Mild X-ray Radiation of Food
Mild X-ray Radiation of Food
2010-02-10 Mild X-ray radiation of food as an alternative to isotope-based irradiation
Food irradiation has been a subject of intense investigation for almost half a century and extension of shelf life of foods by gamma radiation is legally permitted in more than 40 countries covering a number of foods such as onion, potato, wheat, spices, flours, meat, poultry, fish, pulses, rice, semolina, fruits, vegetables and dry fruits. The Board of Radiation & Isotopes Technology (BRIT) under the Dept of Atomic Energy operates two irradiation plants for use by the industry at Nashik (for onions) and Navi Mumbai (for spices). In the private sector also such special facilities are being offered. Irradiation, also known as ionizing radiation technology, involves exposing the food to such radiations to kill micro-organisms like bacteria and viruses, insects and their larvae, inhibit sprouting, delay ripening, increase juice yield and improve re-hydration properties. World over 5,00, 000 tonnes of foods are irradiated annually and the business is projected to cross $ 2.3 billion in value by 2012.
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