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Food irradiation treatment - trends of appications
Języki publikacji
Abstrakty
W artykule przedstawiono oficjalne dane dotyczące światowej produkcji żywności poddanej promieniowaniu jonizującemu w 2005 r., a także dane z UE za 2005 i 2006 r. Podsumowano kierunki zastosowania promieniowania jonizującego do utrwalania jakości i bezpieczeństwa żywności. Scharakteryzowano i podano przykłady możliwości wykorzystania obróbki radiacyjnej do spowalniania procesów fizjologicznych owoców i warzyw, eliminacji szkodników płodów rolnych, eliminacji lub redukcji mikroflory patogennej oraz powodującej psucie się żywności. Podano także przykłady nietypowych kierunków zastosowania promieniowania jonizującego, np. do zwiększania szybkości suszenia surowców pochodzenia roślinnego, a także do redukcji alergenności niektórych białek oraz poziomu szkodliwych związków chemicznych powstających w żywności (N-nitrozoamin i amin biogennych).
In the article, some current data on quantity of irradiated food in the world in 2005 are presented, including some EU official data in 2005 and 2006. The paper summarizes applications of ionizing irradiation to food quality and food safety preservation. Some characteristics with many examples relating to application of irradiation treatment to inhibition of physiological processes in fruits and vegetables, elimination of food pests, elimination and/or reduction of pathogenic and food spoilage microorganisms are discussed. In the article, also some non-conventional applications of food irradiation are included, e.g. enhancement of dehydration rate during technological processes as well as reduction of allergenicity level of some food proteins and reduction of some hazardous chemicals formed in food products (N-nitrosamines and biogenic amines).
Wydawca
Czasopismo
Rocznik
Tom
Strony
35--38
Opis fizyczny
Bibliogr. 41 poz.
Twórcy
autor
- Uniwersytet Warmińsko-Mazurski w Olsztynie
Bibliografia
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Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-article-LOD1-0025-0014