辐照食品与食品卫生

当今世界对食品的需求量正在持续增长,在食品有限的情况下,往往又由于保管、贮藏、运输等过程中的虫蛀、霉变而损失很大一部分。在平均气温高、湿度极大的高温多湿国家和地区,环境条件给微生物和昆虫的增殖创造了有利条件,从而导致食品的腐败和变质。按照传统的常规方法保藏食品——应用燻蒸剂,添加剂,已发现存在残留毒性,损害人体健康,面冰冻冷藏要消耗大量的能源,因此促使人们寻找新的保藏食品的方法,而辐照保藏食     

辐照食品检测技术研究进展

随着科技的不断发展,食品辐照检测技术也需要更新,应用先进的检测技术能快速筛查不合格的产品,判断食品是否进行过辐照,以及辐照加工计量是否满足标准,建立完善的工作流程,有助于食品安全管理.本文将结合辐照技术检测实践进行细致化分析,突出辐照食品检测技术的应用优势,分析该技术的整体发展趋势.     

世界主要贸易国有关辐照食品的标准和法规要求

介绍了世界主要贸易国有关辐照食品的标准和法规要求。      

国内外辐照食品法规与标准(下)

这类标准提出对加工食品的辐照机构、辐照食品的过程、从业人员的要求,以达到控制辐照食品的加工质量,保证辐照食品安全的目的。这类标准是政府发布的法规的支持性标准,是市场监管的依据,也是开展认证活动的依据。     

核泄漏和辐照食品

人们对核普遍存在着恐惧心理,在这次日本核泄漏事件中又一次体现了出来。联想到前些年河南杞县钴-60事件和几家知名品牌方便面的调料包原料辐照问题,使公众     

辐照食品保鲜技术的现状及前景

辐照食品保鲜技术的现状及前景梁燕君辐照食品保鲜技术是利用射线辐照食品的方法以达到抑制发芽、杀虫、灭菌、调节熟度保持食品鲜度和卫生、延长货架期和储存期从而达到减少损失保存食品目的的一项技术。从１８世纪初，法国科学家阿培尔发明了热处理法后，低温、干燥、糖...     

食品辐照与辐照食品的检测方法

<正>一食品辐照的概况食品辐照(food irradiation)是指利用电离辐射在食品中产生的辐射化学与辐射生物学效应而达到抑制发芽、延迟或促进成熟、杀虫、杀菌、防腐或灭菌等目的的辐     

辐照食品检测技术方法与标准

对辐照食品检测的目的、原理以及建立检测方法的要求进行系统归纳,对不同辐照食品检测方法和国内外标准制定情况进行比较.发现目前还不存在一种适用于所有辐照食品检测的方法,现有的方法各有优劣.同时并指明我国辐照食品检测技术今后的研究和发展方向.     

辐照技术在食品工业中的应用及其发展

阐述了食品辐照技术的原理、优点及其在商业化上的应用;同时对辐照技术的发展作了展望。     

Economics of food irradiation

This article examines the cost competitiveness of the food irradiation process. An analysis of the principal factors--the product, physical plant, irradiation source, and financing--that impact on cost is made. Equations are developed and used to calculate the size of the source for planned product throughput, efficiency factors, power requirements, and operating costs of sources, radionuclides, and accelerators. Methods of financing and capital investment are discussed. A series of tables show cost breakdowns of sources, buildings, equipment, and essential support facilities for both a cobalt-60 and a 10-MeV electron accelerator facility. Additional tables present irradiation costs as functions of a number of parameters--power input, source size, dose, and hours of annual operation. The use of the numbers in the tables are explained by examples of calculations of the irradiation costs for disinfestation of grains and radicidation of feed.     

Economics of food irradiation

This article examines the cost competitiveness of the food irradiation process. An analysis of the principal factors — the product, physical plant, irradiation source, and financing — that impact on cost is made. Equations are developed and used to calculate the size of the source for planned product throughput, efficiency factors, power requirements, and operating costs of sources, radionuclides, and accelerators. Methods of financing and capital investment are discussed. A series of tables show cost breakdowns of sources, buildings, equipment, and essential support facilities for both a cobalt‐60 and a 10‐MeV electron accelerator facility. Additional tables present irradiation costs as functions of a number of parameters — power input, source size, dose, and hours of annual operation. The use of the numbers in the tables are explained by examples of calculations of the irradiation costs for disinfestation of grains and radicidation of feed.     

Experiences of food irradiation in Japan

Abstract

In this paper, we shall attempt to present the history and current status of food irradiation research and commercialization in Japan. In 1967 the Japan Atomic Energy Commission decided to promote the research and development of food irradiation, based on research activities since 1954. The national project on food irradiation investigated the following: 1) the inhibition of sprout growth of potatoes and onions, 2) the prevention of infestation of rice and wheat, 3) the extension of shelf life of sausage and fish‐paste products, and 4) the growth inhibition of molds on the surfaces of oranges by using electron beams. As a result of this national project, a commercial potato irradiation plant was constructed and has been operating for 12 years. Market price fluctuations during the off‐season were also successfully reduced. However, a boycott movement by some consumer unions against irradiated potatoes has seriously affected food processors. The technical problems of irradiated potatoes, such as rotting and accumulation of sugar during storage, were solved by conditioning before and after irradiation. After the termination of the national project, studies were carried out on farm animal feeds for the purpose of eliminating pathogens such as salmonellae and extending shelf life by delaying mold growth. The accumulation of sugar in irradiated sweet potatoes, identification methodology of irradiated foods, and radiation‐decontamination of microorganisms in spices have also been studied. The greatest problem now is to overcome the public's resistance to irradiated food.     

Volatiles from food irradiation

Abstract

Quality assurance of aseptic packaging should cover all factors from plant design up to the distribution of the products. To assure the sterility of the product there is a need for microbiological rapid methods besides the traditional microbiological methods. But before these methods can be applied, much investigation is needed. Furthermore, there is a need for nondestructive methods for on‐line detection of the package integrity and for controlling the quality of the product after preincubation.     

微波辐射技术在食品工业中的应用

叙述了微波萃取技术、微波加热技术 ,微波杀菌技术的机理和在食品工业中的应用 ,并对微波辐射技术的发展前景进行了展望     

辐照复合式保藏工艺研究

介绍了辐照工艺在食品加工与保藏中的作用,着重研究辐照工艺与其它工艺联合使用时,对不同食品所产生的不同效果。     

食品灭菌新技术

<正> 随着食品科学技术的迅速发展,新型产品种类层出不穷,传统的灭菌技术已无法满足食品工业的需求。近年来,国际食品界开发了一系列高效、节能、安全的灭菌新技术,从而将食品原有的风味、质地、口感、颜色以及营养最大限度地保存下来。     

Brazilian consumer views on food irradiation

This study investigated the consumer attitude to food irradiation in São Paulo, Brazil, through a qualitative research perspective. Three focus groups were conducted with 30 consumers, responsible for food choices and purchases. Both irradiated and nonirradiated food samples were served in the sessions to motivate the discussion and elicit the participants´ knowledge, opinions, feelings and concerns towards the irradiation process. Reactions were similar among the groups and differences between the irradiated and the nonirradiated samples were hardly perceived. When provided with positive information about irradiation and its benefits to foods and human health, many people still remained suspicious about the safety of the technology. Risk perception seemed to be related to unease and lack of knowledge about nuclear power and its non-defense use. Participants claimed for more transparency in communication about risks and benefits of irradiated foods to the human health, especially with respect to the continued consumption.Industrial relevanceIrradiation is an emerging food processing technology, which has been gaining interest by food technologists, producers and manufacturers all over the world in the last decades. Irradiation is suitable for disinfestation, microorganism load reduction or sterilization, assuring the safety, as well as having benefits in the shelf-life of foodstuffs.Food irradiation is approved in many countries and its use in food processing is endorsed by several reputed authorities, such as FAO and USDA. Despite the approval and recommendation, this technology still remains underutilized not only in Brazil, but also in other countries. The main reason appears to be the consumer concerns and doubts about the use of radiations in food processing. To develop communication strategies in promotion of irradiated foods it is necessary to investigate consumer attitudes, knowledge, opinions, as well as fears, with respect to the use of radiation in food processing.It is well-known that consumer views on technology may vary from a culture to another. So, findings from consumer research in a country may certainly not reflect the consumer views in other countries. In this sense, Brazilian studies focused on consumer views on food irradiation are necessary to gain understanding on how the local market accepts the technology. Brazil is one of the most important food producers in the world and an emerging consumer market with a population of about 184 million people. Food irradiation is regulated in Brazil since 1973, but to date only a few food ingredients are subjected to irradiation. The wide use of irradiation in food processing would favor Brazilian producers in the quality and safety assurance of food products, both for the local market and for exports.