RADIATION PROCESSING OF FOOD PRODUCTS AN EFFECTIVE MEANS OF INCREASING MAN'S FOOD RESOURCES,
Abstract
Treatment with radiation can prolong storage time of many products, make them more transportable and significantly decrease loss with almost complete preservation of the natural quality of the raw material. This is explained by the fact that the absorption of ionized radiation by the products is accomplished almost without heat loss. No other method used at present makes it possible to preserve raw meat, fish, dressed poultry, fresh fruits, vegetables and other products without changing their natural qualities. Current methods of processing being tested are: Irradiating potato and onion tubers for suppressing their germination during storage; Radiation extermination of insects in food products; Suppression of the activity of microorganisms for preserving perishable food products.
Document Details
- Document Type
- Technical Report
- Publication Date
- Oct 24, 1969
- Accession Number
- AD0696919
Entities
People
- V. I. Rogachev
Organizations
- United States Army Foreign Science and Technology Center