radiation preservation

radiation preservation

[‚rād·ē′ā·shən ‚prez·ər′vā·shən]
(food engineering)
Exposure of food products to ionizing radiation, such as electrons, x-rays, and γ-rays, in order to destroy microorganisms and thereby aid preservation.
References in periodicals archive ?
Radiation preservation of foods and nature of microbial radiation resistance.
Because of the importance of these studies to the future applications of the radiation preservation process, the contract research continued several years after the processing and acceptability studies were completed.
Without a doubt the AEC support of research on radiation preservation of foods in the 1960's was the largest and most comprehensive contract research program in which the BCF-NMFS laboratories have participated.
If radiation preservation could help to reduce the losses then it would be worth doing.
The actual topics covered in the text are presented as chapters with titles: Semi pilot study on the effects of radurization of dried mackerel (Pneunoatophorous japonicus) for extension of shelf life; Insect disinfection of dried fish products by irradiation; Economic feasibility studies on radiation preservation of dried and cured fishery products, onions and potatoes; Radiation preservation of dried fish indigenous to Asia; Combination of potassium sorbate and irradiation treatments to extend the shelf life of cured fish products; and Radiation disinfestation studies on sun dried fish.

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