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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.3 No.3
- 발행연도
- 1998.9
- 수록면
- 295 - 301 (7page)
이용수
초록· 키워드
오류제보하기
Potential applications of irradiation technology in postharvest handling of agricultural products have been documented over the past five decades. The biological effects of ionizing radiation on food were demonstrated to have the potential both of reducing the storage losses by controlling spoilage microorganisms, insects, sprouting and ripening, and of improving the hygienic quality of raw arid processed products. Food irradiation is recognized as a physical and cold process using gamma-rays from radioisotope sources and electron-beam from the accelerator. As one of the technologies or techniques for preserving and improving the safety of food, irradiation technology has been approved in some 40 countries for more than 200 individual items of foods and of these about 30 countries including Korea are commercially utilizing this technology. Although limited quantities of irradiated foods are available in the market now, the proper uses of this renewed technology will offer great possibilities not only for increasing the availability of postharvest agricultural products, thereby contributing to price stabilization in the off-season, but also for reducing reliance on chemicals used for sanitary and quarantine requirements. This paper deals with biological actions of ionizing radiation and its potential applications in the agri-food industry from the international point of view.
목차
Abstract
INTRODUCTION
IONIZING RADIATION AND ITS BIOLOGICAL ACTION
POTENTIAL APPLICATIONS OF IONIZING RADIATION
CONCLUSION
ACKNOWLEDGEMENTS
REFERENCES
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