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Irradiation

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  • 1. Food Irradiation
  • 2.  
  • 3. Uses of Irradiation Processing
    • Insect disinfestations of food products.
    • Inhibition of sprouting in tubers, bulbs and rhizomes.
    • Delay in ripening of fruits.
    • Enhance in shelf life .
    • Elimination of pathogens and parasites in foods.
  • 4. Irradiation Foods are radioactive
    • Food passes through a radiation field allowing to absorb desired energy.
    • Food itself never comes in contact with the radioactive material.
  • 5. Is radiation processed foods are harmful
    • Radiation processing produces very little chemical changes .
    • None of the changes known to occur have been found to be harmful.
    • Emit only gamma rays and no neutrons.
  • 6. Is irradiation affect Nutritive value
    • Irradiation has very little effect on proteins , Carbohydrates , Fats and Minerals .
    • Vitamin A , E , C , K and B1 in foods are relatively sensitive to radiation,niacin and Vitamin D are very much stable
  • 7. Benefits
    • Insects ,Moulds and Bacteria can be killed.
    • Viruses cannot be killed .
  • 8. Irradiation
    • Only food of good hygienic quality should be used
    • Radiation Processing cannot reverse the spoilage process and make food good .
  • 9. Advantage
    • CODEX accepted Food Irradiation as a safe and effective technology .
    • People benefit from Food Irradiation due to reduction in bacteria .
    • > 100 food items are identified for food irradiation.
  • 10. Cost of Irradiation Facility
    • Cost- Rs 6-8 Crores excluding land cost.
    • Cost varies based on type of food, throughput.
  • 11. Irradiation Plant
    • Food Irradiation Plant is authorized by Atomic Energy Regulatory Board .
    • Facility could be private, public or joint sector company.
  • 12. Irradiated Foods
    • Irradiated food cannot be recognized by sight,smell,taste or touch .
    • Codex Alimentarius Commission has endorsed a green irradiation logo .
  • 13. LOGO
  • 14. Food Irradiation
    • Has been approved in 40 countries.
    • US, Japan, China,France and Holland .
  • 15. Food Irradiation
    • Food irradiation is a process of exposing foods, either prepackaged or in bulk to very high-energy, invisible light waves (radiation ) such as gamma rays, X-rays or electron beams.
  • 16. Dosage
    • Dose (absorbed ): is the amount of energy absorbed per unit mass of irradiated food product.
    • Dose Limit: The minimum or maximum radiation dose absorbed by a food product prescribed in regulations .
    • (i.e., no part of the food product shall absorb less than or more than a specified amount).
  • 17. Food Irradiation
    • Food is exposed to doses of ionising energy.
    • Lower doses – Irradiation extends a product’s shelf life.
    • Higher doses – Kills insects,moulds, bacteria
  • 18. Food Dose
    • Meat - 4.5 kGy
    • Poultry - 1.5- 3 kGy
    • Grains - 0.2 – 0.5 kGy
    • Fruits & Vegetables 1 kGy
    • kGy - kilogray
  • 19. Non-Irradiable foods
    • Oysters and other raw shell fish
    • Eggs
  • 20. Food Irradiation Process
    • Facilities for Food Irradiation are similar to sterilizing medical equipment .
    • Radiation source (Cobalt-60 ) is contained in slender pencil like stainless casing .
    • Package food travels in pallets on a conveyor and exposed to the radiation source.
  • 21. Irradiation Process
    • Radicidation - ionizing radiation to reduce non-spore forming pathogenic bacteria.
    • Radurization - to enhance keeping quality.
    • Radappertization - to reduce activities of microorganisms (except viruses).
  • 22. Success of Irradiated Food
    • Camembert cheeses and Mechanically debone poultry meat is commercialized as Irradiated Food in France.
    • Irradiated henham (2 kg Gy ) fetched more prices than non-irradiated food. I
    • In Bangladesh, irradiated dried fish fetched high price than fish fumigated with pesticides (Eg.DDT).
  • 23. Irradiation in Spices
    • It extends the shelf life of spices in packed form retaining colour, aroma and other sensory properties .

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