Practical Applicability of Radiation Technologies in Food Systems

Abstract

While achieving the food security, the use of radiation technologies for the processing of food wheat grains is distinguished by its practical significance. The use of inactivating (1-5 kGy) and sterilizing (25 kGy) doses of gamma radiation shall ensure the biosafety of radiation-treated grain. Changes in the main signs of freshness (color, odor) after treatment with different doses of ionizing radiation and during storage for up to 30 days have not been established. Varietal (species) grain purity of “Ekaterina” soft spring wheat is 99.7%, its grain purity is 99.93%. As a result of the research, a decrease in grain moisture content by 0.02-0.83% has been found compared to non-irradiated wheat grain at the stage of setting up for the experiment, after 15 days of storage – by 0.15-1.02%, and after 30 days of storage – by 0.44-1.40%, respectively; there is a significant decrease in the grain microflora established by the quantitative parameters of QMAFAnM and fungal microbiota, which makes it possible to establish the positive effect of using gamma radiation to improve the storage capacity of food grains in food systems. Research work needs to be continued in matters of nutritional value assessment.