Food irradiation technology is a sterilization and fresh-keeping technology developed in the 20th century 1905 patent. Based on radiation processing technology, food is processed by high-energy rays generated by ionizing radiation such as X-ray, γ-ray or high-speed electron beam, so as to achieve the purposes of killing insects, sterilizing, inhibiting physiological processes, improving food hygiene quality, maintaining nutritional quality and flavor, and prolonging shelf life. At present, 70 countries and regions have approved 548 kinds of foods and condiments for irradiation, and more than 40 countries have entered the stage of large-scale commercial production. The total amount of radiation processing in the world exceeds 300 thousand tons every year.
Extended data:
Influencing factors of irradiated food:
1, irradiation dose: according to the different purposes and characteristics of food irradiation, FDA, IAEA and WHO classify food irradiation into storage-resistant irradiation, irradiation pasteurization and irradiation sterilization.
2. The state of food during irradiation: The species and quantity of contaminated microbial pests, the growth and development stage of food, the mature state and the speed of respiratory metabolism have great influence on the irradiation effect.
3. Environmental conditions during irradiation: The existence of oxygen can increase the sensitivity of microorganisms to irradiation by 2-3 times, and also affect the products of irradiation chemical effects, so keeping the oxygen pressure stable during irradiation is one of the conditions to obtain uniform irradiation effect.
4. Synergy between irradiation and other preservation methods.
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