THE USE OF VARIOUS FORMS OF RADIATING ENERGIES FOR THE PRESERVATION OF FOODS

Journal Article · Fri Jan 01 04:00:00 EST 1960 · Acta Chimica Academiae Scientiarum Hungaricae (Hungary)

OSTI ID:4829481

Visco, S

A survey of results of the effects of ionizing irradiation on foods indicated that nuclear radiation does not cause acute or chronic illness, the formation of cancer-producing materials, or radioactive properties. But almost all irra diated foods show changes in color, smell, taste, and consistency. The changes in nutritive values of the foods depend upon their composition: meats and proteins of cereals and legumes show noticable changes, while proteins are affected strongly (partial destruction of cystine). Changes in vitamin content depend on the type of food and the irradiation dose. It was found also that the basic food substances, in their pure form are affected much more by irradiation than as components of food. Current research is focused on the changes in taste, color, smell, etc., and the addition of compounds which would prevent these changes. The application of radiation was successful in controlling insects in stored grain, delaying the germination of bulbs and tabers, sterilizing salmonella eggs, and treating pork affected by trichinae. A definite evaluation of the new methods is, at present, not possible; however, the results achieved to date are very promising. (OID)

• Research Organization: Originating Research Org. not identified
• NSA Number: NSA-16-024039
• OSTI ID: 4829481
• Journal Information: Acta Chimica Academiae Scientiarum Hungaricae (Hungary), Journal Name: Acta Chimica Academiae Scientiarum Hungaricae (Hungary) Vol. Vol: 3; ISSN ACASA
• Country of Publication: Country unknown/Code not available
• Language: English

Related Subjects

CEREALS
CONTROL ELEMENTS
EGGS
FOOD
INDUSTRIAL APPLICATIONS OF ISOTOPES AND RADIATIONS
INSECTS
IRRADIATION
MEAT
PARASITES
PROTEINS
RADIATION EFFECTS
SEEDS
STERILIZATION
STORAGE
VEGETABLES
VITAMINS