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The application of irradiation techniques for food preservation and process improvement -Studies on application of radiation and radioisotopes-

Technical Report:

Abstract

With the increased consumption of processed food, quality control techniques are inevitably required in the food industry for its mass production and distribution. Recently, there has been a growing interest in the use of irradiation for solving the infrastructural problems in the food industry by developing viable alternatives to conventional technology and by improving the quality of processed foods. Even though food irradiation technology has been commercialized in 25 countries, and 18 items of irradiated foods have been approved for human consumption domestically, infrastructural studies are needed for the practical application of this technology. In order to enlarge the utilization of irradiation technology in solving the infrastructural problems of the food industry, this project was designed to investigate the efficacy of gamma irradiation for improving the process and physical properties of dried foods (corn and soybean), for preserving the reserved foods for emergency (red pepper) and for producing natural products (red polyketied pigment) using microbial immobilization with radiation-induced polymer.
Authors:
Byeon, Myeong Uh; Cho, Han Ok; Yang, Jae Seung; Cho, Seong Ki; Kang, Il Joon [1] 
  1. Korea Atomic Energy Res. Inst., Taejon (Korea, Republic of)
Publication Date:
Jul 01, 1994
Product Type:
Technical Report
Report Number:
KAERI/RR-1321/93
Reference Number:
SCA: 553004; PA: AIX-26:010495; EDB-95:031612; SN: 95001323774
Resource Relation:
Other Information: PBD: Jul 1994
Subject:
60 APPLIED LIFE SCIENCES; MAIZE; IRRADIATION PROCEDURES; PEPPERS; SOYBEANS; FOOD PROCESSING; GAMMA RADIATION; MICROORGANISMS; PRESERVATION; RADURIZATION; 553004; FOOD PROTECTION AND PRESERVATION
OSTI ID:
10111340
Research Organizations:
Korea Cancer Center Hospital, Seoul (Korea, Republic of)
Country of Origin:
Korea, Republic of
Language:
Korean
Other Identifying Numbers:
Other: ON: DE95612539; TRN: KR9400159010495
Availability:
OSTI; NTIS; INIS
Submitting Site:
KRN
Size:
152 p.
Announcement Date:
Jun 30, 2005

Technical Report:

Citation Formats

Byeon, Myeong Uh, Cho, Han Ok, Yang, Jae Seung, Cho, Seong Ki, and Kang, Il Joon. The application of irradiation techniques for food preservation and process improvement -Studies on application of radiation and radioisotopes-. Korea, Republic of: N. p., 1994. Web.
Byeon, Myeong Uh, Cho, Han Ok, Yang, Jae Seung, Cho, Seong Ki, & Kang, Il Joon. The application of irradiation techniques for food preservation and process improvement -Studies on application of radiation and radioisotopes-. Korea, Republic of.
Byeon, Myeong Uh, Cho, Han Ok, Yang, Jae Seung, Cho, Seong Ki, and Kang, Il Joon. 1994. "The application of irradiation techniques for food preservation and process improvement -Studies on application of radiation and radioisotopes-." Korea, Republic of.
@misc{etde_10111340,
title = {The application of irradiation techniques for food preservation and process improvement -Studies on application of radiation and radioisotopes-}
author = {Byeon, Myeong Uh, Cho, Han Ok, Yang, Jae Seung, Cho, Seong Ki, and Kang, Il Joon}
abstractNote = {With the increased consumption of processed food, quality control techniques are inevitably required in the food industry for its mass production and distribution. Recently, there has been a growing interest in the use of irradiation for solving the infrastructural problems in the food industry by developing viable alternatives to conventional technology and by improving the quality of processed foods. Even though food irradiation technology has been commercialized in 25 countries, and 18 items of irradiated foods have been approved for human consumption domestically, infrastructural studies are needed for the practical application of this technology. In order to enlarge the utilization of irradiation technology in solving the infrastructural problems of the food industry, this project was designed to investigate the efficacy of gamma irradiation for improving the process and physical properties of dried foods (corn and soybean), for preserving the reserved foods for emergency (red pepper) and for producing natural products (red polyketied pigment) using microbial immobilization with radiation-induced polymer.}
place = {Korea, Republic of}
year = {1994}
month = {Jul}
}