THE EFFECT OF RADIATION ON FOODS. I. PHYSICAL FOUNDATION OF FOOD IRRADIATION (in German)
After a very elementary discussion of the physicai character of corpuscular and electromagnetic radiation and their effect on foods and microorganisms, an installation for the irradiation of foods on an industrial scale is described. One of the greatest economic advantages of irradiation over thermal preservation is the better utilization of energy. To heat 1 kg of food from 20 deg to 100 deg C and keep it at this temperatare until complete sterilization is achieved requires about 10 to 15 times more energy than is necessary to achieve sterilization by gamma radiation. The accompanying rise in temperatare of 4 deg C is negligible, and thus heat induced changes in foods are eliminated. The costs of radiation sources of high intensity and the operating costs of the radiation installation are decisive for the economy of industrial radiation preservation of food. In this respect x rays are more expensive than gamma rays, especially Co/sup 60/ and Cs/sup 137/ which originate as reactor byproducts, beta emitters and the operation of electron accelerators also involve great expenses, although the accelerator can be turned on and shut off according to the requirements. (OID)
- Research Organization:
- Originating Research Org. not identified
- NSA Number:
- NSA-14-012470
- OSTI ID:
- 4176280
- Journal Information:
- Deut. Lebensm.-Rundschau, Journal Name: Deut. Lebensm.-Rundschau Vol. Vol: 55, No. 2
- Country of Publication:
- Country unknown/Code not available
- Language:
- German
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