foods and dried sea foods, and use of E-beam were introduced. Results from this research project, the followings are expected. (1) Improvement of customer acceptance and activation of irradiation technology by the use of various irradiation rays. (2) Increase of indirect food productivity, and decrease of SOC and improvement of public health by prevention of food borne outbreaks. (3) Build of SPS/TBT system against imported products and acceleration of domestic product export

Development of Radiation Fusion Technology with Food Technology by the Application of High Dose Irradiation

Energy Technology Data Exchange (ETDEWEB)

Kim, Ju Won; Kim, Jae Hun; Choi, Jong Il

2010-04-15

This study was studied to achieve stable food supply and food safety with radiation fusion technology as a preparation for food weaponization. Results at current stage are following: First, for the development of radiation and food engineering fusion technology using high dose irradiation, the effects of high dose irradiation on food components were evaluated. The combination treatment of irradiation with food engineering were developed. Irradiation condition to destroy radiation resistant food borne bacteria were determined. Second, for the development of E-beam irradiation technology, the effects of radiation sources on food compounds, processing conditions, and food quality of final products were compared. Food processing conditions for agricultural/aquatic products with different radiation sources were developed and the domination of E-beam irradiation foods were determined. The physical marker for E-beam irradiated foods or not were developed. Third, for the fundamental researches to develop purposed foods to extreme environmental, ready-to-eat foods were developed using high dose irradiation. Food processing for export strategy foods such as process ginseng were developed. Food processing with irradiation to destroy mycotoxin and to inhibit production of mycotoxin were developed. Mathematical models to predict necessary irradiation doses and radiation sources were developed and validated. Through the fundamental researches, the legislation for irradiation approval on meat products, sea foods and dried sea foods, and use of E-beam were introduced. Results from this research project, the followings are expected. (1) Improvement of customer acceptance and activation of irradiation technology by the use of various irradiation rays. (2) Increase of indirect food productivity, and decrease of SOC and improvement of public health by prevention of food borne outbreaks. (3) Build of SPS/TBT system against imported products and acceleration of domestic product export

Dosimetry control for radiation processing - basic requirements and standards

International Nuclear Information System (INIS)

Ivanova, M.; Tsrunchev, Ts.

2004-01-01

A brief review of the basic international codes and standards for dosimetry control for radiation processing (high doses dosimetry), setting up a dosimetry control for radiation processing and metrology control of the dosimetry system is made. The present state of dosimetry control for food processing and the Bulgarian long experience in food irradiation (three irradiation facilities are operational at these moment) are presented. The absence of neither national standard for high doses nor accredited laboratory for calibration and audit of radiation processing dosimetry systems is also discussed

Determination of radiation-induced hydrocarbons in processed food and complex lipid matrices. A new solid phase extraction (SPE) method for detection of irradiated components in food

International Nuclear Information System (INIS)

Hartmann, M.; Ammon, J.; Berg, H.

1997-01-01

Detection of irradiated components in processed food with complex lipid matrices can be affected by two problems. First, the processed food may contain only a small amount of the irradiated component, and the radiation-induced hydrocarbons may be diluted throughout the lipid matrix of the whole food. Second, in complex lipid matrices, the detection of prior irradiation is often disturbed by fat-associated compounds. In these cases, common solid phase extraction (SPE) Florisil clean-up alone is inadequate in the detection of prior irradiation. Subsequent SPE argentation chromatography of the Florisil eluate allows the measurement of small amounts of irradiated lipid-containing ingredients in processed food as well as the detection of prior irradiation in complex lipid matrices such as paprika and chilli. SPE argetation chromatography is the first method available for the selective enrichment of radiation-specific hydrocarbons from even complex lipid matrices, thus enabling the detection of irradiation does as low as 0.025 kGy. Furthermore, by using radiation-induced hydrocarbons in the detection of prior irradiation of paprika and chilli powder, a second independent method, the first being measurement of thermoluminescence, is available for the analysis of these matrices. Such analysis could be achieved by using this highly sensitive, cheap and easy to perform combined SPE Florisil/argentation chromatography method, without the need for sophisticated techniques like SFE-GC/MS or LC-GC/MS, so that highly sensitive detection of prior irradiation colud be performed in almost every laboratory

Development of radiation fusion technology with food technology by the application of high dose irradiation

International Nuclear Information System (INIS)

Lee, Juwoon; Kim, Jaehun; Choi, Jongil

2012-04-01

This study was performed to achieve stable food supply and food safety with radiation fusion technology as a preparation for food weaponization. Results at current stage are following: First, for the development of radiation and food engineering fusion technology using high dose irradiation, the effects of high dose irradiation on food components were evaluated. The combination treatment of irradiation with food engineering was developed. Irradiation condition to destroy radiation resistant foodborne bacteria were determined. Second, for the development of E-beam irradiation technology, the effects of radiation sources on food compounds, processing conditions, and food quality of final products were compared. Food processing conditions for agricultural/aquatic products with different radiation sources was developed and the domination of E-beam irradiation foods were determined. The physical marker for E-beam irradiated foods or not was developed. Third, for the fundamental researches to develop purposed foods to extreme environmental, ready-to-eat foods were developed using high dose irradiation. Food processing for export strategy foods such as process ginseng were developed. Food processing with irradiation to destroy mycotoxin and to inhibit production of mycotoxin was developed. Mathematical models to predict necessary irradiation doses and radiation sources were developed and validated. Through the fundamental researches, the legislation for irradiation approval on meat products, sea foods and dried sea foods, and use of E-beam was introduced. Results from this research project, the followings are expected. Improvement of customer acceptance and activation of irradiation technology by the use of various irradiation rays. Increase of indirect food productivity, and decrease of SOC and improvement of public health by prevention of foodborne outbreaks. Build of SPS/TBT system against imported products and acceleration of domestic product export. Systemized

Development of radiation fusion technology with food technology by the application of high dose irradiation

Energy Technology Data Exchange (ETDEWEB)

Lee, Juwoon; Kim, Jaehun; Choi, Jongil; and others

2012-04-15

This study was performed to achieve stable food supply and food safety with radiation fusion technology as a preparation for food weaponization. Results at current stage are following: First, for the development of radiation and food engineering fusion technology using high dose irradiation, the effects of high dose irradiation on food components were evaluated. The combination treatment of irradiation with food engineering was developed. Irradiation condition to destroy radiation resistant foodborne bacteria were determined. Second, for the development of E-beam irradiation technology, the effects of radiation sources on food compounds, processing conditions, and food quality of final products were compared. Food processing conditions for agricultural/aquatic products with different radiation sources was developed and the domination of E-beam irradiation foods were determined. The physical marker for E-beam irradiated foods or not was developed. Third, for the fundamental researches to develop purposed foods to extreme environmental, ready-to-eat foods were developed using high dose irradiation. Food processing for export strategy foods such as process ginseng were developed. Food processing with irradiation to destroy mycotoxin and to inhibit production of mycotoxin was developed. Mathematical models to predict necessary irradiation doses and radiation sources were developed and validated. Through the fundamental researches, the legislation for irradiation approval on meat products, sea foods and dried sea foods, and use of E-beam was introduced. Results from this research project, the followings are expected. Improvement of customer acceptance and activation of irradiation technology by the use of various irradiation rays. Increase of indirect food productivity, and decrease of SOC and improvement of public health by prevention of foodborne outbreaks. Build of SPS/TBT system against imported products and acceleration of domestic product export. Systemized

Food irradiation with ionizing radiation

International Nuclear Information System (INIS)

Hrudkova, A.; Pohlova, M.; Sedlackova, J.

1974-01-01

Application possibilities are discussed of ionizing radiation in inhibiting plant germination, in radiopasteurization and radiosterilization of food. Also methods of combining radiation with thermal food sterilization are discussed. The problems of radiation doses and of hygienic purity of irradiated foodstuffs are dealt with. (B.S.)

Microbiological implications of the food irradiation process

International Nuclear Information System (INIS)

Teufel, P.

1981-01-01

The Joint FAO/IAEA/WHO Expert Committee on the wholesomeness of irradiated food which met in 1976 concluded after a detailed and critical review of the available information, that the microbiological aspects of food irradiation were fully comparable to those of conventional processes used in modern food technology. Processing of food by irradiation may be considered from the microbiological point of view as separate procedures: high dose treatment (> 10 kGy), for sterilisation (radappertization) and low dose treatment (< 10 kGy) for pasteurisation (radicidation, radurization), (for definitions see p. 43), disinfestation, or inhibition of sprouting. No public health hazards related to micro-organisms arise from high dose irradiation because this process results in commercially sterile products. On the other hand, it is important to consider the possible microbiological hazards when food is irradiated with a low dose. The microbiological implications relate to the natural radiation resistance of bacteria, yeasts, fungi and viruses or to the mutagenic effects of ionising radiation in micro-organisms. Both areas of concern were reviewed in detail by Ingram and Ingram and Farkas. (orig.)

Dosimetry for radiation processing

International Nuclear Information System (INIS)

McLaughlin, W.L.; Boyd, A.W.; Chadwick, K.H.; McDonald, J.C.; Miller, A.

1989-01-01

Radiation processing is a relatively young industry with broad applications and considerable commercial success. Dosimetry provides an independent and effective way of developing and controlling many industrial processes. In the sterilization of medical devices and in food irradiation, where the radiation treatment impacts directly on public health, the measurements of dose provide the official means of regulating and approving its use. In this respect, dosimetry provides the operator with a means of characterizing the facility, of proving that products are treated within acceptable dose limits and of controlling the routine operation. This book presents an up-to-date review of the theory, data and measurement techniques for radiation processing dosimetry in a practical and useful way. It is hoped that this book will lead to improved measurement procedures, more accurate and precise dosimetry and a greater appreciation of the necessity of dosimetry for radiation processing. (author)

Food physics and radiation techniques

International Nuclear Information System (INIS)

Szabo, A. S.

1999-01-01

In the lecture information is given about food physics, which is a rather new, interdisciplinary field of science, connecting food science and applied physics. The topics of radioactivity of foodstuffs and radiation techniques in the food industry are important parts of food physics detailed information will be given about the main fields (e.g. radio stimulation, food preservation) of radiation techniques in the agro-food sector. Finally some special questions of radioactive contamination of foodstuffs in hungary and applicability of radioanalytical techniques (e.g. Inaa) for food investigation will be analyzed and discussed

Chapter 14. Radionuclides in vegetal production and food processing

International Nuclear Information System (INIS)

Toelgyessy, J.; Harangozo, M.

2000-01-01

This is a chapter of textbook of radioecology for university students. In this chapter authors deal with problems connected with using of radionuclides in vegetal production and food processing. Chapter consist of next parts: (1) Influence of radiation on foods; (2) Radiation sterilisation in health service

Dosimetry systems for radiation processing

International Nuclear Information System (INIS)

McLaughlin, W.L.; Desrosiers, M.F.

1995-01-01

Dosimetry serves important functions in radiation processing, where large absorbed doses and dose rates from photon and electron sources have to be measured with reasonable accuracy. Proven dosimetry systems are widely used to perform radiation measurements in development of new processes, validation, qualification and verification (quality control) of established processes and archival documentation of day-to-day and plant-to-plant processing uniformity. Proper calibration and traceability of routine dosimetry systems to standards are crucial to the success of many large-volume radiation processes. Recent innovations and advances in performance of systems that enhance radiation measurement assurance and process diagnostics include dose-mapping media (new radiochromic film and solutions), optical waveguide systems for food irradiation, solid-state devices for real-time and passive dosimetry over wide dose-rate and dose ranges, and improved analytical instruments and data acquisition. (author)

Radiation processing in the U.S.S.R.

Science.gov (United States)

Pikaev, A. K.

The present paper is a short review of the modern status of radiation processing in the U.S.S.R. Data on ionizing radiation sources used in radiation processing are reported. The main directions of the development of this field of technology: radiation modification of materials, radiation curing of coatings, radiation-chemical methods of synthesis, radiation sterilization of medical products, radiation treatment of food, application of ionizing radiation for the solution of ecological problems etc. -are considered.

Physical and chemical effects of ionizing radiation, application for conservation of food products

International Nuclear Information System (INIS)

Foos, J.

1986-01-01

The author sets about ''defining the parameters'' and ''describing the systems'' by means of which ionizing radiation can be used to conserve food products and make them more healthy. After defining the different types of radiation, he goes on to examine interactions between these types of radiation and the food to be processed, including the chemical reactions caused by the ionization and excitation processes [fr

International cooperative effort to establish dosimetry standardization for radiation processing

International Nuclear Information System (INIS)

Farrar, H. IV.

1989-01-01

Radiation processing is a rapidly developing technology with numerous applications in food treatment, sterilization, and polymer modification. The effectiveness of the process depends, however, on the proper application of dose and its measurement. These aspects are being considered by a wide group of experts from around the world who have joined together to write a comprehensive set of standards for dosimetry for radiation processing. Originally formed in 1984 to develop standards for food processing dosimetry, the group has now expanded into a full subcommittee of the American Society for Testing and Materials (ASTM), with 97 members from 19 countries. The scope of the standards now includes dosimetry for all forms of radiation processing. The group has now completed and published four standards, and is working on an additional seven. Three are specifically for food applications and the others are for all radiation applications, including food processing. Together, this set of standards will specify acceptable guidelines and methods for accomplishing the required irradiation treatment, and will be available for adoption by national regulatory agencies in their procedures and protocols. 1 tab

The new development of radiation processing in China

International Nuclear Information System (INIS)

Chen Dianhua

1998-12-01

China Isotope and Radiation Association (CIRA) investigated the status of radiation processing in China's mainland. There are 45 accelerators each with beam power over 5 kW, the total beam power is 2005 kW. There are 48 γ facilities each with designed capacity over 1.11 x 10 4 TBq (0.3 million curies) and other 75 units with designed capacity less than 1.11 x 10 4 TBq. The total loaded capacity is 4.63 x 10 5 TBq, more than one third of the designed capacity. radiation processing is mainly used in producing chemical-industrial products (as heat-shrinkable products and radiation cross-linked wire and cable) in China. Some enterprises with annual output value over a hundred million RMB have emerged. Radiation processing is also used in preservation and disinfection of food. In 1977, six kinds of hygienic standards for irradiated food were authorized. Radiation sterilization of disposable medical products, radiation desulphurization and denitration are also being developed in China

Radiation facilities and irradiation technology for food irradiation

International Nuclear Information System (INIS)

Sunaga, Hiromi

2005-01-01

Progress made during these 30 years in the field of radiation treatment of food is reviewed by describing features of the process including elementary processes, quality control of the products and the dosimetric techniques widely employed. The Co-60 gamma-ray irradiation facilities to be used for radiation-sterilization of medical supplies and food preservation are presented. For electron beam irradiation, accelerators for processing with the energy from 0.3 to 10 MeV are generally employed. The electron-guns, the method of acceleration such as rectification, types of acceleration as Cockcroft-Walton, dynamitron, or linear acceleration and X-ray producing facility, with various countermeasures for safety management, are briefly explained. The concepts of dose and traceability are given. The dosimeters including reference dosimeter and routine ones with validation are explained. (S. Ohno)

Food packaging and radiation sterilization

International Nuclear Information System (INIS)

Kawamura, Yoko

1998-01-01

Radiation sterilization has several merits that it is a positively effective sterilization method, it can be used to sterilize low heat-resistant containers and high gas barrier films, and there is no possibility of residual chemicals being left in the packages. It has been commercially used in 'Bag in a Box' and some food containers. The γ ray and an electron beam are commonly used in radiation sterilization. The γ ray can sterilize large size containers and containers with complex shapes or sealed containers due to its strong transmission capability. However, since the equipment tends to be large and expensive, it is generally used in off production lines. On the other hand, it is possible to install and electron beam system on food production lines since the food can be processed in a short time due to its high beam coefficient and its ease of maintenance, even though an electron beam has limited usage such as sterilizing relatively thin materials and surface sterilization due to the weak transmission. A typical sterilization dose is approximately 10-30 kGy. Direct effects impacting packaging materials, particularly plastics, include scission of polymer links, cross-linkage between polymers, and generating radiolysis products such as hydrogen, methane, aliphatic hydrocarbons, etc. Furthermore, under the existence of oxygen, the oxygen radicals generated by the radiation will oxidize and peroxidize polymer chains and will generate alcohol and carbonyl groups, which shear polymer links, and generate oxygen containing low molecular compounds. As a result, degradation of physical strength such as elongation and seal strength, generating foreign odor, and an increase in global migration values shown in an elution test are sometimes evident. The food packages have different shapes, materials, additives, number of microorganisms and purpose. Therefor the effects of radiation, the optimum dose and so on must be investigated on the individual package. (J.P.N.)

An introduction to the irradiation processing of foods

International Nuclear Information System (INIS)

Hackwood, S.

1991-01-01

The food industry has used a variety of methods over the years to preserve or extend the shelf life of food. These have included cooking, packaging, smoking, chilling, freezing, dehydrating and using chemical additives. More recently, ionising radiation has been used to extend the storage life of foods. More research has been focussed on the effects of irradiation on foods than has been directed at any other form of food processing. This research has spanned 40 years and has been carried out in many countries. Food irradiation can be used to: (a) inhibit the sprouting of vegetables; (b) delay the ripening of fruits; (c) kill insect pests in fruit, grains or spices; (d) reduce or eliminate food spoilage organisms; (e) reduce food poisoning bacteria on some meats and sea food products. This chapter includes sections on the historical background; general aspects of radiation; scientific, technological, microbiological and toxicological aspects of food irradiation; nutritional aspects of food irradiation; consumer attitudes; current status and legislation; labelling. It concludes that the relatively new process of preserving food by irradiation compliments rather than competes with the presently available traditional methods. (author)

Radiation processing of food

International Nuclear Information System (INIS)

Saint-Lebe, L.; Raffi, J.

1986-01-01

Food treatment by stream of electrons, X or gamma photons, induces an ionization in the medium whom consequences are very more important for contaminants than for food components. Effects upon insects are spectacular at very low doses of about 0.15 kGy and so it is for microoganisms at doses of some 1 kGy. Products consecutive to this radiolysis are of the same nature that the one induced by thermolysis. Ionizing treatments are the only ones allowing an efficacious sterilization of foods without any cooking. Irradiation plants are yet ready and of two types: large for multiple applications, small for single product. Small gamma irradiators and electron accelerators allow line treatment [fr

Radiation in response to food preservation

International Nuclear Information System (INIS)

Bharti, Navaldey; Ram, R.B.; Gautam, Shreesh Kumar; Kumar, Vikas; Singh, Abhishek

2012-01-01

Preservation of food items is a pre-requisite for food security. The seasonal nature of production, perishable nature of food materials (fruits, vegetables and other value added products) and the rising gap between demand and supply have posed great challenges to conventional techniques of food preservation and thereby to food security. Food irradiation, one of the beneficial applications of atomic energy, is an important innovation in food preservation, since the development of canning in the 19th century. It provides an effective alternative to fumigants, which are being phased out owing to their adverse effects on the environment and human health. Moreover, exposure of food material to radiation has strong advantages over conventional methods of preservation such as cold storage, fumigation, salting and drying because it does not lead to loss of taste, texture, flavour, odour etc. or overall quality attributes. Generally, two types of radiations are used i.e., ionizing and non-ionizing. Since radiation does not generate heat, it is termed 'cold sterilization'. Gamma rays, E-beam and X-rays are used for irradiation. Irradiation under approved conditions has been demonstrated to have no dangerous effects on food, either chemical or microbial in nature and does not cause any significant loss of macronutrients. Proteins, fats and carbohydrates undergo little change in nutritional value during irradiation even with doses over 10 kGy, though there may be sensory changes. Similarly, the essential amino acids, essential fatty acids, minerals and trace elements are also unaffected. There can be a decrease in certain vitamins (particularly thiamin) but these are of the same order of magnitude as occurs in other manufacturing processes such as drying/dehydration or canning (thermal sterilization). So, there is urgent need to exploit the benefits of irradiation involve standardization, communication and education. The potential benefits of irradiation technology have been

International cooperative effort to establish dosimetry standardization for radiation processing

International Nuclear Information System (INIS)

Farrar, Harry IV

1990-01-01

Radiation processing is a rapidly developing technology with numerous applications in food treatment, sterilization, and polymer modification. The effectiveness of the process depends, however, on the proper application of dose and its measurement. These aspects are being considered by a wide group of experts from around the world who have joined together to write a comprehensive set of standards for dosimetry for radiation processing. Originally formed in 1984 to develop standards for food processing dosimetry, the group has now expanded into a full subcommittee of the American Society for Testing and Materials (ASTM), with 97 members from 19 countries. The scope of the standards now includes dosimetry for all forms and applications of radiation processing. To date, the group has completed and published four standards, and is working on an additional seven. Three are specifically for food applications and the others are for all radiation applications, including food processing. Together, this set of standards will specify acceptable guidelines and methods for accomplishing the required irradiation treatment. This set will be available for adoption by national regulatory agencies or other standards-setting organizations for their procedures and protocols. (author)

Present state and prospects of authorized radiation processing of food in Hungary

International Nuclear Information System (INIS)

Farkas, J.

1974-01-01

The results yielded by the radiation processing of potatoe, onion and champignon being stored have been given. The irradiations were made by a laboratory 60 Co γ-source of 15 kCi in the experimental plant of the Central Research Institute of Food Industry (Budapest). The irradiated products were well-saleable. The rentability of the applied methods is treated fully. A model program has been given for the irradiation process. The production costs of a plant with a 60 Co source of 200 kCi activity have been calculated and the economic results obtainable by the program above have been also estimated. If a capacity use of 30% is considered and 22,000 t of potatoe and 5,520 t of onion are treated by the given program, the index of return is 5.1 years. (K.A.)

Effectiveness of radiation processing in elimination of Aeromonas from food

Science.gov (United States)

Nagar, Vandan; Bandekar, Jayant R.

2011-08-01

Genus Aeromonas has emerged as an important human pathogen because it causes a variety of diseases including gastroenteritis and extra-intestinal infections. Contaminated water, sprouts, vegetables, seafood and food of animal origin have been considered to be the important sources of Aeromonas infection. In the present study, radiation sensitivity of indigenous strains of Aeromonas spp. from different food samples was evaluated. The decimal reduction dose (D10) values of different Aeromonas isolates in saline at 0-4 °C were in the range of 0.031-0.046 kGy. The mixed sprouts, chicken and fish samples were inoculated with a cocktail of five most resistant isolates (A. salmonicida Y567, A. caviae A85, A. jandaei A514A, A. hydrophila CECT 839T and A. veronii Y47) and exposed to γ radiation to study the effectiveness of radiation treatment in elimination of Aeromonas. D10 values of Aeromonas cocktail in mixed sprouts, chicken and fish samples were found to be 0.081±0.001, 0.089±0.003 and 0.091±0.003 kGy, respectively. Radiation treatment with a 1.5 kGy dose resulted in complete elimination of 105 CFU/g of Aeromonas spp. from mixed sprouts, chicken and fish samples. No recovery of Aeromonas was observed in the 1.5 kGy treated samples stored at 4 °C up to 12 (mixed sprouts) and 7 days (chicken and fish samples), even after enrichment and selective plating. This study demonstrates that a 1.5 kGy dose of irradiation treatment could result in complete elimination of 105 CFU/g of Aeromonas spp. from mixed sprouts, chicken and fish samples.

Food preservation by ionizing radiation in Nigeria. Present and future status

International Nuclear Information System (INIS)

Olorunda, A.O.; Aboaba, F.O.

1978-01-01

Research into the use of ionizing radiation in food preservation in Nigeria is still in its very infancy and most of the work done to date is at the exploratory stage. Such work has, however, demonstrated the potential of ionizing radiation in prolonging the shelf-life of yams and, possibly, onions. The paper reviews the present status of the use of radiation food preservation in Nigeria. The present research programme of the Faculty of Technology, University of Ibadan, which includes a wider application of ionizing radiation to fruit and vegetable preservation and grain storage, is also highlighted. The primary objectives of this programme are to establish the wholesomeness of the irradiated foods and the economics of the process. (author)

Non-food radiation technology applications of food commodities

International Nuclear Information System (INIS)

Mastro, N.L. Del

2004-01-01

At present food irradiation is considered an effective, broad-spectrum, residue-free, mature technology. Expertise in irradiation processing exists in a network of centers around the world, some of them in developing countries like Brazil and Argentina South American region. The use of renewable resources coming from crops products is becoming attractive also for non-food applications. In this sense, a complete new approach of higher aggregated value of some commodities like soy and maize, for example, is as renewable resources to create functional polymers, mainly for innovative biodegradable packaging solutions. There is a need of innovative approaches to produce edible/biodegradable materials from natural polymeric macromolecules with adequate properties. Incipient researches pointed to the successful use of irradiation processing to obtain or modify different types of biodegradable/edible plastic materials. This new radiation technology application is particularly important for countries that are leading producers of soybean and other commodities. (Author)

Non-food radiation technology applications of food commodities

Energy Technology Data Exchange (ETDEWEB)

Mastro, N.L. Del . [Center of Radiation Technology, Energy and Nuclear Research Institute (IPEN-CNEN/SP), Travessa R, 400 Cidade Universitaria, 05508-900 Sao Paulo (Brazil)

2004-07-01

At present food irradiation is considered an effective, broad-spectrum, residue-free, mature technology. Expertise in irradiation processing exists in a network of centers around the world, some of them in developing countries like Brazil and Argentina South American region. The use of renewable resources coming from crops products is becoming attractive also for non-food applications. In this sense, a complete new approach of higher aggregated value of some commodities like soy and maize, for example, is as renewable resources to create functional polymers, mainly for innovative biodegradable packaging solutions. There is a need of innovative approaches to produce edible/biodegradable materials from natural polymeric macromolecules with adequate properties. Incipient researches pointed to the successful use of irradiation processing to obtain or modify different types of biodegradable/edible plastic materials. This new radiation technology application is particularly important for countries that are leading producers of soybean and other commodities. (Author)

Radiation processing of polysaccharides

International Nuclear Information System (INIS)

2004-11-01

Radiation processing is a very convenient tool for imparting desirable effects in polymeric materials and it has been an area of enormous interest in the last few decades. The success of radiation technology for processing of synthetic polymers can be attributed to two reasons namely, their ease of processing in various shapes and sizes, and secondly, most of these polymers undergo crosslinking reaction upon exposure to radiation. In recent years, natural polymers are being looked at with renewed interest because of their unique characteristics, such as inherent biocompatibility, biodegradability and easy availability. Traditionally, the commercial exploitation of natural polymers like carrageenans, alginates or starch etc. has been based, to a large extent, on empirical knowledge. But now, the applications of natural polymers are being sought in knowledge - demanding areas such as pharmacy and biotechnology, which is acting as a locomotive for further scientific research in their structure-function relationship. Selected success stories concerning radiation processed natural polymers and application of their derivatives in the health care products industries and agriculture are reported. This publication will be of interest to individuals at nuclear institutions worldwide that have programmes of R and D and applications in radiation processing technologies. New developments in radiation processing of polymers and other natural raw materials give insight into converting them into useful products for every day life, human health and environmental remediation. The book will also be of interest to other field specialists, readers including managers and decision makers in industry (health care, food and agriculture) helping them to understand the important role of radiation processing technology in polysaccharides

Status of radiation processing in the Philippines

Energy Technology Data Exchange (ETDEWEB)

Dela Rosa, A M [Philippine Nuclear Research Institute, Diliman, Quezon City (Philippines)

2001-03-01

Radiation processing, one of the well established applications of radiation and radioisotopes, has been successfully integrated into the industrial development of many countries worldwide. Environmental considerations embodied in the Montreal Protocol, the need for energy conservation brought about by escalating costs of fossil fuels, and the bright prospect of utilizing indigenous materials for value-added products have catalyzed the rapid development of radiation processing in the Asia region. This paper presents an overview of current developments in research activities and commercial applications of radiation processing in the Philippines. The areas of application include radiation sterilization of medical products, food irradiation, radiation vulcanization of natural rubber latex, radiation modification of the marine polysaccharide, carrageenan, and upgrading of cellulosic agriwaste by irradiation. (author)

Status of radiation processing in the Philippines

International Nuclear Information System (INIS)

Dela Rosa, A.M.

2001-01-01

Radiation processing, one of the well established applications of radiation and radioisotopes, has been successfully integrated into the industrial development of many countries worldwide. Environmental considerations embodied in the Montreal Protocol, the need for energy conservation brought about by escalating costs of fossil fuels, and the bright prospect of utilizing indigenous materials for value-added products have catalyzed the rapid development of radiation processing in the Asia region. This paper presents an overview of current developments in research activities and commercial applications of radiation processing in the Philippines. The areas of application include radiation sterilization of medical products, food irradiation, radiation vulcanization of natural rubber latex, radiation modification of the marine polysaccharide, carrageenan, and upgrading of cellulosic agriwaste by irradiation. (author)

Effect of radiation processing in elimination of Klebsiella pneumoniae from food

International Nuclear Information System (INIS)

Gautam, Raj Kamal; Nagar, Vandan; Shashidhar, Ravindranath

2015-01-01

Klebsiella pneumoniae has been considered as an important foodborne pathogen which causes severe infections that include meningitis, bronchitis, bacteremia, pneumonia, and urinary tract infections in humans and animals. It is well known to most clinicians as a cause of community-acquired bacterial pneumonia. Klebsiella is an opportunistic pathogen, that primarily attacks neonates, infants, elderly and immuno-compromised patients and therefore impose a serious, emerging public health hazard globally. Contaminated sprouts, vegetables, seafood and other animal meat products are considered as main sources of Klebsiella infection. In the current study, radiation sensitivity of K. pneumoniae MTCC 109 was determined in different food samples. The decimal reduction dose (D 10 ) values of K. pneumoniae MTCC 109 in saline and nutrient broth at 0–4 °C were 0.116±0.009, 0.136±0.005 kGy, respectively. The mixed sprouts, fish and poultry samples were inoculated with K. pneumoniae MTCC 109 and exposed to gamma radiation to evaluate the effectiveness of radiation treatment in the elimination of K. pneumoniae. D 10 values of K. pneumoniae in mixed sprouts, poultry and fish samples were found to be 0.142±0.009, 0.125±0.0004 and 0.277±0.012 kGy, respectively. Radiation treatment with a 1.5 kGy dose resulted in the complete elimination of 3.1±1.8×10 5 CFU/g of K. pneumoniae from these food samples. No recovery of K. pneumoniae was observed in the 1.5 kGy treated samples stored at 4 °C up to 12 days, even after enrichment and selective plating. This study shows that a 1.5 kGy dose of irradiation treatment could lead to the complete elimination of 3.1±1.8×10 5 CFU/g of K. pneumoniae from mixed sprouts, poultry and fish samples. - Highlights: • K. pneumoniae MTCC 109 is sensitive to gamma radiation. • D 10 values is in the range of 0.116–0.277 kGy. • Dose of 1.5 kGy reduced K. pneumonia from 3.1±1.8×10 5 CFU/g to undetectable. • No recovery of K. pneumoniae

Radiation sterilization and food packaging

International Nuclear Information System (INIS)

Harrison, N.

1991-01-01

Food irradiation by gamma radiation or electron beams offers a number of benefits to be consumer and to the food industry. Low doses can delay fruit ripening while higher doses can reduce or eliminate pathrogenic microorganisms and control insect infestation. However, ionizing radiations are known to have an effect on the plastics used for food packaging, especially PVC and polyethylene. This chapter looks at food irradiation generally, including legislation on the irradiation of food packaging materials. The effect on specific polymers (PVC, polyethylenes, polypropylene, polystyrene, polyamides and flexible laminates) is then considered. It is concluded that few of the plastics used for food packaging are significantly affected by an overall average dose of 10KGy, the maximum likely for the irradiation of prepackaged food in the United Kingdom. (UK)

Main trends of radiation application for food stuff treatment

International Nuclear Information System (INIS)

Pertsovskij, E.S.; Sakharov, Eh.V.; Dolinin, V.A.

1980-01-01

The methods of radiation treatment of food stuff using γ, X-rays and electrons are presented. Radiation doses of various products permitted by the Expert Committee of WHO and other international organizations are presented. The problem of grain disinfestation permitted irradiation doses are in the interval between 50 and 100 krad is stiudied. The harmless effect of these doses for products is shown. The experience of raw fish, fish products, raw meat, meat and vegetable products radappertization is reviewed. The intensification of technological processes of food production using radiation treatment is also considered. The advantages and disadvantages of radiation devices with different radiation sources are shown. It is shown that the choice of this or that type should be primarily determined by the parameter of irradiated objects, the periodicity of their coming to the device and conditions of treating these objects [ru

Effectiveness of radiation processing in elimination of Aeromonas from food

International Nuclear Information System (INIS)

Nagar, Vandan; Bandekar, Jayant R.

2011-01-01

Genus Aeromonas has emerged as an important human pathogen because it causes a variety of diseases including gastroenteritis and extra-intestinal infections. Contaminated water, sprouts, vegetables, seafood and food of animal origin have been considered to be the important sources of Aeromonas infection. In the present study, radiation sensitivity of indigenous strains of Aeromonas spp. from different food samples was evaluated. The decimal reduction dose (D 10 ) values of different Aeromonas isolates in saline at 0-4 o C were in the range of 0.031-0.046 kGy. The mixed sprouts, chicken and fish samples were inoculated with a cocktail of five most resistant isolates (A. salmonicida Y567, A. caviae A85, A. jandaei A514A, A. hydrophila CECT 839 T and A. veronii Y47) and exposed to γ radiation to study the effectiveness of radiation treatment in elimination of Aeromonas. D 10 values of Aeromonas cocktail in mixed sprouts, chicken and fish samples were found to be 0.081±0.001, 0.089±0.003 and 0.091±0.003 kGy, respectively. Radiation treatment with a 1.5 kGy dose resulted in complete elimination of 10 5 CFU/g of Aeromonas spp. from mixed sprouts, chicken and fish samples. No recovery of Aeromonas was observed in the 1.5 kGy treated samples stored at 4 o C up to 12 (mixed sprouts) and 7 days (chicken and fish samples), even after enrichment and selective plating. This study demonstrates that a 1.5 kGy dose of irradiation treatment could result in complete elimination of 10 5 CFU/g of Aeromonas spp. from mixed sprouts, chicken and fish samples.

Effectiveness of radiation processing in elimination of Aeromonas from food

Energy Technology Data Exchange (ETDEWEB)

Nagar, Vandan [Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400085 (India); Bandekar, Jayant R., E-mail: jrb@barc.gov.i [Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400085 (India)

2011-08-15

Genus Aeromonas has emerged as an important human pathogen because it causes a variety of diseases including gastroenteritis and extra-intestinal infections. Contaminated water, sprouts, vegetables, seafood and food of animal origin have been considered to be the important sources of Aeromonas infection. In the present study, radiation sensitivity of indigenous strains of Aeromonas spp. from different food samples was evaluated. The decimal reduction dose (D{sub 10}) values of different Aeromonas isolates in saline at 0-4 {sup o}C were in the range of 0.031-0.046 kGy. The mixed sprouts, chicken and fish samples were inoculated with a cocktail of five most resistant isolates (A. salmonicida Y567, A. caviae A85, A. jandaei A514A, A. hydrophila CECT 839{sup T} and A. veronii Y47) and exposed to {gamma} radiation to study the effectiveness of radiation treatment in elimination of Aeromonas. D{sub 10} values of Aeromonas cocktail in mixed sprouts, chicken and fish samples were found to be 0.081{+-}0.001, 0.089{+-}0.003 and 0.091{+-}0.003 kGy, respectively. Radiation treatment with a 1.5 kGy dose resulted in complete elimination of 10{sup 5} CFU/g of Aeromonas spp. from mixed sprouts, chicken and fish samples. No recovery of Aeromonas was observed in the 1.5 kGy treated samples stored at 4 {sup o}C up to 12 (mixed sprouts) and 7 days (chicken and fish samples), even after enrichment and selective plating. This study demonstrates that a 1.5 kGy dose of irradiation treatment could result in complete elimination of 10{sup 5} CFU/g of Aeromonas spp. from mixed sprouts, chicken and fish samples.

Status of radiation preservation of foods in India

International Nuclear Information System (INIS)

Padwal-Desai, S.R.; Sharma, A.

1994-01-01

Food irradiation involves controlled application of radiation energy to agricultural commodities and other foodstuffs for improving hygiene, safety and shelf-life. A number of processes including hygienization of spices and condiments, disinfestation of grains, legumes, and their products, sprout inhibition of onion and potato, delay in ripening of mango and banana, radurization and radicidation of meat and fish have been studied. Collaborative studies have established the efficacy of the process. The technology offers a viable commercial proposition for food conservation and safety. The idea to use ionising radiation for preservation of foods originated almost a century ago. Though today the technology is poised for full scale commercial exploitation, it has undergone several ups and downs due mainly to the perception of users at different points of time. Even today it is difficult to eliminate completely, the fear psychosis in the public mind created by the display of devastating power of atom and radiation during World War II. The chemical revolution of 50s and 60s made all other now ecofriendly technologies appear dim. Nevertheless relentless efforts of the scientists and recognition of the hazards that chemicals posed turned the tide and the technology got its legitimate place in the service of mankind. (author). 5 refs., 6 tabs

Status of radiation processing: Indian scenario

International Nuclear Information System (INIS)

Niyogi, U.K.

2013-01-01

Radiation processing is a technique to process different types of materials by way of providing radiations of different energies for various applications. Depending upon the changes, one needs to select the radiations of appropriate energy. The well established mechanism behind the changes occurring in the material is the excitation of electrons in the molecules and atoms. It is a proven technology for more than five decades which results in the modification in materials, both at the bulk and surface levels. While radiations such as IR and UV have low energy and hence affect the surface of the material only, highly energetic radiations such as gamma and e-beam are useful to modify the material at the bulk level. Radiation processing is the most efficient technique for polymerization, sterilization, disinfestations, etc. which are applied in industries such as wires and cables, healthcare, food processing, pet/animal feed, herbal and ayurvedic, artificial jewellery, etc.

Radiation processing activities at OGFL

International Nuclear Information System (INIS)

Sarkar, Atish

2014-01-01

CONCAST group of Industries has set up the first Radiation Processing Plant in Eastern India as 'VIKIRAN' named as Organic Green Foods Ltd., situated at Dankuni (Durgapur Highway Express) 25 km away from central Kolkata on August 21, 2004. Shri Sanjay Sureka, Managing Director of Organic Green Foods Ltd., Kolkata belongs to the famous CONCAST Group of Industries operates the largest plant of West Bengal engaged in manufacturing of Steel Industry. The facility was aimed at improving the quality of healthcare products and devices as well as Laboratory, Spice, Herbal and Ayurvedic Products of large volumes on an industrial scale. The operation of VIKIRAN for the last ten years, has unambiguously proved that both the above objectives have been fully met and now radiation sterilization has emerged as an efficient and effective industrial process. The irradiator is a panoramic wet storage class-IV type. This Facility is designed for 1000 KCi activity of source and is suitable in medium and high dose range application. VIKIRAN offers radiation sterilization service to more than 100 manufacturers

Industrial processing with radiation

International Nuclear Information System (INIS)

Du Plessis, T.A.

1976-01-01

The use of large isotopic radiation sources and accelerators in industry is reviewed. The advantages of various sources of ionizing radiation are indicated, and the development and present status of radiation technology are briefly described. Attention is given to the role played by radiation processing in the cross-linking of polymers as applied to cable insulation, artificial limbs and packaging materials, as well as for improving natural rubber. In addition, attention is given to radiation as a possible means of synthesizing polymers, of hardening non-conventional coatings and of manufacturing polymer-wood composites, thereby improving the properties of softwoods. The possibility of improving natural fibres by means of radiation is discussed, and attention is given to the important role already played by radiation in the sterilization of medical products. Finally, reference is made to the role which radiation can play in reducing food spoilage, as well as in making sewage sludge suitable for agricultural purposes [af

Advances in ''radiation processing''. Repeat of a symposium

International Nuclear Information System (INIS)

Drawe, H.

1984-01-01

A symposium entitled ''International Meeting on Radiation Processing'' was held in Dubrovnik from 4th to 8th October, 1982. The current status of and the most recent developments in the field of radiation chemistry were presented. In the report presented here the reader is given a critical review of papers presented at the meeting, the following aspects being treated: Radiation measurements and quality control; radiation source technology; environmental application of radiation technology; radiation chemistry as related to nuclear technology; developments in applied polymer chemistry; radiation sterilization; radiation technological aspects in the food industry; low energy electron radiation applications; applied radiation chemistry and physics; bio-compatible materials, radiation plants; engineering economics and process optimization. (orig./RB) [de

Food processing with electrically generated photon irradiation

International Nuclear Information System (INIS)

Matthews, S.M.

1985-01-01

Economic constraints require that a food irradiation processing facility have a throughput of approximately 1 MGy ton/day (0.91 MGy m.t./day) requiring 3 MegaCuries (MCi) of cobalt-60 at each site. This requirement means that the total world amount of cobalt-60 would have to be increased by about 60 percent just to handle the California almond and raisin crop during peak season. It is doubtful that public opinion would allow the increased distribution of radioactive isotopes, with the resultant burden upon the transportation networks, as a price to be paid to eat irradiated food. Electric sources have characteristics that allow the production of more penetrating, uniform, and efficient radiation that is available from nuclear isotopes. The heart of the electric radiation source is the electron accelerator. At present, there are no accelerators commercially available that can meet the requirements for food irradiation processing. However, the U.S. Department of Defense-funded beam weapons programs have provided a very promising accelerator technology at the Lawrence Livermore National Laboratory. If this technology were to be commercialized, it appears that the required accelerators would be available for US$1.5 million apiece, and quite possibly for less than this amount. A conceptual design for a portable electric food irradiation processing machine is presented and analyzed for cost, assuming the required accelerators are available for $1.5 million each. It is shown that food can be processed for 1 kGy for a price of $5.98/ton ($6.59/m.t.)

Use of ionizing radiation for preservation of food and feed products

International Nuclear Information System (INIS)

Josephson, E.S.; Brynjolfsson, A.; Wierbicki, E.

1975-01-01

Exposing food to ionizing radiation can contribute to closing the worldwide food deficit by reducing food spoilage losses, by making available more food of higher nutritional quality (animal protein food) to more people, and by keeping prices down by reducing losses. Because ionizing radiation kills disease-causing organisms, it can reduce the incidence of food-borne diseases. It also reduces our dependence upon some of the chemical additives, such as nitrites and nitrates, now being questioned by health authorities to control food spoilage and food-borne diseases. The three basic types of ionizing radiation used for processing of food are electrons (10 MeV maximum energy), X-rays (5 MeV maximum energy) produced by electrons in an X-ray target, and gamma rays from 60 Co and 137 Cs. Electrons, X-rays, and gamma rays cause ionization in the food by either the primary electrons or by the secondary electrons resulting from gamma or X-ray interactions in the food with little rise in temperature and little total chemical change. The ionized and activated molecules form unstable secondary products that kill the organisms. Another effect is to slow down post-harvest growth and maturation in some fruits and vegetables

Developments and potential of radiation processing in the Philippines

Energy Technology Data Exchange (ETDEWEB)

Singson, C; Carmona, C [Philippine Atomic Energy Commission, Diliman, Quezon City

1981-01-01

This paper describes the research and development activities in three areas of radiation processing, namely: food irradiation, medical product sterilization and wood plastic combination. Plans and efforts exerted to acquire a larger gamma source to augment our present 5,000 curie source are discussed. Cost estimates for a radiation facility are presented on the basis of the market potential of food irradiation and medical product sterilization. Existing local industries that can benefit from the adaptation of irradiation technology in their processing requirements are described.

An assessment of prospects for radiation processing in Yugoslavia

International Nuclear Information System (INIS)

Razem, D.; Dvornik, I.

1981-01-01

The possibilities are reviewed under the headings: food irradiation; sterilization of medical supplies; crosslinking of polymers. It is concluded that radiation sterilization of disposable medical supplies appears most attractive for immediate application; food irradiation can have only a limited success, at least with the present generation of strong inherited attitudes. Processes for radiation crosslinking of polymers are to a large extent subject to industrial secrecy; however, some possibilities are seen. A center for radiation services in Yugoslavia is proposed. (U.K.)

Food processing using electrons and X-rays

International Nuclear Information System (INIS)

Clouston, J.G.

1985-01-01

The ionizing radiation which will be used as process energy for the preservation of food, will be limited to high energy electrons (less than 10 MeV), X-rays (less than 5 MeV) and gamma rays emitted by cobalt-60 (1.17;1.33 MeV) and cesium -137 (0.663 MeV). When a foodstuff is irradiated with any of these radiations absorption of the radiant energy will initiate a variety of reactions between its atomic and molecular constituents causing permanent chemical, physical and biological changes. This paper focusses on radiation processing using electron or X-ray generators in the range 2 to 10 MeV

Effects of gamma radiation in cauliflower (Brassica spp) minimally processed

International Nuclear Information System (INIS)

Nunes, Thaise C.F.; Rogovschi, Vladimir D.; Thomaz, Fernanda S.; Trindade, Reginaldo A.; Villavicencio, Anna L.C.H.; Alencar, Severino M.

2007-01-01

Consumers demand for health interests and the latest diet trends. The consumption of vegetables worldwide has increased every year over the past decade, consequently, less extreme treatments or additives are being required. Minimally processed foods have fresh-like characteristics and satisfy the new consumer demand. Food irradiation is an exposure process of the product to controlled sources of gamma radiation with the intention to destroy pathogens and to extend the shelf life. Minimally processed cauliflower (Brassica oleraceae) exposed to low dose of gamma radiation does not show any change in sensory attributes. The aim of this study was to analyze the effects of the low doses of gamma radiation on sensorial aspects like appearance, texture and flavor of minimally processed cauliflower. (author)

Cobalt 60 availability for radiation processing

International Nuclear Information System (INIS)

Fraser, F.M.

1986-01-01

In the last 20 years, the steady and significant growth in the application of radiation processing to industrial sterilization has been seen. The principal application of this technology is the sterilization of disposable medical products, food irradiation, the irradiation of personal care goods and so on. At present, more than 70 million curies of cobalt-60 supplied by Atomic Energy of Canada Ltd. have been used for gamma processing in these applications. This is estimated to be more than 80 % of the total cobalt-60 in service in the world. Commercial food irradiation has an exciting future, and as to the impact of food irradiation on the availability of cobalt-60 over the next ten years, two principal factors must be examined, namely, the anticipated demand for cobalt-60 in all radiation processing applications, and the supply of cobalt-60 to reliably meet the expected demand. As for the cobalt-60 in service today, 90 % is used for the sterilization of disposable medical products, 5 % for food irradiation, and 5 % for other application. The demand for up to 30 million curies of cobalt-60 is expected over the next 10 years. Today, it is estimated that over 150,000 tons of spices, fruit and fish are irradiated. The potential cobalt-60 production could exceed 110 million curies per year. Gamma processing application will demand nearly 50 million curies in 1990. (Kako, I.)

Standard Guide for Absorbed-Dose Mapping in Radiation Processing Facilities

CERN Document Server

American Society for Testing and Materials. Philadelphia

2003-01-01

1.1 This document provides guidance in determining absorbed-dose distributions in products, materials or substances irradiated in gamma, X-ray (bremsstrahlung) and electron beam facilities. Note 1—For irradiation of food and the radiation sterilization of health care products, other specific ISO and ISO/ASTM standards containing dose mapping requirements exist. For food irradiation, see ISO/ASTM 51204, Practice for Dosimetry in Gamma Irradiation Facilities for Food Processing and ISO/ASTM 51431, Practice for Dosimetry in Electron and Bremsstrahlung Irradiation Facilities for Food Processing. For the radiation sterilization of health care products, see ISO 11137: 1995, Sterilization of Health Care Products Requirements for Validation and Routine Control Radiation Sterilization. In those areas covered by ISO 11137, that standard takes precedence. ISO/ASTM Practice 51608, ISO/ASTM Practice 51649, and ISO/ASTM Practice 51702 also contain dose mapping requirements. 1.2 Methods of analyzing the dose map data ar...

The basis and safety of food irradiation. Advantages of radiation treatment for food sanitation and storage

Energy Technology Data Exchange (ETDEWEB)

Ito, Hitoshi [Japan Atomic Energy Research Inst., Takasaki, Gunma (Japan). Takasaki Radiation Chemistry Research Establishment

2001-09-01

The food irradiation has the history of more than 60 years in its development. However, its commercial application has not been promoted well in Japan even though the safety of irradiated foods was confirmed. Recently, relevant authorities in 52 countries have given clearance to many commodities, and irradiated foods are commercially distributed in USA and EU countries. The international situation makes some unavoidable circumstances which can not close the commercialization of food irradiation in Japan. The present report contains the basis and application of food irradiation, and history of development in the World and Japan. Moreover, the safety of irradiated foods are demonstrated from many evidences of researches in animal feeding tests, in analysis of radiolytic products, in nutritional evaluations and in microbiological studies of irradiated foods. Especially, it makes obvious from the results of many researches that unique radiolytic products can not be produced by irradiation of foods. Because main radiation effects are induced by oxidation degradation of food components as similar to natural oxidation by heating or UV light. Radiation engineering for commercial process and identification methods of irradiated foods are also presented. (author)

Detection of food treated with ionizing radiation

International Nuclear Information System (INIS)

Delincee, H.

1998-01-01

Treatment of food with ionizing energy-'food irradiation'- is finally becoming reality in many countries. The benefits include an improvement in food hygiene, spoilage reduction and extension of shelf-life. Although properly irradiated food is safe and wholesome, consumers should be able to make their own free choice between irradiated and non-irradiated food. For this purpose labelling is indispensable. In order to check compliance with existing regulations, detection of radiation treatment by analysing the food itself is highly desirable. Significant progress has been made in recent years in developing analytical detection methods utilizing changes in food originating from the radiation treatment

Radiation processing for safe, shelf-stable and ready-to-eat food. Proceedings of a final research co-ordination meeting

International Nuclear Information System (INIS)

2003-01-01

The increasingly busy lifestyles of populations in many countries have driven the demand for safe, convenient and ready-to-eat food. Traditional food processes such as drying, canning or refrigeration offer a partial solution to this demand as the sensory quality of such food may be significantly affected or the products may be contaminated by pathogenic bacteria during preparation. For developing countries, safe shelf-stable food without the need for refrigeration would offer advantages. In addition, the increasing number of immuno-compromised populations in many countries requires a new approach to food safety to meet their needs. Irradiation offers a potential to enhance microbiological safety and quality of food through shelf-life extension. The benefits of irradiation as a sanitary treatment of many types of food are well known, some of which are applied commercially in several countries. Little data were available, however, on the effect of irradiation on minimally processed food and composite food including prepared meals. A Co-ordinated Research Project (CRP) on the Development of Safe, Shelf-Stable and Ready-to-Eat Food through Radiation Processing therefore was implemented by the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture in 1996 to evaluate the role of irradiation for such food. The results were encouraging as irradiation offers promise as a sanitary treatment to ensure microbiological safety and shelf-life extension of several types of food products including pre-cut vegetables and some sous-vide meals, chilled ready-prepared meals, chilled ready-to-eat meat products, food for immuno-compromised patients/populations, sterile meals, ready-to-eat-food of intermediate moisture content. This publication presents the research results reported at the final Research Co-ordination meeting on this CRP held in Saint Hyacinthe, Quebec, Canada, 10-14 July 2000

Radiation processing for safe, shelf-stable and ready-to-eat food. Proceedings of a final research co-ordination meeting

Energy Technology Data Exchange (ETDEWEB)

NONE

2003-01-01

The increasingly busy lifestyles of populations in many countries have driven the demand for safe, convenient and ready-to-eat food. Traditional food processes such as drying, canning or refrigeration offer a partial solution to this demand as the sensory quality of such food may be significantly affected or the products may be contaminated by pathogenic bacteria during preparation. For developing countries, safe shelf-stable food without the need for refrigeration would offer advantages. In addition, the increasing number of immuno-compromised populations in many countries requires a new approach to food safety to meet their needs. Irradiation offers a potential to enhance microbiological safety and quality of food through shelf-life extension. The benefits of irradiation as a sanitary treatment of many types of food are well known, some of which are applied commercially in several countries. Little data were available, however, on the effect of irradiation on minimally processed food and composite food including prepared meals. A Co-ordinated Research Project (CRP) on the Development of Safe, Shelf-Stable and Ready-to-Eat Food through Radiation Processing therefore was implemented by the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture in 1996 to evaluate the role of irradiation for such food. The results were encouraging as irradiation offers promise as a sanitary treatment to ensure microbiological safety and shelf-life extension of several types of food products including pre-cut vegetables and some sous-vide meals, chilled ready-prepared meals, chilled ready-to-eat meat products, food for immuno-compromised patients/populations, sterile meals, ready-to-eat-food of intermediate moisture content. This publication presents the research results reported at the final Research Co-ordination meeting on this CRP held in Saint Hyacinthe, Quebec, Canada, 10-14 July 2000.

Use of radiation processing technology gradually expands in industry

International Nuclear Information System (INIS)

Anon.

1989-01-01

The use of radioisotopes and radiation is expanding in the fields of industries and medicine with a high potentiality of the application to environmental protection. The technology transfer on the use of isotopes and radiation is progressing in the framework of international cooperation. But the industry has maintained wait and see attitude on the commercialization of food irradiation. Such present features were the highlight in the 19th Japan Conference on Radiation and Radioisotopes held on November 14-16. 72 papers from 19 countries were presented and discussed in 13 sessions. The progress of accelerator technology has contributed to the expansion of radiation processing market. The importance of the application of isotopes and radiation to environmental protection has been gradually acknowledged, and the electron beam treatment of flue gas for acid rain abatement and the elimination of chlorinated ethylene from drinking water were discussed. Drastic change has not been seen in the climate of food irradiation, however there are several positive indicators which support the prediction of slow but steady progress in the commercialization of the process and the trade of irradiated foods. (K.I.)

Radiation technology for preservation and hygienization of food and agricultural commodities

International Nuclear Information System (INIS)

Hajare, Sachin N.

2017-01-01

Growing population demands more food for consumption. Given that the agricultural land is shrinking day by day in urban as well as rural areas, we are left with no choice but to preserve the produce in whatever way we can. In this scenario, gamma irradiation or exposure of foods or food products to high energy rays is a very effective technology in long term preservation of these products. Food Irradiation is an established and effective processing methodology that involves controlled application of energy from ionizing radiations in an irradiation chamber shielded by thick concrete walls using radioisotopes (Cobalt-60 and Caesium-137), electron beam (up to 10 MeV) and X-rays (up to 5 MeV). Presently it is being practiced in more than 60 countries for various applications. Radiation processing can achieve insect disinfestation of stored products, inhibition of sprouting in tubers, bulbs and rhizomes, delay in fruit ripening, destruction of microbes responsible for food spoilage and elimination of pathogens and parasites of public health importance

Radiation processing of food and agricultural commodities: opportunities and challenges

International Nuclear Information System (INIS)

Sharma, Arun

2009-01-01

Assuring adequate food security to citizens of the country requires deployment of strategies for augmenting agricultural production while eliminating post-harvest losses. Appropriate post-harvest processing, handling, storage and distribution practices are as important as the efforts to increase productivity for sustained food security, food safety and international trade in agricultural commodities. Nuclear energy can play a significant role both in the improvement of crop productivity, as well as, in the preservation and hygienization of agricultural produce

Radiation processing. Current status and future possibilities

International Nuclear Information System (INIS)

Woods, R.J.

2000-01-01

Radiation processing developed following the Second World War and employees gamma- or electron-irradiation to process polymers, cure alkene-based inks and coatings, sterilize medical supplies, irradiate food, and manage wastes. The current status of these applications is described with the probable direction of future developments. (author)

Role of radiation technology in preservation of food and agricultural commodities

International Nuclear Information System (INIS)

Rajput, Sanjay

2016-01-01

Several technological benefits can be achieved by gamma radiation processing of agricultural commodities and food include: inhibition of sprouting in tubers, bulbs and rhizomes; disinfestation of insect pests in stored products; disinfestation of quarantine pests in fresh produce; delay in ripening and senescence in fruits and vegetables; destruction of microbes responsible for spoilage of food; elimination of parasites and pathogens of public health importance in food

Radiation in industrial processes

International Nuclear Information System (INIS)

1959-01-01

-linking of polyvinyl alcohol (PVA) and poly-vinyl chloride (PVC), well known polymers derived from the ethylene group. Some papers dealt with the chain oxidation and chlorination of hydro-carbons, both of which are among the most important chemical processes in industry. The effects of radiation on coal and methanation reactions were also discussed. Another subject that came up related to the possibility of improving catalysts by irradiation. It is widely realized that some of the effects produced by ionizing radiation are likely to influence catalytic properties and attempts have been made to alter the catalytic activity of solids by exposure to nuclear radiation. A major field for the use of ionizing radiation is sterilization. The pharmaceutical industry, for example, has been in need of a method by which sensitive materials like proteins and enzymes could be sterilized without the application of heat or highly reactive chemicals. Another related subject discussed at the conference was sterilization of medical supplies like surgical instruments, hypodermic needles and rubber equipment. A further specific application considered in this connexion was sterilization of ampoules of distilled water with gamma rays, which can be of economic advantage in the industrial field. The sterilizing activity of radiation is also useful in the preservation of food and there has been intensive research in several countries on devising an effective and safe method for the treatment of food with ionizing radiations. An account of this research and of the results obtained was given at the conference, and the potentialities were evaluated. Many of the papers presented at the conference examined problems connected with the design and construction of suitable radiation sources for the varied uses in industry. Cobalt sources of different types were described in detail and their operating experience was narrated and discussed. The relative efficiency and usefulness of different radiation sources

Radiation-Hygienic control of animal food in 1996

International Nuclear Information System (INIS)

Vicentijevic, M.; Vukovic, D.; Mitrovic, R.

1997-01-01

Radiation-hygienic control of animal food (concentrated fodder, row material for making fodder and food for pets) was done through the first and second circle of radiation biotechnology monitoring system (BIMOS) in 1996. The gamma-spectrometry determined activity of 137 Cs was less than 2,65 Bq/kg with one sample of fish flour exception (23,9 Bq/kg), so the completely radiation safety for animal food was confirmed. (author)

Dosimetry standards for radiation processing

International Nuclear Information System (INIS)

Farrar, H. IV

1999-01-01

For irradiation treatments to be reproducible in the laboratory and then in the commercial environment, and for products to have certified absorbed doses, standardized dosimetry techniques are needed. This need is being satisfied by standards being developed by experts from around the world under the auspices of Subcommittee E10.01 of the American Society for Testing and Materials (ASTM). In the time period since it was formed in 1984, the subcommittee has grown to 150 members from 43 countries, representing a broad cross-section of industry, government and university interests. With cooperation from other international organizations, it has taken the combined part-time effort of all these people more than 13 years to complete 24 dosimetry standards. Four are specifically for food irradiation or agricultural applications, but the majority apply to all forms of gamma, x-ray, Bremsstrahlung and electron beam radiation processing, including dosimetry for sterilization of health care products and the radiation processing of fruits, vegetables, meats, spices, processed foods, plastics, inks, medical wastes and paper. An additional 6 standards are under development. Most of the standards provide exact procedures for using individual dosimetry systems or for characterizing various types of irradiation facilities, but one covers the selection and calibration of dosimetry systems, and another covers the treatment of uncertainties. Together, this set of standards covers essentially all aspects of dosimetry for radiation processing. The first 20 of these standards have been adopted in their present form by the International Organization of Standardization (ISO), and will be published by ISO in 1999. (author)

Development of food preservation and processing techniques by radiation

International Nuclear Information System (INIS)

Byun, Myung Woo; Yook, Hong Sun; Lee, Ju Woon and others

1999-03-01

Development of food preservation and processing techniques by radiation was performed. Gamma irradiation at 2-10 kGy is considered to be an effective method to control pathogenic bacteria in species including Escherichia coli O157:H7. Gamma irradiation at 5 kGy completely eliminated pathogenic bacteria in beef. Gamma irradiation at such doses and subsequent storage at less than 4 deg C could ensure hygienic quality and prolong the microbiological shelf-life resulting from the reduction of spoilage microorganisms. Gamma irradiation on pre-rigor beef shortens the aging-period, improves tenderness and enhances the beef quality. And, a new beef processing method using gamma irradiation, such as in the low salt sausage and hygienic beef patty was developed. Safety tests of gamma-irradiated meats(beefs: 0-5 kGy; porks: 0-30 kGy) in areas such as genotoxicity, acute toxicity, four-week oral toxicity, rat hepato carcinogenesis and the anti oxidative defense system, were not affected by gamma irradiation. To pre-establish an alternative technique to the toxic fumigant, methyl bromide, which is the current quarantine measure of agricultural products for export and import, some selected agricultural products, such as chestnuts, acorns, red beans and mung beans, were subjected to a preliminary study to confirm the comparative effects of gamma irradiation and MBr fumigant on their disinfestation and quality, thereby preparing the basic data for the practical approach.Current fumigation(MBr) was perfect in its disinfecting capability, but it caused detrimental effects on the physical quality of agricultural produce. However, irradiation doses suitable for controlling pests did not induce any significant changes in the quality of the products. (author)

Advancements in internationally accepted standards for radiation processing

International Nuclear Information System (INIS)

Farrar, H. IV; Derr, D.D.; Vehar, D.W.

1993-01-01

Subcommittees of the American Society for Testing and Materials (ASTM) are developing standards on various aspects of radiation processing. Nine standards on how to select and calibrate dosimeters, where to put them, how many to use, and how to use individual types of dosimeter systems have been published. The group is also developing standards on how to use gamma, electron beam, and X-ray facilities for radiation processing, and a standard on how to treat dose uncertainties. Efforts are underway to promote inclusion of these standards into procedures now being developed by government agencies and by international groups such as the United Nations' International Consultative Group on Food Irradiation (ICGFI) in order to harmonize regulations and help avoid trade barriers. Standards on good irradiation practices for meat and poultry and for fresh fruits, and for the irradiation of seafood and spices have been developed. These food-related standards are based on practices previously published by ICGFI. Standards for determining doses for radiation hardness testing of electronics have been developed. Standards on the Fricke and TLD dosimetry systems are equally useful in other radiation processing applications. (Author)

Conditions and constraints of food processing in space

Science.gov (United States)

Fu, B.; Nelson, P. E.; Mitchell, C. A. (Principal Investigator)

1994-01-01

Requirements and constraints of food processing in space include a balanced diet, food variety, stability for storage, hardware weight and volume, plant performance, build-up of microorganisms, and waste processing. Lunar, Martian, and space station environmental conditions include variations in atmosphere, day length, temperature, gravity, magnetic field, and radiation environment. Weightlessness affects fluid behavior, heat transfer, and mass transfer. Concerns about microbial behavior include survival on Martian and lunar surfaces and in enclosed environments. Many present technologies can be adapted to meet space conditions.

Radiation processing of minimally processed fruits and vegetables to ensure microbiological safety

International Nuclear Information System (INIS)

Bandekar, J.R.; Saroj, S.D.; Shashidhar, R.; Dhokane, V.S.; Hajare, S.N.; Nagar, V.; Sharma, A.

2009-01-01

Minimally processed fruits and vegetables are in demand as they offer ready rich source of nutrients and convenience to consumers. However, these products are often unsafe due to contamination with harmful pathogens. Therefore, a study was carried out to analyze microbiological quality of minimally processed fruits, vegetables and sprouts and to optimize radiation dose necessary to ensure safety of these commodities. Microbiological quality of these products was found to be poor. Decimal reduction dose (D 10 ) for Salmonella Typhimurium and Listeria monocytogenes in these minimally processed foods (MPF) were in the range of 164 to 588 Gy. Radiation processing with 2 kGy dose of gamma radiation resulted in 5 log reduction of S. Typhimurium and 4 log reduction of L. monocytogenes. The treatment did not significantly affect nutritional, organoleptic and textural properties. These results suggest that radiation processing can ensure safety of these products. (author)

Recent status and progress of radiation processing in the world

International Nuclear Information System (INIS)

Lee, Yun Jong; Lee, Byoung Hun; Im, Don Sun; Kim, Jae Ho; Nho, Young Chang

2008-01-01

Radiation technology is currently used in a number of industrial processes such as sterilization, cross linking of polymer, food irradiation, rubber vulcanization in the tire manufacturing, contaminated medical waste, etc. Gamma ray and electron beam are the key examples of well-established economical applications of radiation processes. The purpose of this paper is to review the recent technological trends and activities for radiation processes in order for the industrial end users to better understand, and obtain useful information about the technology. It is clear that the radiation processing technology has potential for a variety of the industrial applications

Recent status and progress of radiation processing in the world

Energy Technology Data Exchange (ETDEWEB)

Lee, Yun Jong; Lee, Byoung Hun; Im, Don Sun; Kim, Jae Ho; Nho, Young Chang [Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup(Korea, Republic of)

2008-01-15

Radiation technology is currently used in a number of industrial processes such as sterilization, cross linking of polymer, food irradiation, rubber vulcanization in the tire manufacturing, contaminated medical waste, etc. Gamma ray and electron beam are the key examples of well-established economical applications of radiation processes. The purpose of this paper is to review the recent technological trends and activities for radiation processes in order for the industrial end users to better understand, and obtain useful information about the technology. It is clear that the radiation processing technology has potential for a variety of the industrial applications.

Overview of applications of radiation processing in combination with conventional treatments to assure food safety

Energy Technology Data Exchange (ETDEWEB)

Lacroix, M.; Turgis, M, E-mail: monique.lacroix@iaf.inrs.ca [INRS-Institut Armand-Frappier, Canadian Irradiation Center, Research Laboratories in Sciences Applied to Food, Laval, QC (Canada); Severino, R. [INRS-Institut Armand-Frappier, Canadian Irradiation Center, Research Laboratories in Sciences Applied to Food, Laval, QC (Canada); Univ. of Salerno, Dept. of Industrial Engineering, Fisciano, SA (Italy); Vu, K.D. [INRS-Institut Armand-Frappier, Canadian Irradiation Center, Research Laboratories in Sciences Applied to Food, Laval, QC (Canada); Donsi, F. [Univ. of Salerno, Dept. of Industrial Engineering, Fisciano, SA (Italy); Salmieri, S. [INRS-Institut Armand-Frappier, Canadian Irradiation Center, Research Laboratories in Sciences Applied to Food, Laval, QC (Canada); Ferrari, G. [Univ. of Salerno, Dept. of Industrial Engineering, Fisciano, SA (Italy); ProdAl Scarl, Competence Center on Agro-Food Productions, Fisciano, SA (Italy)

2014-07-01

Natural antimicrobials (NA) were tested for their efficiency at increasing bacterial relative radiosensitivity (BRR) and, therefore, reducing the radiation dose necessary to eliminate pathogens in meat and vegetables. In order to evaluate the industrial feasibility of using NA in combination to radiation to increase food shelf life, NA were added to food at low concentrations (which do not affect the sensory properties). Then, a bioactive coating formulation was developed to allow retention of the bioactivity of the NA during storage time. Results showed that NA, can increase BRR from 2 to 4 times and lower the dose necessary to eliminate a pathogen by a factor of 3 to 4. (author)

Overview of applications of radiation processing in combination with conventional treatments to assure food safety

International Nuclear Information System (INIS)

Lacroix, M.; Turgis, M; Severino, R.; Vu, K.D.; Donsi, F.; Salmieri, S.; Ferrari, G.

2014-01-01

Natural antimicrobials (NA) were tested for their efficiency at increasing bacterial relative radiosensitivity (BRR) and, therefore, reducing the radiation dose necessary to eliminate pathogens in meat and vegetables. In order to evaluate the industrial feasibility of using NA in combination to radiation to increase food shelf life, NA were added to food at low concentrations (which do not affect the sensory properties). Then, a bioactive coating formulation was developed to allow retention of the bioactivity of the NA during storage time. Results showed that NA, can increase BRR from 2 to 4 times and lower the dose necessary to eliminate a pathogen by a factor of 3 to 4. (author)

Heat-radiation combination for control of mold infection in harvested fruits and processed cereal foods

International Nuclear Information System (INIS)

Pawdal-Desai, S.R.; Ghanekar, A.S.; Thomas, P.; Sreenivasan, A.

1973-01-01

A combination of mild heat and low dose irradiation was found to extend the shelf-life of fresh fruits and processed cereal foods by controlling mold infection. Chapaties (Indian unleavened bread) and bread slices packed in polycell pouches, subjected to 50 krad followed by dry heat (65 0 C) were free from mold and shelf-stable for 10 weeks at ambient temperature (28-32 0 C). Inoculated pack studies confirmed the efficiency of the treatment. No immediate changes in organoleptic attributes were discernible even after exposure to 100 krad. The quality deterioration in sliced bread stored for 2 1/2 months has been attributed to natural staling rather than radiation. Hot water dip (50 0 C for 5 min) followed by 150 krad irradiation extended the shelf-life of fresh figs by 3-4 days at 28-32 0 C and 8-10 days at 15 0 C. Regardless of the sequence of treatments, combination of heat and 100 krad extended the shelf-life of grapes both at ambinet and refrigerated storage. In mangoes, heat followed by 50 krad was effective in controlling anthracnose and stem-end rot whereas in bananas irradiated for delayed ripening, hot water treatment can be used as a supplementary process to control stem-end rot. Quality of combination treated fruits was comparable to normally ripened fruits. In vitro studies with fungal pathogens isolated from the above fruits and cereal foods revealed that the synergistic effect of heat-radiation combination depends on the sequence of treatments which varied with respect to different pathogens studied. Some biochemical aspects of combination treated fruits is discussed. (F.J.)

Effects of ionizing radiation on food packaging materials and quality

International Nuclear Information System (INIS)

Welle, F.; Franz, R.

1999-01-01

Tests have shown that ionizing radiation induces a characteristic smell in the packaging laminates which also affects the simulated foods used, which however were relatively neutral in flavour, so that the tests represent the worst case. The paper explains that due to the various additives used in the production of the plastic packaging materials, the same types of polymers may react differently to the ionizing radiation, so that the results obtained from the tests are not suitable for general application. It is recommended to very carefully select the suitable packaging material for given foods and intended irradiation processes. Aspects of particular importance are discusses. (orig./CB) [de

Sensorial analysis evaluation in cereal bars preserved by ionizing radiation processing

International Nuclear Information System (INIS)

Villavicencio, A.L.C.H.; Araujo, M.M.; Fanaro, G.B.; Rela, P.R.; Mancini-Filho, J.

2007-01-01

Gamma-rays utilized as a food-processing treatment to eliminate insect contamination is well established in food industries. Recent troubles in Brazilian cereal bars commercialization require a special consumer's attention because some products were contaminated by insects. To solve the problem, food-irradiation treatment was utilized as a safe and effective solution. The final product was free of insect contamination. The aim of this study was to determine the best radiation dose processing utilized to disinfestations and detect some change on sensorial characteristic by sensorial analysis in cereal bars. In this study, three different kinds of cereal bars were purchased in Sao Paulo (Brazil) in supermarkets and irradiated with 1.0, 2.0 and 3.0 kGy at 'Instituto de Pesquisas Energeticas e Nucleares' (IPEN-CNEN/SP). The samples were treated with ionizing radiation using a 60 Co gamma-ray facility (Gammacell 220, A.E.C.L.). That radiation doses were used successfully as an anti-insect treatment in the cereal bars, since in some food industries doses up to 3.0 kGy are used to guarantee at least a dose of 1.0 kGy in internal cereal bars package. Sensorial analysis was necessary since cereal bars contain ingredients very sensitive to ionizing radiation process

Energy analysis in sterilization process of food

International Nuclear Information System (INIS)

Lee, Dong Sun; Pyun, Yu Ryang

1986-01-01

A procedure was developed for predicting energy consumption of batch type thermal processing of food. From mass and energy balance equations various energy usages or losses were estimated for steam sterilization of model food system in No.301-7 can (Φ74.1 x 113.0mm) at three different temperatures. Selected models were 5 % bentonite solution for conductive food and tap water for convective food. Total steam or energy consumption was higher at 110 deg C than at two other higher temperatures (121 deg C and 130 deg C). High energy consumption at low sterilization temperature was mainly due to high bleeding steam energy and convective and radiative heat losses. Thermal energy efficiency was also disscussed. (Author)

Combination Processes in Food Irradiation. Proceedings of an International Symposium on Combination Processes in Food Irradiation

International Nuclear Information System (INIS)

1981-01-01

Statistics show that over forty per cent of the human population, a large portion of which come from the Third World, are suffering from hunger and malnutrition. While the solution to these problems depends to a great extent on the food production strategies of the various governments, equally important is the need to preserve existing food supply by reducing food and crop spoilage. It has been reported that estimated losses due to bacterial spoilage are heavy; those of highly perishable commodities such as fish and fishery products have been reported as amounting to thirty per cent of the total catch. An additional loss of five to ten per cent due to insects and microbes during lengthy periods of drying and/or storage has also been reported. After about thirty years of research, treatment with ionizing radiations has been proved to be a valuable potential tool for reducing post-harvest storage losses and for preserving quickly perishable food from deterioration. Since irradiation is a purely physical method of food conservation, it may for many purposes become the preferred method, for it is an environmentally clean process not tainted with the chemical residue problem, it is energy saving, and it can, in many cases, produce effects that cannot be achieved by conventional techniques (e.g. decontamination of frozen food without significant temperature changes, disinfestation and decontamination of food in bulk and packaged). The preservative effects of ionizing radiations can often be advantageously combined with effects of other physical or chemical agents. The resulting ''combination treatments'' may involve synergistic or cumulative action of the combination partners, leading to a decreased treatment requirement for one or both agents. This in turn may result in cost and/or energy savings and may bring about improvements in the sensory properties and bacteriological quality of the food thus treated. To review progress in this field a Symposium on Combination

Combination Processes in Food Irradiation. Proceedings of an International Symposium on Combination Processes in Food Irradiation

Energy Technology Data Exchange (ETDEWEB)

NONE

1981-09-15

Statistics show that over forty per cent of the human population, a large portion of which come from the Third World, are suffering from hunger and malnutrition. While the solution to these problems depends to a great extent on the food production strategies of the various governments, equally important is the need to preserve existing food supply by reducing food and crop spoilage. It has been reported that estimated losses due to bacterial spoilage are heavy; those of highly perishable commodities such as fish and fishery products have been reported as amounting to thirty per cent of the total catch. An additional loss of five to ten per cent due to insects and microbes during lengthy periods of drying and/or storage has also been reported. After about thirty years of research, treatment with ionizing radiations has been proved to be a valuable potential tool for reducing post-harvest storage losses and for preserving quickly perishable food from deterioration. Since irradiation is a purely physical method of food conservation, it may for many purposes become the preferred method, for it is an environmentally clean process not tainted with the chemical residue problem, it is energy saving, and it can, in many cases, produce effects that cannot be achieved by conventional techniques (e.g. decontamination of frozen food without significant temperature changes, disinfestation and decontamination of food in bulk and packaged). The preservative effects of ionizing radiations can often be advantageously combined with effects of other physical or chemical agents. The resulting ''combination treatments'' may involve synergistic or cumulative action of the combination partners, leading to a decreased treatment requirement for one or both agents. This in turn may result in cost and/or energy savings and may bring about improvements in the sensory properties and bacteriological quality of the food thus treated. To review progress in this field a Symposium on Combination

Process validation for radiation processing

International Nuclear Information System (INIS)

Miller, A.

1999-01-01

Process validation concerns the establishment of the irradiation conditions that will lead to the desired changes of the irradiated product. Process validation therefore establishes the link between absorbed dose and the characteristics of the product, such as degree of crosslinking in a polyethylene tube, prolongation of shelf life of a food product, or degree of sterility of the medical device. Detailed international standards are written for the documentation of radiation sterilization, such as EN 552 and ISO 11137, and the steps of process validation that are described in these standards are discussed in this paper. They include material testing for the documentation of the correct functioning of the product, microbiological testing for selection of the minimum required dose and dose mapping for documentation of attainment of the required dose in all parts of the product. The process validation must be maintained by reviews and repeated measurements as necessary. This paper presents recommendations and guidance for the execution of these components of process validation. (author)

Prospects for radiation processing in the Philippines

International Nuclear Information System (INIS)

Navarro, Q.O.

1980-01-01

A review of the status of current facilities and capabilities for radiation processing is presented together with industrial data from some selected industries. Due to limited accessibility of actual production/consumption data only tentative conclusions could be made regarding radiation technology applications for local industries. The order of priority, based on available information, appears to be medical sterilization, food irradiation, wood products modification, radiation polymerization, and rubber latex ''vulcanization.'' There is still a need for market survey and analyses, upgrading of radiation facilities, enactment of appropriate legislations, training of industrial technologies, and increased financial investment in order to make radiation technology a viable alternative to current local practices. (author)

Effects of atomic bomb radiations on human food

Energy Technology Data Exchange (ETDEWEB)

Pace, F C

1956-01-01

The increase in energy release of atomic weapons has increased the hazard of atomic radiation to food. Products of atomic explosions are probably similar regardless of size. Of the energy released, blast energy accounts for one-half, heat flash for one-third, initial nuclear radiation for one-twentieth, and residual radiation (potential fallout) about one-tenth. Radioactive elements may enter man by inhalation, by open wounds, or by ingestion of contaminated food. Food can become contaminated by direct fallout on unprotected food or through metabolic assimilation by plants or animals. Dust-proof containers and undamaged cans provide protection from the first hazard. Cans, etc. should be washed before opening. Other food could be cleaned and used if subsequent monitoring indicated that the fallout material had been removed.

Food-processing, packaging and irradiation/preservation

International Nuclear Information System (INIS)

Tripathi, Jyothi

2017-01-01

The present talk describes the major projects being carried out in FFACS during last few years. One of the major aims of the section is development of ready-to-cook (RTC) vegetables and ready-to-eat (RTE) fruits with improved shelf life using radiation processing. RTC vegetables and fruits (French beans, ash gourd, drumstick, pumpkin, cabbage, cauliflower and pomegranate having shelf life of 2-3 days at 10 °C) with enhanced shelf life (up to 21 days at 10°C) were developed using radiation treatment. The developed products were far superior as compared to the corresponding control samples with respect to sensory and microbial quality during the intended storage period. The findings have helped the food industry in adoption of food irradiation technology. The products developed are now being taken up by HyperCITY Retail (India) Ltd. for sale on their shelves

Guide for dosimetry in radiation research on food and agricultural products

International Nuclear Information System (INIS)

2002-01-01

This guide covers the minimum requirements for dosimetry and absorbed-dose validation needed to conduct research on the irradiation of food and agricultural products. Such research includes establishment of the quantitative relationship between the absorbed dose and the relevant effects in these products. This guide also describes the overall need for dosimetry in such research, and in reporting of the results. This guide is intended for use by research scientists in the food and agricultural communities, and not just scientists conducting irradiation research. It, therefore, includes more tutorial information than most other ASTM and ISO/ASTM dosimetry standards for radiation processing. This guide is in no way intended to limit the flexibility of the experimenter in the experimental design. However, the radiation source and experimental set up should be chosen such that the results of the experiment will be beneficial and understandable to other scientists, regulatory agencies, and the food and agricultural communities. The effects produced by ionizing radiation in biological systems depend on a large number of factors which may be physical, physiological, or chemical. Although not treated in detail in this guide, quantitative data of environmental factors that may affect the absorbed-dose response of dosimeters, such as temperature and moisture content in the food or agricultural products should be reported. The overall uncertainty in the absorbed-dose measurement and the inherent absorbed-dose range within the specimen should be taken into account in the design of an experiment. The guide covers research conducted using the following types of ionizing radiation: gamma rays, bremsstrahlung X-rays, and electron beams. This guide does not include other aspects of radiation processing research, such as planning of the experimental design. Dosimetry must be considered as an integral part of the experimental design. The guide does not include dosimetry for irradiator

The pilot plant for electron beam food processing

International Nuclear Information System (INIS)

Migdal, W.; Stachowicz, W.

1993-01-01

The investigations on food irradiation began in Poland in the end of 50-ties. Till the end of 70-ties the research activity on food irradiation was rather of the random nature and the objectives involved the fundamental research areas of food science. After the JECFI recommended in 1980 the general approval of foods treated with the doses of ionizing radiation up to 10 kG as unconditionally wholesome, the interest on practical application of food irradiation was gained in Poland. In 1986 the governmental bodies decided to recognize the possibilities of practical application of radiation techniques in agriculture, and the Central Research and Development Project No 10.13. ''Radiation Techniques in Agriculture'' was initiated for the period of 5 years. The project in the part that refers to food irradiations involved 3 major objectives: - radiation preservation of food; - radiation hygienization of animal feed; - Pilot plants for food irradiation. The most liable project of the programme was the construction of experimental plant for electron beam food irradiation, intended to be the national center for future testing and implementary works in this field. (orig.)

Ionizing energy in food processing and pest control. 1. Wholesomeness of food treated with ionizing energy

International Nuclear Information System (INIS)

Wierbicki, Eugen

1986-01-01

Congressional concerns about the use of ionizing energy for food preservation and to control pests in food products for export and domestic use promoted the preparation of this report by a special task force of the Council for Agricultural Science and Technology (CAST). An overview surveys research conducted on the toxicological safety, nutritional quality, and microbiological safety of foods treated with ionizing energy. Background information is provided on various types of electromagnetic radiation, effects of ionizing energy level and dose, sources of natural background radiation and induced radioactivity, and the nature and safety of various radiolytic products. Objectives, methodologies, and problems associated with feeding studies of toxicological safety are outlined; results of scientific studies, U.S. government wholesomeness studies, and international feeding studies are summarized. Studies on the nutritional value of food products processed using ionized energy have examined the effects of ionizing energy on 1) composite diets, 2) carbohydrates, 3) fats, 4) proteins and amino acids, 5) vitamins (potatoes, onions, fruits, meat, seafood, cereals, vegetables, dairy products, oils), 6) antivitamins, and 7) minerals. The report concludes that currently available scientific evidence indicates that foods exposed to ionizing energy under the conditions proposed for commercial application are 1) wholesome (safe to eat) and 2) comparable in nutritional adequacy to fresh or conventionally processed foods

Mechanistic and kinetic aspects of microbial inactivation in food irradiation processes

International Nuclear Information System (INIS)

Tukenmez, I.

2004-01-01

Full text: A proper reaction mechanism was searched by analyzing the inactivation processes of microorganisms during food irradiation by ionizing radiation. By employing transition-state theory, it was assumed that the overall inactivation process involves a reversible sub-lethal stress and repair reactions to form reversibly injured cell or sensitized cell, which then undergoes irreversible injury leading to dead cell. A shoulder in low dose range in survival kinetics was associated with the repair process. Depending on the postulated mechanism, kinetic model equations were derived. The kinetics of cell inactivation by irradiation was expressed as depending on irradiation dose. By using experimental data in the developed model the inactivation parameters including threshold dose, radiation yield, decimal reduction dose and minimum sterilization dose were evaluated and microbial inactivation by irradiation was simulated by using the numerical values of the parameters. Developed model and model parameters may be used for the process control and the assessment of product quality in radiation preservation of food

Analysis of food radiation monitoring system in Belarus

International Nuclear Information System (INIS)

1992-01-01

Food radiation monitoring system in Belarus due to the Chernobyl accident is analysed. Structure of radiation monitoring network, instrumentation and modern developments. Information on permissible concentration levels in foodstuffs and water is presented and calculations of radionuclide intake for man are performed. Proposals on the creation of social centres of food radiation monitoring for Belarussian population are considered. 4 tabs

Radiation processing of food - safety and quality

International Nuclear Information System (INIS)

Chakraborty, Pratap

2007-01-01

Food is vital for human existence. Conservation and preservation of food is a prerequisite for food security and it provides economic stability and self-reliance to a nation. The need to preserve food has been felt by mankind since time immemorial. The seasonal nature of production, long distances between production and consumption centres and rising gap between demand and supply have made this need even more relevant today

Radiation microbiology relevant to the food industry

International Nuclear Information System (INIS)

Holzapfel, W.H.

1985-01-01

Destruction or inactivation of most microbial cells takes place at relatively low doses of gamma irradiation, making 'pasteurising' treatment of several food commodities in the dose range of 1 to 10 kGy a feasible decontamination method. Several factors may influence the effectiveness of an irradiation process, and should be taken into account when radurisation of foods is practised. Damage to microbes is enhanced in the presence of oxygen and at low pH levels, whereas substances such as sulfhydryl compounds tend to act as protectors. Living organisms may be arranged in the order of increasing resistance to ionising radiation, as follows: higher animals, insects, vegetative bacteria, yeasts and fungi, bacterial endospores and viruses. Most food spoilage organisms as well as food-borne pathogens (D 10 -values for the majority ranging between 0,08 and 0,5 kGy) are sensitive to relatively small irradiation doses. Although several bacterial endospores may survive in radurised foods (D 10 -values ranging between 1,5 and 5,0 kGy), additional safety factors (e.g. low pH, refrigeration, reduced Eh, reduced a w , preservatives) may contribute to the shelf stability of a given food

Gamma radiation effect on agar viscosity for use in food industry

International Nuclear Information System (INIS)

Aliste, Antonio J.; Del Mastro, Nelida L.

1999-01-01

The application of food radiation processing is increasing worldwide mainly because of its efficiency in the industrial decontamination of packaged food products. Indeed, the process neither introduces any undesirable elements nor increases the temperature, thus allowing the preparation of ready-to-use products which remain stable for long periods at room temperature. The aim of this work was to study the effect of Co-60 gamma radiation on the viscosity of agar. This hydrocolloid derived from seaweed is a galactose polymer with a high hysteresis capacity (great difference among melting and gelification temperature) which is extremely important when used as additive for the food industry. Commercial agar was irradiated with doses of 0, 1, 5 and 10 kGy. Proper dilutions were prepared and the viscosity was measured in a Brookfield model LVDVIII viscosimeters. The relationships viscosity/dose for the temperatures of 45 deg C and 60 deg C were established. The decrease of the viscosity was 71.4% and 49.6% respectively when the applied dose was 10 kGy. The implications of the use of this additive in food irradiation are discussed. (author)

Progress in radiation processing of polymers

Science.gov (United States)

Chmielewski, Andrzej G.; Haji-Saeid, Mohammad; Ahmed, Shamshad

2005-07-01

Modification in polymeric structure of plastic material can be brought either by conventional chemical means or by exposure to ionization radiation from ether radioactive sources or highly accelerated electrons. The prominent drawbacks of chemical cross-linking typically involve the generation of noxious fumes and by products of peroxide degradation. Both the irradiation sources have their merits and limitations. Increased utilization of electron beams for modification and enhancement of polymer materials has been in particular witnessed over the past 40 years. The paper highlights several recent cases of EB utilization to improve key properties of selected plastic products. In paper is provided a survey of radiation processing methods of industrial interest, encompassing technologies which are already commercially well established, through developments in the active R&D stage which show pronounced promise for future commercial use. Radiation cross-linking technologies discussed include: application in cable and wire, application in rubber tyres, radiation vulcanization of rubber latex, development of radiation crosslinked SiC fiber, polymer recycling, development of gamma compatible pp, hydrogels etc. Over the years, remarkable advancement has been achieved in radiation processing of natural polymers. Role of radiation in improving the processing of temperature of PCL for use as biodegradable polymer, in accelerated breakdown of cellulose into viscose and enhancement in yields of chitin/chitosan from sea-food waste, is described.

Progress in radiation processing of polymers

Energy Technology Data Exchange (ETDEWEB)

Chmielewski, Andrzej G. [International Atomic Energy Agency, Industrial Applications and Chemistry Section, Division of Physical and Chemical Sciences, Department of Nuclear Sciences and Applications, Wagramer Street 5, Vienna 1400 (Austria) and Department of Process and Chemical Engineering, Warsaw University of Technology, Warsaw (Poland)]. E-mail: a-g.chmielewski@iaea.org; Haji-Saeid, Mohammad [International Atomic Energy Agency, Industrial Applications and Chemistry Section, Division of Physical and Chemical Sciences, Department of Nuclear Sciences and Applications, Wagramer Street 5, Vienna 1400 (Austria); Ahmed, Shamshad [Applied Chemistry Laboratories, Pakistan Institute of Nuclear Science and Technology, P.O. Box Nilore, Islamabad (Pakistan)

2005-07-01

Modification in polymeric structure of plastic material can be brought either by conventional chemical means or by exposure to ionization radiation from ether radioactive sources or highly accelerated electrons. The prominent drawbacks of chemical cross-linking typically involve the generation of noxious fumes and by products of peroxide degradation. Both the irradiation sources have their merits and limitations. Increased utilization of electron beams for modification and enhancement of polymer materials has been in particular witnessed over the past 40 years. The paper highlights several recent cases of EB utilization to improve key properties of selected plastic products. In paper is provided a survey of radiation processing methods of industrial interest, encompassing technologies which are already commercially well established, through developments in the active R and D stage which show pronounced promise for future commercial use. Radiation cross-linking technologies discussed include: application in cable and wire, application in rubber tyres, radiation vulcanization of rubber latex, development of radiation crosslinked SiC fiber, polymer recycling, development of gamma compatible pp, hydrogels etc. Over the years, remarkable advancement has been achieved in radiation processing of natural polymers. Role of radiation in improving the processing of temperature of PCL for use as biodegradable polymer, in accelerated breakdown of cellulose into viscose and enhancement in yields of chitin/chitosan from sea-food waste, is described.

Progress in radiation processing of polymers

International Nuclear Information System (INIS)

Chmielewski, Andrzej G.; Haji-Saeid, Mohammad; Ahmed, Shamshad

2005-01-01

Modification in polymeric structure of plastic material can be brought either by conventional chemical means or by exposure to ionization radiation from ether radioactive sources or highly accelerated electrons. The prominent drawbacks of chemical cross-linking typically involve the generation of noxious fumes and by products of peroxide degradation. Both the irradiation sources have their merits and limitations. Increased utilization of electron beams for modification and enhancement of polymer materials has been in particular witnessed over the past 40 years. The paper highlights several recent cases of EB utilization to improve key properties of selected plastic products. In paper is provided a survey of radiation processing methods of industrial interest, encompassing technologies which are already commercially well established, through developments in the active R and D stage which show pronounced promise for future commercial use. Radiation cross-linking technologies discussed include: application in cable and wire, application in rubber tyres, radiation vulcanization of rubber latex, development of radiation crosslinked SiC fiber, polymer recycling, development of gamma compatible pp, hydrogels etc. Over the years, remarkable advancement has been achieved in radiation processing of natural polymers. Role of radiation in improving the processing of temperature of PCL for use as biodegradable polymer, in accelerated breakdown of cellulose into viscose and enhancement in yields of chitin/chitosan from sea-food waste, is described

Preservation of food and radiation

International Nuclear Information System (INIS)

Kasamatsu, Tomomichi

1975-01-01

In the application of radiation to preservation of food, there are some methods; sterilization, elimination of noxious insects, prevention of germination and control of maturation. The former two utilize the lethal effect of radiation to the living things and the latter two utilize the injurious effect on the metabolism of the living things. At present, irradiation to potato is most widely permitted for the purpose of prevention of germination, and the irradiation with 15 Krad (maximum) is allowed to preserve potato for 8 months in Japan. In the other hand, a large quantity of doses, such as 4.5 to 5.6 Mrad, is necessary to sterilize completely for industrial use, degeneration of food component and high cost come into question. In addition, food is directly taken into the mouth of human being, therefore, wholesomeness, legal permission and determination of dose must be examined. (Tsukamoto, Y.)

Radiation chemistry of amino acids, peptides and proteins in relation to the radiation sterilization of high-protein foods

International Nuclear Information System (INIS)

Garrison, W.M.

1981-12-01

An important source of information on the question of whether or not toxic or other deleterious substances are formed in the radiation sterilization of foods is the chemical study of reaction products and reaction mechanisms in the radiolysis of individual food components. The present evaluation of the radiation chemistry of amino acids, peptides, and proteins outlines the various radiation-induced processes which lead to amino acid degradation and to the synthesis of amino acid derivatives of higher molecular weight. Among the latter are the α,α'-diamino dicarboxylic acids which are formed as major products in the radiolysis of peptides both in aqueous solution and in the solid state. The α,α'-diamino acids are of particular interest as irradiation products because they represent a class of compounds not normally encountered in plant and animal protein sources. Such compounds have, however, been isolated from certain types of bacteria and bacterial products. All of the available data strongly suggest that the α,α'-diamino acids are produced in significant yield in the radiation sterilization of high protein foods. The importance of initiating extensive chemical and biological studies of these and of other high molecular weight products in irradiated food is emphasized

Radiation chemistry of amino acids, peptides and proteins in relation to the radiation sterilization of high-protein foods

International Nuclear Information System (INIS)

Garrison, W.M.

1979-03-01

An important source of information on the question of whether or not toxic or other deleterious substances are formed in the radiation sterilization of foods is the chemical study of reaction products and reaction mechanisms in the radiolysis of individual food components. The present evaluation of the radiation chemistry of amino acids, peptides and proteins outlines the various radiation-induced processes which lead to amino acid degradation and to the synthesis of amino acid derivatives of higher molecular weight. Among the latter are the α,α'-diamino dicarboxylic acids which are formed as major products in the radiolysis of peptides both in aqueous solution and in the solid state. The α,α'-diamino acids are of particular interest as irradiation products because they represent a class of compounds not normally encountered in plant and animal protein sources. Such compounds have, however, been isolated from certain types of bacteria and pathogenic toxins. All of the available data strongly suggest that the α,α'-diamino acids are produced in significant yield in the radiation sterilization of high protein foods. The importance of initiating extensive chemical and biological studies of initiating extensive chemical and biological studies of these and of other high molecular weight products in irradiated food is emphasized

Radiation chemistry of amino acids, peptides and proteins in relation to the radiation sterilization of high-protein foods

Energy Technology Data Exchange (ETDEWEB)

Garrison, W. M.

1981-12-01

An important source of information on the question of whether or not toxic or other deleterious substances are formed in the radiation sterilization of foods is the chemical study of reaction products and reaction mechanisms in the radiolysis of individual food components. The present evaluation of the radiation chemistry of amino acids, peptides, and proteins outlines the various radiation-induced processes which lead to amino acid degradation and to the synthesis of amino acid derivatives of higher molecular weight. Among the latter are the ..cap alpha..,..cap alpha..'-diamino dicarboxylic acids which are formed as major products in the radiolysis of peptides both in aqueous solution and in the solid state. The ..cap alpha..,..cap alpha..'-diamino acids are of particular interest as irradiation products because they represent a class of compounds not normally encountered in plant and animal protein sources. Such compounds have, however, been isolated from certain types of bacteria and bacterial products. All of the available data strongly suggest that the ..cap alpha..,..cap alpha..'-diamino acids are produced in significant yield in the radiation sterilization of high protein foods. The importance of initiating extensive chemical and biological studies of these and of other high molecular weight products in irradiated food is emphasized.

Development of a lyoluminescence dosimetry system for the radiation processing of food

International Nuclear Information System (INIS)

Ettinger, K.V.; Mallard, J.R.; Srirath, S.; Takavar, A.

1978-01-01

A new system of solid-state dosimetry is being developed aimed at the radiation processing of food. The system is based on the effect of lyoluminescence, i.e. emission of light when previously irradiated solids are dissolved in water or other solvents. The physical mechanism is based on the formation of free radicals in the solid, which are stable over periods ranging from days to years. These radicals are set free on dissolution and as a result of chemical reactions taking place in a solution light is produced. The dose response of lyoluminescent phosphors is monotonic, and often almost linear, over a very broad range of radiation doses. Amongst saccharides mannose can be used up to about 90krad, trehalose dihydrate up to 250krad and glucose to about 300krad. Amino acids exhibit a broader range: glutamine and glutamic acid can be used up to at least 4Mrad and threonine up to about 1Mrad. In addition, most of naturally occurring soluble amino acids are suitable in a range of doses below 200krad. Soluble starch (amylodextrin) has been successfully tried in a range up to 3Mrad. The intrinsic precision of the method is fairly high and the present uncertainty of the determination of dose, which is 2-4%, appears to be caused by the non-homogeneity of available phosphor and by insufficient reproducibility of the process of dissolution. The lower limit of doses is set by the sensitivity of the read-out equipment. For a simple arrangement with an uncooled PM tube and glutamine as a phosphor a reproducibility of 2-3% is reached for doses in excess of 600rads. The fading of irradiated phosphors is reproducible. A typical value for mannose is 10-15% during the first week and 20-30% during the first year for dosimeters stored at room temperature

Pallet irradiators for food processing

International Nuclear Information System (INIS)

McKinnon, R.G.; Chu, R.D.H.

1985-01-01

This paper looks at the various design concepts for the irradiation processing of food products, with particular emphasis on handling the products on pallets. Pallets appear to offer the most attractive method for handling foods from many considerations. Products are transported on pallets. Warehouse space is commonly designed for pallet storage and, if products are already palletized before and after irradiation, then labour could be saved by irradiating on pallets. This is also an advantage for equipment operation since a larger carrier volume means lower operation speeds. Different pallet irradiator design concepts are examined and their suitability for several applications are discussed. For example, low product holdup for fast turn around will be a consideration for those operating an irradiation 'service' business; others may require a very large source where efficiency is the primary requirement and this will not be consistent with low holdup. The radiation performance characteristics and processing costs of these machines are discussed. (author)

Evaluation of performance of food packagings when treated with ionizing radiation

International Nuclear Information System (INIS)

Moura, Esperidiana Augusta Barretos de

2006-01-01

In this study the mechanical properties (tensile strength and percentage elongation at break and penetration resistance), optical properties, gas oxygen and water vapor permeability, the overall migration tests into aqueous food simulant (3% aqueous acetic acid) and fatty food simulant (n-heptane), as well as the formation of volatile radiation product tests were used to evaluate the effects of ionizing radiation (gamma irradiation or electron-beam irradiation) on commercial monolayer and multilayer flexible plastics packaging materials. These films are two typical materials produced in Brazil for industrial meat packaging, one of them is a monolayer low-density polyethylene (LDPE) and other is a multilayer co extruded low-density polyethylene (LDPE), ethylene vinyl alcohol (EVOH), polyamide (PA) based film (LDPE/EVOH/PA). Film samples were irradiated with doses up to 30 kGy, at room temperature and in the presence of air with gamma rays using a 60 Co facility and electron beam from 1.5 MeV electrostatic accelerator. Alterations of these properties were detected according to the dose applied initially eight day after irradiation took place and new alterations of these values when the properties were evaluate two to three months after irradiation process. The results showed that scission reactions are higher than cross-linking process for both studied films, irradiated with gamma rays and electron beam. The evaluated properties of the irradiated films were not affected significantly with the dose range and period studied. The monolayer Unipac PE-60 and the multilayer Lovaflex CH 130 films can be used as food packaging materials for food pasteurization and in the sterilization process of by ionizing radiation using a gamma facilities and electron beam accelerators in commercial scale. (author)

Track 8: health and radiological applications. Isotopes and radiation: general. 2. Radiation Pasteurization for Diverse Food Products

International Nuclear Information System (INIS)

Braby, L.A.; Whittaker, A.D.; McLellan, M.; Waltar, A.E.

2001-01-01

After a lengthy and controversial development period, radiation-pasteurized products that can be easily recognized by consumers are starting to make it to a few grocery store shelves. Of course, certain spices used in packaged products and a wide variety of nonfood products have been irradiated for many years. However, the involvement of radiation processing in these products has generally gone unrecognized by the consumers. More recently, the approval of irradiated poultry and red meat, which would bear a clear label indicating radiation treatment, has provided an opportunity to confirm the consumers' acceptance of irradiated products. The early indications are that consumers not only accept, but they actually prefer, the irradiated product when it is available. In spite of extensive efforts of antinuclear activists to convince the public that there are unknown but potentially serious hazards associated with radiation-processed food, along with some misleading reports in the news media suggesting that retailers had withdrawn irradiated products from their shelves, it appears that those retailers who received irradiated meat sold their complete inventory in short order. Further, they did so at substantial price premiums relative to equivalent un-irradiated products. Apparently, the combination of more than 40 yr of research showing no credible evidence of hazards produced by irradiation, augmented by greater public awareness of the risks of some food-borne pathogens, has convinced some consumers that use of radiation-processed products is in their personal best interest. Furthermore, the reluctance of many producers and retailers to introduce irradiated products for fear of adverse publicity is being countered by recognition that if an un-irradiated product is found to be responsible for a significant incidence of food-borne illness, their liability may be high because they did not use the 'best available technology for minimizing risk', namely, irradiation

Analysis of texture in baby carrot (Daucus carota) subjected to the process of ionizing radiation

International Nuclear Information System (INIS)

Nunes, Thaise C.F.; Rogovschi, Vladimir D.; Fabbri, Adriana D.T.; Sagretti, Juliana M.A.; Sabato, Susy F.

2011-01-01

The carrot is a vegetable of great economic value due to its versatility in the food industry and can be used as raw or minimally processed vegetable or aggregating value to the product, transforming the fresh carrots in baby carrots. It is well known that the application of gamma radiation in food may help in maintaining the quality of food. The aim of this study was to analyze the effects of the low doses of ionizing radiation on texture of minimally processed baby carrot after the processing in a Multipurpose 60 Co irradiator. It can be concluded that the treatment with low doses of gamma radiation keep the quality of fresh-cut baby carrot. (author)

Status and future trends of radiation processing in Brazil

International Nuclear Information System (INIS)

Lugao, A.B.; Andrade, E; Silva, L.G.

1998-01-01

Electron-beam and gamma irradiation of polymers are widely applied in Brazil today. The main applications are: radio-induced crosslinking of wire and cable for automobile and appliance industry; heat shrinkable tubes for appliance, automobile and electronic; heat shrinkable packing for food processing industry; sterilization of medical supplies and so on. Nevertheless, there are only a few industrial facilities about 20 years old in full operation at present and there are some new low energy machines for food packing. The reason for such absence of investment in this area was studied and the relation between automobile and appliance production with radiation processing was fully demonstrated for Brazil case. In conclusion, it was shown that the industry of radiation processing of polymers is likely to experience a strong growth based on the continuous increase in the production of automobiles and appliances. The R and D activities of IPEN are an important support for developing the necessary technology and developing the necessary confidence in the radiation as tool for economical and social growth

Status and future trends of radiation processing in Brazil

Science.gov (United States)

Lugão, A. B.; Andrade, E.; Silva, L. G.

1998-06-01

Electron-beam and gamma irradiation of polymers are widely applied in Brazil today. The main applications are: - radio-induced crosslinking of wire and cable for automobile and appliance industry; - heat shrinkable tubes for appliance, automobile and electronic; - heat shrinkable packing for food processing industry; - sterilization of medical supplies and so on. Nevertheless, there are only a few industrial facilities about 20 years old in full operation at present and there are some new low energy machines for food packing. The reason for such absence of investment in this area was studied and the relation between automobile and appliance production with radiation processing was fully demonstrated for Brazil case. In conclusion, it was shown that the industry of radiation processing of polymers is likely to experience a strong growth based on the continuous increase in the production of automobiles and appliances. The R&D activities of IPEN are an important support for developing the necessary technology and developing the necessary confidence in the radiation as tool for economical and social growth.

Ionising radiation effects on food packaging

International Nuclear Information System (INIS)

Ragni, P.; Segre, A. L.; Capitani, D.; Danesi, P.R.

2001-01-01

The main aim of any food irradiation treatment is to guarantee the best safe quality of the products, reducing the spreading risk ( c ross-contamination ) for several food-associated diseases. Actually, over 40 countries provide clearances for the treatment of about 45 different types of foodstuffs. EU has to homogenise the situation within the associated States. With the European directive 1999/2/EC Italy, as other EU countries, already has brought into force their regulations to comply. The current Italian regulation on irradiation treatment of foodstuffs is referred since 1996 as follows: a) potatoes, onions and garlic; b) spices, herbs and condiments microbial. The new (April 2001) Italian law allows the possibility to ask for special permission of treatment for other foodstuff which is possible to treat in other E.U. countries. Large majority of foods are submitted to irradiation treatment after they have been packaged. In Dutch cases the study of radiation effects on the package becomes crucial, also because polymeric materials may be affected by ionizing radiation. We performed our studies on several materials employed in food packaging, with a particular care to the role of anti-oxidant additives present in food packaging materials. The attention is pointed on the possible chemical-physical effects induced by radiation on foodstuff packaging. After irradiation in plastic materials two main effects may occur: degradation and cross-linking. The result depending on the comparative rates of the two actions. This kind of information was successfully obtained using NMR methods on a large number of polymers effectively used for the food packaging procedures

Identification of Radiation Effects on Carcinogenic Food Estimated by Ames Test

International Nuclear Information System (INIS)

Afifi, M.; Eid, I.; El - Nagdy, M.; Zaher, R.; Abd El-Karem, H.; Abd EL Karim, A.

2016-01-01

A major concern in studies related to carcinogenesis is the exposure to the exogenous carcinogens that may occur in food in both natural and polluted human environments. The purpose of the present study is to examine some of food products by Ames test to find out if food products carcinogenic then expose food to gamma radiation to find out the effect of radiation on it as a treatment. In this study, the food samples were examined by Ames test (Salmonella typhimurium mutagenicity test) to find out that a food product could be carcinogenic or highly mutated. Testing of chemicals for mutagenicity is based on the knowledge that a substance which is mutagenic in the bacterium is more likely than not to be a carcinogen in laboratory animals, and thus , by extension, present a risk of cancer to humans. After that food products that showed mutagenicity exposed to gamma radiation at different doses to examine the effect of gamma radiation on food products. This study represent γ radiation effect on carcinogenic food by using Ames test in the following steps: Detect food by Ames test using Salmonella typhimurium strains in which the colony count /plate for each food sample will show if food is slightly mutated or highly mutated or carcinogenic. If food is highly mutated or carcinogenic with high number of colonies /plate, then the carcinogenic food or highly mutated food exposed to different doses of radiation The applied doses in this study were 0, 2.5, 5, and 10 (KGy). Detect the radiation effect on food samples by Ames test after irradiation. The study shows that mutated and carcinogenic food products estimated by Ames test could be treated by irradiation

Mitigation of Patulin in Fresh and Processed Foods and Beverages.

Science.gov (United States)

Ioi, J David; Zhou, Ting; Tsao, Rong; F Marcone, Massimo

2017-05-11

Patulin is a mycotoxin of food safety concern. It is produced by numerous species of fungi growing on fruits and vegetables. Exposure to the toxin is connected to issues neurological, immunological, and gastrointestinal in nature. Regulatory agencies worldwide have established maximum allowable levels of 50 µg/kg in foods. Despite regulations, surveys continue to find patulin in commercial food and beverage products, in some cases, to exceed the maximum limits. Patulin content in food can be mitigated throughout the food processing chain. Proper handling, storage, and transportation of food can limit fungal growth and patulin production. Common processing techniques including pasteurisation, filtration, and fermentation all have an effect on patulin content in food but individually are not sufficient safety measures. Novel methods to remove or detoxify patulin have been reviewed. Non-thermal processing techniques such as high hydrostatic pressure, UV radiation, enzymatic degradation, binding to microorganisms, and chemical degradation all have potential but have not been optimised. Until further refinement of these methods, the hurdle approach to processing should be used where food safety is concerned. Future development should focus on determining the nature and safety of chemicals produced from the breakdown of patulin in treatment techniques.

Possibility of using gamma radiation from HTR reactors for the processing of food and medical products

International Nuclear Information System (INIS)

Pahladsingh, R.R.

2004-01-01

During the fission process in most of the presently operating nuclear reactors nuclear energy is converted into thermal energy and transferred to common steam cycles for power generation. As part of the fission process also α, β and neutrons particles are released from the nucleus; the release of gamma-rays is also a part of the fission process. In present nuclear reactors α, β, neutrons particles and particularly gamma-rays are not gainfully used as a result of the reactor design and of the containment. These plants are built as required by regulations and international standards for safety. The inherently safe HTR reactor, by its physics and design, does not need a special reinforced containment and it is worth looking into the possibilities of this design feature to use the by-products, such as Gamma-rays, from nuclear fission. In the HTR Pebble Bed Reactors the α, and β particles will remain in the kernels of the pebbles. This means that only the neutron particles and gamma-rays will be available outside the reactor pressure vessel. In this report a proposal is presented to use the gamma-rays of the HTR reactor for irradiation of food and agricultural produce. For neutron shielding a reflector is placed inside the reactor while outside the reactor neutron- and thermal-shielding will be accomplished with water. The high energy gamma-rays will pass through the water-shield and could be harnessed for radiation processing of food and medical products. (author)

Recognition of food treated with radiation

International Nuclear Information System (INIS)

Kasem, A.R.

2009-01-01

This article speaks about the lack of food in the Arab World and the increase of food imports. To decrease the food gap, the Arab Countries can use new agricultural technologies and minimize the lost of food, especially,legumes, fruits and some of meet and fish products which is exposed to environmental and nutritional contamination as a result of incorrect methods for conservation and marketing.Using of irradiation techniques to conserve food means the exposure of food to a source of radiation energy either from radioisotopes or from instruments producing controlled amounts of electrons or x-rays

Radiation processing in India. Current status and future program

International Nuclear Information System (INIS)

Mittal, Jai Pal

2003-01-01

Radiation processing is an alternative to conventional methods such as thermal and chemical processing in many industrial applications. In India, this technology has found extensive applications in area of healthcare, agriculture, food preservation, industry and environment. Both gamma radiation and electron beam accelerators are being utilized for this purpose. Presently, 6 commercial gamma irradiators housing about 1.5 million curie Co-60 and an annual turnover of over US$ 2 million and 3 commercial electron beam (EB) accelerators with installed capacity of 185 kW are commercially operating in India. Five demonstration plants housing a total of 0.5 million curie Co-60 have been set up to assess the techno-commercial viability of the processes such as radiation vulcanization of natural rubber latex, decontamination of spices, hygienization of sewage sludge, shelf-life extension of onions. The new areas being explored include use of electron beam treated pulp for viscose-rayon process, radiation processed 'hydrogel' burn/wound dressings and radiation processing of natural polymers. In the present paper, the current status of this program, especially the recent developments and future direction of radiation processing technology in India is reviewed. (author)

Development of sterilized porridge for patients by combined treatment of food technology with radiation technology

International Nuclear Information System (INIS)

Kim, Jaehun; Choi, Jongil; Song, Beomseok

2010-09-01

This research was conducted to develop patient foods of high quality using a radiation fusion technology with food processing. Radiation technique to increase calorie of porridge was established, and it was investigated that radiation effects on functional materials, which can could be added to increase functionality of patient foods. Moreover, sterilized semi-fluid meal (milk porridge) for patients with higher calorie was developed by a sterilization process by gamma irradiation, combined treatments to improve the sensory qualities, and fortification with various nutrients. Also, sensory survey on irradiated commercial patient foods was performed to find the problems and improvement points of the developed products. Optimal packaging material was selected by evaluation of effect of irradiation in packaging materials and a convenient package for consuming by patients was decided. Safety of the irradiated milk porridge was confirmed by in-vivo genotoxicological test, and its nutritional composition for patients was evaluated by nutritional analysis. Finally, the milk porridge was developed as liquid, dried, powdered, and pellet type products. This research may contribute to improve life quality of patients by supplement of various foods with high quality to immuno-compromised patients. Furthermore, economic profits and technological advances are expected by commercialization of the patient foods

Development of sterilized porridge for patients by combined treatment of food technology with radiation technology

Energy Technology Data Exchange (ETDEWEB)

Kim, Jaehun; Choi, Jongil; Song, Beomseok; and others

2010-09-15

This research was conducted to develop patient foods of high quality using a radiation fusion technology with food processing. Radiation technique to increase calorie of porridge was established, and it was investigated that radiation effects on functional materials, which can could be added to increase functionality of patient foods. Moreover, sterilized semi-fluid meal (milk porridge) for patients with higher calorie was developed by a sterilization process by gamma irradiation, combined treatments to improve the sensory qualities, and fortification with various nutrients. Also, sensory survey on irradiated commercial patient foods was performed to find the problems and improvement points of the developed products. Optimal packaging material was selected by evaluation of effect of irradiation in packaging materials and a convenient package for consuming by patients was decided. Safety of the irradiated milk porridge was confirmed by in-vivo genotoxicological test, and its nutritional composition for patients was evaluated by nutritional analysis. Finally, the milk porridge was developed as liquid, dried, powdered, and pellet type products. This research may contribute to improve life quality of patients by supplement of various foods with high quality to immuno-compromised patients. Furthermore, economic profits and technological advances are expected by commercialization of the patient foods.

Radiation preservation of food. Efficiency and wholesomeness

International Nuclear Information System (INIS)

Saint-Lebe, Louis; Raffi, Jacques; Henon, Yves.

1982-03-01

This document reviews the applications of ionizing radiations in the food industry. The two first chapters feature the characteristics of the three types of ionizing radiations that can be used (gamma rays from cobalt 60 and caesium 137, X rays, electron beams) and their action on foodstuff and the food spoilage organisms. The third chapter is a review of toxicological studies based on two complementary approaches: animal assays and studies on the radiolysis products. It provides the evidences that lead the international experts to regard irradiated food as safe for human consumption. In the fourth chapter, the problems of identification of irradiated food and the possible controls are exposed. The authors conclude by suggesting the measures that would allow commercial application in France [fr

Global trends in radiation processing

International Nuclear Information System (INIS)

Defalco, G.

2003-01-01

There will be a brief introduction of the companies of MDS serving the Medical, Biotechnology and Pharmaceutical sectors worldwide. MDS Nordion will be introduced in more detail focused on the products and services of our Nuclear Medicine and Ion Technologies business units. World Trends and issues in Radiation Processing will be discussed on: Sterilization of Medical Devices, Pharmaceuticals, Cosmetics and Consumer products and finally I will present an overview on Food Irradiation progress worldwide

Effects of the ionizing radiation in natural food colours; Efeitos da radiacao ionizante em corantes naturais de uso alimenticio

Energy Technology Data Exchange (ETDEWEB)

Cosentino, Helio Morrone

2005-07-01

The world's fast growing population and its consequent increase in demand for food has driven mankind into improving technologies which ensure a safer supply of such commodities. Both food radiation processing and its constituents are highlighted as a feasible alternative technique capable of meeting food safety standards. Natural dyes are extensively employed in the food industry thanks to their colour enhancing properties on food products. This paper has aimed at studying the effects of ionizing radiation on three natural dyes: carminic acid and its derivatives (cochineal dyes), bixine and its salts (annatto dyes) and curcumin (turmeric dyes), used in the food and cosmetic industries within dilutions and doses those goods might eventually be processed in. It also envisages clarifying the compatibility of the irradiation technique with the keeping of such relevant sensorial attribute which is the product colour. Spectrophotometry and capillary electrophoresis were the analytic methods employed. All in all, a colour decrease proportional to the increase on the applied gamma radiation (1 to 32 kGy) has been observed. The annatto dyes have proven moderately stable whereas turmeric has shown to be highly sensitive to radiation. Those results shall be taken into account as far as the need to alter the formulae additive amount in the product is concerned whenever undergoing radiation processing. (author)

Future radiation sources and identification of irradiated foods

International Nuclear Information System (INIS)

Brynjolfsson, A.

1989-01-01

Two major questions regarding irradiation that are raised today are: (1) Which sources should be used for irradiating food? and (2) How can irradiated foods be identified? This article considers both questions. After briefly mentioning a few of the historical stepping stones in the development of radiation sources, present and future radiation sources are discussed. Next the changes in foods caused by irradiation are considered. These changes are extremely small-so minor in fact that it is difficult to detect if the food has been irradiated. Still, these are several detection methods available, and this article describes them

Radiation-chemical concepts applied to the wholesomeness evaluation of irradiated foods

International Nuclear Information System (INIS)

Basson, R.A.

1977-06-01

Food irradiation has anomalously been classified as a food additive rather than as a processing method. The justification for this is that chemical changes take place during the process. However, most foodstuffs consist of a large number of constituents, most of which are present in small concentrations. As a result, the amounts of radiolysis products which may be formed are far too low for identification and measurement, even by conventional analytical methods. Radiation-chemical knowledge is applied to determine the probable nature and concentration of reaction products produced in fruits. Fruits consist mainly of water and carbohydrates, with small amounts of protein, fat, inorganic material and vitamins as 'contaminants'. The real situation is exceedingly complex, but, using this simple model as a first approximation, predictions which may be verified in a relatively simple experimental scheme are made on the radiation stability of a typical fruit. Calculations using known radiation-chemical data show that, in the case of the mango, only carbohydrates are present in sufficient concentration and of sufficient sensitivity to merit attention from a toxicological viewpoint. Experimentally, the radiation sensitivity of numerous constituents of the fruit has been compared with that of glucose and, apart from a few exceptions whose concentrations are minimal, results obtained agree well with predicted values [af

Factors determining the viability of radiation processing in developing countries

International Nuclear Information System (INIS)

Linde, H.J. van der

1988-01-01

In the fifteen years since the introduction of radiation processing to South Africa, four commercial irradiation facilities have been established. These are involved in the processing of a large variety of products, from syringes and prostheses to strawberries and sugar yeast. Three of the facilities are devoted mainly to food irradiation and several thousand tonnes are now processed annually. During this period it was repeatedly experienced that the successful introduction of radiation processing in general, and food radurization in particular, on a commercial scale was critically dependent on the following factors: acceptance by the producer, industry and consumer; initial capital expenditure; running costs and overheads in general; and continuous throughput. All of these factors contribute to the processing cost which is the ultimate factor in determining the value/price ratio for the potential entrepreneur and customer of this new technology. After a market survey had identified the need for a new food irradiation facility to cope with the growing interest in commercial food radurization in the Western Cape, the above-mentioned factors were of cardinal importance in the design and manufacture of a new irradiator. The resulting batch-pallet facility which was commissioned in August 1986, is rather inefficient as far as energy utilization is concerned but this shortcoming is compensated for by its low cost, versatility and low hold-up. Although the facility has limitations as far as the processing of really large volumes of produce is concerned, it is particularly suitable not only for developing countries, but for developed countries in the introductory phase of commercial food radurization. (author)

Factors determining the viability of radiation processing in developing countries

Science.gov (United States)

van der Linde, HJ; Basson, RA

In the fifteen years since the introduction of radiation processing to South Africa, four commercial irradiation facilities have been established. These are involved in the processing of a large variety of products, from syringes and prostheses to strawberries and sugar yeast. Three of the facilities are devoted mainly to food irradiation and several thousand tonnes are now processed annually. During this period it was repeatedly experienced that the successful introduction of radiation processing in general, and food radurization in particular, on a commercial scale was critically dependent on the following factors: acceptance by the producer, industry and consumer; initial capital expenditure; running costs and overheads in general; and continous throughput. All of these factors contribute to the processing cost which is the ultimate factor in determing the value/price ratio for the potential entrepreneur and customer of this new technology. After a market survey had identified the need for a new food irradiation facility to cope with the growing interest in commercial food radurization in the Western Cape, the above-mentioned factors were of cardinal importance in the design and manufacture of a new irradiator. The resulting batch-pallet facility which was commisioned in August 1986, is rather inefficient as far as energy utilization is concerned but this shortcoming is compensated for by its low cost, versatility and low hold-up. Although the facility has limitations as far as the processing of really large volumes of produce is concerned, it is particularly suitable not only for developing countries, but for developed countries in the introductory phase of commercial food radurization.

Impacts of UVB radiation on food consumption of forest specialist tadpoles.

Science.gov (United States)

Londero, James Eduardo Lago; Dos Santos, Caroline Peripolli; Segatto, Ana Lúcia Anversa; Passaglia Schuch, André

2017-09-01

Solar ultraviolet radiation B (UVB) is an important environmental stressor for amphibian populations due to its genotoxicity, especially in early developmental stages. Nonetheless, there is an absence of works focused on the UVB effects on tadpoles' food consumption efficiency. In this work, we investigated the effects of the exposure to a low environmental-simulated dose of UVB radiation on food consumption of tadpoles of the forest specialist Hypsiboas curupi [Hylidae, Anura] species. After UVB treatment tadpoles were divided and exposed to a visible light source or kept in the dark, in order to indirectly evaluate the efficiency of DNA repair performed by photolyases and nucleotide excision repair (NER), respectively. The body mass and the amount of food in tadpoles' guts were verified in both conditions and these data were complemented by the micronuclei frequency in blood cells. Furthermore, the keratinized labial tooth rows were analyzed in order to check for possible UVB-induced damage in this structure. Our results clearly show that the body weight decrease induced by UVB radiation occurs due to the reduction of tadpoles' food consumption. This behavior is directly correlated with the genotoxic impact of UVB light, since the micronuclei frequency significantly increased after treatments. Surprisingly, the results indicate that photoreactivation treatment was ineffective to restore the food consumption activity and body weight values, suggesting a low efficiency of photolyases enzymes in this species. In addition, UVB treatments induced a higher number of breaks in the keratinized labial tooth rows, which could be also associated with the decrease of food consumption. This work contributes to better understand the process of weight loss observed in tadpoles exposed to UVB radiation and emphasizes the susceptibility of forest specialist amphibian species to sunlight-induced genotoxicity. Copyright © 2017 Elsevier Inc. All rights reserved.

A new radiochromic film for radiation processing

International Nuclear Information System (INIS)

Sidney, L.N.; Lynch, D.C.; Willett, P.S.; Englund, W.J.

1990-01-01

Acid-sensitive leuco dyes in combination with a chlorine-containing polymer have been used to make a new kind of radiochromic film for radiation processing. When exposed to gamma, electron beam, or high intensity ultraviolet radiation, these films undergo a color change from colorless to royal blue, fuschia, or black, depending on the dye. The dose response for gamma and electron beam radiation has been characterized using reflection and transmission spectrophotometry over an adsorbed dose range of 1 to 100 kGy. The primary features of the films include improved color stability before and after irradiation and improved moisture resistance. The response and stability of the films make them useful for indicator (qualitative) or dosimeter (quantitative) films or labels for sterilization of medical products, food (especially meat, poultry, and spices), pharmaceuticals, and cosmetics, and the crosslinking of plastics, and the curing of polymer coatings. Large pieces of the film could be used in dose mapping when setting up and validating radiation processes and medical treatments

One of the great conundrums of the 20th century science - ionizing radiation: Radiation processing and applications in the Czech Lands

International Nuclear Information System (INIS)

Janovsky, I.

2007-01-01

The article deals with the following topics: Milestones in the early history of radiation and radiation sources (1895-1954); Radiation effects - early observations and further development; Scope of radiation processing; Radiation processing in the Czech Lands (i.e. Bohemia + Moravia = the Czech part of Czechoslovakia or Austria-Hungary till 1918) (radiation sterilization of medical items; radiation processing of cable insulations; radiation preservation of objects of art and historical monuments; radiation modification of semiconductors; radiation synthesis of organic compounds; food irradiation; application of ionizing radiation in agriculture and gardening; radiation regeneration of water wells; radiation degradation of chlorinated biphenyls; radiation coloration of glass for decorative purposes; some other applications; and problems associated with practical radiation processing). An overview of 60 Co gamma irradiators and electron accelerators installed at Czech institutions is presented in the tabular form. (P.A.)

Food processing

NARCIS (Netherlands)

Teodorowicz, Malgorzata; Neerven, Van Joost; Savelkoul, Huub

2017-01-01

The majority of foods that are consumed in our developed society have been processed. Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard reaction (MR). Maillard reaction products (MRPs) contribute to the taste, smell and color of many food products, and thus

Alanine-EPR dosimetry in 10 MeV electron beam to optimize process parameters for food irradiation

International Nuclear Information System (INIS)

Sanyal, B.; Kumar, S.; Kumar, M.; Mittal, K.C.; Sharma, A.

2011-01-01

Absorbed dose in a food product is determined and controlled by several components of the LINAC irradiation facility as well as the product. Standardization of the parameters characterizing the facility components, process load and the irradiation conditions collectively termed as 'process parameters' are of paramount importance for successful dose delivery to the food products. In the present study alanine-EPR dosimetry system was employed to optimize the process parameters of 10 MeV electron beam of a LINAC facility for commercial irradiation of food. Three sets of experiments were carried out with different food commodities namely, mango, potato and rawa with the available product conveying system of different irradiation geometry like one sided or both sided mode of irradiation. Three dimensional dose distributions into the process load for low dose requiring food commodities (0.25 to 1 kGy) were measured in each experiment. The actual depth dose profile in food product and useful scan width of the electron beam were found out to be satisfactory for commercial radiation processing of food. Finally a scaled up experiment with commercial food product (packets of Rawa) exhibited adequate dose uniformity ratio of 3 proving the feasibility of the facility for large scale radiation processing of food commodities. (author)

Pilot material handling system for radiation processing of agricultural and medical products

International Nuclear Information System (INIS)

Sandha, R.S.; Nageswar Rao, J; Dwivedi, Jishnu; Petwal, V.C.; Soni, H.C.

2005-01-01

A 10 MeV, 10 kW electron LINAC based radiation processing facility is being constructed at Centre for Advanced Technology, Indore for radiation processing of various food products like potatoes, onion, spices, home pack items and medical sterilization. A pilot material handling system has been designed, manufactured, and installed at CAT to verify process parameters viz. conveying speed, dose uniformity, and to study the effect of packing shape and size for radiation processing of different product. This paper describes various features of pilot material handling system. (author)

Analysis of physical properties of color and texture in goji-berry processed by ionizing radiation

Energy Technology Data Exchange (ETDEWEB)

Silva, Pâmela Galo da; Koike, Amanda Cristina Ramos; Villavicencio, Anna Lucia Casañas Haasis, E-mail: pamela.gallo@outlook.com, E-mail: amandaramosk@gmail.com, E-mail: villavic@ipen.br [Instituto de Pesquisas Energéticas e Nucleares (IPEN/CNEN-SP), São Paulo, SP (Brazil); Rodrigues, Flavio Thihara, E-mail: flaviot@ymail.com [Instituto Federal de Educação, Ciência e Tecnologia de Goiás (IFG), Inhumas, GO (Brazil)

2017-07-01

Goji-berry is fruit native from China, found on a red berry form and keeps an excellent source of antioxidants, such as carotenoids. The consumption of goji-berry is growing on the Brazilian commerce. To allow the commercialization of this foods its necessary of these foods are free of contaminants agents which may cause damages to the consumers health. For this warranty it's required of this method does not harm the food properties and quality. For this check was made the study using goji-berry. Irradiation is one of the methods that improves the safety and extends the shelf life of some foods. Food irradiation is a technology process of exposing a particular food to a controlled dose of ionizing radiation. This study aimed compares the effects of ionizing radiation processing on physical properties of color and texture in goji-berries at different irradiation doses. Samples were bought on the retail market in the city of São Paulo and processed by ionizing radiation on Nuclear and Energy Research Institute (IPEN/CNEN-SP) at doses of 2.5; 5.0; 7.5; 10.0 kGy and the control group. Then the samples were followed by color and texture analyses. The color assay's results showed that the irradiation process decreased red and yellow pigments. On the other hand, the sample's luminosity increased after being processed by ionizing radiation. On the texture assay was verified a decrease of the fruit compressive force, turning the fruit more softened. (author)

Analysis of physical properties of color and texture in goji-berry processed by ionizing radiation

International Nuclear Information System (INIS)

Silva, Pâmela Galo da; Koike, Amanda Cristina Ramos; Villavicencio, Anna Lucia Casañas Haasis; Rodrigues, Flavio Thihara

2017-01-01

Goji-berry is fruit native from China, found on a red berry form and keeps an excellent source of antioxidants, such as carotenoids. The consumption of goji-berry is growing on the Brazilian commerce. To allow the commercialization of this foods its necessary of these foods are free of contaminants agents which may cause damages to the consumers health. For this warranty it's required of this method does not harm the food properties and quality. For this check was made the study using goji-berry. Irradiation is one of the methods that improves the safety and extends the shelf life of some foods. Food irradiation is a technology process of exposing a particular food to a controlled dose of ionizing radiation. This study aimed compares the effects of ionizing radiation processing on physical properties of color and texture in goji-berries at different irradiation doses. Samples were bought on the retail market in the city of São Paulo and processed by ionizing radiation on Nuclear and Energy Research Institute (IPEN/CNEN-SP) at doses of 2.5; 5.0; 7.5; 10.0 kGy and the control group. Then the samples were followed by color and texture analyses. The color assay's results showed that the irradiation process decreased red and yellow pigments. On the other hand, the sample's luminosity increased after being processed by ionizing radiation. On the texture assay was verified a decrease of the fruit compressive force, turning the fruit more softened. (author)

Introduction of a novel food processing technology- food irradiation

International Nuclear Information System (INIS)

Nair, P.M.

1994-01-01

The treatment of food with ionizing radiation for its preservation is a resurging technology which was lying dormant since its introduction after the discovery on the use of x-ray as an effective way to kill bacteria in food. Large research programmes were initiated on the use of gamma rays for food preservation in many countries and some of the conclusions derived are discussed. 1 fig., 2 tabs

Radiation Sensitivity of some Food Borne Bacterial Pathogens in Animal Foods and Minced Meat

International Nuclear Information System (INIS)

Mohammed, W.S.; Ali, A.R.; Alexan, A.F.

2010-01-01

Bacteriological examination of 100 samples of animal food stuffs (fish meal and bone and meat meal; as models of dry food materials) and 50 samples of minced meat (as a model of moist food materials) revealed the isolation of different bacterial pathogens; Escherichia coli, Klebsiella spp., Pseudomonas aeruginosa, Proteus spp., Staph. aureus and Salmonella species, in a decreasing order of occurrence. In the experiment; the dry food stuffs were sterilized in autoclave and the minced meat was sterilized by gamma irradiation at 10 kGy. The efficacy of gamma irradiation against the inoculated bacterial isolates (E coli 0157: H7, Salmonella enteritidis and Staph. aureus) in animal food stuffs and minced meat was investigated. Irradiated samples were stored at room temperature (25 degree C) for 2 weeks. The food borne pathogens used in this study showed a difference in radiation sensitivity. E. coli 0157: H7, Staphylococcus aureus and Salmonella enteritidis were eradicated at 1, 2 and 3 kGy, respectively. Also, inoculated pathogens in minced meat were more sensitive to ionizing radiation than dry animal food stuffs. It could be concluded that low doses of gamma irradiation are effective means of inactivating pathogenic bacteria. This radiation sensitivity is related to the bacterial isolates and the evaluated growth

Basics of radiation microbiology for food protection

International Nuclear Information System (INIS)

Wills, P.A.

1985-01-01

The microbiological basics of food poisoning, food spoilage, and ionizing energy treatments are presented. Factors influencing the microbial resistance of ionizing radiation, including the use of physical agents for combination treatments, are briefly reviewed, and parameters involved in dose selection are considered

A new kind of radiation dose indicators for control of food irradiation processing

International Nuclear Information System (INIS)

Hoang Hoa Mai; Pham Duy Duong; Nguyen Dinh Duong; Kojima, T.

2007-01-01

A new kind of label dosimeters based on the polyvinyl butyral and dye compounds including leuco malachite green and methyl orange was developed for use as devices for discriminating and monitoring radiation treatment in food irradiation. The dosimeters change their color from orange-yellow to greenish under irradiation with gamma rays or electrons to dose just about 3 kGy. The greenish continue to develop to deep-green upon the increase of dose to 10 kGy. This makes the indicators useful for the dose range of food irradiation application, especially in treatment of frozen meat and sea products for elimination of micro-organism. The indicators were made in a stick-on label type showing attractive characteristics in use. The orange-yellow color before irradiation keep well stable under normal conditions in laboratory. The green after irradiation maintained as long as 6 months in practical conditions of products. New indicators can fill the gap in the demand of labeling indicators of food irradiation in our country as well as the world. (author)

Some novel concepts in radiation processing technology applications

International Nuclear Information System (INIS)

Varshney, Lalit

2014-01-01

Search for better materials and processes has been a part of the evolution of mankind and it still continues to be so as it is being realized that earth's resources are not everlasting and effect of rapid growth on environment may adversely affect the future development. Sustainable development is the only choice for today for long term survival. Better quality and high functional materials, made by superior technologies are being demanded by the society. Radiation processing technology has significantly contributed to meet the expectation of the people in providing superior products and processes while preserving the environment. Processes are being developed where resources are fully utilized with maximum advantages and little disturbance to the environment. More than 1500 electron beam accelerators and about 500 Gamma Irradiators are presently in use and many are being deployed for radiation processing of medical supplies, pharmaceuticals and herbal materials, treat effluents and preserve food and agricultural products and several industrial products. DAE has an ambitious plan to deploy radiation technology for societal benefits in India. In the presentations some interesting applications of Radiation Processing Technology will be discussed which includes (1) Radiation Processing of Cashew Apple fruit for bio-ethanol production (2) High Energy Battery separators (3) Plant Growth Promoters and (4) Tunable biodegradability. The discussion would reveal how a waste product like cashew apple can be converted to useful materials and advanced materials like HEB separators and Tunable Biodegradable films can be made using radiation technology. Use of radiation de-polymerized polysaccharides in some experiments have shown unexpected increase in agriculture output giving new concepts to increase the productivity. (author)

The simulation of the LANFOS-H food radiation contamination detector using Geant4 package

Science.gov (United States)

Piotrowski, Lech Wiktor; Casolino, Marco; Ebisuzaki, Toshikazu; Higashide, Kazuhiro

2015-02-01

Recent incident in the Fukushima power plant caused a growing concern about the radiation contamination and resulted in lowering the Japanese limits for the permitted amount of 137Cs in food to 100 Bq/kg. To increase safety and ease the concern we are developing LANFOS (Large Food Non-destructive Area Sampler)-a compact, easy to use detector for assessment of radiation in food. Described in this paper LANFOS-H has a 4 π coverage to assess the amount of 137Cs present, separating it from the possible 40K food contamination. Therefore, food samples do not have to be pre-processed prior to a test and can be consumed after measurements. It is designed for use by non-professionals in homes and small institutions such as schools, showing safety of the samples, but can be also utilized by specialists providing radiation spectrum. Proper assessment of radiation in food in the apparatus requires estimation of the γ conversion factor of the detectors-how many γ photons will produce a signal. In this paper we show results of the Monte Carlo estimation of this factor for various approximated shapes of fish, vegetables and amounts of rice, performed with Geant4 package. We find that the conversion factor combined from all the detectors is similar for all food types and is around 37%, varying maximally by 5% with sample length, much less than for individual detectors. The different inclinations and positions of samples in the detector introduce uncertainty of 1.4%. This small uncertainty validates the concept of a 4 π non-destructive apparatus.

Radiation chemistry of amino acids, peptides and proteins in relation to the radiation sterilization of high-protein foods. [106 references

Energy Technology Data Exchange (ETDEWEB)

Garrison, W.M.

1979-03-01

An important source of information on the question of whether or not toxic or other deleterious substances are formed in the radiation sterilization of foods is the chemical study of reaction products and reaction mechanisms in the radiolysis of individual food components. The present evaluation of the radiation chemistry of amino acids, peptides and proteins outlines the various radiation-induced processes which lead to amino acid degradation and to the synthesis of amino acid derivatives of higher molecular weight. Among the latter are the ..cap alpha..,..cap alpha..'-diamino dicarboxylic acids which are formed as major products in the radiolysis of peptides both in aqueous solution and in the solid state. The ..cap alpha..,..cap alpha..'-diamino acids are of particular interest as irradiation products because they represent a class of compounds not normally encountered in plant and animal protein sources. Such compounds have, however, been isolated from certain types of bacteria and pathogenic toxins. All of the available data strongly suggest that the ..cap alpha..,..cap alpha..'-diamino acids are produced in significant yield in the radiation sterilization of high protein foods. The importance of initiating extensive chemical and biological studies of initiating extensive chemical and biological studies of these and of other high molecular weight products in irradiated food is emphasized.

Radiation processing. Present situation of the applications in Europe

International Nuclear Information System (INIS)

Laizier, J.

1977-01-01

A review is given of radiation processings in Europe: sterilization, food irradiation, sewage treatment, cross-linking of polyethylenes, vinyl polychlorides, rubbers and polymers, electron beam drying of coatings on wood, plastics and paper, production of wood-plastic composites, polymerization of ethylene and vinyl monomers [fr

Evaluation of phenolic compounds in mate (Ilex paraguariensis) processed by gamma radiation

Energy Technology Data Exchange (ETDEWEB)

Furgeri, C.; Nunes, T.C.F.; Fanaro, G.B. [Instituto de Pesquisas Energeticas Nucleares, IPEN-CNEN/SP, Centro de Tecnologia das Radiacoes-Laboratory de Deteccao de Alimentos Irradiados, Av. Professor Lineu Prestes, 2242, Cidade Universitaria, CEP: 05508-900 Sao Paulo (Brazil); Souza, M.F.F.; Bastos, D.H.M. [Faculdade de Saude Publica, FSP/USP, Departamento de Nutricao-Av. Dr. Arnaldo, 715, CEP: 01246-904 Sao Paulo (Brazil); Villavicencio, A.L.C.H. [Instituto de Pesquisas Energeticas Nucleares, IPEN-CNEN/SP, Centro de Tecnologia das Radiacoes-Laboratory de Deteccao de Alimentos Irradiados, Av. Professor Lineu Prestes, 2242, Cidade Universitaria, CEP: 05508-900 Sao Paulo (Brazil)], E-mail: villavic@ipen.br

2009-07-15

The radiation food processing has been demonstrating great effectiveness in the attack of pathogenic agents, while little compromising nutritional value and sensorial properties of foods. The mate (Ilex paraguariensis), widely consumed product in South America, generally in the form of infusions with hot or cold water, calls of chimarrao or terere, it is cited in literature as one of the best sources phenolic compounds. The antioxidants action of these constituent has been related to the protection of the organism against the free radicals, generated in alive, currently responsible for the sprouting of some degenerative illness as cancer, arteriosclerosis, rheumatic arthritis and cardiovascular clutters among others. The objective of that work was to evaluate the action of the processing for gamma radiation in phenolic compounds of terere beverage in the doses of 0, 3, 5, 7 and 10 kGy. The observed results do not demonstrate significant alterations in phenolic compounds of terere beverage processed by gamma radiation.

Evaluation of phenolic compounds in mate (Ilex paraguariensis) processed by gamma radiation

International Nuclear Information System (INIS)

Furgeri, C.; Nunes, T.C.F.; Fanaro, G.B.; Souza, M.F.F.; Bastos, D.H.M.; Villavicencio, A.L.C.H.

2009-01-01

The radiation food processing has been demonstrating great effectiveness in the attack of pathogenic agents, while little compromising nutritional value and sensorial properties of foods. The mate (Ilex paraguariensis), widely consumed product in South America, generally in the form of infusions with hot or cold water, calls of chimarrao or terere, it is cited in literature as one of the best sources phenolic compounds. The antioxidants action of these constituent has been related to the protection of the organism against the free radicals, generated in alive, currently responsible for the sprouting of some degenerative illness as cancer, arteriosclerosis, rheumatic arthritis and cardiovascular clutters among others. The objective of that work was to evaluate the action of the processing for gamma radiation in phenolic compounds of terere beverage in the doses of 0, 3, 5, 7 and 10 kGy. The observed results do not demonstrate significant alterations in phenolic compounds of terere beverage processed by gamma radiation.

Current status of the radiation technology and quality control for radiation processing in Latin America

International Nuclear Information System (INIS)

Miranda, Enrique Francisco Prietro

2013-01-01

The use of the radiation technology has gained acceptance in various regions of the world, where studies estimated that the installed capacity increases at a rate of 6 % per year and Latin America is part of this increase, due the advantages of this process when it is employed for the food preservation, sterilization of medical pharmaceutical material and to control the insect pests. This paper shows the art state of the application of Radiation Technology in Latin America, as well as the technological characteristics of the most gamma irradiation facilities and minor number the electron beam accelerator facilities, the types of irradiated products, state of the Quality Management System and the Dosimetric Systems used in the Radiation Processing Control in the Region. (author)

Food-Processing Wastes.

Science.gov (United States)

Frenkel, Val S; Cummings, Gregg A; Maillacheruvu, K Y; Tang, Walter Z

2017-10-01

Literature published in 2016 and early 2017 related to food processing wastes treatment for industrial applications are reviewed. This review is a subsection of the Treatment Systems section of the annual Water Environment Federation literature review and covers the following food processing industries and applications: general, meat and poultry, fruits and vegetables, dairy and beverage, and miscellaneous treatment of food wastes.

A commercial multipurpose radiation processing facility for Hawaii

International Nuclear Information System (INIS)

Welt, M.A.

1985-01-01

The State of Hawaii offers a unique challenge for the designer of an economically feasible radiation processing system. Based on the prevailing agricultural export requirements, the radiation facility must be capable for handling a variety of bulky fruit and vegetable products for insect disinfestation purposes and, yet, provide proper economies for the users of the facility. A capability must exist for irradiating other types of products requiring higher doses, e.g., fish and shellfish products for shelf-life extension, which might require a dose approximately eight times higher than the disinfestation dose, or even medical product or a food sterilization dose, which would be approximately twelve times higher than the required shelf-life extension dose. The Radiation Technology Model RT 4l0l-4048 radiation processing facility provides the necessary versatility and operational reliability to meet the challenge. The technical features and economic analyses demonstrate the advantages of this computer-operated pallet irradiation system. Actual performance data from the Radiation Technology subsidiary operations in West Memphis, Arkasas, and Burlilngton, North Carolina, are presented along with photographs of the proposed system for Hawaii

Organic food processing

DEFF Research Database (Denmark)

Kahl, Johannes; Alborzi, Farnaz; Beck, Alexander

2014-01-01

In 2007 EU Regulation (EC) 834/2007 introduced principles and criteria for organic food processing. These regulations have been analysed and discussed in several scientific publications and research project reports. Recently, organic food quality was described by principles, aspects and criteria....... These principles from organic agriculture were verified and adapted for organic food processing. Different levels for evaluation were suggested. In another document, underlying paradigms and consumer perception of organic food were reviewed against functional food, resulting in identifying integral product...... identity as the underlying paradigm and a holistic quality view connected to naturalness as consumers' perception of organic food quality. In a European study, the quality concept was applied to the organic food chain, resulting in a problem, namely that clear principles and related criteria were missing...

Processed foods: contributions to nutrition.

Science.gov (United States)

Weaver, Connie M; Dwyer, Johanna; Fulgoni, Victor L; King, Janet C; Leveille, Gilbert A; MacDonald, Ruth S; Ordovas, Jose; Schnakenberg, David

2014-06-01

Both fresh and processed foods make up vital parts of the food supply. Processed food contributes to both food security (ensuring that sufficient food is available) and nutrition security (ensuring that food quality meets human nutrient needs). This ASN scientific statement focuses on one aspect of processed foods: their nutritional impacts. Specifically, this scientific statement 1) provides an introduction to how processed foods contribute to the health of populations, 2) analyzes the contribution of processed foods to "nutrients to encourage" and "constituents to limit" in the American diet as recommended by the Dietary Guidelines for Americans, 3) identifies the responsibilities of various stakeholders in improving the American diet, and 4) reviews emerging technologies and the research needed for a better understanding of the role of processed foods in a healthy diet. Analyses of the NHANES 2003-2008 show that processed foods provide both nutrients to encourage and constituents to limit as specified in the 2010 Dietary Guidelines for Americans. Of the nutrients to encourage, processed foods contributed 55% of dietary fiber, 48% of calcium, 43% of potassium, 34% of vitamin D, 64% of iron, 65% of folate, and 46% of vitamin B-12. Of the constituents to limit, processed foods contributed 57% of energy, 52% of saturated fat, 75% of added sugars, and 57% of sodium. Diets are more likely to meet food guidance recommendations if nutrient-dense foods, either processed or not, are selected. Nutrition and food science professionals, the food industry, and other stakeholders can help to improve the diets of Americans by providing a nutritious food supply that is safe, enjoyable, affordable, and sustainable by communicating effectively and accurately with each other and by working together to improve the overall knowledge of consumers. © 2014 American Society for Nutrition.

Food Process Engineering

DEFF Research Database (Denmark)

Friis, Alan; Jensen, Bo Boye Busk; Risum, Jørgen

to calculate the requirements of heat processing. Our goal is to put food engineering into a production context. Other courses teach food chemistry, food microbiology and food technology. Topics of great importance and all have to be seen in a broader context of producing good and safe food in a large scale...

Use of electron accelerators in food irradiation

International Nuclear Information System (INIS)

Sanyal, Bhaskar

2013-01-01

Preservation of food by ionizing radiations involves controlled application of energy of radiation to agricultural commodities, foods and food ingredients, for improving storage life, hygiene and safety. Insects and microbes cause major economic losses to stored crops. Many of our food products are contaminated with diseases causing germs and toxin producing molds. Without improvement in microbial quality and getting properly treated to overcome quarantine barriers our agricultural products cannot get international markets. In this respect electron accelerators have immense potential in commercial radiation processing of foods. Both low and high dose applications with increased process rates can be achieved using accelerators to cover a wide spectrum of food commodities approved for commercial radiation processing as per the recent gazette notification under Atomic Energy (Radiation Processing of Food and Allied Products) Rule, 2012. The effectiveness of processing of food by ionizing radiation depends on proper delivery of absorbed dose and its reliable measurement. For food destined for international trade, it is important that the dosimetry used for dose determination is carried out accurately and that the process is monitored in accordance with the internationally accepted procedures. Experiments using alanine-EPR system were carried out to optimize the process parameters of 10 MeV electron beam for commercial irradiation of food. Different food commodities namely, mango, potato and rawa (semolina) were irradiated to measure the absorbed dose distribution. The actual depth dose profile in food products and useful scan width of the electron beam were determined for commercial radiation processing of food using electron beam. (author)

Possible use of ionizing radiation in food preservation

International Nuclear Information System (INIS)

Salkova, Z.

1975-01-01

An informative survey is presented of the application of ionizing radiation in the food industry based on experiments performed and literary data. The possibility of radiation treatment of potatoes, onions and strawberries is discussed and the positive effect of experimentally determined gamma radiation doses on the extension of storage of meat is shown

Radiation preservation of sea-foods : development of dehydro-irradiation processes for shrimp (Penaeus indicus) and Bombay duck (Harpodon nehereus)

International Nuclear Information System (INIS)

Lewis, N.F.

1978-01-01

Bombay duck which comprises more than 10% of India's annual fish catch is not amenable to freezing and canning mainly due to the high content of free water and extreme lability of its proteins. The commercially available sun-dried product is suspect to rapid spoilage by mould leading to impairment of organoleptic qualities. The dehydro-irradiation process using heat and gamma radiation has been developed to stabilise sea foods and is studied with Bombay duck (Harpodon nehereus) and shrimp (Penaeus indicus). The process has been found to preserve Bombay duck laminates for a period of four months at ambient temperature and the products are more superior in organoleptic qualities to those prepared by the conventional sun-drying method. (M.G.B.)

Role of BRIT in promoting radiation processing technology in India

International Nuclear Information System (INIS)

Bandi, L.N.

2014-01-01

Some of the major applications of radiation processing include: the sterilization of products such as medical devices to kill bacteria or in the case of food, hygienize the product; the treatment of export bulk commodities such as tropical fruits to extend shelf life by slowing the ripening process and inhibiting sprouting and to kill quarantine pests such as fruit flies. Radiation processing is a value addition process. Taking note of these benefits, Department of Atomic Energy, Government of India constituted Board of Radiation and Isotope Technology (BRIT) in March 1989 by carving it out from Bhabha Atomic Research Centre, Mumbai. The mandate given to BRIT was to extend commercial applications of radioisotopes and radiation in the areas of Health, Agriculture, Industry and Research without losing sight of societal obligations. So far Department of Atomic Energy has set up three demonstration plants, namely, Isomed, RPP, Vashi and Krushak for high, medium and low dose applications of radiation respectively. The safe and business like operation of these facilities amply demonstrated the embedded safety and commercial viability of this technology

Install and operate type radiation processing plant for marine products

Energy Technology Data Exchange (ETDEWEB)

Kohli, A.K. [BARC-BTIR Complex, Mumbai (India). Dept. of Atomic Energy. Board of Radiation and Isotope Technology

2002-07-01

Marine products can be carrier of several pathogens. Radiation processing is a very useful technique that is used to eliminate pathogens and also to extend shelf life of fresh fish. For marine products three processes are involved namely: radurization to pasteurize fresh chilled fish for extending shelf life; radicidation to sanitize frozen fishery products by elimination of pathogenic microorganisms and radiation disinfestations to eliminate insects from dehydrated fishery products. The paper brings out conceptual design of a compact radiation processing plant that can cater to all the three processes. The design is different from conveyor type of designs. The design is specially configured to maintain the temperature of frozen products and overdose ratio within limits specified. The throughput depends upon the source strength, type of product, the size of box and its configuration in which these could be arranged. The design has many features, which make it a very safe, convenient and economical method for processing of such items or for that matter all the food products, which are amenable for radiation processing. (author)

Install and operate type radiation processing plant for marine products

International Nuclear Information System (INIS)

Kohli, A.K.

2002-01-01

Marine products can be carrier of several pathogens. Radiation processing is a very useful technique that is used to eliminate pathogens and also to extend shelf life of fresh fish. For marine products three processes are involved namely: radurization to pasteurize fresh chilled fish for extending shelf life; radicidation to sanitize frozen fishery products by elimination of pathogenic microorganisms and radiation disinfestations to eliminate insects from dehydrated fishery products. The paper brings out conceptual design of a compact radiation processing plant that can cater to all the three processes. The design is different from conveyor type of designs. The design is specially configured to maintain the temperature of frozen products and overdose ratio within limits specified. The throughput depends upon the source strength, type of product, the size of box and its configuration in which these could be arranged. The design has many features, which make it a very safe, convenient and economical method for processing of such items or for that matter all the food products, which are amenable for radiation processing. (author)

Operational experience of gamma radiation processing facility

International Nuclear Information System (INIS)

Patel, Nilesh

2014-01-01

Universal lSO-MED is now proud to announce an extension of its irradiation service for low-dose applications specifically in agriculture commodities, food and healthcare applications with the start of Gujarat Agro Radiation Processing Facility at Village: Bavla, Ahmedabad (A Government Enterprise) Operated, Maintained and Managed by Universal Medicap Ltd. Availability of hygienic, safe and nutritious food commodities is essential for any sustainable human development. Food stability is an important element of economic stability and self-reliance of a nation. Though the need to preserve food has been felt by the mankind since the time immemorial, it is even stronger in today's context. The rising population and increasing gap between demand and supply, agro-climatic conditions, in adequate post-harvest practices, seasonal nature of produce and long distances between production and consumption centers underscore the need to device improved conservation and preservation strategies

Estimates of radiation doses and cancer risk from food intake in Korea

International Nuclear Information System (INIS)

Moon, Eun Kyeong; Lee, Won Jin; Ha, Wi Ho; Seo, Song Won; Jin, Young Woo; Jeong, Kyu Hwan; Yoon, Hae Jung; Kim, Hyoung Soo; Hwang, Myung Sil; Choi, Hoon

2016-01-01

After the Fukushima Daiichi nuclear power plant accident, a widespread public concern for radiation exposure through the contamination of domestic or imported food has continued worldwide. Because the internal exposure from contaminated food is an important consideration for human health effect, some studies for estimating radiation doses and cancer risk from the Fukushima nuclear accident have been conducted in several countries (1). The aims of the study is to estimate internal radiation dose and lifetime risks of cancer from food ingestion in Korean population. Our findings suggest no discernible increase n radiation doses or excess fatal cancer risk from food ingestion at this stage in Korea, and provide scientific evidence of the risk communication with general public associated with low-dose radiation exposure.

Estimates of radiation doses and cancer risk from food intake in Korea

Energy Technology Data Exchange (ETDEWEB)

Moon, Eun Kyeong; Lee, Won Jin [Korea University, Seoul (Korea, Republic of); Ha, Wi Ho; Seo, Song Won; Jin, Young Woo [Korea Institute of Radiological and Medical Sciences, Seoul (Korea, Republic of); Jeong, Kyu Hwan [Korea Institute of Nuclear Safety, Daejeon (Korea, Republic of); Yoon, Hae Jung; Kim, Hyoung Soo; Hwang, Myung Sil [Ministry of Food and Drug Safety, Cheongju (Korea, Republic of); Choi, Hoon [Wonkwang University, Iksan (Korea, Republic of)

2016-04-15

After the Fukushima Daiichi nuclear power plant accident, a widespread public concern for radiation exposure through the contamination of domestic or imported food has continued worldwide. Because the internal exposure from contaminated food is an important consideration for human health effect, some studies for estimating radiation doses and cancer risk from the Fukushima nuclear accident have been conducted in several countries (1). The aims of the study is to estimate internal radiation dose and lifetime risks of cancer from food ingestion in Korean population. Our findings suggest no discernible increase n radiation doses or excess fatal cancer risk from food ingestion at this stage in Korea, and provide scientific evidence of the risk communication with general public associated with low-dose radiation exposure.

Application of low dose radiation for preservation of sea foods

International Nuclear Information System (INIS)

Venugopal, V.; Nair, P.M.

1994-01-01

Treatment of food with low doses of gamma radiation has been recognized to have two main advantages. These consist of: (1) improvement of food safety by elimination of pathogens and (2) reduction of microbial spoilage and extension of shelf life of perishable items by reducing the number of viable spoilage organisms. Studies during the last few decades have conclusively proved the beneficial effects of radiation with respect to fishery products. The three potential areas of application to fish products include: (i) radurization for shelf life extension (ii) radicidation to eliminate food borne pathogens in the products and (iii) radiation treatment to dried products to control insects

Indias Capabilities in Food Irradiation

International Nuclear Information System (INIS)

Ramesh, V.

2005-09-01

Full-text: India recently celebrated 50 years of nuclear application and criticality. Radiation processing Technology has been investigated and demonstrated for nearly four decades by food scientists and technologists at Bhabha Atomic Research Center, (BARC), India. It is quite essential to clarify unambiguously that under no circumstances can radiation processing using cobalt-60 radiation induce any radioactivity and naturally, leave residual radioactivity in the material being processed. To this extent, the word IRRADIATION has been replaced by the word Radiation Processing. The Indian Navy had recently approved the use of radiation processing for preserving high value food products and to optimize the procurement cost and maximize the product availability. The Board of Radiation and Isotope Technology (BRIT), India has achieved significant milestones in encouraging private entrepreneurs to set up Radiation Processing plants for food preservation and safety as well as for non-food products and medical equipment sterilization. Today there are about 25 private radiation processing plants getting ready to meet the demand and many more are following the trend. With the growing demand for Cobalt-60 source, India has exported the technology and the source to many neighboring countries and is prepared to meet the demand and support the requirements of the Cobalt-60 source in Thailand. Innovative Food Technologies Co. Ltd provide consultancy and turnkey projects to set up Radiation processing Plants, Supply of Cobalt-60 source, Refurbishing Cobalt-60 source, provide comprehensive training in Plant safety, maintenance and security in Thailand and ASEAN

Chemiclearance of food irradiation process: Its scientific basis

International Nuclear Information System (INIS)

Brynjolfsson, A.

1981-01-01

Irradiation can facilitate preservation and distribution of food; it can reduce the need for chemical additives and pesticides; and it can reduce the overall use of energy. Often, industry must make changes because of seasonal variation in supply. Application of food irradiation will be difficult, therefore, unless industry can adjust to these changes, which require a broad clearance, or that food irradiation be cleared as a process. Basic to such broad clearance is a thorough understanding of the changes that take place so that the results of animal feeding studies can be extrapolated to foods similar to those used in the animal feeding studies. Such extrapolation is sometimes called chemiclearance. The extensive research on the safety of irradiated foods is summarized and the following major categories discussed: (a) theory of interaction of radiation with food; (b) chemical analysis of the radiolytic products and measurements of their yields as a function of the chemical composition of the food, temperature, dose, and dose-rates; (c) toxicological evaluation of the radiolytic compounds; and (d) toxicological evaluation of short-term and long-term animal feeding studies, mutagenicity studies, teratogenicity studies, and anti-metabolite studies. (author)

Radiation processing technology in the 21st century

International Nuclear Information System (INIS)

Miyuki Hagiwara

1997-01-01

The address discusses the following issue - towards the 21st century, we are required more and more to create innovative technologies to solve problems about environment, energy, natural resources, materials, health care, food and others which are the great concern to human beings. For the radiation processing technology to survive, it will be required to provide answers to those problems. The use of radiation of polymer modification will remain as an important field of the radiation application. Some other promising polymer processing can be cited as those which will grow in near future; for environment technology - polymeric fibers grafted with ion exchange residues to remove toxic metals for cleaning industrial waste water; For health care technology - crosslinked polyvinylalcohol hydrogel for wound dressing (irradiation of hydrogel); For high performance materials technology - less toxic crosslinked natural rubber latex (irradiation of emulsion), abrasion resistant crosslinked PTFE (irradiation at high temperature)

Radiation control of salmonellae in food and feed products

Energy Technology Data Exchange (ETDEWEB)

1963-12-01

A panel on radiation control of harmful organisms, primarily Salmonella, transmitted by food and feed products was convened by the International Atomic Energy Agency (IAEA) in December 1962. Transmission of pests and diseases is a consequence of the growth in world trade. As most food and feed products are distributed from large centralized plants, primary infection at such centers can lead to the spread of diseases over wide areas and among a great number of people. The main purpose of this panel was to advise the Director General of the International Atomic Energy Agency as to how the Agency could assist in solving the problem of bacterial infection of food and animal feeds. The panel meeting was attended by twelve experts on public health problems, food hygiene, radiomicrobiology and radiation technology and by representatives from the Food and Agriculture Organization of the United Nations (FAO) and the World Health organization (WHO). In view of the seriousness of the spread of Salmonella and other organisms and the fact that radiation control seems to offer significant advantages in a number of cases, it was recommended by the panel members that the Agency publish the papers presented. Refs, figs and tabs.

Radiation control of salmonellae in food and feed products

International Nuclear Information System (INIS)

1963-01-01

A panel on radiation control of harmful organisms, primarily Salmonella, transmitted by food and feed products was convened by the International Atomic Energy Agency (IAEA) in December 1962. Transmission of pests and diseases is a consequence of the growth in world trade. As most food and feed products are distributed from large centralized plants, primary infection at such centers can lead to the spread of diseases over wide areas and among a great number of people. The main purpose of this panel was to advise the Director General of the International Atomic Energy Agency as to how the Agency could assist in solving the problem of bacterial infection of food and animal feeds. The panel meeting was attended by twelve experts on public health problems, food hygiene, radiomicrobiology and radiation technology and by representatives from the Food and Agriculture Organization of the United Nations (FAO) and the World Health organization (WHO). In view of the seriousness of the spread of Salmonella and other organisms and the fact that radiation control seems to offer significant advantages in a number of cases, it was recommended by the panel members that the Agency publish the papers presented. Refs, figs and tabs

New trends in food processing.

Science.gov (United States)

Señorans, Javier; Ibáñez, Elena; Cifuentes, Alejandro

2003-01-01

In this work some of the newest trends in food processing are reviewed. This revision intends to provide an updated overview (including works published until February 2001) on the newest food processes, including food manufacturing, preservation, and control. Modern processes for food and food ingredients manufacturing based on membrane technology, super-critical fluid technology, and some applications of biotechnology are presented, mainly applied to obtain functional foods, "all-natural" enriched foods, probiotics and prebiotics. Also included is a critical assessment concerning non-thermal preservation techniques used for food preservation, such as high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, hurdle systems, etc. Finally, a group of new analytical techniques (i.e., molecular techniques such as Polymerase Chain Reaction (PCR), food image analysis, and biosensors) and their use for food and process control is reviewed.

Application of radiation processing in Asia and the pacific region: focus on Malaysia

International Nuclear Information System (INIS)

Khairul Zaman, H.J.; Mohd Dahlan

1995-01-01

Applications of radiation processing in Malaysia and other developing countries in Asia and the Pacific region is increasing as the countries move toward industrialisation. At present, there are more than 85 gamma facilities and 334 electron accelerators in Asia and the Pacific region which are mainly in Japan, Rep. of Korea and China. The main applications which are in the interest of the region are radiation sterilisation of medical products; radiation crosslinking of wire and cable, heat shrinkable film and tube, and foam; radiation euring of surface coatings, printing inks and adhesive; radiation vulcanisation of natural rubber latex; radiation processing of agro-industrial waste; radiation treatment of sewage sludge and municipal waste; food irradiation; tissue grafts and radiation synthesis of bioactive materials. (author)

Application of radiation processing in Asia and the Pacific region: focus on Malaysia

International Nuclear Information System (INIS)

Dahlan, K.Z.H.M.

1995-01-01

Applications of radiation processing in Malaysia and other developing countries in Asia and the Pacific region is increasing as the countries move toward industrialisation. At present, there are more than 85 gamma facilities and 334 electron accelerators in Asia and the Pacific region which are mainly in Japan, Rep. of Korea and China. The main applications which are in the interest of the region are radiation sterilisation of medical products; radiation crosslinking of wire and cable, heat shrinkable film and tube, and foam; radiation curing of surface coatings, printing inks and adhesive; radiation vulcanisation of natural rubber latex; radiation processing of agro-industrial waste; radiation treatment of sewage sludge and municipal waste; food irradiation; tissue grafts and radiation synthesis of bioactive materials. (author)

Guidelines for the Development, Validation and Routine Control of Industrial Radiation Processes

DEFF Research Database (Denmark)

Safrany, A.; Miller, Arne; Kovacs, A.

Radiation processing has become a well accepted technology on the global market, with uses ranging from the sterilization of medical devices to polymer cross-linking and curing to the irradiation of selected food items. Besides these well established uses, new radiation technology applications...... are emerging for environmental remediation and the synthesis of advanced materials and products. Quality assurance is vital for the success of these technologies and requires the development of standardized procedures as well as the harmonization of process validation and process control. It is recognized...

Minimally processed foods are more satiating and less hyperglycemic than ultra-processed foods: a preliminary study with 98 ready-to-eat foods.

Science.gov (United States)

Fardet, Anthony

2016-05-18

Beyond nutritional composition, food structure is increasingly recognized to play a role in food health potential, notably in satiety and glycemic responses. Food structure is also highly dependent on processing conditions. The hypothesis for this study is, based on a data set of 98 ready-to-eat foods, that the degree of food processing would correlate with the satiety index (SI) and glycemic response. Glycemic response was evaluated according to two indices: the glycemic index (GI) and a newly designed index, the glycemic glucose equivalent (GGE). The GGE indicates how a quantity of a certain food affects blood glucose levels by identifying the amount of food glucose that would have an effect equivalent to that of the food. Then, foods were clustered within three processing groups based on the international NOVA classification: (1) raw and minimally processed foods; (2) processed foods; and (3) ultra-processed foods. Ultra-processed foods are industrial formulations of substances extracted or derived from food and additives, typically with five or more and usually many (cheap) ingredients. The data were correlated by nonparametric Spearman's rank correlation coefficient on quantitative data. The main results show strong correlations between GGE, SI and the degree of food processing, while GI is not correlated with the degree of processing. Thus, the more food is processed, the higher the glycemic response and the lower its satiety potential. The study suggests that complex, natural, minimally and/or processed foods should be encouraged for consumption rather than highly unstructured and ultra-processed foods when choosing weakly hyperglycemic and satiating foods.

Trends in radiopreservation of foods

International Nuclear Information System (INIS)

Lohajova, L.; Stanicova, J.

2004-01-01

Radiopreservation of food is a technological process which is ensuring quality and durability of food. Food materials are irradiated by ionising radiation to reduce biological activity in foodstuffs. From this point of view, application of food irradiation is equivalent process to the other technological procedures ensuring good quality of food such as sterilisation by low or high temperature and chemicals factors. Although the sterilisation by ionising radiation has been limited by controversial effects in general, irradiated technologies of more than 40 products were accepted in several countries. Radiopreservation of food is spread mainly in the U.S.A. where ionizing radiation is even using for enhancement of several visual factors of food for instance the color. The countries of European Union accepted similar standards for radiopreservation of food and ingredients. They determined the kind of food materials, the convenient doses of irradiation and other conditions at ionizing radiation using for food preservation. Number of food is limited by toxicological aspects and unknown behaviour of radiation within food material (e.g. secondary radiation). For this reason, it is necessary to study the effects of food irradiation and find out its mediate influence on human organism. (authors)

Novel food processing techniques

Directory of Open Access Journals (Sweden)

Vesna Lelas

2006-12-01

Full Text Available Recently, a lot of investigations have been focused on development of the novel mild food processing techniques with the aim to obtain the high quality food products. It is presumed also that they could substitute some of the traditional processes in the food industry. The investigations are primarily directed to usage of high hydrostatic pressure, ultrasound, tribomechanical micronization, microwaves, pulsed electrical fields. The results of the scientific researches refer to the fact that application of some of these processes in particular food industry can result in lots of benefits. A significant energy savings, shortening of process duration, mild thermal conditions, food products with better sensory characteristics and with higher nutritional values can be achieved. As some of these techniques act also on the molecular level changing the conformation, structure and electrical potential of organic as well as inorganic materials, the improvement of some functional properties of these components may occur. Common characteristics of all of these techniques are treatment at ambient or insignificant higher temperatures and short time of processing (1 to 10 minutes. High hydrostatic pressure applied to various foodstuffs can destroy some microorganisms, successfully modify molecule conformation and consequently improve functional properties of foods. At the same time it acts positively on the food products intend for freezing. Tribomechanical treatment causes micronization of various solid materials that results in nanoparticles and changes in structure and electrical potential of molecules. Therefore, the significant improvement of some rheological and functional properties of materials occurred. Ultrasound treatment proved to be potentially very successful technique of food processing. It can be used as a pretreatment to drying (decreases drying time and improves functional properties of food, as extraction process of various components

Research status and prospects of the radiation food science and biotechnology in Korea

International Nuclear Information System (INIS)

Lee, Ju Woon; Kim, Jae Hun; Choi, Jong Il; Song, Byum Suk; Byun, Myung Woo

2008-01-01

Irradiation Food has been approved in 52 countries worldwide. In Korea, 26 food items have been approved since 1987. Recently, the irradiation technology with high dose was applied for the development of Korean space foods. Besides the sanitary purpose, the irradiation technology was used for elimination of undesired products such as food allergens, nitrite, biogenic amines, and so on. In this paper, the status of irradiation in the field of food and other biotechnology in Korea will be presented. Food irradiation is known to be the best method for controlling pathogenic microorganisms and one of the best alternatives to the chemical fumigants or preservatives usually used for a sanitation treatment for international trade. Also, there are larger industrial groups dedicated to radiation processing other than food irradiation industry. In this paper, the status of irradiation food science and biotechnology in Korea will be presented

Radiation disinfestation of food and agricultural products

International Nuclear Information System (INIS)

Moy, J.H.

1985-01-01

This book presents the papers given at a conference on the radiodisinfestation of food and crops. Topics considered at the conference included food irradiation's impact of the US Agency for International Development, FDA regulations, irradiation as a quarantine treatment, quality attributes of irradiated fruits, low-dose irradiation, cesium 137 as a radiation source, radiosterilization, economic feasibility, marketing, consumer acceptance, and the packaging of irradiated products

Twenty new ISO standards on dosimetry for radiation processing

International Nuclear Information System (INIS)

Farrar IV, H.

2000-01-01

Twenty standards on essentially all aspects of dosimetry for radiation processing were published as new ISO standards in December 1998. The standards are based on 20 standard practices and guides developed over the past 14 years by Subcommittee E10.01 of the American Society for Testing and Materials (ASTM). The transformation to ISO standards using the 'fast track' process under ISO Technical Committee 85 (ISO/TC85) commenced in 1995 and resulted in some overlap of technical information between three of the new standards and the existing ISO Standard 11137 Sterilization of health care products - Requirements for validation and routine control - Radiation sterilization. Although the technical information in these four standards was consistent, compromise wording in the scopes of the three new ISO standards to establish precedence for use were adopted. Two of the new ISO standards are specifically for food irradiation applications, but the majority apply to all forms of gamma, X-ray, and electron beam radiation processing, including dosimetry for sterilization of health care products and the radiation processing of fruit, vegetables, meats, spices, processed foods, plastics, inks, medical wastes, and paper. Most of the standards provide exact procedures for using individual dosimetry systems or for characterizing various types of irradiation facilities, but one covers the selection and calibration of dosimetry systems, and another covers the treatment of uncertainties using the new ISO Type A and Type B evaluations. Unfortunately, nine of the 20 standards just adopted by the ISO are not the most recent versions of these standards and are therefore already out of date. To help solve this problem, efforts are being made to develop procedures to coordinate the ASTM and ISO development and revision processes for these and future ASTM-originating dosimetry standards. In the meantime, an additional four dosimetry standards have recently been published by the ASTM but have

A novel processed food classification system applied to Australian food composition databases.

Science.gov (United States)

O'Halloran, S A; Lacy, K E; Grimes, C A; Woods, J; Campbell, K J; Nowson, C A

2017-08-01

The extent of food processing can affect the nutritional quality of foodstuffs. Categorising foods by the level of processing emphasises the differences in nutritional quality between foods within the same food group and is likely useful for determining dietary processed food consumption. The present study aimed to categorise foods within Australian food composition databases according to the level of food processing using a processed food classification system, as well as assess the variation in the levels of processing within food groups. A processed foods classification system was applied to food and beverage items contained within Australian Food and Nutrient (AUSNUT) 2007 (n = 3874) and AUSNUT 2011-13 (n = 5740). The proportion of Minimally Processed (MP), Processed Culinary Ingredients (PCI) Processed (P) and Ultra Processed (ULP) by AUSNUT food group and the overall proportion of the four processed food categories across AUSNUT 2007 and AUSNUT 2011-13 were calculated. Across the food composition databases, the overall proportions of foods classified as MP, PCI, P and ULP were 27%, 3%, 26% and 44% for AUSNUT 2007 and 38%, 2%, 24% and 36% for AUSNUT 2011-13. Although there was wide variation in the classifications of food processing within the food groups, approximately one-third of foodstuffs were classified as ULP food items across both the 2007 and 2011-13 AUSNUT databases. This Australian processed food classification system will allow researchers to easily quantify the contribution of processed foods within the Australian food supply to assist in assessing the nutritional quality of the dietary intake of population groups. © 2017 The British Dietetic Association Ltd.

Thermoluminescence analysis for detection of irradiated food - luminescence characteristics of minerals for different types of radiation and radiation doses

International Nuclear Information System (INIS)

Soika, C.; Delincée, H.

2000-01-01

Federal Research Centre for Nutrition, Institute of Nutritional Physiology, Haid-und-Neu-Straße 9, 76131 Karlsruhe (Germany) Thermoluminescence analysis is used to detect radiation processing of foods which are contaminated with sand or dust. Silicate minerals are isolated, their radiation-induced luminescence is measured and compared to the thermoluminescence from a second measurement after exposure to a dexned radiation dose (normalization). In the present study, the mineral mixture *sand+ and its main components feldspar and quartz were investigated for their thermoluminescence behaviour using different types of radiation, in order to determine adequate radiation sources for the purpose of normalization. The material was irradiated with types of ionizing radiation commonly used for commercial food irradiation, i.e. accelerated electrons with beam energies of 5 MeV as well as 10 MeV, and 60 Co--rays. After thermoluminescence measurements, samples were re-irradiated using either accelerated electrons with beam energies of 2 MeV, 5 MeV or 10 MeV, or 60 Co--rays, 90 Sr--rays or ultraviolet rays (200}280 nm). Evaluation of the xrst and corresponding second glow curve revealed that their shapes depend on the type of minerals in the mixture. The second radiation treatment (normalization) is satisfactory when accelerated electrons (2, 5 and 10 MeV) as well as 60 Co--rays and 90 Sr--rays are employed. Normalization with ultraviolet rays, however, has only a limited range of use

Evaluation of sensorial analysis in mate (Ilex Paraguariensis) processed by gamma radiation

Energy Technology Data Exchange (ETDEWEB)

Furgeri, Camilo; Sabundjian, Ingrid T.; Silva, Priscila V.; Salum, Debora C.; Villavicencio, A.L.C.H. [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)]. E-mail: camilo.furgeri@gmail.com; Bastos, Deborah H.M. [Universidade de Sao Paulo USP, SP (Brazil). Faculdade de Saude Publica. Dept. de Nutricao Experimental]. E-mail: dmbastos@usp.br

2007-07-01

Mate (Ilex paraguariensis) is a native species from South America which is widely consumed as chimarrao (made white hot water) and terere (made white could water) beverages. One of the basic questions for the food area is the relation between the quality observed by the consumers and the presence of compounds responsible for its flavor and aroma, essential parameters of the food quality. The radiation food processing has been demonstrating great effectiveness in the combat of pathogenic agents while little compromising nutritional value and sensorial properties of foods. This boarding affects directly the food industry, which represent quality and aggregate product value. (author)

Evaluation of sensorial analysis in mate (Ilex Paraguariensis) processed by gamma radiation

International Nuclear Information System (INIS)

Furgeri, Camilo; Sabundjian, Ingrid T.; Silva, Priscila V.; Salum, Debora C.; Villavicencio, A.L.C.H.; Bastos, Deborah H.M.

2007-01-01

Mate (Ilex paraguariensis) is a native species from South America which is widely consumed as chimarrao (made white hot water) and terere (made white could water) beverages. One of the basic questions for the food area is the relation between the quality observed by the consumers and the presence of compounds responsible for its flavor and aroma, essential parameters of the food quality. The radiation food processing has been demonstrating great effectiveness in the combat of pathogenic agents while little compromising nutritional value and sensorial properties of foods. This boarding affects directly the food industry, which represent quality and aggregate product value. (author)

Fish and food preservation by radiation in Bangladesh

International Nuclear Information System (INIS)

Hossain, M.M.

1985-01-01

Bangladesh Atomic Energy Commission (BAEC) has been engaged for the last two decades in research and development activities in food irradiation and has been actively participating in research projects under the Regional Project in Food Irradiation (RPFI) of the RCA countries since its inception. The Institute of Food and Radiation Biology (IFRB) of the Commission has been using since 1979 a 50,000 curie Cobalt-60 gamma source (Gamma beam-650) for R and D and pilot-scale studies on food irradiation. The present status of food irradiation and its prospects of commercial introduction in Bangladesh are described

Mediate gamma radiation effects on some packaged food items

International Nuclear Information System (INIS)

Inamura, Patricia Y.; Uehara, Vanessa B.; Teixeira, Christian A.H.M.; Mastro, Nelida L. del

2012-01-01

For most of prepackaged foods a 10 kGy radiation dose is considered the maximum dose needed; however, the commercially available and practically accepted packaging materials must be suitable for such application. This work describes the application of ionizing radiation on several packaged food items, using 5 dehydrated food items, 5 ready-to-eat meals and 5 ready-to-eat food items irradiated in a 60 Co gamma source with a 3 kGy dose. The quality evaluation of the irradiated samples was performed 2 and 8 months after irradiation. Microbiological analysis (bacteria, fungus and yeast load) was performed. The sensory characteristics were established for appearance, aroma, texture and flavor attributes were also established. From these data, the acceptability of all irradiated items was obtained. All ready-to-eat food items assayed like manioc flour, some pâtés and blocks of raw brown sugar and most of ready-to-eat meals like sausages and chicken with legumes were considered acceptable for microbial and sensory characteristics. On the other hand, the dehydrated food items chosen for this study, such as dehydrated bacon potatoes or pea soups were not accepted by the sensory analysis. A careful dose choice and special irradiation conditions must be used in order to achieve sensory acceptability needed for the commercialization of specific irradiated food items. - Highlights: ► We applied gamma radiation on several kinds of packaged food items. ► Microbiological and sensory analyses were performed 2 and 8 months after irradiation. ► All ready-to-eat food items assayed were approved for microbial and sensory characteristics. ► Most ready-to-eat meals like sausages and chicken with legumes were also acceptable. ► Dehydrated bacon potatoes or pea soups were considered not acceptable.

Evaluation of peach palm (Bactris gasipaes Kunth) processed by radiation

International Nuclear Information System (INIS)

Silva, Priscila Vieira da

2009-01-01

The peach palm can be obtained from several species of palms, but the peach palm has attracted great interest by producers, as has characteristics of precocity, rusticity and tillering, producing a palm-quality differentiating it from other palmettos for their sweet flavor and yellowish . The food irradiation has been used as a treatment to ensure microbiological food safety of products to avoid infection. Its use combined with minimal processing could increase the safety and quality of minimally processed vegetables. We aimed at evaluating the effect of gamma radiation and electron beams to control bacteria; assess the physical characteristics through analysis of color and texture in peach palm in natura minimally processed and subjected to ionizing radiation stored at 8 deg C as well as evaluating the sensory characteristics. The results in the microbiological analysis showed that ionizing radiation promotes reduction of microbial load in both treatments. In the analysis of color we can conclude that among all the treatments the sample irradiated with 1.5 kGy showed more differences when compared with the other samples. Observing texture characteristics we could conclude that irradiation changed the texture of the palm, unlike the treatment by electron beams that showed no difference between samples. For the sensory analysis, the gamma radiation with dose of 1.5 kGy, induced changes in sensory properties to the attributes and overall appearance. The dose of 1 kGy caused no significant difference, so a recommended dose for the irradiation of the studied product. (author)

Food processing and allergenicity.

Science.gov (United States)

Verhoeckx, Kitty C M; Vissers, Yvonne M; Baumert, Joseph L; Faludi, Roland; Feys, Marcel; Flanagan, Simon; Herouet-Guicheney, Corinne; Holzhauser, Thomas; Shimojo, Ryo; van der Bolt, Nieke; Wichers, Harry; Kimber, Ian

2015-06-01

Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and on the antigenic (IgG-binding) and allergenic (IgE-binding) properties of proteins has been considered. A variety of allergenic foods (peanuts, tree nuts, cows' milk, hens' eggs, soy, wheat and mustard) have been reviewed. The overall conclusion drawn is that processing does not completely abolish the allergenic potential of allergens. Currently, only fermentation and hydrolysis may have potential to reduce allergenicity to such an extent that symptoms will not be elicited, while other methods might be promising but need more data. Literature on the effect of processing on allergenic potential and the ability to induce sensitisation is scarce. This is an important issue since processing may impact on the ability of proteins to cause the acquisition of allergic sensitisation, and the subject should be a focus of future research. Also, there remains a need to develop robust and integrated methods for the risk assessment of food allergenicity. Copyright © 2015 The Authors. Published by Elsevier Ltd.. All rights reserved.

Radiation processing in Japan

Energy Technology Data Exchange (ETDEWEB)

Makuuchi, Keizo [Japan Atomic Energy Research Inst., Takasaki, Gunma (Japan). Takasaki Radiation Chemistry Research Establishment

2001-03-01

Economic scale of radiation application in the field of industry, agriculture and medicine in Japan in 1997 was investigated to compare its economic impacts with that of nuclear energy industry. Total production value of radiation application accounted for 54% of nuclear industry including nuclear energy industry and radiation applications in three fields above. Industrial radiation applications were further divided into five groups, namely nondestructive test, RI instruments, radiation facilities, radiation processing and ion beam processing. More than 70% of the total production value was brought about by ion beam processing for use with IC and semiconductors. Future economic prospect of radiation processing of polymers, for example cross-linking, EB curing, graft polymerization and degradation, is reviewed. Particular attention was paid to radiation vulcanization of natural rubber latex and also to degradation of natural polymers. (S. Ohno)

Radiation processing in Japan

International Nuclear Information System (INIS)

Makuuchi, Keizo

2001-01-01

Economic scale of radiation application in the field of industry, agriculture and medicine in Japan in 1997 was investigated to compare its economic impacts with that of nuclear energy industry. Total production value of radiation application accounted for 54% of nuclear industry including nuclear energy industry and radiation applications in three fields above. Industrial radiation applications were further divided into five groups, namely nondestructive test, RI instruments, radiation facilities, radiation processing and ion beam processing. More than 70% of the total production value was brought about by ion beam processing for use with IC and semiconductors. Future economic prospect of radiation processing of polymers, for example cross-linking, EB curing, graft polymerization and degradation, is reviewed. Particular attention was paid to radiation vulcanization of natural rubber latex and also to degradation of natural polymers. (S. Ohno)

Consumers' conceptualization of ultra-processed foods.

Science.gov (United States)

Ares, Gastón; Vidal, Leticia; Allegue, Gimena; Giménez, Ana; Bandeira, Elisa; Moratorio, Ximena; Molina, Verónika; Curutchet, María Rosa

2016-10-01

Consumption of ultra-processed foods has been associated with low diet quality, obesity and other non-communicable diseases. This situation makes it necessary to develop educational campaigns to discourage consumers from substituting meals based on unprocessed or minimally processed foods by ultra-processed foods. In this context, the aim of the present work was to investigate how consumers conceptualize the term ultra-processed foods and to evaluate if the foods they perceive as ultra-processed are in concordance with the products included in the NOVA classification system. An online study was carried out with 2381 participants. They were asked to explain what they understood by ultra-processed foods and to list foods that can be considered ultra-processed. Responses were analysed using inductive coding. The great majority of the participants was able to provide an explanation of what ultra-processed foods are, which was similar to the definition described in the literature. Most of the participants described ultra-processed foods as highly processed products that usually contain additives and other artificial ingredients, stressing that they have low nutritional quality and are unhealthful. The most relevant products for consumers' conceptualization of the term were in agreement with the NOVA classification system and included processed meats, soft drinks, snacks, burgers, powdered and packaged soups and noodles. However, some of the participants perceived processed foods, culinary ingredients and even some minimally processed foods as ultra-processed. This suggests that in order to accurately convey their message, educational campaigns aimed at discouraging consumers from consuming ultra-processed foods should include a clear definition of the term and describe some of their specific characteristics, such as the type of ingredients included in their formulation and their nutritional composition. Copyright © 2016 Elsevier Ltd. All rights reserved.

Food irradiation: physical-chemical, technological and economical background and competing methods of food preservation

International Nuclear Information System (INIS)

Zagorski, Z.P.

1994-01-01

Physical, chemical and technical as well as economical background of food preservation by irradiation have been performed. The radiation sources and the elements of radiation chemistry connected with their use in food irradiation process have been shown. The problems of dosimetry and endurance of dose uniformity for processed products have been also discussed. The other methods of food preservation and their weakness and advantages have been also presented and compared with food irradiation method

Electron beam processing in food industry - technology and costs

International Nuclear Information System (INIS)

Gallien, Cl.L.; Ferradini, C.; Paquin, J.; Sadat, T.

1985-01-01

After nearly 40 years of research and thousands of positive experimentations, the fact that ionising radiations could be used for food preservation has been taken into account by the joint Expert Committee of the UN agencies, FAO, WHO and IAEA, who recommended this type of treatment in 1981 allowing doses up to 10 kGy. The market for irradiated food is actually small, but it could develop rapidly. National authorities who establish the regulations are becoming very active: so, in 1984, the US FDA has issued a proposed rule to regulate the commercial applications of food irradiation. It is timely to propose a MODEL that should really convince administration, food industry executives and consumers organizations that food irradiation is more than academic speculation: an industrial processing and an economical imperative. To this aim, we have defined an integrated model assembling (a) a sample product; (b) the optimal treatment conditions for this product, including a reliable dosimetry control system; and (c) a most efficient and competitive treatment unit that can suit a wide range of industrial needs. (author)

Recent developments in the field of radiation processing

International Nuclear Information System (INIS)

Andrzej, G. Chmielewski

2006-01-01

Full text: Radiation has been discovered more than one hundred years ago. Since than, properties of radiation to modify physico-chemical properties of materials have found many applications. Radiation technologies applying gamma sources and electron accelerators for material processing are well established processes. There are over 160 gamma industrial irradiators and 1300 electron industrial accelerators in operation worldwide. They are being widely used for sterilization, food irradiation and polymer processing. New developments in the field of radiation sources engineering are compact size gamma irradiators, high power electron accelerators (medium energy range) for environmental applications and other types (high energy range) for materials' processing, with direct e-/X conversion. Future applications of low energy, inexpensive EB processing systems are foreseen. Electron beam lithography for microelectronics is a well-established technique. The already tested e-/X system equipped in an accelerator of 700 kW power opens new horizons for this kind of application. The developments described above need introduction of new computational methods that facilitate prediction of dose distribution, even in containers filled with complex products of varying densities. This technique provides good solutions for homeland security applications which may be complemented by mobile system applications. Technologies to be developed besides environmental applications could be nano materials, structure engineered materials (sorbents, the composites, ordered polymers, etc.) and natural polymers' processing. New products based on radiation processed polysaccharides have already been commercialized in many countries of the East Asia and Pacific Region, especially in those being rich in natural polymers. Very important and promising applications concern environment protection - radiation technology being a clean and environment friendly process, helps to curb pollutants' emission as

Veterinary-sanitary supervision of food from radiation-hygienic aspect in border crossing

International Nuclear Information System (INIS)

Vukovic, D.; Mitrovic, R.; Vicentijevic, M.; Kljajic, R.

1997-01-01

In this paper we presented the result of radiation control for imported food under the veterinary-sanitary supervision with radiation-hygienic aspect. The activity level of 137 Cs was from background to 18,8 Bq/kg and determined by gamma spectrometry. We discussed about results because 137 Cs relevance for radiation-hygienic certification and some samples of food was not satisfied maximum permitted levels. (author)

Combined effect of heat sterilization and ionizing radiation on folacin in canned food

International Nuclear Information System (INIS)

Hozova, B.; Sorman, L.

1986-01-01

The results are reported of a study in folacin changes following heat sterilization at reduced intensity combined with irradiation of model food products, such as pickled cauliflower and beef in gravy. The folacin content in cauliflower was found to vary with the intensity of heat sterilization; no significant effect was observed of varying radiation doses. With respect to beef in gravy, the study confirmed the suitability of the combined preservation process in view of the higher folacin retention in the given food type. (author). 3 tabs., 14 refs

Glycoalkaloids and phenolic compounds in gamma irradiated potatoes; a food irradiation study on radiation induced stress in vegetable products

NARCIS (Netherlands)

Bergers, W.W.A.

1980-01-01

Irradiation is a recent preservation method. With the aid of ionizing radiation microorganisms in food can be killed or specific physiological processes in vegetable products can be influenced.

In order to study the effects of metabolic radiation stress on quantitative chemical changes in

Radiation processing of polymers with high energy electron beams: novel materials and processes

International Nuclear Information System (INIS)

Sarma, K.S.S.; Sabharwal, Sunil

2002-01-01

High-energy ionizing radiation available from electron beam (EB) accelerators has the ability to create extremely reactive species like free radicals or ions at room temperature or even at low temperature in any phase and in a variety of substrates without addition of external additives. This unique advantage of high energy has been utilized in the recent years to produce better quality materials in an environment friendly and cost-effective manner. The availability of high power and reliable EB accelerators has provided new tools to modify the materials and/or processes for a variety of applications. At BARC, a 2 MeV, 20 kW electron beam accelerator has been the nucleus of developing industrial applications of radiation processing in India for last 10 years. The focus has been on developing technologies that are of relevance to Indian socio-economic conditions and also provide economic benefits to the industry. In the areas of polymer processing industry, commercial success has already been achieved while for exploring its applications in the areas of food and agriculture and environment, technology demonstration plants are being set up. The current status of the programme, the new developments and future direction of radiation processing technology shall be presented in this paper. (author)

Radioactivity in food crops from high background radiation area in southwest area

International Nuclear Information System (INIS)

Shanthi, G.; Maniyan, C.G.; Allan Gnana Raj, G.; Thampi Thanka Kumaran, J.

2009-01-01

The study was carried out to evaluate radioactive concentration in food crops grown in naturally high-background radiation areas in southwest India. Seventeen varieties of food crops were collected from different parts of Kanyakumari district. The gross alpha and beta activities of the collected samples were measured using alpha scintillation counter and low beta counter respectively. The alpha activity was maximum in tapioca (497± 72 Bq kg -1 ) and the beta activity was maximum in paddy grain (10,946±583 Bq kg -1 ). The gamma activity of the food samples was studied by measuring the activity concentration of the radionuclides ( 226 Ra, 228 Th, 238 U, 40 K) in the food crops. The radioactivity content of the food crops from high-background radiation area was higher when compared to similar samples collected from low-background radiation area. The daily radionuclide intake from the food crops grown and consumed by the public was 127.696 Bq and daily internal dose resulting from ingestion of radionuclides in food was 2.34 μSv. (author)

Radiation Processing of Natural Polymers for Industrial Applications

International Nuclear Information System (INIS)

Hegazy, E.A.

2008-01-01

Radiation induced degradation technology is a new and promising application of ionizing radiation to develop viscose, pulp, paper, food preservation, pharmaceutical production, and natural bioactive agents industries. Controlling the degree of degradation, uniform molecular weight distribution, saving achieved in the chemicals (used in conventional methods) on a cost basis, and environmentally friendly process are the beneficial effects of using radiation technology in these industries. However, for some development countries such technology is not economic. Therefore, a great effort should be done to reduce the cost required for such technologies. One of the principle factors for reducing the cost is achieving the degradation at low irradiation doses. The addition of some additives such as potassium per-sulfate (KPS), ammonium per-sulfate (APS), or H 2 O 2 to natural polymers (carboxy-methylcellulose (CMC), chitosan, carrageenan and Na-alginate) during irradiation process accelerates their degradation. The highest degradation rate of polysaccharides obtained when APS was used. The end product of irradiated CMC, chitosan, carrageenan and Na-alginate may be used as food additive or benefited in agricultural purposes. On the other hand, radiation crosslinking of PAAm or PNIPAAm is affected by the presence of natural polymer like CMC-Na and carrageenan due to their degradability which could be controlled according to its concentration in the bulk medium and irradiation dose. Accordingly, the gel content, thermo-sensitivity (LCST) and swelling properties of PNIPAAm based natural polymers could be controlled. The swelling of the prepared copolymer hydrogels was investigated for its possible use in personal care articles particularly diapers or as carriers for drug delivery systems. The prepared crosslinked copolymers possessed high and fast swelling properties in simulated urine media and the swelling ratios of CMC-Na /PAAm gels in urine are acceptable for diaper

Food processing with linear accelerators

International Nuclear Information System (INIS)

Wilmer, M.E.

1987-01-01

The application of irradiation techniques to the preservation of foods is reviewed. The utility of the process for several important food groups is discussed in the light of work being done in a number of institutions. Recent findings in food chemistry are used to illustrate some of the potential advantages in using high power accelerators in food processing. Energy and dosage estimates are presented for several cases to illustrate the accelerator requirements and to shed light on the economics of the process

Biofuels from food processing wastes.

Science.gov (United States)

Zhang, Zhanying; O'Hara, Ian M; Mundree, Sagadevan; Gao, Baoyu; Ball, Andrew S; Zhu, Nanwen; Bai, Zhihui; Jin, Bo

2016-04-01

Food processing industry generates substantial high organic wastes along with high energy uses. The recovery of food processing wastes as renewable energy sources represents a sustainable option for the substitution of fossil energy, contributing to the transition of food sector towards a low-carbon economy. This article reviews the latest research progress on biofuel production using food processing wastes. While extensive work on laboratory and pilot-scale biosystems for energy production has been reported, this work presents a review of advances in metabolic pathways, key technical issues and bioengineering outcomes in biofuel production from food processing wastes. Research challenges and further prospects associated with the knowledge advances and technology development of biofuel production are discussed. Copyright © 2016. Published by Elsevier Ltd.

Food irradiation process control and acceptance. Regional UNDP project for Asia and the Pacific, mission undertaken in Indonesia. Food irradiation process control, market testing and economic feasibility RPFI-Phase 3

International Nuclear Information System (INIS)

Giddings, G.G.

1992-01-01

At the request of the Government of Indonesia, the FAO/IAEA expert undertook a one-week mission to Indonesia between 9 and 16 March 1991, to the Center for Application of Isotopes and Radiation (CAIR) of BATAN at Jakarta. This mission included the following: The expert advised and assisted on matters related to radiation processing and food irradiation relevant to Indonesia and its on-going programmes, including meetings with CAIR Director, Mrs. Nazly Hilmy, and NAEA Deputy Director General, Dr. H. Nazir Abdullah. Consultations were also held with the various groups within the CAIR regarding their research and development programmes, and in particular the group involved specifically with food irradiation. In the company of CAIR staff members, a meeting was held at the Ministry of Health's Directorate for Food and Drug Control regarding legislative, regulatory and industrial food irradiation actions and activities in other countries, prospects for international trade, and the status of these aspects in Indonesia. A visit and tour was made at the Jakarta facilities of New York City - New Jersey (USA) - based International Flavours and Fragances (IFF) which has certain of its raw materials irradiated for hygienic purposes at the (CAIR). A separate meeting was held at the offices of P.T. Perkasa Rubberindo, whose Sterilindo subsidiary is having an industrial gamma irradiator installed at its rubber products manufacturing site East of Jakarta. The expert provided a seminar on radiation processing in general, followed by a question and - answer session. The expert plus CAIR counterparts visited the Jakarta headquarters of the Indonesian Consumer Organization, an International Organization of Consumer Unions affiliate, that has been the most active in the opposition to food irradiation in Indonesia. Following debriefings the expert moved on the Vietnam leg of the three nation mission trip. (author)

Radiation processing of food: role in national development

International Nuclear Information System (INIS)

Sharma, Arun

2002-01-01

Radiation technology can be harnessed in several ways depending on the needs. With adequate storage and packaging regimes it increases the possibilities of handling and distribution of farm produce, thereby improving its supply and management. It can add value to the product by improving its hygiene and quarantine. This is becoming increasingly important for ensuring biosecurity in international trade. Being a newly emerging technology from laboratory to market place, it may face several hurdles. These hurdles may involve engineering or technological challenges during scale-up, post-processing handling and management, problems of security of facilities, consumer attitudes and other unforeseen factors. A small beginning has been made in this direction with a setting up of two technology demonstration units, one for spices and other for onion, by the department. The experience of running these two units and a few more that are contemplated the private sector would probably determine the role the technology would play in future in the national development

Bacterial food-borne pathogens in Indian food

International Nuclear Information System (INIS)

Bandekar, J.R.

2015-01-01

Food technology and food processing techniques have made tremendous advances in preservation of food and ensuring safety of food by killing food-borne pathogens. In addition to old techniques such as pasteurization, canning, dehydration, fermentation and salting, a number of new techniques such as radiation processing, high pressure technology and pulsed electric field technology are being applied for preservation of food and to ensure food safety. Total Quality Management (TQM) concepts have been developed to take care of food safety from farm to table. Hazard Analysis at Critical Control Points (HACCP) is being applied for mass scale production of food to make food free from pathogens. Despite these advances, food-borne diseases have become one of the most widespread public health problems in the world. About two thirds of all the outbreaks are traced to microbial contaminated food. According to World Health Organization (WHO) estimates, food-borne and waterborne diarrhoeal diseases kill an estimated 2 million people annually, including many children. Food safety is a major concern not only for developing countries but also for the developed countries. A number of factors such as emergence of new food-borne pathogens, development of drug resistance in pathogens, changing life style, globalization of the food supply etc. are responsible for the continuous persistence of food-borne diseases. The food-borne disease outbreaks due to E. coli O157:H7, Listeria monocytogenes, Salmonella and Campylobacter, are responsible for recall of many foods resulting in heavy losses to food industry. Due to consumer demand, a number of Ready-To-Eat (RTE) minimally processed foods are increasingly marketed; however, there is increased risk of foodborne diseases with these products. Food Technology Division of Bhabha Atomic Research Centre, Mumbai, has been working on food-borne bacterial pathogens particularly Salmonella, Campylobacter, Listeria monocytogenes, Vibrio and Aeromonasf

Food irradiation and combination processes

International Nuclear Information System (INIS)

Campbell-Platt, G.; Grandison, A.S.

1990-01-01

International approval of food irradiation is being given for the use of low and medium doses. Uses are being permitted for different categories of foods with maximum levels being set between 1 and 10 kGy. To maximize the effectiveness of these mild irradiation treatments while minimizing any organoleptic quality changes, combination processes of other technologies with irradiation will be useful. Combinations most likely to be exploited in optimal food processing include the use of heat, low temperature, and modified-atmosphere packaging. Because irradiation does not have a residual effect, the food packaging itself becomes an important component of a successful process. These combination processes provide promising alternatives to the use of chemical preservatives or harsher processing techniques. (author)

Processing Food for the Domestic Market

DEFF Research Database (Denmark)

Thomsen, Lotte; McCormick, Dorothy; Kamau, Paul

This paper addresses the domestically owned food-processing industry in Kenya and explores thesale of processed food products to the domestic ‘modern’ retail sector. Food processing represents astep up in the value chain compared to fresh food production and may thus, at least potentially, leadto...

Food processing by high hydrostatic pressure.

Science.gov (United States)

Yamamoto, Kazutaka

2017-04-01

High hydrostatic pressure (HHP) process, as a nonthermal process, can be used to inactivate microbes while minimizing chemical reactions in food. In this regard, a HHP level of 100 MPa (986.9 atm/1019.7 kgf/cm 2 ) and more is applied to food. Conventional thermal process damages food components relating color, flavor, and nutrition via enhanced chemical reactions. However, HHP process minimizes the damages and inactivates microbes toward processing high quality safe foods. The first commercial HHP-processed foods were launched in 1990 as fruit products such as jams, and then some other products have been commercialized: retort rice products (enhanced water impregnation), cooked hams and sausages (shelf life extension), soy sauce with minimized salt (short-time fermentation owing to enhanced enzymatic reactions), and beverages (shelf life extension). The characteristics of HHP food processing are reviewed from viewpoints of nonthermal process, history, research and development, physical and biochemical changes, and processing equipment.

Dosimetric systems developed in Brazil for the radiation processes quality control

International Nuclear Information System (INIS)

Galante, Ana Maria Sisti; Campos, Leticia Lucente

2011-01-01

In order to apply new technologies to the industrial processing of materials aiming economy, efficiency, speed and high quality, ionizing radiation has been used in medicine, archaeology, chemistry, food preservation and other areas. For this reason, the dosimetry area looks for improve current dosimeters and develop new materials for application on quality control of these processes. In Brazil, the research in the dosimetry area occurs with great speed providing many different dosimetric systems. The chemical dosimetry is the most used technique in routine dosimetry, which requires fast and accurate responses. This technique involves determination of absorbed dose by measuring chemical changes radiation induced in the materials. Different dosimetric systems were developed at IPEN for application on radiation process quality and all of them present excellent results; the low cost of these materials allows a more effective dose control, therefore, a larger area or volume can be monitored. (author).

3D food printing: a new dimension in food production processes

Science.gov (United States)

3D food printing, also known as food layered manufacture (FLM), is an exciting new method of digital food production that applies the process of additive manufacturing to food fabrication. In the 3D food printing process, a food product is first scanned or designed with computer-aided design softwa...

Radiation in industrial processes;Applications reviewed at Warsaw Conference

Energy Technology Data Exchange (ETDEWEB)

NONE

1959-10-15

-linking of polyvinyl alcohol (PVA) and poly-vinyl chloride (PVC), well known polymers derived from the ethylene group. Some papers dealt with the chain oxidation and chlorination of hydro-carbons, both of which are among the most important chemical processes in industry. The effects of radiation on coal and methanation reactions were also discussed. Another subject that came up related to the possibility of improving catalysts by irradiation. It is widely realized that some of the effects produced by ionizing radiation are likely to influence catalytic properties and attempts have been made to alter the catalytic activity of solids by exposure to nuclear radiation. A major field for the use of ionizing radiation is sterilization. The pharmaceutical industry, for example, has been in need of a method by which sensitive materials like proteins and enzymes could be sterilized without the application of heat or highly reactive chemicals. Another related subject discussed at the conference was sterilization of medical supplies like surgical instruments, hypodermic needles and rubber equipment. A further specific application considered in this connexion was sterilization of ampoules of distilled water with gamma rays, which can be of economic advantage in the industrial field. The sterilizing activity of radiation is also useful in the preservation of food and there has been intensive research in several countries on devising an effective and safe method for the treatment of food with ionizing radiations. An account of this research and of the results obtained was given at the conference, and the potentialities were evaluated. Many of the papers presented at the conference examined problems connected with the design and construction of suitable radiation sources for the varied uses in industry. Cobalt sources of different types were described in detail and their operating experience was narrated and discussed. The relative efficiency and usefulness of different radiation sources

Practice for dosimetry in an X-ray (bremsstrahlung) facility for radiation processing. 2. ed.

International Nuclear Information System (INIS)

2002-01-01

This practice covers dosimetric procedures to be followed in facility characterization, process qualification, and routine processing using X rays (bremsstrahlung) to ensure that the entire product has been treated within an acceptable range of absorbed doses. Other procedures related to facility characterization, process qualification, and routine processing that may influence absorbed dose in the product are also discussed. The establishment of effective or regulatory dose and X-ray energy limits are not within the scope of this practice. In contrast to monoenergetic gamma rays, the bremsstrahlung energy spectrum extends from low values up to the maximum energy of the electrons incident on the X-ray target (see Section 5 and Annex A1). Dosimetry is only one component of a total quality assurance program for an irradiation facility. Other controls besides dosimetry may be required for specific applications such as medical device sterilization and food preservation. For the irradiation of food and the radiation sterilization of health care products, other specific ISO standards exist. For food irradiation, see ISO/ASTM Practice 51431. For the radiation sterilization of health care products, see ISO 11137:1995. In those areas covered by ISO 11137, that standard takes precedence

International meeting on radiation chemistry and processing

International Nuclear Information System (INIS)

1986-04-01

The conference heard 76 papers; the abstracts of 74 of them were inputted in INIS. They deal with the basic principles and mechanisms of radiation chemistry, with radiolysis, radiation cross-linking of polymers, with methods and instruments for irradiation beam dosimetry, and with radiation application in the irradiation of foods and wastes. (M.D.)

Evaluation of the economic feasibility of radiation preservation of selected food commodities

International Nuclear Information System (INIS)

Balazs-Sprincz, V.

1977-01-01

Food preservation methods have increased in importance with the rapid increase in world population. A novel preservation method, ionizing radiation, shows promising applications. Its economic feasibility has been carefully studied for the last two decades. The article reviews the literature on the economics of food irradiation. Cost-benefit analyses on irradiation of grain for disinfestation, on potatoes and onions for sprout inhibition and on mushrooms for retarding growth are surveyed in the first part. Calculations based on data of a few food-irradiation pilot plants and non-food irradiation plants indicate the cost range of the radiation treatment of these food items. The unit cost of irradiation would be only a few per cent of the value of produce treated and would not exceed the order of cost of other conventional preservation methods. The second part surveys the economic aspects of the application of ionizing radiation to food items including strawberries, certain tropical fruits, meat and marine products. The cost levels would seem to be acceptable to food processors. A food-irradiation plant would cost US$ 10 5 -10 6 and the annual operating cost would be from US$ 20000 to US$ 2 million. The prospective benefit of food irradiation would far outweigh the cost of treatment. Improved product quality, decreased spoilage losses and extension of shelf-life are considered to constitute the main benefits of food irradiation. (author)

Introduction to Innovative Food Processing and Technology

OpenAIRE

Tokusoglu, Ozlem

2015-01-01

Consumers, the food industry and the regulatory agencies demand the innovative technologies to provide safe and stable foods. Nonthermal processing technologies offer unprecedented opportunities and challenges for the food industry to market safe, high quality health-promoting foods. Those innovative food processing is often perceived as an alternative to thermal food processing, yet there are many nonthermal preparatory unit operations as well as food processing and preservation opportunitie...

Bioconversion of Radiation Processed Dried Tomato Pomace to High Protein Animal Fee

International Nuclear Information System (INIS)

Farag, H.; Diaa El-Din, M.; El-Niely, H. F.G.

2006-01-01

The increasing expansion of agro-industrial activity over the last 50 years has led to the accumulation of a large quantity of organic residues all over the world that they have become a threat to the environment. Bioconversion of these wastes seems to be a practical and promising alternative for increasing their nutritional value, transforming them into animal feed and thus producing a value added product. Radiation processing has the capability to reduce or eliminate pathogenic bacteria, insects and parasites, thereby increasing the utilization and sustainable management of waste organic matter from food production and processing while contributing to improve food quality and reducing the environmental impact of the wastes. The main purpose of this study was to evaluate the effect of radiation treatment at 25 kGy and fermentation process by Aspergillus niger, on crude and soluble protein, amino acid profile, available lysine and in vitro digestibility of dried tomato pomace (DTP), the by-product of the tomato canning industry. The study has also, investigated the effect of supplementation of 30% of raw or processed DTP meal in food of male Albino rats for six weeks on body and liver weight evaluation and the effect on blood lipid pattern. The work concluded that the combination between the irradiation of DTP at 25 kGy and fermentation process has increased the nutritional value of treated DTP meal and improved the plasma and liver lipid pattern of rats. Therefore, the combination treatment has beneficial effects on recycling of DTP and permits it to be included in monogastric animals' food without any health hazard or nutritional problem

Ionizing radiations in food industry

International Nuclear Information System (INIS)

Adamo, M.; Tata, A.

1999-01-01

Foodstuffs treatment by ionization is able to produce both a shelf-life extension and/or a food borne diseases control through the pathogenic population reduction/elimination. The main process goal is to ensure the hygienic quality and the wholesomeness of products to be marketed, in order to limit food borne diseases originated mainly through the cross contamination process. In fact several products may contain pathogenic agents or bacteria (e.g. Salmonella and Campylbacter in poultry meat), whose associated pathologies are world-wide increasing. At present, over 40 countries provide clearances for the treatment of about 45 different types of foodstuffs and in over 20 of them the ionizing process is already industrially utilized for spices, poultry, shrimps and vegetables. As it refers to process economic aspects, market researches have shown cost figures ranging from few tens to some hundreds Lit/kg, depending on the dose to products. The costs are competitive with alternative treatments, beyond the recovery of economic productivity reduction caused by food borne diseases

[Food prices in Brazil: prefer cooking to ultra-processed foods].

Science.gov (United States)

Claro, Rafael Moreira; Maia, Emanuella Gomes; Costa, Bruna Vieira de Lima; Diniz, Danielle Pereira

2016-08-29

This study aims to describe the prices of food groups consumed in Brazil considering the nature, extent, and purpose of their processing. Data were obtained from the Brazilian Household Budget Survey for 2008-2009. The mean prices of the groups (natural, cooking ingredients, processed, and ultra-processed) and their respective food subgroups were estimated for Brazil according to income, region, and area. Natural products and cooking ingredients showed lower prices per calorie when compared to the other groups, suggesting an economic advantage to preparing meals at home when compared to replacing them with ultra-processed foods. Families with the highest income paid the highest prices for their food, while families in the Northeast and North regions and rural areas paid the lowest. While fresh foods (meat, milk, fruit, and vegetables) tend to cost more than ultra-processed foods, dry grains (like rice and beans) are a more economical alternative for adopting healthy eating practices.

Preserving food the radiation way

International Nuclear Information System (INIS)

Pim, L.

1983-01-01

The food irradiation issue was brought to the public's attention in the summer of 1983 when the Canadian federal government announced proposals to introduce regulations that would speed up the introduction of irradiated food for commercial use and resolve questions about the labelling of such food. The article covers the political forces involved as well as the problems involved in the irradiation process. These problems include chemical toxicity, nutritional quality, bacterial problems and the foods that are unsuitable for irradiation

Analysis on the consumer disposition to afford the cost of food processed by ionizing radiation

International Nuclear Information System (INIS)

Cattaruzzi, Eliana Borba

2012-01-01

The concept of food quality, in the consumer point of view, reflects the satisfaction of characteristics such as flavor, aroma, appearance, packaging and availability. Economic and social factors, such as cost and eating habits, generally, also influence the choice of a product. Irradiation is an effective technique in food preservation because it reduces the losses caused by natural physiological processes, either reducing or eliminating microorganisms, parasites and pests without causing any damage to the foods and, thus, making them safer to consumers. Nevertheless, there may be an increase in the cost of foods. Research indicates that practicality is already a deep-rooted feature of consumers. The price may be a limiting factor to the popularization of the irradiated product, although some consumers consider that, due to the avoidance of waste, the increased cost may be feasible. The objective of this study was to analyze the cost of using food irradiation technology and verify (a) whether consumers, when informed of the benefits in food safety, are willing to pay for this treatment and (b) how much they are willing to pay. The methodology consisted of a study on the economic feasibility of food irradiation technology by means of a systematic survey of the literature, in order to verify the cost of this process implementation and the increase in costs for the producer. Also, a survey was conducted in an Institution of Superior Education about the consumer's willingness to pay for this higher price. The study results indicate a rise in costs to the producer, ranging from $ 0.01 to U.S. $ 0.25 per pound; it was also found that 75% of the consumers surveyed are willing to pay more for irradiated food. From these results it was concluded that the higher the consumption power is, the greater the willingness to afford the additional cost irradiated foods have. (author)

Public relations and the radiation processing industry

Science.gov (United States)

Coates, T. Donna

The world's uneasiness and mistrust regarding anything nuclear has heightened in recent years due to events such as Chernobyl and Three Mile Island. Opinion polls and attitude surveys document the public's growing concern about issues such as the depletion of the ozone layer, the resulting greenhouse effect and exposure of our planet to cosmic radiation. Ultimately, such research reveals an underlying fear regarding the unseen impacts of modern technology on the environment and on human health. These concerns have obvious implications for the radiation processing industry, whose technology is nuclear based and not easily understood by the public. We have already seen organized nuclear opponents mobilize public anxiety, fear and misunderstanding in order to oppose the installation of radiation processing facilities and applications such as food irradiation. These opponents will no doubt try to strengthen resistance to our technology in the future. Opponents will attempt to convince the public that the risks to public and personal health and safety outweigh the benefits of our technology. We in the industry must head off any tendency for the public to see us as the "enemy". Our challenge is to counter public uneasiness and misunderstanding by effectively communicating the human benefits of our technology. Clearly it is a challenge we cannot afford to ignore.

Public relations and the radiation processing industry

Energy Technology Data Exchange (ETDEWEB)

Coates, T.D. (Nordion International Inc., Kanata, Ontario (Canada))

1990-01-01

The world's uneasiness and mistrust regarding anything nuclear has heightened in recent years due to events such as Chernobyl and Three Mile Island. Opinion polls and attitude surveys document the public's growing concern about issues such as the depletion of the ozone layer, the resulting greenhouse effect and exposure of our planet to cosmic radiation. Ultimately, such research reveals an underlying fear regarding the unseen impacts of modern technology on the environment and on human health. These concerns have obvious implications for the radiation processing industry, whose technology is nuclear based and not easily understood by the public. We have already seen organized nuclear opponents mobilize public anxiety, fear and misunderstanding in order to oppose the installation of radiation processing facilities and applications such as food irradiation. These opponents will no doubt try to strengthen resistance to our technology in the future. Opponents will attempt to convince the public that the risks to public and personal health and safety outweigh the benefits of our technology. We in the industry must head off any tendency for the public to see us as the ''enemy''. Our challenge is to counter public uneasiness and misunderstanding by effectively communicating the human benefits of our technology. (author).

Exploiting Nanotechnology and Radiation Technologies to Develop New Eco-Sustainable Nanomaterials for Food Packaging Suitable for Sterilization by Irradiation. Chapter 11

Energy Technology Data Exchange (ETDEWEB)

Silvestre, C.; Pezzuto, M.; Duraccio, D.; Marra, A.; Cimmino, S. [Istituto di Chimica e Tecnologia dei Polimeri, Consiglio Nazionale delle Ricerhe, Via Campi Flegrei 34, 80078, Pozzuoli, Napoli (Italy)

2014-07-15

The objective of the study is to develop new food packaging nanomaterials based on biopolymers (PLA) to be used in prepackaged foods intended for radiation. The processing conditions were optimized, and the properties of the systems before irradiation were studied. From these studies, the following conclusions were drawn: 1) The final properties of polymer nanocomposites depend on their structure and morphology, and 2) Improved properties can be achieved only if a good dispersion and distribution are realized in the polymer nanomaterials. The team at Istituto di Chimica e Tecnologia dei Polimeri, Consiglio Nazionale delle Ricerhe (ICTP/CNR) participated in the IAEA CRP on “Application of Radiation Processing Technology in the Development of Advanced Packaging Materials for Food Products”. (author)

Radionuclide and electric accelerator sources for food irradiation

International Nuclear Information System (INIS)

Lagunas-Solar, M.C.; Matthews, S.M.

1985-01-01

Radiation processing of food requires radiation sources with high intensity, penetrability, reliability, and the flexibility to be adapted to current food processing techniques. Current proposed regulations limit the radiation sources which can be utilized to radionuclides or electrically-driven accelerators. Therefore, the power, throughput, and use efficiency of these sources are important factors affecting the design, installation, operation, and economics of large-scale food-processing facilities. An analysis of the advantages and disadvantages of these sources is presented here, with special attention to the current status of both technologies, and with emphasis on the needs of the food-processing industry. (author)

Food Technology. Specification for Irradiated Food

International Nuclear Information System (INIS)

2007-01-01

This Ghana Standard specifies the requirements and methods of sampling and testing for foods processed by irradiation for sprout inhibition, insect disinfestation, microbial decontamination, delaying ripening, shelf-life extension and general phytosanitary treatment. The absorbed dose range covered by this guide is between 0.2kGy and 10kGy. The practical minimum or maximum dose of a treatment may be lower or higher than this range, depending on the purpose of irradiation and the radiation tolerance of the particular type of food. This standard does not apply to foods exposed to radiation imparted by measuring instruments used for inspection purposes

Training manual on food irradiation technology and techniques. 2. ed.

International Nuclear Information System (INIS)

1982-01-01

The objective of the revised Training Manual is to help scientists to acquire the necessary knowledge needed for performing proper research and development work in the field of food irradiation. The Manual presents an up-to-date picture of the current state of food irradiation and reflects the important advances made in the technology of food irradiation, in the radiation chemistry of foods, in the microbiology of irradiated foods, in wholesomeness and standardization. It contains the following chapters: (1) Radionuclides and radiation; (2) Radiation detection and measurement; (3) Radiation protection; (4) Radiation chemistry; (5) Effects of radiation on living organisms; (6) Preservation of foods; (7) Radiation preservation of foods; (8) Packaging; (9) Combination processes; (10) Limitations of food irradiation; (11) Wholesomeness of irradiated foods; (12) Government regulation of irradiated foods; (13) Food irradiation facilities; (14) Commercial aspects of food irradiation; (15) Literature sources. The practical part of the Manual contains a revised and expanded series of detailed laboratory exercises in the use of ionizing radiation for food processing

Radiation exposure mitigation through food

International Nuclear Information System (INIS)

Nishimura, Yoshikazu; Yukawa, Masae; Watanabe, Yoshito; Shiraishi, Kunio; Muramatsu, Yasuyuki; Uchida, Shigeo; Watabe, Teruhisa; Miyazaki, Taeko

2001-01-01

137 CsCl 2 was incorporated into plants (tomyao and broccoli) and these homogenized solutions were administered to rats. The whole-body retention was determined with an Armac counter. The whole body retention patterns of 137 Cs incorporated into the plants were not significantly different from that of the 137 CsCl 2 solution. Chitosan is derived from chitin, which is a cellulose-like biopolymer distributed widely in nature, especially in crustaceans, insects, fungi and yeast. The present study was to investigate whether chitosan can be applied to animal and human bodies in order to reduce the bioavailability of radio-iron and -zinc in food. Chitosan inhibits dietary iron absorption only when rats eat on iron-deficient diet. The effectiveness of phytate (myo-inositol 1,2,3,4,5,6-hexakis dihydrogen phosphate) and chitosan in reducing the bioavailability of radio-zinc depend on the concentration of phytate and chitosan. Recently, the share of imported foods increased ca. 40% of Japanese total food consumption. Radioactivities in imported foods must be checked from the viewpoints of internal radiation for Japanese subjects. Concentrations of 232 Th and 238 U in some imported mineral waters were higher than domestic waters. However, internal doses of portable waters are negligible. Individual foodstuffs in major food groups (fish and shellfish, meats, mushrooms, root vegetables and so on), which contributed to some radionuclide intakes in Japanese, were also analyzed to clarify the critical pathway in Japanese subjects. (author)

Food processing in action

Science.gov (United States)

Radio frequency (RF) heating is a commonly used food processing technology that has been applied for drying and baking as well as thawing of frozen foods. Its use in pasteurization, as well as for sterilization and disinfection of foods, is more limited. This column will review various RF heating ap...

Radiation technology in Vietnam

Energy Technology Data Exchange (ETDEWEB)

Vo Van Thuan [Institute for Nuclear Science and Technique, VAEC, Hanoi (Viet Nam)

2001-03-01

Most of researches and developments in the field of radiation technology that have completed in a decade before 1995 were concentrated to sterilization and food irradiation. A series of medical devices and products were the main commodities for research and application trials. Also, many kind of food have attracted the scientists and technologists to investigate the application and commercialization of irradiated food. In addition, the radiation technology also was utilized for processing of non-food items including herbs, medicinal produces, and tobacco material. Since 1996 VAEC and INST has realized the important role of radiation processing on natural polymers. Hence, along with the commercialization of radiation technology, three research teams were established for the target. This report reviews the recent activities and achievements on radiation technology in the country emphasizing on the radiation processing of polysaccharides. A number of polysaccharides, which originated from bio-/agro-wastes such as seaweed, shrimp shells, lignocelluloses, was modified or degraded by irradiation to prepare hydrogel and bio-active material using for health-care and crop production. (author)

Radiation technology in Vietnam

International Nuclear Information System (INIS)

Vo Van Thuan

2001-01-01

Most of researches and developments in the field of radiation technology that have completed in a decade before 1995 were concentrated to sterilization and food irradiation. A series of medical devices and products were the main commodities for research and application trials. Also, many kind of food have attracted the scientists and technologists to investigate the application and commercialization of irradiated food. In addition, the radiation technology also was utilized for processing of non-food items including herbs, medicinal produces, and tobacco material. Since 1996 VAEC and INST has realized the important role of radiation processing on natural polymers. Hence, along with the commercialization of radiation technology, three research teams were established for the target. This report reviews the recent activities and achievements on radiation technology in the country emphasizing on the radiation processing of polysaccharides. A number of polysaccharides, which originated from bio-/agro-wastes such as seaweed, shrimp shells, lignocelluloses, was modified or degraded by irradiation to prepare hydrogel and bio-active material using for health-care and crop production. (author)

Food irradiation - Problems and promises

International Nuclear Information System (INIS)

Hickman, J.R.

1974-01-01

It has been stated that food irradiation represents the most significant discovery in food processing since Nicholas Appert invented canning in 1810. Certainly it is a process with great future potential; it is attractive because it works without heating the product, it is effective within sealed containers as well as for bulk usage, and it does not leave chemical residues on the treated food. Of course, no one process can be expected to solve all problems relating to preservation of food. Ionizing radiation can be used effectively to solve many of these problems, but the process is no panacea to cure the world's food problems. Unfortunately, early ill-founded claims about irradiation led to expectations which have proved beyond the reasonable capabilities of the process. Nevertheless, the number of foods that have been successfully treated, and the broad range of effects that can be achieved by radiation processing is impressive. (author)

Codex general standard for irradiated foods and recommended international code of practice for the operation of radiation facilities used for the treatment of foods

International Nuclear Information System (INIS)

1990-06-01

The FAO/WHO Codex Alimentarius Commission was established to implement the Joint FAO/WHO Food Standards Programme. The purpose of this programme is to protect the health of consumers and to ensure fair practices in the food trade. At its 15th session, held in July 1983, the Commission adopted a Codex General Standard for Irradiated Foods and a Recommended International Code of Practice for the Operation of Radiation Facilities used for the Treatment of Foods. This Standard takes into account the recommendations and conclusions of the Joint FAO/IAEA/WHO Expert Committees convened to evaluate all available data concerning the various aspects of food irradiation. This Standard refers only to those aspects which relate to the processing of foods by ionising energy. The Standard recognizes that the process of food irradiation has been established as safe for general application to an overall average level of absorbed dose of 10 KGy. The latter value shold not be regarded as a toxicological upper limit above which irradiated foods become unsafe; it is simply the level at or below which safety has been established. The Standard provides certain mandatory provisions concerning the facilities used and for the control of the process in the irradiation plants. The present Standard requires that shipping documents accompanying irradiated foods moving in trade should indicate the fact of irradiation. The labelling of prepackaged irradiated foods intended for direct sale to the consumer is not covered in this Standard

Codex general standard for irradiated foods and recommended international code of practice for the operation of radiation facilities used for the treatment of foods

International Nuclear Information System (INIS)

1984-01-01

The FAO/WHO Codex Alimentarius Commission was established to implement the Joint FAO/WHO Food Standards Programme. The purpose of this programme is to protect the health of consumers and to ensure fair practices in the food trade. At its 15th session, held in July 1983, the Commission adopted a Codex General Standard for Irradiated Foods and a Recommended International Code of Practice for the Operation of Radiation Facilities used for the Treatment of Foods. This Standard takes into account the recommendations and conclusions of the Joint FAO/IAEA/WHO Expert Committees convened to evaluate all available data concerning the various aspects of food irradiation. This Standard refers only to those aspects which relate to the processing of foods by ionising energy. The Standard recognizes that the process of food irradiation has been established as safe for general application to an overall average level of absorbed dose of 10 kGy. The latter value should not be regarded as a toxicological upper limit above which irradiated foods become unsafe; it is simply the level at or below which safety has been established. The Standard provides certain mandatory provisions concerning the facilities used and for the control of the process in the irradiation plants. The present Standard requires that shipping documents accompanying irradiated foods moving in trade should indicate the fact of irradiation. The labelling of prepackaged irradiated foods intended for direct sale to the consumer is not covered in this Standard

De-contamination of pesticide residues in food by ionizing radiation

International Nuclear Information System (INIS)

Basfar, Ahmed A.; Mohamed, Khaled A.; Al-Saqer, Omar A.

2012-01-01

The role of gamma irradiation on removal of pesticides in aqueous solutions or in vegetables and fruits was investigated. Radiation - induced decontamination of pesticides is generally greater in aqueous solutions than in selected vegetables and fruits. Residues of malathion (0.5 ppm in potatoes, 8 ppm in onions and dates), pirimiphos-methyl (1 ppm in onions and grapes) and cypermethrin (0.05 ppm in potatoes and 0.1 ppm in onions) were not reduced to below maximum residue limits (MRLs) for irradiation doses up to 1 kGy. The same trend was observed when irradiation was performed for grapes fortified with malathion (8 ppm) and cypermethrin (2 ppm) for absorbed doses up to 2 kGy. Ionizing radiation reduced the residues of pirimiphos-methyl (0.05 ppm in potatoes at1 kGy, 1 ppm in grapes at 2 kGy and 0.1 ppm in dates at1 kGy), malathion (8 ppm in grapes at 7 kGy) and cypermethrin (2 ppm in grapes at 7 kGy) to below maximum residue limits (MRLs). - Highlights: ► The role of irradiation on removal of pesticides in aqueous solutions or in food products was investigated. ► Radiation-induced removal of pesticides is generally greater in aqueous solutions than in food products. ► Radiation can reduce the pirimiphos-methyl in potatoes, grapes and dates to below MRLs. ► Radiation can reduce the malathion and cypermethrin in grapes to below MRLs. ► Radiation is used for dual objectives of reducing pesticide residues and improving food safety.

A rapid and simple screening test to detect the radiation treatment of fat-containing foods

International Nuclear Information System (INIS)

Delincee, H.

1993-01-01

In recent years several international efforts have been made to develop analytical detection methods for the radiation treatment of foods. A number of methods has indeed been developed. Particularly, for fat-containing foods several methods are already in an advanced stage. In addition to the sophisticated techniques such as gas chromatography/mass spectrometry which require relatively expensive equipment and/or extended sample preparation time, it would be desirable to have quick and simple screening tests, which immediately on-the-spot give some indication whether a food product has been irradiated or not. A solution to this problem for lipid-containing foods has been put forward by Furuta and co-workers (1991, 1992), who estimated the amount of carbon monoxide originating from the lipid fraction in poultry meat after irradiation. The carbon monoxide was expelled from the frozen meat by quick microwave heating and in the head space of the sample, the formed carbon monoxide was determined by gas chromatography. In order to speed up time of analysis, we have used an electrochemical CO sensor, as also is being used to estimate CO in ambient air in workplaces, to determine the CO content in the vapor expelled from the irradiated samples. This CO test is very simple, cheap and easy to perform. It takes only a few minutes to screen food samples for evidence of their having been radiation processed. If doubts concerning the radiation treatment of a sample arise, the more sophisticated - and expensive -methods for analyzing lipid-containing foods can be applied. Certainly the test is limited to food products which contain a certain amount of fat. A preliminary test with lean shrimps showed practically no difference between irradiated (2.5 and 5 kGy) and non-irradiated samples. By relating CO production to the fat content, possibly a better parameter for classification can be obtained. (orig./vhe)

Estimation of the absorbed dose in radiation-processed food. Pt.2

International Nuclear Information System (INIS)

Desrosiers, M.F.

1991-01-01

The use of electron paramagnetic resonance spectroscopy to accurately evaluate the absorbed dose to radiation-processed bones (and thus meats) is examined. Additive re-irradiation of the bone produces a reproducible response function which can be used to evaluate the initial dose by back-extrapolation. It was found that an exponential fit (vs linear or polynomial) to the data provides improved accuracy of the estimated dose. These data as well as the protocol for the additive dose method are presented. (author)

Engineering Digestion: Multiscale Processes of Food Digestion.

Science.gov (United States)

Bornhorst, Gail M; Gouseti, Ourania; Wickham, Martin S J; Bakalis, Serafim

2016-03-01

Food digestion is a complex, multiscale process that has recently become of interest to the food industry due to the developing links between food and health or disease. Food digestion can be studied by using either in vitro or in vivo models, each having certain advantages or disadvantages. The recent interest in food digestion has resulted in a large number of studies in this area, yet few have provided an in-depth, quantitative description of digestion processes. To provide a framework to develop these quantitative comparisons, a summary is given here between digestion processes and parallel unit operations in the food and chemical industry. Characterization parameters and phenomena are suggested for each step of digestion. In addition to the quantitative characterization of digestion processes, the multiscale aspect of digestion must also be considered. In both food systems and the gastrointestinal tract, multiple length scales are involved in food breakdown, mixing, absorption. These different length scales influence digestion processes independently as well as through interrelated mechanisms. To facilitate optimized development of functional food products, a multiscale, engineering approach may be taken to describe food digestion processes. A framework for this approach is described in this review, as well as examples that demonstrate the importance of process characterization as well as the multiple, interrelated length scales in the digestion process. © 2016 Institute of Food Technologists®

Review of conventional and novel food processing methods on food allergens.

Science.gov (United States)

Vanga, Sai Kranthi; Singh, Ashutosh; Raghavan, Vijaya

2017-07-03

With the turn of this century, novel food processing techniques have become commercially very important because of their profound advantages over the traditional methods. These novel processing methods tend to preserve the characteristic properties of food including their organoleptic and nutritional qualities better when compared with the conventional food processing methods. During the same period of time, there is a clear rise in the populations suffering from food allergies, especially infants and children. Though, this fact is widely attributed to the changing livelihood of population in both developed and developing nations and to the introduction of new food habits with advent of novel foods and new processing techniques, their complete role is still uncertain. Under the circumstance, it is very important to understand the structural changes in the protein as food is processed to comprehend whether the specific processing technique (conventional and novel) is increasing or mitigating the allergenicity. Various modern means are now being employed to understand the conformational changes in the protein which can affect the allergenicity. In this review, the processing effects on protein structure and allergenicity are discussed along with the insinuations of recent studies and techniques for establishing a platform to investigate future pathway to reduce or eliminate allergenicity in the population.

Radiation exposure mitigation through food

Energy Technology Data Exchange (ETDEWEB)

Nishimura, Yoshikazu; Yukawa, Masae; Watanabe, Yoshito; Shiraishi, Kunio; Muramatsu, Yasuyuki; Uchida, Shigeo [National Inst. of Radiological Sciences, Chiba (Japan); Watabe, Teruhisa; Miyazaki, Taeko [National Inst. of Radiological Sciences, Hitachinaka, Ibaraki (Japan). Lab. for Radioecology

2001-12-01

{sup 137}CsCl{sub 2} was incorporated into plants (tomyao and broccoli) and these homogenized solutions were administered to rats. The whole-body retention was determined with an Armac counter. The whole body retention patterns of {sup 137}Cs incorporated into the plants were not significantly different from that of the {sup 137}CsCl{sub 2} solution. Chitosan is derived from chitin, which is a cellulose-like biopolymer distributed widely in nature, especially in crustaceans, insects, fungi and yeast. The present study was to investigate whether chitosan can be applied to animal and human bodies in order to reduce the bioavailability of radio-iron and -zinc in food. Chitosan inhibits dietary iron absorption only when rats eat on iron-deficient diet. The effectiveness of phytate (myo-inositol 1,2,3,4,5,6-hexakis dihydrogen phosphate) and chitosan in reducing the bioavailability of radio-zinc depend on the concentration of phytate and chitosan. Recently, the share of imported foods increased ca. 40% of Japanese total food consumption. Radioactivities in imported foods must be checked from the viewpoints of internal radiation for Japanese subjects. Concentrations of {sup 232}Th and {sup 238}U in some imported mineral waters were higher than domestic waters. However, internal doses of portable waters are negligible. Individual foodstuffs in major food groups (fish and shellfish, meats, mushrooms, root vegetables and so on), which contributed to some radionuclide intakes in Japanese, were also analyzed to clarify the critical pathway in Japanese subjects. (author)

Food Processing and the Mediterranean Diet.

Science.gov (United States)

Hoffman, Richard; Gerber, Mariette

2015-09-17

The benefits of the Mediterranean diet (MD) for protecting against chronic disorders such as cardiovascular disease are usually attributed to high consumption of certain food groups such as vegetables, and low consumption of other food groups such as meat. The influence of food processing techniques such as food preparation and cooking on the nutrient composition and nutritional value of these foods is not generally taken into consideration. In this narrative review, we consider the mechanistic and epidemiological evidence that food processing influences phytochemicals in selected food groups in the MD (olives, olive oil, vegetables and nuts), and that this influences the protective effects of these foods against chronic diseases associated with inflammation. We also examine how the pro-inflammatory properties of meat consumption can be modified by Mediterranean cuisine. We conclude by discussing whether food processing should be given greater consideration, both when recommending a MD to the consumer and when evaluating its health properties.

Food Processing and the Mediterranean Diet

Directory of Open Access Journals (Sweden)

Richard Hoffman

2015-09-01

Full Text Available The benefits of the Mediterranean diet (MD for protecting against chronic disorders such as cardiovascular disease are usually attributed to high consumption of certain food groups such as vegetables, and low consumption of other food groups such as meat. The influence of food processing techniques such as food preparation and cooking on the nutrient composition and nutritional value of these foods is not generally taken into consideration. In this narrative review, we consider the mechanistic and epidemiological evidence that food processing influences phytochemicals in selected food groups in the MD (olives, olive oil, vegetables and nuts, and that this influences the protective effects of these foods against chronic diseases associated with inflammation. We also examine how the pro-inflammatory properties of meat consumption can be modified by Mediterranean cuisine. We conclude by discussing whether food processing should be given greater consideration, both when recommending a MD to the consumer and when evaluating its health properties.

Food Processing and the Mediterranean Diet

Science.gov (United States)

Hoffman, Richard; Gerber, Mariette

2015-01-01

The benefits of the Mediterranean diet (MD) for protecting against chronic disorders such as cardiovascular disease are usually attributed to high consumption of certain food groups such as vegetables, and low consumption of other food groups such as meat. The influence of food processing techniques such as food preparation and cooking on the nutrient composition and nutritional value of these foods is not generally taken into consideration. In this narrative review, we consider the mechanistic and epidemiological evidence that food processing influences phytochemicals in selected food groups in the MD (olives, olive oil, vegetables and nuts), and that this influences the protective effects of these foods against chronic diseases associated with inflammation. We also examine how the pro-inflammatory properties of meat consumption can be modified by Mediterranean cuisine. We conclude by discussing whether food processing should be given greater consideration, both when recommending a MD to the consumer and when evaluating its health properties. PMID:26393643

Radiation processes in astrophysics

CERN Document Server

Tucker, Wallace H

1975-01-01

The purpose of this book is twofold: to provide a brief, simple introduction to the theory of radiation and its application in astrophysics and to serve as a reference manual for researchers. The first part of the book consists of a discussion of the basic formulas and concepts that underlie the classical and quantum descriptions of radiation processes. The rest of the book is concerned with applications. The spirit of the discussion is to present simple derivations that will provide some insight into the basic physics involved and then to state the exact results in a form useful for applications. The reader is referred to the original literature and to reviews for rigorous derivations.The wide range of topics covered is illustrated by the following table of contents: Basic Formulas for Classical Radiation Processes; Basic Formulas for Quantum Radiation Processes; Cyclotron and Synchrotron Radiation; Electron Scattering; Bremsstrahlung and Collision Losses; Radiative Recombination; The Photoelectric Effect; a...

Effects of daily food processing on allergenicity.

Science.gov (United States)

Cabanillas, Beatriz; Novak, Natalija

2017-08-11

Daily food processing has the potential to alter the allergenicity of foods due to modification of the physico-chemical properties of proteins. The degree of such modifications depends on factors such as processing conditions, type of food considered, allergenic content, etc. The impact of daily food processing like boiling, roasting, frying or baking on food allergenicity have been extensively studied. The influence of other thermal treatments such as microwave heating or pressure cooking on allergenicity has also been analyzed. Non-thermal treatment such as peeling impacts on the allergenic content of certain foods such as fruits. In this review, we give an updated overview of the effects of daily processing treatments on the allergenicity of a wide variety of foods. The different variables that contribute to the modification of food allergenicity due to processing are also reviewed and discussed.

Marketing Study Of The Preference Of The Egyptian Consuming Family To Buy Some Dried Food Preserved By Gamma Radiation

International Nuclear Information System (INIS)

El-Gameel, E.A.; Elkhateeb, M.A.

2011-01-01

Alongside traditional methods of processing and preserving food, the technology of food irradiation is gaining more and more attention around the world. In 1997/10/22, the Egyptian government issued clearance for irradiating certain items of food such as spices, herbs and dried onion and garlic. The approval of some other items of food such as poultry, fish and dried vegetables will issue in the near future. This study aims to know the opinion and attitude of the preference of the consuming Egyptian family to buy some dried food preserved by gamma radiation such as wheat, dried onion and garlic, dried date, dried legumes and yamish Ramadan when available on the market. A pool of 1160 sheets was collected randomly. The questionnaire was supported with simplified information about the use of atomic energy and radiation for peaceful purpose and other alternative methods to save food. The results obtained from this study showed that 67% of the total sample size accepted to buy irradiated fresh vegetables if its available in the markets while the objection was 15% and convinced were 17%. The model of the multi regression analysis was carried out between independent variables (the local consumer attitude towards buying some dried food preserved by gamma radiation) and dependent variables (technical, environmental, marketing and hygienic methods. The results were R2= 0.877 and F-test = 322 (significant). The model of the multi regression analysis was also carried out between dependent variables (the local consumer attitude towards buying some dried food preserved by gamma radiation) and independent variables (income, Education, age and governorates). The results were R2 = 0.53 and F-test12.64 (significant).

International status of food irradiation

International Nuclear Information System (INIS)

Diehl, J.F.

1983-01-01

Radiation processing of foods has been studied for over 30 years. To a considerable extent this research was carried out in the framework of various international projects. After optimistic beginnings in the 1950s and long delays, caused by uncertainty about the health safety of foods so treated, food irradiation has now reached the stage of practical application in several countries. In order to prepare the way for world-wide accceptance of the new process, the Codex Alimentarius Commission has accepted an 'International General Standard for Irradiated Foods' and an 'International Code of Practice for the Operation of Irradiation Facilities Used for the Treatment of Foods'. Psychological barriers to a process associated with the word 'radiation' are still formidable; it appears, however, that acceptance by authorities, food industry and consumers continues to grow

Radiation detection technique on the fishery foods

International Nuclear Information System (INIS)

Oikawa, Hiroshi; Satomi, Masataka; Nakamura, Koji; Yano, Yutaka

1999-01-01

Recently irradiation of fishery products such as sea bream, lobster etc has been spreading in South-east Asia. It is thus necessary to establish a detection technique for irradiated foods . This study aimed to investigate the effects of irradiation on the production of tyrosine isomers with relation to the status of food sample (frozen and cold-storage) and also the stabilities of the isomers in frozen foods after irradiation. Production of tyrosin isomers (meta-tyrosine, ortho-tyrosine) due to γ-ray irradiation (5 kGy) were observed in the muscles of frozen prawns as well as those at room temperature and the contents of these isomers after the irradiation was not different between the two states of the sample. The content increased depending on the radiation dose. The contents of these tyrosine isomers were not changed after storage at -20degC for 120 days. Therefore, it was thought that the tyrosine isomers were available as an effective indicator for detection of an irradiated food. (M.N.)

Quality control in the process and in the irradiated food

International Nuclear Information System (INIS)

Farrar IV, H.

1997-01-01

In the irradiation process, absorbed dose is the key parameter that must be controlled. In general, the minimum absorbed dose needed to accomplish a desired effect, such as insect disinfestation or pathogen reduction, is already known from previous research, and is often prescribed by government regulations. The irradiation process is effective, however, only if the food can tolerate this dose without experiencing unwanted changes in flavor or appearance. The dose that food can tolerate often depends on such things as the variety of the fruit or vegetable, where it was grown, the season in which it was harvested and the length of time between harvesting and irradiation. Once the minimum and maximum doses are established, the irradiator operator must make sure that these dose limits are not exceeded. First, a dose mapping using many dosimeters must be undertaken to determine the locations of the minimum and maximum dose in the overall process load. From then on, the process load must always be the same, and, as a key step in the overall process control, dosimeters need to be placed from time to time only at the minimum or maximum locations. The dosimeters must be calibrated and directly trackable to national or international standards, and a fool-proof method of labelling and segregating irradiated from unirradiated product must be used. Radiation sensitive indicators that may help identify irradiated from unirradiated food should not be relied upon, and are not a substitute fro proper dosimetry. (Author)

Quality control in the process and in the irradiated food

Energy Technology Data Exchange (ETDEWEB)

Farrar, IV, H [Chairman, ASTM Subcommittee E10.01 ` Dosimetry for Radiation Processing` , 18 Flintlock Lane, Bell Canyon, California 91307-1127 (United States)

1998-12-31

In the irradiation process, absorbed dose is the key parameter that must be controlled. In general, the minimum absorbed dose needed to accomplish a desired effect, such as insect disinfestation or pathogen reduction, is already known from previous research, and is often prescribed by government regulations. The irradiation process is effective, however, only if the food can tolerate this dose without experiencing unwanted changes in flavor or appearance. The dose that food can tolerate often depends on such things as the variety of the fruit or vegetable, where it was grown, the season in which it was harvested and the length of time between harvesting and irradiation. Once the minimum and maximum doses are established, the irradiator operator must make sure that these dose limits are not exceeded. First, a dose mapping using many dosimeters must be undertaken to determine the locations of the minimum and maximum dose in the overall process load. From then on, the process load must always be the same, and, as a key step in the overall process control, dosimeters need to be placed from time to time only at the minimum or maximum locations. The dosimeters must be calibrated and directly trackable to national or international standards, and a fool-proof method of labelling and segregating irradiated from unirradiated product must be used. Radiation sensitive indicators that may help identify irradiated from unirradiated food should not be relied upon, and are not a substitute fro proper dosimetry. (Author)

Quality control in the process and in the irradiated food

Energy Technology Data Exchange (ETDEWEB)

Farrar IV, H. [Chairman, ASTM Subcommittee E10.01 `Dosimetry for Radiation Processing`, 18 Flintlock Lane, Bell Canyon, California 91307-1127 (United States)

1997-12-31

In the irradiation process, absorbed dose is the key parameter that must be controlled. In general, the minimum absorbed dose needed to accomplish a desired effect, such as insect disinfestation or pathogen reduction, is already known from previous research, and is often prescribed by government regulations. The irradiation process is effective, however, only if the food can tolerate this dose without experiencing unwanted changes in flavor or appearance. The dose that food can tolerate often depends on such things as the variety of the fruit or vegetable, where it was grown, the season in which it was harvested and the length of time between harvesting and irradiation. Once the minimum and maximum doses are established, the irradiator operator must make sure that these dose limits are not exceeded. First, a dose mapping using many dosimeters must be undertaken to determine the locations of the minimum and maximum dose in the overall process load. From then on, the process load must always be the same, and, as a key step in the overall process control, dosimeters need to be placed from time to time only at the minimum or maximum locations. The dosimeters must be calibrated and directly trackable to national or international standards, and a fool-proof method of labelling and segregating irradiated from unirradiated product must be used. Radiation sensitive indicators that may help identify irradiated from unirradiated food should not be relied upon, and are not a substitute fro proper dosimetry. (Author)

The prospect of food irradiation and the contribution of radiation chemistry to enact the hygienic safety standard of irradiated foods

International Nuclear Information System (INIS)

Wu Jilan; Yuan Rongyao

1986-01-01

Now, it is said that we are at the dawn of food irradiation application both nationally and internationally. However, referring to the acceptability of customers the labeling of irradiated foods has been a nightmare to the food processors. On the other hand the recommended international standard has the shortcomings of thinking in absolute terms. In this paper a proposal which puts special emphasis on enacting hygienic safety standard of individual irradiated food is recommended. The hygienic safety standard of the irradiated food may be classified in three classes: 1) its hygienic safety standard is similar to that of common food; 2) the maximum permissible quantities of harmful compounds induced by radiation must be controlled; and 3) the quantity of unique radiolysis products may by dutermined. Radiation chemistry plays an important role in enacting the hygienic safety standard of irradiated foods. For international cooperation in this field some suggestions are made

Development of Functional Foods for Body Protection Using Radiation

Energy Technology Data Exchange (ETDEWEB)

Jo, S. K.; Jung, U. H.; Park, H. R.

2007-07-15

We have previously developed two herbal compositions(HemoHIM, HemoTonic) that protects immune/hematopoietic system and self-renewal tissues against radiation and enhances immune/hematopoietic functions. In this study, we tried to expand its usability by verifying its protective activity against various harmful stimuli as well as radiation. HemoHIM was shown to be highly effective in reducing immune/hematopoietic damage, particularly, normalizing the Th1/Th2 imbalance, which seemed to be a result of increased production of IL-12p70 by APC and enhanced NK cell activity. Also HemoHIM was shown to have protective activities against UV-induced skin damage, immune system damage by an anticancer drug (CP), immune depression by old age and stress, and inflammation. Finally it was confirmed in a human study that HemoHIM improves the immune cell functions and cytokine production. Based on these results, HemoHIM has been approved as a health functional food for immunomodulation by Korea FDA and succeeded in its industrialization. Meanwhile, to develop functional foods for the reduction of chronic radiation damage (carcinogenesis), we have screened natural products for inhibitory activities against carcinogenesis-related factors, and developed two anti-carcinogenic compositions. Also 6 single compounds were isolated and identified from radioprotective natural products and elucidated some synergistic protection by several single compounds and established a basis for the development of advanced technology for radioprotection. Also, to obtain the applicability of radiation technology for the safe sanitatation and distribution of functional food materials, we verified the toxicological safety, stability of activity and active components of irradiated medicinal herbs

Development of Functional Foods for Body Protection Using Radiation

International Nuclear Information System (INIS)

Jo, S. K.; Jung, U. H.; Park, H. R.

2007-07-01

We have previously developed two herbal compositions(HemoHIM, HemoTonic) that protects immune/hematopoietic system and self-renewal tissues against radiation and enhances immune/hematopoietic functions. In this study, we tried to expand its usability by verifying its protective activity against various harmful stimuli as well as radiation. HemoHIM was shown to be highly effective in reducing immune/hematopoietic damage, particularly, normalizing the Th1/Th2 imbalance, which seemed to be a result of increased production of IL-12p70 by APC and enhanced NK cell activity. Also HemoHIM was shown to have protective activities against UV-induced skin damage, immune system damage by an anticancer drug (CP), immune depression by old age and stress, and inflammation. Finally it was confirmed in a human study that HemoHIM improves the immune cell functions and cytokine production. Based on these results, HemoHIM has been approved as a health functional food for immunomodulation by Korea FDA and succeeded in its industrialization. Meanwhile, to develop functional foods for the reduction of chronic radiation damage (carcinogenesis), we have screened natural products for inhibitory activities against carcinogenesis-related factors, and developed two anti-carcinogenic compositions. Also 6 single compounds were isolated and identified from radioprotective natural products and elucidated some synergistic protection by several single compounds and established a basis for the development of advanced technology for radioprotection. Also, to obtain the applicability of radiation technology for the safe sanitatation and distribution of functional food materials, we verified the toxicological safety, stability of activity and active components of irradiated medicinal herbs

Radiation processing of horticulture produce

International Nuclear Information System (INIS)

Khandal, R.K.

2004-01-01

The present paper deals with various aspects of radiation processing of horticultural products. The risk and success factors of the radiation processing units would be discussed, based on the experiences gained from the operation of Sac over a period of more than twenty years. Emphasis would be given to gamma radiation processing

Some physiological and morphological aspects of radiation-resistant bacteria and a new method for their isolation from food

International Nuclear Information System (INIS)

Sanders, S.W.

1978-01-01

A study was undertaken to help clarify the taxonomic positions and mechanisms of radiation resistance of radiation-resistant asporogenous bacteria found in foods. Determinations of DNA base compositions of highly resistant Moroxella-Acinetobacter (M-A) strains indicated that they were atypical, having percent guanine plus cytosine contents exceeding the values for true Moraxella or Acinetobacter spp. By direct observation of dividing cells, the resistant M-A were found to undergo multiple-plane division. Electron micrographs revealed unusually thick cell walls in the M-A as compared with gram-negative bacteria, indicating a possible role of the cell wall in radiation resistance. Resistance to desiccation was utilized in the selection of highly radiation-resistant bacteria from non-irradiated sources. Bacteria from a food or other source were suspended in dilute phosphate buffer and dried in a thin film at 25 C and 33% relative humidity. Storage under these conditions for 15 days or more reduced the numbers of radiation-sensitive bacteria. Further selection of the most radiation-resistant bacteria was obtained by irradiation of bacteria on velveteen in the replication process, thereby allowing the isolation of highly resistant bacteria that had not been irradiated. The similarity of radiation-resistance and identifying characteristics between irradiated and non-irradiated isolates indicated that highly radiation-resistant bacteria are not altered by radiation selection. Irradiated Plate Count Agar and Tryptic Soy Agar were found to be very toxic to radiation-resistant bacteria. This phenomenon may be important in food irradiation, where the ability to survive and grow in a product may depend partly on the sensitivity to bacteriocidal products formed during irradiation

Food glowing with freshness

International Nuclear Information System (INIS)

Desautels, L.

1984-01-01

Irradiation is gaining ground as a food preservation technique in Canada. Some fears remain among members of the public about the safety of irradiated foods, but government standards are being met. Two radiation sources can be used in food irradiation: gamma radiation from a cobalt 60 source, or electrons from an accelerator. The radiation affects the DNA of cells within food such as potatoes, preventing sprouting. It also causes changes within lipids, producing an undesirable rancid flavour. As a result, radiation processing is used primarily on fruits, vegetables, cereals and lean meats. The dose required for preservation is around 0.3 kGy, but higher doses are required for sterilization: 1 to 10 kGy, or even as high as 50 kGy for complete sterilization

An overview of food irradiation

International Nuclear Information System (INIS)

Stevenson, M.H.

1991-01-01

This outline survey reviews the subject of food irradiation under the following headings:- brief history, the process (sources, main features of a food processing facility, interaction of radiation with food, main applications of the technology, packaging) consumer concerns (safety, nutritional changes, labelling, detection), international use of food irradiation and legal aspects. (UK)

Radiation processing technology for industrial waste water treatment

International Nuclear Information System (INIS)

2011-01-01

Radiation sterilization technology, cross-linked polymers and curing, food and environmental applications of the radiation is widely used for many years. At the same time, drinking water and wastewater treatment are the part of the radiation technology applications. For this purpose, drinking water and wastewater treatment plants in various countries has been established. In this project, gamma / electron beam radiation treatment is intended to be used for the treatment of alkaloid, textiles and polychlorinated biphenyls (PCBs) wastewater. In this regard, the chemical characterization of wastewater, the interaction with radiation, biological treatment and determination of toxicological properties are the laboratory studies milestones. After laboratory studies, the establishment of a pilot scale treatment plant has been planned. Within the framework of the project a series of dye used in textile industry were examined. Besides the irradiation, the changes in treatment efficiency were investigated by using of oxygen and hydrogen peroxide in conjunction with the irradiation. Same working methods were implemented in the wastewater treatment of Bolvadin Opium Alkaloid Factory as well. In addition to chemical analysis in this study, aerobic and anaerobic biological treatment process also have been applied. Standard reference materials has been used for the marine sediment study contaminated with polychlorinated biphenyls.

Food waste and food processing waste for biohydrogen production: a review.

Science.gov (United States)

Yasin, Nazlina Haiza Mohd; Mumtaz, Tabassum; Hassan, Mohd Ali; Abd Rahman, Nor'Aini

2013-11-30

Food waste and food processing wastes which are abundant in nature and rich in carbon content can be attractive renewable substrates for sustainable biohydrogen production due to wide economic prospects in industries. Many studies utilizing common food wastes such as dining hall or restaurant waste and wastes generated from food processing industries have shown good percentages of hydrogen in gas composition, production yield and rate. The carbon composition in food waste also plays a crucial role in determining high biohydrogen yield. Physicochemical factors such as pre-treatment to seed culture, pH, temperature (mesophilic/thermophilic) and etc. are also important to ensure the dominance of hydrogen-producing bacteria in dark fermentation. This review demonstrates the potential of food waste and food processing waste for biohydrogen production and provides a brief overview of several physicochemical factors that affect biohydrogen production in dark fermentation. The economic viability of biohydrogen production from food waste is also discussed. Copyright © 2013 Elsevier Ltd. All rights reserved.

The use of atomic energy for the irradiation of foods

International Nuclear Information System (INIS)

Wills, P.A.

1982-01-01

Radiation processing is a highly versatile preservation technique for the food industry. It is a cold treatment which can inhibit sprouting, eliminate insects and food pathogens, extend shelf life, decontaminate raw materials, and pasteurise or sterilise food and packaging materials. Recent developments, such as an International Standard for Irradiated Foods and a Code of Practice for the Operation of Radiation Facilities for the Treatment of Foods, are expected to stimulate and facilitate trade in radiation processed foods. These developments and prospects for commercialisation of this new technology in Australia are discussed

Improving the hygienic quality of chicken through radiation processing

International Nuclear Information System (INIS)

Torgby-Tetteh, W.

2010-06-01

Irradiation is considered one of the most efficient technological processes for the reduction of microorganisms in food, It can be used to improve the safety of food products, and to extend their shelf lives. The aim of this study was to improve the hygienic quality of chicken through radiation processing. As part of the study a microbial assessment of broiler chicken thighs from three retail outlets (supermarket, local markets and farms) was conducted. The total viable count and total coliform counts were determined. Hygienic quality indicator organisms such as Escherichia coli, Salmonella and Staphylococcus aureus were isolated and microbial counts made. Radiation sensitivity test to determine the D 10 (decimal reduction does) of E. coli on chicken at refrigeration and frozen temperature were conducted. D 10 values were 0.22 ± 0.02 and 0.32 ± 0.03 kGy at refrigerated and frozen temperatures respectively. A storage test consisting of an uninoculated pack experiment and a challenge test to explore the effect of irradiation and frozen food storage on the total viable count and survival of E. coli was conducted. Chicken thigh samples were treated with 0 (non irradiated), 2.0, 4.0, 6.0 and 8.0 kGy of gamma irradiation and held frozen for 56 days. The control and irradiated samples were stored at -18 o C and underwent microbial analysis and sensory evaluation at 7 days intervals. It was observed that irradiation and frozen storage reduced microbial loads. There were significant differences in sensory quality characteristics during freezing storage in chicken meat. The combination of irradiation and frozen storage resulted in greater overall reductions on microbial loads thus improving hygienic quality. (au)

Volatile sulfur compounds in foods as a result of ionizing radiation

Science.gov (United States)

Ionizing radiation improves food safety and extends shelf life by inactivating food-borne pathogens and spoilage microorganisms. However, irradiation may induce the development of an off-odor, particularly at high doses. The off-odor has been called “irradiation odor”. Substantial evidence suggests ...

Food irradiation

International Nuclear Information System (INIS)

1991-01-01

Processing of food with low levels of radiation has the potential to contribute to reducing both spoilage of food during storage - a particular problem in developing countries - and the high incidence of food-borne disease currently seen in all countries. Approval has been granted for the treatment of more than 30 products with radiation in over 30 countries but, in general, governments have been slow to authorize the use of this new technique. One reason for this slowness is a lack of understanding of what food irradiation entails. This book aims to increase understanding by providing information on the process of food irradiation in simple, non-technical language. It describes the effects that irradiation has on food, and the plant and equipment that are necessary to carry it out safely. The legislation and control mechanisms required to ensure the safety of food irradiation facilities are also discussed. Education is seen as the key to gaining the confidence of the consumers in the safety of irradiated food, and to promoting understanding of the benefits that irradiation can provide. (orig.) With 4 figs., 1 tab [de

Living and learning food processing

Science.gov (United States)

This year’s annual event promises to be both exciting and educational for those who wish to learn more about food processing. This column will provide a brief overview of the multitude of scientific sessions that reveal new research related to food processing. In addition to the symposia previewed h...

Sodium content on processed foods for snacks.

Science.gov (United States)

Kraemer, Mariana Vieira dos Santos; Oliveira, Renata Carvalho de; Gonzalez-Chica, David Alejandro; Proença, Rossana Pacheco da Costa

2016-04-01

To assess the Na content reported on the labels of processed foods sold in Brazil that are usually consumed as snacks by children and adolescents. Cross-sectional study that assessed Na content and serving size reporting on processed food labels. A supermarket that is part of a large chain in Brazil. All foods available for sale at the study's location and reported in the literature as snacks present in the diets of Brazilian children and adolescents. Of the 2945 processed foods, 87 % complied with the reference serving sizes, although variability in reporting was observed in most of the food subgroups. In addition, 21 % of the processed foods had high Na levels (>600 mg/100 g) and 35 % had medium Na levels (>120 and ≤600 mg/100 g). The meats, oils, fats and seeds groups as well as the prepared dishes had higher percentages of foods classified as high Na (81 %, 58 % and 53 %, respectively). Most of the processed foods had high or medium Na content. We emphasize the importance of revising Brazilian nutrition labelling legislation to standardize reference serving sizes to avoid variation. Besides, we point out the potential for reducing Na levels in most processed foods, as evidenced by the variability in Na content within subgroups. Finally, we have identified the need to develop a method to classify Na levels in processed foods with specific parameters for children and adolescents.

Practice for dosimetry in gamma irradiation facilities for food processing. 2. ed.

International Nuclear Information System (INIS)

2004-01-01

This practice outlines the installation qualification program for an irradiator and the dosimetric procedures to be followed during operational qualification, performance qualification, and routine processing in facilities that process food with ionizing radiation from radionuclide gamma sources to ensure that product has been treated within a predetermined range of absorbed dose. Other procedures related to operational qualification, performance qualification, and routine processing that may influence absorbed dose in the product are also discussed. Information about effective or regulatory dose limits for food products is not within the scope of this practice (see ASTM Guides F 1355, F 1356, F 1736, and F 1885). This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use

Food irradiation—US regulatory considerations

Science.gov (United States)

Morehouse, Kim M.

2002-03-01

The use of ionizing radiation in food processing has received increased interest as a means of reducing the level of foodborne pathogens. This overview discusses the regulatory issues connected with the use of this technology in the United States. Several recent changes in the FDA's review process are discussed. These include the current policy that utilizes an expedited review process for petitions seeking approval of additives and technologies intended to reduce pathogen levels in food, and the recent USDA rule that eliminates the need for a separate rulemaking process by USDA for irradiation of meat and poultry. Recently promulgated rules and pending petitions before the FDA associated with the use of ionizing radiation for the treatment of foods are also discussed along with the current FDA labeling requirements for irradiated foods and the 1999 advanced notice of proposed rule on labeling. Another issue that is presented is the current status of the approval of packaging materials intended for food contact during irradiation treatment of foods.

Food irradiation--US regulatory considerations

International Nuclear Information System (INIS)

Morehouse, Kim M.

2002-01-01

The use of ionizing radiation in food processing has received increased interest as a means of reducing the level of foodborne pathogens. This overview discusses the regulatory issues connected with the use of this technology in the United States. Several recent changes in the FDA's review process are discussed. These include the current policy that utilizes an expedited review process for petitions seeking approval of additives and technologies intended to reduce pathogen levels in food, and the recent USDA rule that eliminates the need for a separate rulemaking process by USDA for irradiation of meat and poultry. Recently promulgated rules and pending petitions before the FDA associated with the use of ionizing radiation for the treatment of foods are also discussed along with the current FDA labeling requirements for irradiated foods and the 1999 advanced notice of proposed rule on labeling. Another issue that is presented is the current status of the approval of packaging materials intended for food contact during irradiation treatment of foods

Emerging applications of radiation processing. Proceedings of a technical meeting

Energy Technology Data Exchange (ETDEWEB)

NONE

2004-01-01

Approximately 160 gamma irradiators and 1200 electron accelerator based processing units are in operation worldwide. In recent years the IAEA has prepared a directory of industrial gamma irradiators and held several meetings on developments in radiation technology applications. Developments involving the engineering of new sources (both isotope and electrical), high power accelerator applications, etc. have been reported recently, making a review and evaluation of this progress timely. Therefore the IAEA organized a technical meeting in Vienna, Austria, from 28 to 30 April 2003 to review the present situation and the potential contribution of radiation technology to sustainable development. Engineering developments and other features of radiation sources, both isotope and accelerator, were discussed. Recent research has concentrated on three fields: medical and food products, polymers, and environmental pollution control. The stability of radiation sterilized medical implants, as well as the uses of radiation processing for sterilization or decontamination of pharmaceuticals and pharmaceutical raw materials, radiation synthesis and modification of polymers for biomedical applications have been studied. Since separation and enrichment technologies play an important role in product recovery and pollution control, the possibility of radiation synthesis of stimuli-responsive membranes, hydrogels and adsorbents is being investigated. Finally, aside from the technologies for flue gas and wastewater treatment already in use, further research is ongoing on the treatment of organic contaminants in both gaseous and liquid phases. Environmental applications, which also offer new opportunities, should be carefully reviewed to reflect existing regulations and current knowledge. The increasingly serious problem of polyaromatic hydrocarbons (PAH) emissions may be solved in part by the application of radiation technology. This is being studied on a pilot scale for the removal of

Emerging applications of radiation processing. Proceedings of a technical meeting

International Nuclear Information System (INIS)

2004-01-01

Approximately 160 gamma irradiators and 1200 electron accelerator based processing units are in operation worldwide. In recent years the IAEA has prepared a directory of industrial gamma irradiators and held several meetings on developments in radiation technology applications. Developments involving the engineering of new sources (both isotope and electrical), high power accelerator applications, etc. have been reported recently, making a review and evaluation of this progress timely. Therefore the IAEA organized a technical meeting in Vienna, Austria, from 28 to 30 April 2003 to review the present situation and the potential contribution of radiation technology to sustainable development. Engineering developments and other features of radiation sources, both isotope and accelerator, were discussed. Recent research has concentrated on three fields: medical and food products, polymers, and environmental pollution control. The stability of radiation sterilized medical implants, as well as the uses of radiation processing for sterilization or decontamination of pharmaceuticals and pharmaceutical raw materials, radiation synthesis and modification of polymers for biomedical applications have been studied. Since separation and enrichment technologies play an important role in product recovery and pollution control, the possibility of radiation synthesis of stimuli-responsive membranes, hydrogels and adsorbents is being investigated. Finally, aside from the technologies for flue gas and wastewater treatment already in use, further research is ongoing on the treatment of organic contaminants in both gaseous and liquid phases. Environmental applications, which also offer new opportunities, should be carefully reviewed to reflect existing regulations and current knowledge. The increasingly serious problem of polyaromatic hydrocarbons (PAH) emissions may be solved in part by the application of radiation technology. This is being studied on a pilot scale for the removal of

Determination of volatiles produced during radiation processing in food and medicinal herbs

International Nuclear Information System (INIS)

Salum, Debora Christina

2008-01-01

In order to protect food from pathogenic microorganisms as well as to increase its shelf life while keeping sensorial properties (e.g. odor and taste), once the latter are one of the main properties required by spice buyers, it is necessary to analyze volatile formation from irradiation of medicinal and food herbs. The aim of the present study was to analyze volatile formation from Co irradiation of Laurus Cinnamomum, Piper Nigrum, Origanum Vulgare and Myristica Fragans. Possible changes on the odor of these herbs are evaluated by characterizing different radiation doses and effects on sensorial properties in order to allow better application of irradiation technology. l he samples have been irradiated in plastic packages by making use of a 60 Co Gamma irradiator. Irradiation doses of 0, 5, 10, 15, 20 and 25kGy have been tested. For the analysis of the samples, SPME has been applied, while for the analysis of volatile compounds, CG/MS. Spice irradiation has promoted mostly decrease in volatile compounds when doses of 5, 10, 15, 20 and 25kGy were used. For Laurus cinnamomum, the irradiation decreased volatile by nearly 56% and 89.5% respectively, comparing to volatile from a sample which has not been previously irradiated. Differently from other spices analyzed, irradiation on Myristica Fragans has increased volatile compounds except for 4-terpineol. The miristicine (toxic substance when in large quantities, commonly mentioned as narcotic) has increased by nearly 80%. For Origanum Vulgare and Piper Nigrum, significant decrease in volatile compounds have been found, mainly when it comes to 25 kGy irradiation. In general, results indicate loss of sensorial quality of spices. (author)

Radiation processing of natural polymers for industrial and agricultural applications

International Nuclear Information System (INIS)

Hegazy, El-Sayed A.; AbdEl-Rehim, H.; Diaa, D.A.; El-Barbary, A.

2008-01-01

Radiation induced degradation technology is a new and promising application of ionizing radiation to develop viscose, pulp, paper, food preservation, pharmaceutical production, and natural bioactive agents industries. Controlling the degree of degradation, uniform molecular weight distribution, saving achieved in the chemicals (used in conventional methods) on a cost basis, and environmentally friendly process are the beneficial effects of using radiation technology in these industries. However, for some development countries such technology is not economic. Therefore, a great efforts should be done to reduce the cost required for such technologies. One of the principle factors for reducing the cost is achieving the degradation at low irradiation doses. The addition of some additives such as potassium per-sulfate (KPS), ammonium per-sulfate (APS), or H 2 O 2 to natural polymers (carboxymethylcellulose (CMC), chitosan, carrageenan and Na-alginate) during irradiation process accelerates their degradation. The highest degradation rate of polysaccharides obtained when APS was used. The end product of irradiated CMC, chitosan, carrageenan and Na-alginate may be used as food additive or benefited in agricultural purposes. On the other hand, radiation crosslinking of PAAm or PNIPAAm is affected by the presence of natural polymer like CMC-Na and carrageenan due to their degradability which could be controlled according to its concentration in the bulk medium and irradiation dose. Accordingly, the gel content, thermo-sensitivity (LCST) and swelling properties of PNIPAAm based natural polymers could be controlled. The swelling of the prepared copolymer hydrogels was investigated for its possible use in personal care articles particularly diapers or as carriers for drug delivery systems. The prepared crosslinked copolymers possessed high and fast swelling properties in simulated urine media and the swelling ratios of CMC-Na/PAAm gels in urine are acceptable for diaper

How extrusion shapes food processing

Science.gov (United States)

This month's column will explore food extrusion. Extrusion is one of the most commonly used food manufacturing processes. Its versatility enables production of a diverse array of food products. This column will review the basic principles and provide an overview of applications. I would like to ...

Controlling of degradation effects in radiation processing of polymers. Second RCM report

International Nuclear Information System (INIS)

2005-08-01

The research and development works carried out by the participants of the CRP (Coordinated Research Project) dealt with natural polymers, synthetic polymers and new techniques for better understanding of radiation degradation of polymers. It includes progress in radiation degradation of polysaccharides from agricultural products (including sodium alginate, carrageenans, chitosan and gum acacia); use of radiation-degradation for doping of conductive polymers; controlling degradation processes in artificial joint implants, surface treatment of materials and food packaging; stabilizer additives for radiation environments; surface treatment of materials; and application of specialized analytical techniques (positron annihilation spectroscopy, ESR, RBS, ERDA, NMR/isotopic-labeling) to gain improved understanding of radiation degradation effects and mechanisms. Projects within the RCM group span the spectrum from fundamental studies through specific technological applications. Participants from Czech Republic, Spain and Turkey benefited from scientific collaboration with Bulgaria on PAS

The wholesomeness of irradiated food

International Nuclear Information System (INIS)

Elias, P.S.

1976-01-01

The acceptance of food irradiation as a safe process of preservation by national authorities concerned with the safety of foodstuffs has hitherto made slow progress. The technology has existed for some 25 years but the general attitude towards official acceptance of the process has been marred by irrational and unscientific fears. As may have been mentioned by previous speakers,'the basic process of food irradiation does not differ in the physical sense from any other food processing techniques which involve the application of radiation energy to food. The energy level used in food irradiation is too low ever to lead to any production of radioactivity in the irradiated food, hence wholesomeness considerations can totally exclude this aspect. The uniqueness of food irradiation rests inherently on the particular type of energy employed and has aroused special attention because of this fact. The wholesomeness of food treated by heat or microwaves has not been questioned to the same extent, yet the very same question has been raised in relation to treatment by gamma rays and electron beams. Being a new process it requires not only a toxicological but also a microbiological as well as nutritional approach to the assessment of the wholesomeness of irradiated food. Studies on the radiation chemistry of proteins, lipids and carbohydrates, the main constituents of foods, when irradiated in the Mrad range, have yielded information which shows that these substances react in a reasonably uniform manner to irradiation. Many of the irradiation-induced compounds identified in irradiated foods can also be found in various non-irradiated foods. For those products that have been identified, the quantities found are in the parts per million range or less. Available data on the structures of radiation chemical products in food and the very low concentrations at which they occur, suggest the general conclusion that the health hazard they might represent is negligible

Applications of sonochemistry in Russian food processing industry.

Science.gov (United States)

Krasulya, Olga; Shestakov, Sergey; Bogush, Vladimir; Potoroko, Irina; Cherepanov, Pavel; Krasulya, Boris

2014-11-01

In food industry, conventional methodologies such as grinding, mixing, and heat treatment are used for food processing and preservation. These processes have been well studied for many centuries and used in the conversion of raw food materials to consumable food products. This report is dedicated to the application of a cost-efficient method of energy transfer caused by acoustic cavitation effects in food processing, overall, having significant impacts on the development of relatively new area of food processing such as food sonochemistry. Copyright © 2014 Elsevier B.V. All rights reserved.

Radiation monitoring of imported food to Saudi Arabia after Chernobyl

International Nuclear Information System (INIS)

Abulfaraj, W.H.; Abdul-Majid, S.; Abdul-Fattah, A.F.

1987-01-01

Saudi Arabia has been indirectly affected by the Chernobyl accident. Large amounts of food or products that may enter the food chain are daily imported from European countries. After April 27, the Saudi government assigned the responsibilities of radiation monitoring of imported food to some universities and governmental sectors. The nuclear engineering department at King Abdulaziz Univ. (KAU) has undertaken the monitoring duties for products coming to western and southern provinces of the country. The sampling and monitoring procedures and results are described

Radiation inactivation of microorganisms on food materials with different dry conditions

International Nuclear Information System (INIS)

Ryomoto, Yasuhisa; Ito, Hitoshi

2001-01-01

The effect of dry condition of food materials such as spices or herbs with grain or powder were investigated for inactivation of microorganisms by gamma-rays or electron-beams. Radiation sensitivities on endospores of Bacillus pumilus and B. cereus at polished rice, whole black pepper and glass fiber filter dried with additives of 2% peptone + 1% glycerin were almost equivalent, and D 10 values of gamma-rays were obtained to be 1.8 - 2.2 kGy for B. pumilus and 1.2 - 1.3 kGy for B. cereus, respectively. However, D 10 value was decreased to 1.6 kGy for B. pumilus and 1.0 kGy for B. cereus in white pepper powder, and increased significantly as 2.6 kGy for B. pumilus and 1.8 kGy for B. cereus in senna herb powder. In the case of B. megaterium, Enterobacter cloacae and Escherichia coli, D 10 values were increased at all of food materials even in white pepper powder compared with glass fiber filter with additives. These results are indicating that glycerin and related radical scavengers in food components protect the bacteria such as B. megaterium, Ent. cloacae and E. coli more significantly from effects of radiation than B. pumilus or B. cereus. The increase of radiation resistance of these bacteria should be responsible also to the amount of oxygen penetration in bacterial cells which dried at different conditions. On the irradiation of electron-beams, radiation resistance of all of bacteria increased more significantly than gamma-rays which depending to dose rate effects on bacteria. However, increase of radiation resistance was not observed at Aspergillus oryzae in all of food materials at different dry conditions. (author)

Radiation inactivation of microorganisms on food materials with different dry conditions

Energy Technology Data Exchange (ETDEWEB)

Ryomoto, Yasuhisa; Ito, Hitoshi [Japan Atomic Energy Research Inst., Takasaki, Gunma (Japan). Takasaki Radiation Chemistry Research Establishment

2001-09-01

The effect of dry condition of food materials such as spices or herbs with grain or powder were investigated for inactivation of microorganisms by gamma-rays or electron-beams. Radiation sensitivities on endospores of Bacillus pumilus and B. cereus at polished rice, whole black pepper and glass fiber filter dried with additives of 2% peptone + 1% glycerin were almost equivalent, and D{sub 10} values of gamma-rays were obtained to be 1.8 - 2.2 kGy for B. pumilus and 1.2 - 1.3 kGy for B. cereus, respectively. However, D{sub 10} value was decreased to 1.6 kGy for B. pumilus and 1.0 kGy for B. cereus in white pepper powder, and increased significantly as 2.6 kGy for B. pumilus and 1.8 kGy for B. cereus in senna herb powder. In the case of B. megaterium, Enterobacter cloacae and Escherichia coli, D{sub 10} values were increased at all of food materials even in white pepper powder compared with glass fiber filter with additives. These results are indicating that glycerin and related radical scavengers in food components protect the bacteria such as B. megaterium, Ent. cloacae and E. coli more significantly from effects of radiation than B. pumilus or B. cereus. The increase of radiation resistance of these bacteria should be responsible also to the amount of oxygen penetration in bacterial cells which dried at different conditions. On the irradiation of electron-beams, radiation resistance of all of bacteria increased more significantly than gamma-rays which depending to dose rate effects on bacteria. However, increase of radiation resistance was not observed at Aspergillus oryzae in all of food materials at different dry conditions. (author)

Physiological and Biochemical Responses in Japanese Quail (Coturnix coturnix japonica) Fed Radiation Processed Aflatoxin-Contaminated Diet

International Nuclear Information System (INIS)

El-Niely, H.F.G.; Abdalla, E.A.; Abd El-Azeem, A.F.

2008-01-01

Aflatoxins (AFs) contamination of foods and live-stock feeds is an ongoing problem. In this research, the amelioration of aflatoxicosis in Japanese quails was examined by the radiation processing of their contaminated-diets, as a physical detoxifying method. Diets contaminated with two different levels of AFB 1 (2 or 5 mg kg -1 diet) were subjected to 10, 20, or 30 kGy and fed to growing Japanese quails for 5 weeks. The physiological and biochemical responses were evaluated for irradiation ability to reduce the deleterious effects of 2 and 5 mg AFB 1 kg -1 diet. A total of 270 seven-day-old Japanese quail chicks were assigned to 2 factorial arrangements of nine treatments (level of toxin and radiation dose) each consisted of three replicates with 10 quails per pen. The significant adverse effect of AFB 1 on the food consumption, body-weight gain, food conversion ratio, mortality rate and internal organ weights, from the first week onwards, were determined. Radiation processing reduced concentration of AFB 1 in all experimental diets and significantly reduced the deleterious effects of AFB 1 on food consumption, body-weight gain, food conversion ratio, and the relative weights of most observed organs, as a function of radiation dose. Muscles, liver, kidneys and heart tissues were analyzed for aflatoxin (AF) residues. The residual level of AFB 1 was significantly higher in liver than in kidneys, muscles or heart. The level in the observed organs and the muscles was lower in those received irradiated diet at high 30 kGy. Plasma samples were tested for glucose, triglyceride, cholesterol, aspartate transaminase (AST), alanine transaminase (ALT), alkaline phosphatase (ALP), urea and creatinine. They were significantly increased in AF treated groups in comparison with those received AF-containing diet and irradiated up to 30 kGy. Birds ate contaminated diet with both level of toxin were suffered from the lower level of total proteins, albumin, globulin, phosphorus and

Challenges and Prospects of Traditional Food Processing ...

African Journals Online (AJOL)

This paper focuses on challenges and prospects of traditional food processing technologies and their products in Nigeria. The major objective of the paper is to identify the challenges confronting traditional food processing technologies as well as the potentials the traditional food processing technologies has in boosting the ...

21 CFR 179.25 - General provisions for food irradiation.

Science.gov (United States)