Irradiation and its Potential to Food Preservation
سال انتشار: 1394
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 427
متن کامل این مقاله منتشر نشده است و فقط به صورت چکیده یا چکیده مبسوط در پایگاه موجود می باشد.
توضیح: معمولا کلیه مقالاتی که کمتر از ۵ صفحه باشند در پایگاه سیویلیکا اصل مقاله (فول تکست) محسوب نمی شوند و فقط کاربران عضو بدون کسر اعتبار می توانند فایل آنها را دریافت نمایند.
- صدور گواهی نمایه سازی
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
JR_IJABBR-3-1_009
تاریخ نمایه سازی: 26 اسفند 1394
چکیده مقاله:
In spite of the technologies developed during the last decade, the level of food loss is still high and is reported in many countries. According to the United Nations, more than 30 per cent of the mortality rate world-wide is caused by alimentary diseases. The desire of most countries to make food safer for consumption requires better food preservation and production techniques. In this regard, irradiation is an interesting alternative to beconsidered Food irradiation is a process exposing food to ionizing radiations such asgamma rays emitted from the radioisotopes 60Co and 137Cs, high energy electrons and Xraysproduced by machine sources. Some agricultural products are important commodities in international trade. The trade of these products is often seriously hampered by infestation of several species of insects and mites. The presence of parasites, some microorganisms, yeast and moulds are also the source of problems,sometimes directly or indirectly through toxin formation in the food products. Irradiation alone or combined with others processes can contribute to ensuring food safety to healthy and compromised consumers, satisfying quarantine requirements andcontrolling severe losses during transportation and commercialization. Depending on the absorbed radiation dose, various effects can be achieved resulting in reduced storage losses, extended shelf life and/or improved microbiological and parasitological safety offoods. However, hindering factors in the way of commercial implementation of the food irradiation process are politics and consumer advocacy. This paper reviews the application of irradiation for preserving some fruit and vegetables.
کلیدواژه ها:
نویسندگان
Mohammad Reza Yousefi
Islamic Azad University, Qaemshahr Branch, Qaemshahr, Iran
Ayat Mohammad Razdari
Department of Biosystems Engineering, University of Shahre Kord, Shahre Kord, Iran