THE PRESERVATION OF PERISHABLE FOODSTUFFS BY EXPOSURE TO RADIATION
Journal Article
·
· Mem. Soc. Ingrs. Civils France
OSTI ID:4723449
The main fields of application for radiation dosages required from 100 to 10/sup 6/ rad are discussed in detail, including the biological action of ionizing radiation on both foodstuffs and parasites. The nontoxicity of irradiated foods is emphasized. The most difficult problem is overcoming changes, which adversely affect the acceptability, in the organoleptic properties, texture, odor, and the appearance of irradiated foodstuffs. A combination of irradiation and heat or cold treatment may be the solution in many cases, or low level irradiation may prove to be adequate for preserving completely the quality and the nutritional value of foodstuffs. Economic factors of food irradiation are considered, and the advantages of food irradiation as compared to other food preservation methods are enumerated. (OID)
- Research Organization:
- Originating Research Org. not identified
- NSA Number:
- NSA-17-008503
- OSTI ID:
- 4723449
- Journal Information:
- Mem. Soc. Ingrs. Civils France, Journal Name: Mem. Soc. Ingrs. Civils France Vol. Vol: 114: No. 12
- Country of Publication:
- Country unknown/Code not available
- Language:
- English
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