Radiation processing of food involves controlled application of the energy of short wave length radiations of the electromagnetic spectrum, which includes radiowaves, microwaves, infrared, visible and ultraviolet light. These short wave length radiations are also known as ionizing radiations and include gamma rays, accelerated electrons, and X-rays. Radiation processing of food can achieve different objectives in different foods. Some of the major benefits of radiation processing of food are :
Insect disinfestation of dried stored products
Phytosanitation to overcome quarantine barriers in fruits and vegetables.
Inhibition of sprouting in tubers, bulbs and rhizomes.
Delay in ripening and senescence of fruits
Enhancement in shelf –life by destruction of spoilage microbes
Elimination of pathogens and parasites
Benefits Of Radiation Processing Of Food
Radiation processing is a cold process and therefore, unlike heat, it can be used on agricultural commodities without changing their fresh-like character
Radiation processing does not alter significantly nutritional value, flavour, texture and appearance of food.
Radiation Processing improves shelf-Life and hygienic quality of fish, meat, poultry
Radiation using Cobalt-60 cannot induce any radioactivity in food and does not leave any harmful or toxic radioactive residues on foods as is the case with chemical fumigants
Due to the highly penetrating nature of the radiation energy , it is very effective method
Pre-packaged foods can be treated for hygienization and improving shelf-life.
The radiation processing facilities are environment friendly and are safe to workers and public around.
