# data[].attributes.headline
Application of irradiation in food industry

# data[].attributes.subject
Application of irradiation in food industry

# data[].attributes.body
Inhibiting sprouting (potato, onion, garlic).

Delay ripening process of plant.

Absolute sterilization: food for space program and immune deficient hospital patients.

Insect disinfestation: insect sterilization & prevent proliferation.

# data[].attributes.body
1. Various effects can be produced depending on the absorbed radiation dose.

At lower dosages, ionising irradiation is one of the food preservation procedures that causes the least amount of disruption to the functional, nutritional, and sensory aspects of food products.

When exposed to ionising radiation dosages of up to 10 kGy, macronutrients such as carbohydrates, proteins, and lipids remain relatively stable.

However, high-dose irradiation, especially above 10 kGy, can cause physicochemical changes in foods as well as a considerable loss of sensory qualities.
- Accelerate the development of off-odour in fat due to autooxidation (meat exposed to 20 - 60 kGy).

2. Micronutrients, in particular vitamins, they are sensitive to any processing technique.

The fat-soluble vitamins are destroyed by radiation technologies, and the water-soluble vitamins are labile to any process technique.

Vitamin loss especially thiamine (B1), vitamin A, C, and E (fat soluble vitamin); vitamin E up to 25%, C up to 10% (1 kGy).

# data[].attributes.body
Damage to DNA - When irradiation reaches the DNA molecule directly, the molecular structure of DNA is disrupted, resulting in cell damage or cell death.

Bacteria - Irradiation cause the breakdown of chemical bonds in the bacteria which causes the microorganisms to die or stop reproducing, resulting in less disease or spoilage.

Water molecules - Causes radiolysis (decomposition of water) which produces a very reactive free radical that reacts with DNA and resulting in the impairment of function or cell death

Enzymes - Irradiation cause inhibition of enzymes activity due to the chemical changes in enzyme molecules

# data[].attributes.body
Better penetrability compared to electron beam

To help improve energy as higher  energies have technical  advantages, such as satisfactory power utilization and increased dose uniformity.

Help improved quality of the product

Disadvantages

The efficiency of conversion from electrons to X rays is generally less then 10%

Relatively high cost and the need for high voltage power supplies to generate X-rays

Operators may be exposed to harmful levels of radiation from X-ray inspection systems.

# data[].attributes.body
They can be turned on only as needed and off when not in use.

They do not require replenishment of the source as does cobalt-60

There is no radioactive waste

Disadvantages

High electric power consumption.

Complex and potentially high maintenance

# data[].attributes.body
Up to 95% of its emitted energy is available for use.

Considered to pose low risk to the environment.

Able to penetrate most solid and liquid.

Disadvantages

Cobalt-60 pencils (stainless steel tubes) require frequent replenishment.

Cannot be turned off.

# data[].attributes.body
Use to treat food & food ingredients to eliminate microbial pathogens or to sterilize food ingredients.

Most common used:

1. Electron gun: convert energy --> high energy electron.

2. Electron accelerator: accelerate the speed of electron to the speed of light.

Amount of energy produced can be adjusted.

Max energy: 10MeV

# data[].attributes.body
Produced by reflecting a high-energy stream of electrons off a target substance (usually one of the heavy metals) into food.

Fight against foodborne illness, delay fruit ripening, inhibit sprouting, seed germination, insect infestation & worm contamination in meat.

Maximum energy: 5 MeV

# data[].attributes.body
Generated from spontaneous disintegration of radioisotopes

Emitted by a cobalt-60 (Co60) and cesium 137 (Cs137), leads to ruptures of chemical bonds in their interaction with the matter of living organisms

It penetrate the food and kill bacteria and other infectious organisms to prevent them from dividing and growing.

# data[].attributes.body
extended shelf life of some products.

less food spoilage.

reduced risk of food-borne diseases caused by micro-organisms such as Campylobacter, Salmonella, E. coli and Listeria (especially in meat, poultry and fish).

less need for pesticides.

less need for some additives, such as preservatives and antioxidants.

lower risk of importing or exporting insect pests hidden inside food products.

reduced need for toxic chemical treatments, such as those used to kill bacteria found in some spices.

as an alternative to current treatment for disinfecting imported fruits, grains and vegetables, which uses an ozone-depleting gas.

reduced sprouting in potatoes, onions, herbs and spices.