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Development of food preservation and processing techniques by radiation

Abstract

To secure national food resources, development of energy-saving food processing and preservation technologies, establishment of method on improvement of national health and safety by development of alternative techniques of chemicals and foundation of the production of hygienic food and public health related products by irradiation technology were studied. Results at current stage are following; Processing techniques of low salted and fermented fish using gamma irradiation were developed and superiority of using irradiation to conventional food processing methods was established. Processing technique of value-added functional materials for the manufacture of food or public health products using RT/BT/NT combination technology was developed. The basic theories for the technology development to reduce toxic or undesirable compounds in food such as allergy or carcinogens were established. Exterminating methods of quarantine organisms in herbs/spices was established and the quality evaluation and detection conditions in quarantine treatment were set. From the studies on 'program of public understanding' based on safety of the gamma irradiated food, the information for public relation in enlargement of consumer acceptance/implementation and the peaceful use of nuclear energy were secured. Results from the research project will contribute on improvement of competency of domestic food industry and export market. The results also expect  More>>
Authors:
Byun, Myung Woo; Lee, Ju Woon; Kim, Dong Ho; [1]  Yook, Hong Sun; [2]  Kim, Hak Soo; [3]  Lee, Cherl Ho; Park, Hyun Jin; [4]  Kang, Il Jun; [5]  Kwon, Jung Ho [6] 
  1. KAERI, Taejon (Korea, Republic of)
  2. Chungnam National Univ., Taejon (Korea, Republic of)
  3. Sogang Univ., Seoul (Korea, Republic of)
  4. Korea Univ., Seoul (Korea, Republic of)
  5. Hallym Univ., Chuncheon (Korea, Republic of)
  6. Kyungbook National Univ., Taegu (Korea, Republic of)
Publication Date:
May 01, 2002
Product Type:
Technical Report
Report Number:
KAERI/RR-2330/2002
Resource Relation:
Other Information: 584 refs, 152 figs, 263 tabs; PBD: May 2002
Subject:
60 APPLIED LIFE SCIENCES; FOOD; FOOD PROCESSING; GAMMA RADIATION; PRESERVATION; PUBLIC HEALTH; RADIATIONS; REFRIGERATION; SAFETY
OSTI ID:
20599156
Research Organizations:
KAERI, Taejon (Korea, Republic of)
Country of Origin:
Korea, Republic of
Language:
Korean
Other Identifying Numbers:
TRN: KR0501104045673
Availability:
Available from INIS in electronic form; Available from Korea Atomic Energy Research Institute, Taejon (Korea, Republic of)
Submitting Site:
KRN
Size:
530 pages
Announcement Date:

Citation Formats

Byun, Myung Woo, Lee, Ju Woon, Kim, Dong Ho, Yook, Hong Sun, Kim, Hak Soo, Lee, Cherl Ho, Park, Hyun Jin, Kang, Il Jun, and Kwon, Jung Ho. Development of food preservation and processing techniques by radiation. Korea, Republic of: N. p., 2002. Web.
Byun, Myung Woo, Lee, Ju Woon, Kim, Dong Ho, Yook, Hong Sun, Kim, Hak Soo, Lee, Cherl Ho, Park, Hyun Jin, Kang, Il Jun, & Kwon, Jung Ho. Development of food preservation and processing techniques by radiation. Korea, Republic of.
Byun, Myung Woo, Lee, Ju Woon, Kim, Dong Ho, Yook, Hong Sun, Kim, Hak Soo, Lee, Cherl Ho, Park, Hyun Jin, Kang, Il Jun, and Kwon, Jung Ho. 2002. "Development of food preservation and processing techniques by radiation." Korea, Republic of.
@misc{etde_20599156,
title = {Development of food preservation and processing techniques by radiation}
author = {Byun, Myung Woo, Lee, Ju Woon, Kim, Dong Ho, Yook, Hong Sun, Kim, Hak Soo, Lee, Cherl Ho, Park, Hyun Jin, Kang, Il Jun, and Kwon, Jung Ho}
abstractNote = {To secure national food resources, development of energy-saving food processing and preservation technologies, establishment of method on improvement of national health and safety by development of alternative techniques of chemicals and foundation of the production of hygienic food and public health related products by irradiation technology were studied. Results at current stage are following; Processing techniques of low salted and fermented fish using gamma irradiation were developed and superiority of using irradiation to conventional food processing methods was established. Processing technique of value-added functional materials for the manufacture of food or public health products using RT/BT/NT combination technology was developed. The basic theories for the technology development to reduce toxic or undesirable compounds in food such as allergy or carcinogens were established. Exterminating methods of quarantine organisms in herbs/spices was established and the quality evaluation and detection conditions in quarantine treatment were set. From the studies on 'program of public understanding' based on safety of the gamma irradiated food, the information for public relation in enlargement of consumer acceptance/implementation and the peaceful use of nuclear energy were secured. Results from the research project will contribute on improvement of competency of domestic food industry and export market. The results also expect the improvement of public health by prevention of food borne diseases and enhancement of national economy and industry by increase of direct/indirect productivity.}
place = {Korea, Republic of}
year = {2002}
month = {May}
}