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OBJECTIVES 1. Alternative method for food treatment; 2. What is food irradiation?

FOOD IRRADIATION. OBJECTIVES 1. Alternative method for food treatment; 2. What is food irradiation? 3. Benefits and changes of foodstuffs. FOOD IRRADIATION. 1. 1. Waves and energy. FOOD IRRADIATION. 2. 1. Energy - >10keV. FOOD IRRADIATION. 3.

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OBJECTIVES 1. Alternative method for food treatment; 2. What is food irradiation?

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  1. FOOD IRRADIATION OBJECTIVES 1. Alternative method for food treatment; 2. What is food irradiation? 3. Benefits and changes of foodstuffs.

  2. FOOD IRRADIATION 1 1. Waves and energy

  3. FOOD IRRADIATION 2 1. Energy - >10keV

  4. FOOD IRRADIATION 3 2. Types of irradiation used in the food technology 2.1. Non-ionizing - thermal - microwaves - UV light – stimulation of resveratrol production in grapes; microorganisms killing UV treatment – might not remove all the microorganisms, especially those in the inner part of larger particles UV treatment is applicable for disinfection of water, air, fruit juices etc.

  5. What is Food Irradiation? • New commercial technology to eliminate disease-causing germs • Comparable to heat pasteurization • Used for decades in NASA space missions • already used for sterilization of: • medical devices, supplies and implants • wine corks and other food packaging materials • cosmetic ingredients

  6. How Does Food Irradiation Help? • food is exposed to carefully controlled amounts of radiation • radiation damages DNA of microbes and parasites • disease-causing germs are reduced • bacteria which cause spoiling are reduced • sprouting is slowed or stopped

  7. What are the Results of Food Irradiation? • When used in conjunction with proper food handling procedures: • food-borne diseases are reduced or eliminated • shelf-life is increased • the nutritional value of the food is preserved • the food does not become radioactive • dangerous substances do not appear in the foods

  8. FOOD IRRADIATION 5 2. Types of irradiation used in the food technology 2.2. Ionizing – allowed in more than 50 countries 1958, Stuttgart, Germany (the first commercially used irradiation – treatment of spices)

  9. FOOD IRRADIATION 6 2. Types of irradiation used in the food technology 2.2. Ionizing – concerns and regulations 1). safety 2). price – 3-5 millions $ (UHTequipment – 1.5-2 millions $; equipment for chemical treatment of fruits – 1 million $) 3). consumers’ perception 4). in Europe – the most treated product arefrogs' legs, chiken meat and dried herbs and spices Radura – symbol of irradiated food

  10. Facility Accidents and Waste • Severe accidents are not possible • electron beam and x-ray sources can be easily turned off • gamma ray sources cannot blow up • The facility itself cannot become radioactive • no radioactive waste • used Co-60 gamma sources can be recycled/regenerated

  11. FOOD IRRADIATION 7 2. Types of irradiation used in the food technology 2.2. Ionizing – effect of irradiation Some foods – undesirable: milk (flavor) Peaches and nectarines – softening.

  12. FOOD IRRADIATION 8 2. Types of irradiation used in the food technology 2.2. Ionizing – sources γ – rays:cobalt-60, cesium-137 Х – rays:obtained when electrons beam hits surface of tantalum or tungsten metals.

  13. FOOD IRRADIATION 9 2. Types of irradiation used in the food technology 2.2. Ionizing – devices γ–rays – cobalt-60, cesium-137 Х–rays – obtained when electrons beam hits surface of tantalum or tungsten metals.

  14. ! FOOD IRRADIATION 10 2. Types of irradiation used in the food technology 2.2. Ionizing – dosage and applications 1 Gy (Gray) – 1 Joule radiation energy absorbed by 1 kg of matter

  15. ! FOOD IRRADIATION 11 3. Changes of food components – carbohydrates are generally stable

  16. FOOD IRRADIATION 12 3. Changes of food components Ionizing radiation – lead to destruction of anthocyanins (and some pigments) Ionizing radiation – lead to formation of new type of components 2-alkylcyclobutanones (2-ACBs).- NUTRITION AND CANCER, 44(2), 188–191 !

  17. FOOD IRRADIATION 13 3. Changes of food components *E. S. JOSEPHSON, M. H. THOMAS, W. K. CALHOUN. Nutritional Aspects of Food Irradiation: An Overview. Journal of Food Processing and Preservation. Volume 2, Issue 4, Date: September 1978, Pages: 299-313.

  18. FOOD IRRADIATION 14 More information: https://www.youtube.com/watch?v=3NoIwXZFofg; https://www.youtube.com/watch?v=_9vwS3_s1b4

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