Abstract
Food irradiation is one of the most important techniques used in food sterilization and examination, by exposing food to a specific and precisely defined amount of radiation. These rays work to kill germs, bacteria, and any organisms that harm human health. In this research, we will demonstrate the use of X-rays in food irradiation by conducting three experiments on three types of food: milk, fish preserve, and Wheatflour. The experience with milk samples showed that when the dose of X-ray was increased, the number of bacteria decreased greatly, and the dose value of 6.0 kGy reduced the number of Chronobacter bacteria. (1.0 log𝑚𝑙−1) As for fish preserves, it was observed that at a dose of 3KGy the QMAFAM value decreased by more than 100 logs. When the dose is increased to 6 kGy, the majority of microorganisms are completely inactivated. As for the Wheatflour samples, it was found that the starch digestibility of wheatflour increased by irradiation dose at 2.5 kGy.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
