irradiation is the process of exposing food and food packaging to ionizing radiation, such as from Gamma rays, X-rays or electron beam.”

1. Muhammad Ahmad Sajjad
20- Arid-2595

2. Use of Irradiation
“It is the process of exposing food
and food packaging to ionizing
radiation, such as from Gamma
rays, X-rays or electron beam.”

3. Waves
Involves the transport of energy without the
transport of matter.
Important Definitions
 Wavelength
Distance between corresponding
points of two consecutive waves.
 Frequency
The number of waves that pass a
fixed point in unit time.

4. Kinds of waves
 Mechanical waves
Require medium for their transportation.
 Electromagnetic waves
Do not require medium for their
transpotation.
Kinds of waves

5. Infrared
rays
Sun
Earth

6. Electromagnetic Waves

7. Electromagnetic Spectrum

8. Electromagnetic Spectrum

9. Electromagnetic
Spectrum
wavelength
wavelength

10.  Wavelength (“Angstrom”)
Smaller wavelengths are normally described in
Angstrom or nanometers (nm)
 Frequency is designated by Hertz or multiple
of Hertz (HZ, KHZ, MHZ)
Energy absorbed by food is measured in Gray .
1Gray = 1 Joule/Kg
The earlier unit for this m,easurement was “rad”.
Electromagnetic Waves
Units of measurement

11. Sources of Electromagnetic Radiation
• Microwave are produced by magnetron tube.
• Ultraviolet radiations are emitted by very hot bodies, e.g
electric arc or by electric discharge through gases.
• X-rays are generated from machine sources operated at
energy level of 5 micron electron volts (Mev).
• Gamma rays are emitted from the radionucleoide 60Co .
• Electrons are generated from machine sources operated
at or below an energy level of 10 Mev.

12.  Gamma rays and X-rays and highly accelerated
electrons are commonly used for Food
Preservation.
 Promote changes that may lead to mutation and
death of the cell.
 Use to kill insects and microorganisms in Food.
Uses of U.V Radiations
Uses of Ionizing Radiations
 Are employed in sterilizing equipment.
 Treatment of water for beverages.
 In treating Pickles, Vinegar.
 In the storage and packing of cheese.

13. Fatima Zaheer
20-Arid-2577

14. Application of
irradiation of Food

15. Asharib Bilal
20-ARID-2566

16. Sprout Inhibition
• Sprout Inhibition in potatoes, onions and garlic.
• Use of radiation at level of 30 to 150 Gy.
• Extends their storage life.

17. • Irradiation helps in disinfestation of
insects.
• Requires short period of time.
• Delays ripening and increases shelf life
of food.
• O.2 kGy is sufficient to destroy insect
eggs and larvae.
Insect disinfestation

18. Hanzala latif
20-Arid-2584

19. Application of radiation pasteurization
It can be applied to:
1. Decline populace of microbes in dry and spicy ingredients. It is
designed to kill or deactivate food spoiling microbes.
2. To kill spore forming microbes
Radurization
It is a process of food irradiation in which certain packaged
and non packaged foods are treated with mild ionizing
radiation dose usually less than 10kGray but sufficient to
eliminate or to significantly reduce the number of pathogen
and to extend the shelf life.
• Spices which carry heavy contamination of microbes can
be successfully decontaminated by this technique.
• Shelf life of strawberries and fish can be extended by
radurization.

20. Radicidation
• Radicidation ia a specific case of food irradiation
where the dose of ionizing radiation applied to the
food sufficient to reduce the number of viable non
spore forming pathogenic bacteria to such a level
that none are detectable when the treated food is
examined by any recognized method.
• Food can be made safe for human consumption by
this process.
• About 10kGy are helpful in the destruction of
parasites.

21. MuhammadFurqan
20-ARID-2605

22. Irradiation is largely being used to sterilize
medical devices and supplies. The required
orders of 100 kGy (10 Mrad) or higher.
Most food spoilage organisms as well as the
spores of clostridium botulinum.
Food designated for radappertization is
balanced in pre- packed and sealed under
high vacuum to remove oxygen. This is then
frozen to -40% C. and irradiation to a dose of
about 10 to 50 kg (1 to 5 Mrad) while in frozen
state.
Radiation Sterilization-Raappertization

23. Radiation Sterilization-Raappertization
 A dose of up to 10 kGy has been found to present no
toxicological hazards. The adappertized food present
no health hazards.
 Most research conducted in this direction has been
limited to a few foods meat ,poultry, fish ,and some
vegetables.
 Dairy products has been found unsuitable for
radappertization.
 Radiations sterilized food have been enjoyed by the
American astronauts and some hospital patient such
as organ transplant recipients who are confined to
special sterile environment.

25.  The ripening process in fruits such as
bananas, tomatoes, pears, mangoes, guavas
and others can be delayed by low dose
irradiation (250 to 350 Gy).
 By some process fresh mushrooms shelf life
can be extended doubled
 Did irradiation treatment, prevent the
growth of stem and opening of the caps.
Proper packing and storage temperature.

26. • The dependence on chemicals in such
processes as cured meat products can be
reduced or completely eliminated by the use
of irradiation treatment.
• This application can also use to bring about
desirable chemical changes in certain food
products.

27. Kashif khan
20-Arid-2587

28. • Irradiation can cause variety of change in living cell.
• Low doses of irradiation interfere with cell division and
alter biochemical reactions involved in ripening of
fruits.
• High doses can kill cells thereby destroying
microorganisms and insects.
• Irradiation also causes chemical changes in the food.
• The treated food is not heated and is shelf-stable.
• The treated food have fresh state in texture, flavor and
color.
Effect of irradiation on foods

29. Muhammad HamzaAwan
20-ARID-2606

30. Effects on Carbohydrates
 In carbohydrates, oxidation as well as
condensation reactions similar to non-
enzymatic browning predominate.
 It has been suggested that some
products of irradiation of sucrose may
have toxic effects on cell. Starch and
pectin are very sensitive to radiation.
Effect of irradiation on foods

31. Effects on Proteins
In proteins, deamination, oxidation,
polymerization, and decarboxylation have
been observed during irradiation.
Histidine, phenylalanine, thyroxine, sulphur-
containing amino acids are reported to be
most sensitive to the effect of irradiation.
Effect of irradiation on foods

32. Fajar Azhar
20-Arid-2574

33. EFFECT ON LIPIDS:
 Many of reactions occurred due to of lipids, similar
to oxidative rancidity.
 Carbonyl ( >C=0) containing compounds may be
formed.
 Production of carbonyls and other potentially
dangerous substances led to vast testing of
irradiated foods.
Effect of irradiation on foods

34. ON VITAMINS:
No cooking or heating involved in “pasteurizing or
sterilizing” doses of irradiation.
Food remains in fresh state.
Losses are less if oxygen is excluded and temp during
irradiation is low.
Vitamin A,E,C,K and B-1 in food are sensitive to
irradiation.
Riboflavin, niacin and vitamin D are more stable.
Vitamin loses are caused mostly due to irradiation.
Effect of irradiation on foods

35. It is concluded that Irradiations are
important for food materials in order to
increase the shelf life of the shelf life of the
products, protect it from microbial attack,
against insect disinfestation etc.

37. Thank you