Irradiationà and its Potential to Food Preservation
Journal Title: International journal of Advanced Biological and Biomedical Research - Year 2014, Vol 2, Issue 4
Abstract
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 be considered Food irradiation is a process exposing food to ionizing radiations such as gamma rays emitted from the radioisotopes 60Co and 137Cs, high energy electrons and X-rays produced 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 and controlling 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 of foods. 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.
Authors and Affiliations
Mohammad Reza Yousefi| Islamic Azad University, Qaemshahr Branch, Qaemshahr, Iran, Ayat Mohammad Razdari| Department of Biosystems Engineering, University of Shahre Kord, Iran
Keywords
Related Articles
- EP ID EP13215
- DOI -
- Views 349
- Downloads 12
Effect of Selenium spraying on yield and growth indices of Wheat (Triticum aestivum L.) under drought stress condition
An experiment was conducted in order to evaluate the effects of Se spraying on yield and growth indices of wheat under drought stress condition, in agriculture and natural resource research center of Tehran province in...
Effects of Dietary Marshmallow (Althaea Officinalis L.) Extract on Growth Performance and Body Composition of Common Carp (Cyprinus Carpio)
Objective: This study was conducted to evaluate the effects of different proportions of marshmallow extract (Althaea officinalis L.) on growth performance and carcass composition of common carp (Cyprinus carpio). Metho...
Improvement of the vase life of cut gladiolus flowers by salicylic acid and Putrescine
The effects of salicylic acid (SA) and Putrescine (Put), on cut Gladiolus was studied. SA (0, 150, 300 and 450 mg l-1) and Put (0, 100, 200 and 300 mg l-1), their combinations were tested as preservative mixture. This...
Reproductive performance and blood metabolites concentration in Iranian Afshari ewes fed calcium salts of fatty acids (CSFA) in flushing period
This study investigated the effect of dietary supplementation with calcium salts of fatty acids using 48 Afshari ewes randomly allocated to four treatments. All groups used in flushing period and only the source of ene...
An analysis of energy use, CO2 emissions and relation between energy inputs and yield of hazelnut production in Guilan province of Iran
The objectives of this research were to investigate influences of energy inputs and energy forms on output levels and evaluation of CO2 emissions for hazelnut production in Guilan province of Iran. Moreover, the sensit...