Abstract
Irradiation process for food preservation is a physical method comparable to heat or refrigeration and consist on the exposure of products packed or in bulk to gamma rays comming from Cobalt-60 or Cesium-137 or accelerated electrons and X rays produced by electric machines known as accelerators. Foods are exposed to this form of energy during a pre-stablished period in facilities named irradiators. At industrial level, the irradiation process requires a well stablished control to reach a good quality in the product. This quality control is carry out by means of dosimetry, a system which assures that the energy amount received by food is correct. Benefits derived of irradiation process in meat products as chicken, beef and pork as well as implications in matter of health and economics are presented in this work. Different aspects of irradiation process as a control to assure the hygienic quality, costs, different option of irradiators at industrial level, its advantages upon other processes, and its benefits at social level, are presented in this work. With respect to wholesomeness of irradiated food, main studies to strenghten that an irradiated food is safe, non toxic, do not imply microbian risks. it has the better nutritional quality, it
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Citation Formats
Luna Carbajal, P C.
Use of irradiation to assure the hygienic quality of animal origin foods.; Empleo de la irradiacion para garantizar la calidad higienica de los alimentos de origen animal..
Mexico: N. p.,
1991.
Web.
Luna Carbajal, P C.
Use of irradiation to assure the hygienic quality of animal origin foods.; Empleo de la irradiacion para garantizar la calidad higienica de los alimentos de origen animal..
Mexico.
Luna Carbajal, P C.
1991.
"Use of irradiation to assure the hygienic quality of animal origin foods.; Empleo de la irradiacion para garantizar la calidad higienica de los alimentos de origen animal."
Mexico.
@misc{etde_10108509,
title = {Use of irradiation to assure the hygienic quality of animal origin foods.; Empleo de la irradiacion para garantizar la calidad higienica de los alimentos de origen animal.}
author = {Luna Carbajal, P C}
abstractNote = {Irradiation process for food preservation is a physical method comparable to heat or refrigeration and consist on the exposure of products packed or in bulk to gamma rays comming from Cobalt-60 or Cesium-137 or accelerated electrons and X rays produced by electric machines known as accelerators. Foods are exposed to this form of energy during a pre-stablished period in facilities named irradiators. At industrial level, the irradiation process requires a well stablished control to reach a good quality in the product. This quality control is carry out by means of dosimetry, a system which assures that the energy amount received by food is correct. Benefits derived of irradiation process in meat products as chicken, beef and pork as well as implications in matter of health and economics are presented in this work. Different aspects of irradiation process as a control to assure the hygienic quality, costs, different option of irradiators at industrial level, its advantages upon other processes, and its benefits at social level, are presented in this work. With respect to wholesomeness of irradiated food, main studies to strenghten that an irradiated food is safe, non toxic, do not imply microbian risks. it has the better nutritional quality, it has no radioactive remains and it is not a radioactivity inductor, in a word is an inocuous food, are presented in this study (Author).}
place = {Mexico}
year = {1991}
month = {Dec}
}
title = {Use of irradiation to assure the hygienic quality of animal origin foods.; Empleo de la irradiacion para garantizar la calidad higienica de los alimentos de origen animal.}
author = {Luna Carbajal, P C}
abstractNote = {Irradiation process for food preservation is a physical method comparable to heat or refrigeration and consist on the exposure of products packed or in bulk to gamma rays comming from Cobalt-60 or Cesium-137 or accelerated electrons and X rays produced by electric machines known as accelerators. Foods are exposed to this form of energy during a pre-stablished period in facilities named irradiators. At industrial level, the irradiation process requires a well stablished control to reach a good quality in the product. This quality control is carry out by means of dosimetry, a system which assures that the energy amount received by food is correct. Benefits derived of irradiation process in meat products as chicken, beef and pork as well as implications in matter of health and economics are presented in this work. Different aspects of irradiation process as a control to assure the hygienic quality, costs, different option of irradiators at industrial level, its advantages upon other processes, and its benefits at social level, are presented in this work. With respect to wholesomeness of irradiated food, main studies to strenghten that an irradiated food is safe, non toxic, do not imply microbian risks. it has the better nutritional quality, it has no radioactive remains and it is not a radioactivity inductor, in a word is an inocuous food, are presented in this study (Author).}
place = {Mexico}
year = {1991}
month = {Dec}
}