[식품저장학] Food Irradiation Technology(방사선살균기술)

[식품저장학] Food Irradiation Technology(방사선살균기술)-3

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레포트 > 자연계열
2010.07.14
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소개글

[식품저장학] Food Irradiation Technology(방사선살균기술)에 대한 자료입니다.

Ⅰ. Introduction
ⅰ.What is Irradiation?
ⅱ.History of irradiation

Ⅱ. Main Subjects
ⅰ.Food irradiation process
ⅱ.Effects & Merits
ⅲ.Application
A. Industrial application
B. Research of irradiation
ⅳ.Concerns
Ⅲ. Conclusion

본문내용

Materials

Accelerated electron : machine-generated accelerated electrons
Gamma-rays : cobalt 60, cesium 137
X-rays : machine-generated x-rays

Radiation dose : the quantity of radiation energy absorbed by the food
as it passes through the radiation field during processing.
Gray (Gy): one Gray equals one Joule of energy absorbed per kilogram of food being irradiated , rad (1 Gy = 100 rads).
International health and safety authorities have endorsed the safety of irradiation for all foods up to a dose level of 10,000 Gy (10 kGy).

1895 Discovery of X-rays
1986 Discovery of natural radioctivity
1904 Describing the bactericide effects (MIT)
1918 US-Patent to use X-rays for the preservation of food
1921 Describing the elimination of Trichinella spiralis in pork using X-rays
1930 French patent on food irradiiation
1943 Become active in the field of food preservation for the US-Army (MIT)
1953-1980 Sponsoring research activities on food irradiation of US Army
-> a linking of the technology with the military in the minds of the public
1958 World first commercial food irradiation (spices) at Stuttgart, Germany

2. X-rays
They are caused by atomic transitions and they are usually less energetic than gamma rays.
X-rays with varying energies are generated by machines.
→ To produce the X-rays, a beam of electrons is directed at a thin plate of gold or other metal, producing a stream of X-rays.

Like gamma rays,
X-rays can pass through thick foods,
require heavy shielding for safety.
Like E-beams,
the machine can be switched on and off.
no radioactive substances are involved.

→ The size of the DNA "target" in the organism is a major factor.
Parasites and insect pests : large amounts of DNA,
rapidly killed by extremely low doses of irradiation,
with D-values of 0.1 kiloGray or less.
Bacteria : somewhat smaller DNA,
takes more irradiation to kill
with D-values in the range of 0.3 to 0.7 kiloGray.
- E. coli O157 and other Shiga toxin-producing E.coli , Campylobacter jejuni, Salmonella, Listeria monocytogenes, Toxoplasma gondii, Etc.

spores : Some bacteria can form dense hardy spores,
compact and inert hibernation state.
takes more irradiation to kill a bacterial spore,
with D-values on the order of 2.8 kiloGray.

#Food #식품저장학 #방사선살균기술 #방사선 #Technology

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