Professional Documents
Culture Documents
Oldest Newer
Methods Methods
Drying freezing
Newest Method:
Irradiation Fermenting Canning
Salting Refrigeration
Smoking Preservatives
Pesticides
• Gamma Rays
come from the spontaneous disintegration of radionuclides.
cobalt-60 (1.17 and 1.33 MeV) : produced from cobalt-59
caesium- 137 (0.662 MeV) : a spent fuel from nuclear reactors
Nuclear Waste
Good penetration
• Electron Beams
Stream of high-energy electrons propelled from an electron gun (maximum
energy 10 MeV).
Similar to Beta Particles
No Waste, In-line equipment
• X-rays
▫ beam of accelerated electrons is directed at a thin plate of gold (or other
metal), producing a stream of X-rays exiting from the other side (5 Mev)
▫ No Waste, In-line equipment, Good Penetration
9
10
Gamma Rays
• Cobalt-60 the choice for gamma radiation source
• produced by neutron bombardment in a nuclear reactor of the metal cobalt-
59, then doubly encapsulated in stainless steel pencils to prevent any leakage
during its use in an irradiator.
• Cobalt-60 has a half-life of 5.3 years,
• highly penetrating and can be used to treat full boxes of fresh or frozen food.
• over 80% of the cobalt-60 available in the world market is produced in
Canada.
• Other producers are the Russian, Republic of China, India and South Africa.
• Cesium 137 is the only other gamma-emitting radionuclide suitable for
industrial processing of materials.
• It can be obtained by reprocessing spent, or used, nuclear fuel elements and
has a half-life of 30 years.
• There is no supply of commercial quantities of cesium-137.
11
Electron Beams
• Since the associated energy levels of these rays are too low to be
practical value in preservation, they need to be accelerated (in
cyclotrons, linear accelerators etc.) to make them acquire the
required energy.
• Since electrons cannot penetrate very far into food, compared with
gamma radiation or X-rays, they can be used only for treatment of
thin packages of food and free flowing or falling grains.
12
• chemical events as a
Direct result of energy
deposition on target
molecule
irradiation pasteurization
18
Disinfestation
Decontamination
pasteurize
• known as ‘’trichina- • higher dose
safe’’
• 0.3 Kgy for trichina & • low dose • 3.0–20 kGy
0.5 (Toxoplasma gondii) • 1.0–2.0 kGy
postharvest stage
Disinfestation
40
• Reduction of:
pathogenic
microorganisms parasites
41
ethylene
methyl dibromide
bromide
ethylene
oxide
prevention of
replication
nucleic acids
cell reproduction
impossible
Mode of Action
functions, such
as permeability
membrane lipids
membrane
enzymes
46
Main factor of
susceptibility
Type of
atmosphere temperature Dose level Medium
organism
• As a rule, the simpler the life form, the more resistant it is to the
effects of irradiation.
STERILIZATION OF MICROORGANISMS
LETHAL TO
INSECTS
SPROUTING
INHIBITED
LETHAL
TO
HUMANS
NO ACUTE
EFFECTS
Dose
(rad) 1 10 102 103 104 105 106 107
50
Proteins
Carbohydr
Enzymes
ates
Effects of
Irradiation
Vitamins Lipids
51
Low doses : may cause molecular uncoiling, coagulation, unfolding, and even molecular cleavage
and splitting of amino acids
At 10 kGy radiation, overall increase in total free amino acids was observed mainly due to the rise in
the levels of glycine, valine, methionine, lysine, isoleucine, leucine, tyrosine, and phenylalanine
affects the functional properties of proteins
Egg
loss of viscosity in the white
off-flavors in the yolk
Milk
off-flavors
increase in rennet coagulation time
reduced heat stability
52
tissue
damage
this technology should be used
in combination with Fungal pathological insect
other treatments. diseases breakdown infestation.
promising technology to maintain the quality of fresh fruits and vegetables because
• it has the potential to control both spoilage and pathogenic microbes
• physical means for pasteurization without changing the fresh state
• at a pasteurization dose (2–5 kGy) could control post-harvest spoilage and diseases
Papaya &
Strawberry 1.5–2kGy Mushroom (2 -
mango (0.25 -1
(3 kGy) 14 days. 3kGy) two-fold
kGy)
60
• Not all fruits and vegetables are suitable for irradiation because
undesirable changes in colour or texture, or both, limit their
acceptability.
• different varieties of the same fruit or vegetable may respond
differently to irradiation.
• The time of harvest and the physiological state also affects the
response of fruits and vegetables to irradiation
• For delaying ripening in fruits it is important to irradiate them
before ripening starts.
61
• Spices, herbs and vegetable seasonings are valued for their distinctive
flavours, colours and aromas.
• they are often heavily contaminated with microorganisms because of
the environmental and processing conditions under which they are
produced (open air drying procedures)
• Before use in food the microbial load should be reduced.
• Because heat treatment can cause significant loss of flavour and aroma,
a ‘’cold process’’, such as irradiation, is ideal.
• Until recently, most spices and herbs were fumigated, usually with
sterilizing gases such as ethylene oxide to destroy contaminating
microorganisms
• the use of ethylene oxide was prohibited by an European Union (EU)
directive in 1991 and has been banned in a number of other countries
because it is a carcinogen.
64
• A dose of 2.5 kGy reduced the fungal and bacterial load by 2 log
cycles, and 7.5 kGy eliminated the fungal population of ground or
whole pepper.
oxidation of pigment
to yield brown or gray
discolorations by o2
oxidation of meat
lipids that causes off-
flavors by atmospheric
69
• dose of 2.5–5kGy dose since this can extend shelf life at chill
temperatures from 6 to 14 days without insignificant organoleptic
quality change
70
71
• Production of gas and volatiles compounds, which may migrate into the food and cause
off-flavors.
• At sterilizing doses, nylon gives rise to little off-odor production,
• in case of polyethylene, short fragmentations of the polymer are produced, which enter
the food
• Volatile compounds are formed in polyethylene, polyester terephthalate, and oriented
polypropylene after irradiation dose from 5 to 50kGy.
• Twenty-two compounds (polyester terephthalate), 40 (oriented polypropylene), and
only acetone was identified for polyethylene, which could be a good candidate for
irradiation of packaged food products.
• These compounds are hydrocarbons, ketones, and aromatic compounds
79
Isreal
Ukraine China
Vietna
m
China
91
But:
high capital costs
requires a critical minimum capacity
threshold doses above which organoleptic changes and off-flavor
development occur at low doses all microorganisms and their
toxins will not be eliminated.
Limitation in packaging material
98
• consumer education
• in advanced countries consumers at large are still not
knowledgeable about food irradiation.
• accurate information about safety, benefits, and limitations of food
irradiation
104
105
• NO. Neither irradiation nor any other food treatment can reverse
the spoilage process and make bad food good
• While irradiation can reduce or eliminate spoilage bacteria or
pathogenic microorganisms which may be present in a spoiled
food, it cannot improve its sensory properties , the bad appearance,
taste or smell will remain
106
• Over the past 30 years, there have been a few major accidents at
industrial irradiation facilities that caused injury or death to
workers because of accidental exposure to a lethal dose of
radiation.
• All of the accidents happened because safety systems had been
deliberately bypassed and proper control procedures had not been
followed.
• None of these accidents endangered public health and
environmental safety.
108
• NO.
• free radicals are also formed by other food treatments, such as toasting of bread,
frying, and freeze drying, and during normal oxidation processes in food.
• They are generally very reactive, unstable structures, that continuously react with
substances to form stable products.
• Free radicals disappear by reacting with each other in the presence of liquids,
such as saliva in the mouth.
• Consequently, their ingestion does not create any toxicological or other
• harmful effects.
109
• NO.
• Energies from these radiation sources are too low to induce
radioactivity in any material, including food.
• NO.
• Irradiation does not make food radioactive. Everything in our
environment, including food, contains trace amounts of
radioactivity.
• This means that this trace amount (about 150 to 200
becquerels/kg) of natural radioactivity from elements such as
potassium is unavoidable in our daily diets.
111
112
سازمان انرژی اتمی ایران که مقدمات ایجاد آن از اوایل سال ۱۳۵۳فراهم گردیده بود ،با •
ً
تصویب قانون «سازمان انرژی اتمی» در تاریخ ۱۳۵۳/۴/۱۶عمال به صورت یک شخصیت
حقوقی رسمیت یافت .
صنایع غذایی ،دامپزشکی ،و دامپروری •
در حوزه صنایع غذایی تبدیلی کشاورزی نیز برای استریل کردن محصوالت (از بین بردن •
میکروبها ویروسها ،باکتریها و قارچها )میتوان از کاربردهای مختلف انرژی هستهای بهره برد.
تکنیکهای هستهای در حوزه دامپزشکی موارد مصرفی چون تشخیص و درمان بیماریهای •
دامی ،تولید مثل دام ،تغذیه دام ،اصالح نژاد ،بهداشت و ایمن سازی محصوالت دامی و
خوراک دام دارد.
تشعشعات هستهای کاربردهای زیادی در کشاورزی دارد که مهمترین آنها عبارتست از: •
موتاسیون هستهای ژنها در کشاورزی •
کنترل حشرات با تشعشعات هستهای •
جلوگیری از جوانه زدن سیب زمینی با اشعه گاما •
انبار کردن میوه ها •
113
سازمان انرژی
اتمی ایران
• در کشاورزی برای افزایش عمر محصوالت از مواد شیمیایی استفاده میشود و از سال 2015به بعد تمام
محصوالت صادراتی باید با استفاده از پرتوها استریل شوند.
• مسئله افزایش عمر نگهداری محصوالت کشاورزی نیز در کاربردهای انرژی هستهای جای میگیرد و به عنوان
مثال 131هزار تن خرمای تولیدی فارس به همین دلیل در نگهداری و بازاررسانی دچار مشکل است.
• با استفاده از پرتودهی میتوانیم خرمای این استان را بدون استفاده از محصوالت شیمیایی از پاتوژنها عاری
نماییم.
• پسته 11درصد از صادرات غیرنفتی ایران را به خود اختصاص داده است ،درگیر آفالتوکسین شده و ساالنه 10
درصد پسته ایران به این سم آلوده میشود ولی با استفاده از روش پرتودهی گاما میتوان این مشکل را حل کرد.
• مرکز پرتو فرآیند یزد وابسته به سازمان انرژی اتمی ایران در سال 1376با
هدف تحقیقات و کاربرد پرتوهای الکترون و ایکس که در شتاب دهنده های
ً
مختلف تولید میشوند در کیلومتر 15جاده یزد -تفت در استان یزد رسما شروع
بکار کرد.
• در نیمه اول سال 1377شتاب دهنده الکترون پرقدرت این مرکز پرتودهی
آزمایش ی خود را آغاز نمود.
• پس از طی دوره آزمایش ی این شتاب دهنده از اوایل سال 1378در جهت ارائه
خدمات پرتودهی به صنایع و انجام پروژه های تحقیقاتی و کاربردی متعدد بکار
گرفته شده است.
116
بخش پرتو
فرآیند
بخش
واحد پرتودهی
بخش پشتیبانی آزمایشگاه و
یزد
کنترل کیفی
بخش
محصوالت
انقباض
حرارتی
117
• شتاب دهنده الکترون مرکز پرتو فرآیند یزد از نوع جدید ترین و پرقدرت ترین
شتاب دهنده های با چهار خروجی عمودی ( )Rhodotronموجود در جهان
است .این شتاب دهنده از نوع رودوترون و افقی و انرژیهای 5و 10میلیون
الکترون ولت میباشد.
• قدرت نهایی این دستگاه 100کیلووات است و تا دو برابر قابل افزایش میباشد
و میتواند پرتوهای ایکس و الکترون تولید نماید.
118
• درحال حاضر توان شتاب دهنده مرکز پرتو فرآیند یزد 100کیلووات و انرژی
آن حداکثر 10مگا الکترون ولت میباشد که باالترین انرژی مجاز شتاب دهنده
صنعتی است ،بعبارت دیگر با این سیستم میتوان در هر ساعت حدود 10
مترمکعب محصوالتی مانند لوازم پزشکی را استریل نمود.
119
بررس ی
یافتن دز مشکالت
2سال پروژه ارزیابی بهینه سازی ارزیابی حس ی
مناسب رادیکال های
آزاد
123
• احتمال کاهش رنگ میوه ها و سبزی ها ؛ کاهش رنگ قرمز انار و اثر آنتی
اکسیدانی آن
• ایجاد موتانتهای جدید باکتری و غیر قابل شناسایی بودن آنها
• کامل نبودن زیر ساخت ها،
• کاهش چشمه رادیوایزوتوپ ها و طوالنی شدن مدت زمان پرتودهی
• کمبود منابع مالی و تحریمهای پیشرو از جمله چالشهای این فناوری (تکمیل
مرکز پرتودهی گامای خاورمیانه 110میلیارد ریال اعتبارنیاز دارد)
124
• ماکیان 7 :کیلوگری
• حبوبات 1 :کیلوگری
• ادویه ها و چاشنی ها:
کنترل آفت 1 :کیلوگری
کاهش بار میکروبی 10 :کیلوگری
• توت فرنگی 3 :کیلوگری
• شیالت 2/2 :کیلوگری
• گندم 1 :کیلوگری
• سیب زمینی و پیاز 1 :کیلوگری
• خرما 1 :کیلوگری
127
YES!
Radiation doses are never large enough to cause
nuclear changes that would cause the food material
to become radioactive.
128
Why
Or
Why not?
129