Applications of Food Irradiation Technology

Singh, Rita; Singh, Arvind Kumar

doi:10.14429/dlsj.5.14398

Cited by 9 publications

(5 citation statements)

References 46 publications

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“…Food irradiation is an effective method of suppressing microbial contamination and increasing the shelf life of products without using chemical compounds, canning, and additional heating or freezing of the processed object [1][2][3][4]. For each type of product, it is necessary to select the range of radiation doses [5][6][7][8], the radiation dose rate [9], the irradiation method, which includes the choice of the source of ionizing radiation and its operation mode [10], the relative position of the source and the processed object, and the container for placement-processed products, packaging, etc. [4,[11][12][13].…”

Section: Introductionmentioning

confidence: 99%

Research into Gas Chromatography–Mass Spectrometry (GC-MS) for Ensuring the Effect of 1 MeV-Accelerated Electrons on Volatile Organic Compounds in Turkey Meat

et al. 2022

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One of the most important tasks in the food industry is the search for alternative biochemical markers of radiation treatment in dietary, chilled meat products such as chicken and turkey. Major organic volatile chemicals found in meat products can be precisely identified using gas chromatography coupled with mass spectrometry. In the response to the needs of the food industry, our research team conducted a series of experiments involving the irradiation of chilled poultry meat using an electron accelerator. The experiments showed that the concentration of pure volatile organic compounds in saline solution dropped exponentially with an increase in the irradiation dose, which proves that these chemicals decomposed when exposed to ionizing radiation. However, when turkey meat was exposed to an electron beam with doses up to 1 kGy, the concentration of alcohols, aldehydes, and ketones peaked, only to decrease with an increase in the irradiation dose up to 2 kGy, and then went up slightly when the irradiation dose was within the range from 2 kGy to 10 kGy. To determine the reason behind the nonlinear dependencies of organic compound concentrations in turkey meat on the irradiation dose, we developed a mathematical model that acknowledges the presence of two opposing processes, those of decomposition and accumulation of organic compounds as a result of the decomposition of other compounds that can be found in turkey meat.

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Section: Introductionmentioning

confidence: 99%

Research into Gas Chromatography–Mass Spectrometry (GC-MS) for Ensuring the Effect of 1 MeV-Accelerated Electrons on Volatile Organic Compounds in Turkey Meat

et al. 2022

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“…In order to achieve the desired effect, the radiation dose used is determined by the type of food being processed and the desired outcome. It is important to find a balance between the radiation dose that is needed and the radiation dose that can be tolerated when processing a product (Singh and Singh, 2020).…”

Section: Irradiationmentioning

confidence: 99%

Fundamentals of Food Science and Beyond

2023

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As we stand at the intersection of culinary artistry and scientific inquiry, this book seeks to unravel the mysteries that lie beneath the surface of the foods we consume daily. In the following pages, we embark on a journey through the fundamental principles that govern the creation, transformation, and enjoyment of food. The inspiration for this book stems from a profound fascination with the intricate dance of molecules, flavors, and textures that transpires within our kitchens. Food is more than mere sustenance; it is a mosaic of biochemical processes, sensory experiences, and cultural narratives. Through the lens of food science, we explore the alchemy behind the recipes, transforming the mundane into the extraordinary. In these chapters, we delve into the core concepts that define the field of food science, demystifying the complexities of ingredients, cooking techniques, and the physiological responses that make dining a multisensory delight. From the chemistry of caramelization to the physics of baking, every culinary phenomenon is dissected and explained with clarity and enthusiasm. This book is not just for the aspiring chef or the budding food scientist; it is for anyone who has ever marvelled at the wonders of a perfectly risen loaf of bread, a flawlessly emulsified sauce, or the symphony of flavors in a thoughtfully crafted dish. Whether you are a seasoned professional or a curious home cook, these pages are designed to deepen your appreciation for the science that underpins the culinary world. As we journey through the realms of taste, aroma, and nutrition, my hope is that this book serves as a bridge between the kitchen and the laboratory, fostering a greater understanding of the science behind the art of cooking. So, grab your apron and scientific curiosity, and let's explore the fundamental principles that make food not just a necessity but a celebration of life.

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“…Considering that electron beams have proved to be more efficient than gamma radiation generated by radioisotopes, irradiation facilities are frequently equipped with electron accelerators, as they can ensure a higher treatment rate and a diverse penetration depth by varying the energy of electrons [3]. Various beam penetration depths enabled by electron accelerators allow the solving of a wide range of tasks, from an increase in the plant growth rate with doses of 5-20 Gy [4] to sterilization of food with a dose up to 10 kGy [5], which is the maximum permissible dose for food irradiation pursuant to international standards [6]. Despite the fact that the International Organization for Standardization specifies the maximum doses applicable to different categories of food, each type of food should be irradiated within a specific dose range to ensure microbiological safety without detriment to the properties of the final product.…”

Section: Introductionmentioning

confidence: 99%

Hemoglobin Derivatives in Beef Irradiated with Accelerated Electrons

Bliznyuk,

Borshchegovskaya,

Chernyaev

et al. 2023

Molecules

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The efficiency of food irradiation depends on the accuracy of the irradiation dose range that is sufficient for inhibiting microbiological growth without causing an irreversible change to the physical and chemical properties of foods. This study suggests that the concentration of hemoglobin derivatives can be used as a criterion for establishing the limit for chilled beef irradiation at which irradiation-induced oxidation becomes irreversible. The express spectrophotometry method for estimating the hemoglobin derivative concentration shows a nonlinear increase in methemoglobin concentration from 15% to 50% in beef irradiated by accelerated electrons with the doses ranging from 250 Gy to 10,000 Gy. The monitoring of the hemoglobin derivative concentration for three days after irradiation shows nonmonotonous dependencies of methemoglobin concentration in beef in the storage time since the oxidation of hemoglobin occur as a result of irradiation and biochemical processes in beef during storage. The proposed method based on the quantitative analysis of the hemoglobin derivative concentration can be used to estimate the oxidation level for irradiation of foods containing red blood cells. The study proposes a model that describes the change in hemoglobin derivative concentration in beef after irradiation considering that oxidation of hemoglobin can be triggered by the direct ionization caused by accelerated electrons, biochemical processes as a result of bacterial activity, and reactive oxygen species appearing during irradiation and storage. This research throws light on the mechanisms behind food irradiation during storage that should be taken into account for selecting the optimal parameters of irradiation.

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Applications of Food Irradiation Technology

Cited by 9 publications

References 46 publications

Research into Gas Chromatography–Mass Spectrometry (GC-MS) for Ensuring the Effect of 1 MeV-Accelerated Electrons on Volatile Organic Compounds in Turkey Meat

Research into Gas Chromatography–Mass Spectrometry (GC-MS) for Ensuring the Effect of 1 MeV-Accelerated Electrons on Volatile Organic Compounds in Turkey Meat

Fundamentals of Food Science and Beyond

Hemoglobin Derivatives in Beef Irradiated with Accelerated Electrons

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