Food Irradiation Processing Principles and Technology

Author: Shi Peixin
Publisher:
Publish Date: 2004-09-01
Features: Food irradiation processing technology is a scientific and technological discipline that has developed on the basis of the application of nuclear technology in agriculture and is widely used in the storage and preservation of agricultural products and food. It has made positive contributions to the development of agricultural production and food processing. To summarize and reflect the development and achievements of food irradiation technology in China, according to the requirements of the national "Ninth Five-Year Plan" science and technology project "Research on Commercial Food Irradiation Processing Technology," the editors organized a panel of experts and professors who have long been engaged in irradiation processing research and teaching to form the editorial committee and writing team, and jointly compiled the book "Food Irradiation Processing Principles and Technology." The book includes the following content: the development and commercialization of food irradiation; the basic principles of food irradiation; the hygienic safety of irradiated food; irradiation equipment; the dosimetry principles of food irradiation, irradiation processes, and irradiation quality control; radiation protection and dosimetry; analytical and detection methods for irradiated food; packaging of irradiated food; the application of irradiation technology for pest control in grains, beans, and their products; the application of irradiation technology for pest control and sterilization in dried fruits and candied fruits; the application of irradiation technology for preservation in fruits and vegetables; the application of irradiation technology for preservation in raw poultry and livestock meat; the application of irradiation technology for sterilization and preservation in cooked poultry and livestock meat; the application of irradiation technology for sterilization in fish and shellfish aquatic products; the application of irradiation technology for sterilization and preservation in dehydrated vegetables, seasonings, and tea; and the application of irradiation technology for sterilization in feed. During the writing process, the book adheres to the principle of linking theory with practice, focusing on introducing the basic theories, concepts, and fundamental knowledge of food irradiation processing technology, as well as practical techniques, while incorporating new developments and achievements in food irradiation processing technology both domestically and internationally. This book is a relatively comprehensive theoretical and practical work in the field of food irradiation processing in China.