PRESERVATION OF FOOD BY LOW-DOSE IONIZING ENERGY

Technical Report · Sun Jan 01 00:00:00 EST 1961

OSTI ID:4058959

A review is presented of the current status of investigations on the radiation processing of foods. The technical feasibility of this preservation method is well established and the economic feasibility of the method appears promising, particularly in low-dose applications. The current status of development of radiation sources is discussed. Pork has responded best among the meats tested for radiation processing. Sausage, luncheon meats, and chicken demonstrate good potential. Beef appears acceptable at low radiation dose ranges but presents flavor problems at high dosages. The storage life of refrigerated and unrefrigerated marine products is increased by radiation processing, Vegetable s are easily damaged by comparatively small doses of radiation. Shredded cabbage treated at 300,000 rad is an excellent product and asparagus, snap beans, lima beans, broccoli, carrots, and corn are promising vegetables for radiation processing. Radiation treatment inhibits sprouting of potatoes and onions. Radiation processing of strawberries, grapes, peaches, tomatoes, and citrus fruits at doses between 200,000 and 800,000 rad affects molds that cause rotting and increases the storage life of these fruits. Radiation processing of cereal grains, cereal products, and military ration components destroys adult insects, larvae, and eggs of insect pests that infest these foods. No radioactivity has been induced in food products by high radiation doses. Extensive studies have shown that radiation processing has no effect on the wholesomeness of foods. The economic feasibility and potentialities of the radiation processing of foods are discussed. (C.H.)

• Research Organization: Quartermaster Research and Engineering Center, Natick, Mass.
• NSA Number: NSA-18-017460
• OSTI ID: 4058959
• Report Number(s): AD-260894
• Resource Relation: Other Information: Orig. Receipt Date: 31-DEC-64
• Country of Publication: Country unknown/Code not available
• Language: English

Related Subjects

BIOLOGY AND MEDICINE
BIRDS
CABBAGE
CARROTS
CEREALS
CHICKENS
ECONOMICS
EFFICIENCY
EGGS
FOOD
FRUIT
FUNGI
GRAPES
INSECTS
IONIZATION
LOW TEMPERATURE
MEAT
ODOR
ONIONS
PEACHES
PERFORMANCE
PORK
POTATOES
PRESERVATION
RADIATION DOSES
RADIATION EFFECTS
RADIOACTIVITY
RADIOSENSITIVITY
SEA
SEEDS
STERILIZATION
STORAGE
STRAWBERRIES
TOMATOES
VARIATIONS
VEGETABLES