Food Irradiation Technology: A Review of The Uses and Their Capabilities
MLA Style: Rossi Indiarto, Anugerah Wisnu Pratama, Trisna Intan Sari, Hanna Christy Theodora. Food Irradiation Technology: A Review of The Uses and Their Capabilities International Journal of Engineering Trends and Technology 68.12(2020):91-98.
APA Style:Rossi Indiarto, Anugerah Wisnu Pratama, Trisna Intan Sari, Hanna Christy Theodora. Food Irradiation Technology: A Review of The Uses and Their Capabilities. International Journal of Engineering Trends and Technology, 68(12), 91-98.
Irradiation is the process of exposing several radiation beams to food to sterilize and extend their shelflife. The radiation principle is excitation, ionization, and food components change when the radiation source touches the food. Irradiation aims at making food safer for consumption by killing pathogenic microorganisms. The irradiation process is like the pasteurization process but without heat, causing freshness and texture changes. The irradiation process will interfere with rot-causing biological processes and prevent shoot-growth. Food irradiation uses gamma radiation energy sources, electron beams, and Xrays to eliminate pathogenic microorganisms, insects, fungi, and pests. This process is safe and does not cause food to be radioactive. Chemical, nutritional, microbiological, and toxicological aspects of irradiated products are used as food safety parameters. The irradiation consists of three dose levels: low, medium, and high. Each of these ingredients was exposed to varying radiation doses based on the specific properties of the materials. There are advantages and disadvantages to the irradiation process: the radiation process doesn’t use heat to prevent food from changing its features. However, there is still public fear that the irradiation process will have a radioactive influence on the material.
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Dose, food, excitation, irradiation, quality, pathogenic