Analysis of radiation effects on chicken eggs and meat irradiated by nanosecond electron beams
| Autor: | Alisa Romanova, Sergey Sokovnint, Ksenia Moiseeva, R. A. Vazirov |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Materials science
AGRICULTURE FOOD MICROBIOLOGY RADIATION TECHNOLOGIES Organoleptic PHYSICO-CHEMICALS Electron Radiation LOW ENERGY ELECTRON BEAMS Shelf life 01 natural sciences NANOSECOND ELECTRON ELECTRON BEAMS ORGANOLEPTIC PROPERTIES 030218 nuclear medicine & medical imaging 03 medical and health sciences 0302 clinical medicine 0103 physical sciences Irradiation Food science CHEMICAL TREATMENTS RADIATION PROCESSING lcsh:Environmental sciences lcsh:GE1-350 010308 nuclear & particles physics ANIMALS FOOD PRESERVATION RADIATION EFFECTS Penetration (firestop) Nanosecond Contamination ELECTRONS IRRADIATION MEATS CAUSATIVE AGENTS |
| Zdroj: | E3S Web of Conferences E3S Web of Conferences, Vol 176, p 03016 (2020) |
| ISSN: | 2267-1242 |
| DOI: | 10.1051/e3sconf/202017603016 |
| Popis: | Chicken and eggs are considered the most common product in the world. Microorganisms on the surface and inside these food products reduce the shelf life and may be the causative agents of the disease among consumers. To solve this problem various methods of thermal and chemical treatment are used, which have several disadvantages. Radiation processing is a modern method of suppressing contamination of bacteria and increasing the shelf life of food products. Unfortunately, this technology has a negative effect on the physico-chemical and organoleptic properties of the product. Therefore, for food and hatching eggs the dose level is limited about 3 kGy. However to solve this problem it is possible to use a low-energy electron beam. This approach allows irradiating with a disinfecting dose only the surface and a shallow depth of products. Experiments on the irradiation of chicken meat and eggs were carried out at the accelerators URT-0.5 and URT-1. Studying the effect of irradiation with a nanosecond electron beam (NEB) on edible chicken eggs showed no significant changes in the eggs structure and physico-chemical properties. This is primarily due to the low depth of electron penetration. Therefore, most of the product is not irradiated by electrons. Thus, irradiation using the URT accelerators will reduce the main problem of the food radiation technology. © The Authors, published by EDP Sciences, 2020. Russian Science Foundation, RSF: 16-16-04038 Acknowledgements: This work was supported by the Russian Science Foundation, project No. 16-16-04038. The authors would like to thank Balezin M.E for irradiation the samples. |
| Databáze: | OpenAIRE |
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