О возможности внедрения в агропромышленный комплекс низкоэнергетических (до 300 кэВ) электронных ускорителей (обзор)

Abstract

An important place in the system of measures to ensure the phytosanitary safety of agricultural produce is traditionally given to chemicals. However, due to negative effects of the chemicals on the environment, new more effective and safe technologies were needed. Feasibility of the use of radiation technologies to improve food safety and agricultural quality has been studied for more than 75 years. Recently radiation-based technologies have become increasingly important in agricultural produce processing to preserve food spoilage during storage. Currently the use of electron beams with energy below 300 keV generated by electron accelerators is increasingly grown in agriculture. The key feature of electron beams is their ability to produce disinfectant ef-fect on irradiated object due to low electrons permeability. It prevents the characteristic radiation-chemical reactions and damage to the structure in the internal volume of the biological specie Such objects are seeds of agricultural plants susceptible to infectious diseases caused by phyto-pathogens. The study aims at the evaluation of the possibility to use low-energy (below 300 keV) electron accelerators in the agro-industrial complex. The paper describes the device and the principle of operation of the state-of-the-art low-energy electron accelerators, as well as their ap-plication in the agricultural sector. The paper considers the effects of low-energy electron irradia-tion of agricultural products on seed phytopathogens and pests. From the analysis of feasibility of use of the low-energy electron accelerators for radiation-induced disinfection and disinsection it becomes evident that irradiation of the crop with low-energy electrons is effective approach to minimize adverse effects of phytopathogens and to prevent destruction of irradiated biological objects. Electron-beam irradiation minimally effects on the nutritional quality of food products.