منابع مشابه
Preservation of food items by irradiation process
Two types of radiations are used for preservation. They are ionizing radiations such as cathode and gamma rays and nonionizing radiation such as infrared and UV rays. The latter two have poor penetration and bactericidal properties. Ionizing radiations act by disrupting progeny cycles of pathogenic microorganisms by destroying DNA/RNA cycles. Thus, it enhances shelf-life of food and reduces mic...
متن کاملIrradiation’ and its Potential to Food Preservation
In spite of the technologies developed during the last decade, the level of food loss is still high and is reported in many countries. According to the United Nations, more than 30 per cent of the mortality rate world-wide is caused by alimentary diseases. The desire of most countries to make food safer for consumption requires better food preservation and production techniques. In this regard,...
متن کاملFood Preservation
The term food preservation refers to any one of a number of techniques used to prevent food from spoiling. The following are the general methods of food preservation: application of heat, such as canning and preserving, pasteurization, evaporation, sun-drying, dehydration and smoking, application of cold, as ill cold storage, refrigeration and freezing, the use of chemical substances such...
متن کاملIrradiation’ and its Potential to Food Preservation
In spite of the technologies developed during the last decade, the level of food loss is still high and is reported in many countries. According to the United Nations, more than 30 per cent of the mortality rate world-wide is caused by alimentary diseases. The desire of most countries to make food safer for consumption requires better food preservation and production techniques. In this regard,...
متن کاملApplications of Essential Oils in Food Preservation
Many food products are perishable by nature and require protection from spoilage during their preparation, storage and distribution to give them desired shelf-life. Because food products are now often sold in areas of the world far distant from their production sites, the need for extended safe shelf-life for these products has also expanded. Currently, there is a strong debate about the safety...
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ژورنال
عنوان ژورنال: Procedia Food Science
سال: 2011
ISSN: 2211-601X
DOI: 10.1016/j.profoo.2011.09.103