Radiation Preservation Of Foods Research Articles

Study on the response of the ferrous ammonium sulfate - cupric sulfate dosimetry system of different salt concentrations at gamma chambers and radiation processing plant

Background and Aim: Gamma radiation is commercially used in food preservation by extending shelf life and the success of radiation preservation of food depends upon the ability of the processor of successful measurement of the radiation dose delivered to the foods. Several dosimeters are already used in radiation processing plant to measure the delivered dose. The aim of the present study was to develop a simple and appropriate chemical dosimetry system covering a wide dose range (1-30kGy) of food irradiation. Materials and Methods: The response of the ferrous ammonium sulfate (Fe(NH 4 ) 2 (SO 4 ) 2 ,6H 2 O) - cupric sulfate (CuSO 4 ,5H 2 O) dosimetry system was studied at two different gamma chambers of GC-5000 and GC-900 and at a radiation processing plant with four different salt concentrations and at the dose range of 1-30kGy. Results and Discussion: The system with highest salt concentration i.e. with 6x0.001mmol Fe(NH 4 ) 2 (SO 4 ) 2 ,6H 2 O + 6x0.01mmol CuSO 4 ,5H 2 O showed linear response in the applied dose range of 1kGy to 30kGy. Good reproducibility of the system was observed at both GC-5000 and GC-900 with different dose rate and irradiation temperature. Routine dosimetry and dose mapping at radiation processing plant with the standard Ceric-cerous dosimetry system with same salt concentration also showed good agreement with ΁5% difference. The system was stable upto 7 days before and after irradiation at 4 o C and at darkness. The estimated overall precision for the dose assessment over the dose range of interest was about ΁2% irrespective of the dose rate and irradiation temperature. Conclusion: The ferrous ammonium sulfate (Fe(NH 4 ) 2 (SO 4 ) 2 ,6H 2 O) - cupric sulfate (CuSO 4 ,5H 2 O) dosimetry system with highest salt concentration i.e. with 6x0.001mmol Fe(NH 4 ) 2 (SO 4 ) 2 ,6H 2 O + 6x0.01mmol CuSO 4 ,5H 2 O can be successfully used as chemical dosimeters in the dose range of 1-30kGy.

Isotopes and radiation technology—Indian scene

India's isotope programme is today largely self-sustaining both in terms of availability of isotope products and the range of their applications in medicine, industry, hydrology, agriculture and research. Nuclear medicine is practised by over 200 medical institutions whereas 300 organisations offer radioimmunoassay service. Tracer technology, nucleonic gauging and isotope raiography are fairly well accepted by the Indian industry for troubleshooting, NDT and process control. There are three large radiation plants for sterilisation of medical products. Radiation chemical processing with both gamma and EB shows good promise. In agriculture, sixteen mutants of various crops have been produced using gamma-radiation and distributed for commerical cultivation. A strong programme of research on radiation preservation of food has finally resulted in the clearance of some irradiated foods by the Government of India.

Radiation chemistry and the radiation preservation of food

Radiation chemistry and the radiation preservation of food

Examination of Product Throughput Obtained from High Power Bremsstrahlung Sources

The Bremsstrahlung from high power electron accelerators provides an intense source of penetrating radiation for industrial processing. Applications include the sterilization of disposable medical products and radiation preservation of food. This paper reports on theoretical and experimental investigation of the Bremsstrahlung radiation processing throughput that can be achieved using 3 to 6 MeV electron accelerators with up to 300 kilowatts of electron beam power. The theoretical calculation integrates experimentally determined angular distributions of unscanned electron beams to calculate the fields produced by scanned beams. Absorbed dose distributions for continuous processes are calculated and the maximum-to-minimum dose ratio and product throughput are obtained as a function of package dimensions. Data are presented for multipass conveyors that move the product on linear or circular trajectories through the radiation field. Results of experimental measuring using thin film dosimeters to check the results of the calculation are also discussed.

IAEA: Radiation Preservation of Food. IAEA Proceedings Series, STI/PUB/317, 774 Seiten. Wien 1973. Preis: 85,— DM

Food / NahrungVolume 19, Issue 1 p. 100-101 Kurznachrichen IAEA: Radiation Preservation of Food. IAEA Proceedings Series, STI/PUB/317, 774 Seiten. Wien 1973. Preis: 85,— DM Seidler, SeidlerSearch for more papers by this author Seidler, SeidlerSearch for more papers by this author First published: 1975 https://doi.org/10.1002/food.19750190129AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat No abstract is available for this article. Volume19, Issue11975Pages 100-101 RelatedInformation

Radiation preservation of food—the current status

Radiation preservation of food—the current status

Radiation Preservation of Foods. American Chemical Society Advances in Chemistry Series

Radiation Preservation of Foods. American Chemical Society Advances in Chemistry Series

Radiation Preservation of Foods

Radiation Preservation of Foods

Release of inorganic phosphate from irradiated yeast: radiation biodosimetry and evaluation of radioprotective compounds.

When cells of bakers' yeast, Saccharomyces cerevisiae, were irradiated with ionizing radiation, inorganic phosphate, ninhydrin-reactive material, and substances absorbing at 260 mmu were released into the suspending medium. The amount of inorganic phosphate released depended on the radiation dose and on the temperature and pH during irradiation. The concentration of yeast cells did not affect the phosphate yield per milligram of yeast. It is suggested that the release of phosphate may serve as an index of the total radiation environment (i.e., as a biodosimeter) where radiation inactivation of microrganisms is of primary importance, e.g., in radiation preservation of foods. The somewhat limited range of the yeast biodosimeter (ca. 0.5 to 1.75 Mrad) may be extended by use of other more resistant microorganisms, such as bacterial spores. Compounds which have been reported as protecting microorganisms and mammals against the lethal effect of ionizing radiation also inhibited the radiation-induced release of inorganic phosphate from yeast. This phosphate release system is proposed as the basis for an economical, rapid supplement to screening procedures in the evaluation of radioprotective compounds.

Release of Inorganic Phosphate from Irradiated Yeast: Radiation Biodosimetry and Evaluation of Radioprotective Compounds

When cells of bakers' yeast, Saccharomyces cerevisiae, were irradiated with ionizing radiation, inorganic phosphate, ninhydrin-reactive material, and substances absorbing at 260 mmu were released into the suspending medium. The amount of inorganic phosphate released depended on the radiation dose and on the temperature and pH during irradiation. The concentration of yeast cells did not affect the phosphate yield per milligram of yeast. It is suggested that the release of phosphate may serve as an index of the total radiation environment (i.e., as a biodosimeter) where radiation inactivation of microrganisms is of primary importance, e.g., in radiation preservation of foods. The somewhat limited range of the yeast biodosimeter (ca. 0.5 to 1.75 Mrad) may be extended by use of other more resistant microorganisms, such as bacterial spores. Compounds which have been reported as protecting microorganisms and mammals against the lethal effect of ionizing radiation also inhibited the radiation-induced release of inorganic phosphate from yeast. This phosphate release system is proposed as the basis for an economical, rapid supplement to screening procedures in the evaluation of radioprotective compounds.

Radiation Preservation of Foods

Radiation Preservation of Foods

Radiation Preservation of Foods

Radiation Preservation of Foods

Radiation Preservation of Foods

Radiation Preservation of Foods

Radiation Damage to Methionine and Its Derivatives

One of the major effects of ionizing radiations on cysteine (1-3) and methionine (4-6) is the scission of -SH and -SCH3 groups. These reactions are of considerable importance in the study of radiation biochemistry of proteins and radiation preservation of foods (7). The sulfur atom of the amino acids has been shown to be the site of localization of radiation damage to proteins (8), and in our studies (9-11) with catalase, cytochrome c, hemoglobin, and ovalbumin the sulfur amino acids were found to be among the most radiation-labile amino acids. Markakis and Tappel (3) studied the radiation chemistry of aqueous solutions of cystine and cysteine irradiated over a wide range. As cystine and cysteine were degraded as a function of radiation dose, alanine and H2S were formed in high yields. Grant et al. (12) have identified cystine disulfoxide, cysteic acid, and cysteine sulfinic acid as other radiation-degradation products of cystine. Using methionine-S35 and methionine-C'4H3, Kumta et al. (5) determined the sequence of radiation degradation of methionine. In addition to the cleavage of -SCH3 group to form CH3SH, the -CH3 group was also detached from irradiated methionine, forming a homocysteine-like compound. Also, ionizing radiations caused oxidation of methionine to form methionine sulfoxide and methionine sulfone and decarboxylation and deamination of methionine and its resulting products. Kopoldova et al. (6) further identified methionine sulfoximine, a-amino-n-butyric acid, and homocysteic acid as some of the scission products. CH3SH, H2S, carbonyls, and ammonia, the volatile products of irradiated methionine, have been quantitatively determined (13). Although the mechanism of radiation degradation of methionine is not completely understood, the mechanism by which methionine is degraded by various treatments to yield off-odor products has received considerable attention. In the processing of cheddar cheese (14), sunlight flavor of milk (15), and irradiated beef (16), the off-odor is attributed to the carbonyl compound-methional. This is formed by Strecker degradation of methionine (14-16). Ninhydrin reaction, which is a special case of Strecker degradation, resulted in the formation of CH3SH,

Radiation Preservation of Foods

Radiation Preservation of Foods

Preservation by Radiation

A $1.8 million Army Radiation Laboratory has been built as part of the Army research program on preservation of specific foods by ionizing energy. The six‐year, $5 million program is coordinated with the Atomic Energy Commission's program of low‐dose radiation processing of perishable foods and the Interdepartmental Committee on Radiation Preservation of Food. The new 21 000‐square‐foot Laboratory is located at the headquarters of the Quartermaster Research and Engineering Command in Natick, Mass. The Laboratory is equipped with a cobalt‐60 irradiation cell with a 3‐megacurie capacity, a Varian 24‐MeV, 18‐kW linac, a nuclear radiation‐laboratory complex, a food‐preparation plant, and a taste‐test kitchen.

Radiation Preservation of Foods, Carbonyl Compounds of Irradiated Meats

Radiation Preservation of Foods, Carbonyl Compounds of Irradiated Meats

Radiation preservation of foods.

Many advanced methods of preserving foods have been developed, but all have limitations. With the possible exception of freezing and refrigeration, most processes limit the usefulness of a food or alter its characteristics undesirably. Hence, food research workers constantly seek new and improved preservation methods. In recent years, the use of radiation has shown great promise. 1-4 Processing In radiation preservation gamma rays or electron beams destroy the spoilage micro-organisms. Both have similar effects although they differ in the manner in which they penetrate the food and are absorbed. In all cases, except where the energy level of the rays is extremely high, the energy is dissipated as harmless heat. Gamma rays are derived from radioactive materials, such as Co 60 , which in their decay emit gamma radiation. Such materials are produced in large quantities in atomic reactors either as fission products or by irradiation with neutrons of substances such

Radiation Preservation of Food, Current Aspects of the Wholesomeness of Irradiated Food

Radiation Preservation of Food, Current Aspects of the Wholesomeness of Irradiated Food

Radiation Preservation of Food, Commercialization Technology and Economics in Radiation Processing

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTRadiation Preservation of Food, Commercialization Technology and Economics in Radiation ProcessingH. F. Kraybill and D. C. BruntonCite this: J. Agric. Food Chem. 1960, 8, 5, 349–356Publication Date (Print):May 1, 1960Publication History Published online1 May 2002Published inissue 1 May 1960https://doi.org/10.1021/jf60111a003RIGHTS & PERMISSIONSArticle Views70Altmetric-Citations5LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (2 MB) Get e-Alerts Get e-Alerts