Radurization

Radurization is the application of food irradiation to foods using a dose of ionizing radiation sufficient to enhance its keeping quality by causing a substantial decrease in numbers of viable specific spoilage microorganisms. The required dose is in the range of 0.4 - 10 kGy.on what food product can be applied.[1]

References

  1. ↑ J.F. Diehl, Safety of Irradiated Foods, Marcel Dekker, 1995, p. 99 ff.


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.