FOOD PRODUCT DEVELOPMENT

TOPIC - IRRADIATION
MATHUMITHA R (20314007)
I MSC FOOD SCIENCE AND NUTRITION
THE GANDHIGRAM RURAL INSTITUTE
(DEEMED TO BE UNIVERSITY)
GANDHIGRAM
DINDUGAL
CONTENT
 INTRODUCTION
 UNITS OF IRRADIATION
 USES OF FOOD IRRADIATION
 TECHNIQUES
 FOODS WHICH ARE IRRADIATED
 DOSIMETRY
 ADVANTAGES OF IRRADIATION
 LIMITATIONS
 REFERENCES
INTRODUCTION
DEFINITION
 Radiation

The emission and propagation of energy through matter or

space by electromagnetic disturbances called photons.
 Irradiation

The process of applying radiation to matter.

 Food irradiation
Application of irradiation as ionizing energy to foods.
FOOD IRRADIATION
Food irradiation is the process by which foods ( such as
fruits , vegetables, spices and meats) is exposed to ionizing
radiation to destroy microorganisms ,bacteria, viruses, or
insects that might be present in the food. 
Food irradiation is a process of Food preservation in which
food is exposed to ionizing energy – radioisotopes cobalt-
60 and cesium-137. High energy electrons and X- rays
generated by machines using electricity are increasingly
used for food Irradiation.
There are two theories put forward for preservation of food by
Irradiation.
 Direct theory or target theory
 Indirect theory
UNIT OF IRRADIATION

One rad is equivalent to the absorption of energy

of 100 ergs per gram of irradiated material. The
bigger units are kilo rad krad = 10000 rads and
Mega rad (Mrad= 10000000rad).
Why we Irradiate Foods?
Irradiation prevents food Poisoning by Killing
pathogenic bacteria Such as E.coli:0157 (beef),
camphybacter, salmonella, (poultry) clostridium
perfringens.
It controls insects and parasite infestation.
It reduce spoilage by destroying molds, bacteria and
yeast.
Increases shelf life by slowing ripening of fruits and
vegetables and inhibit sprouting.
Iradiation causes microbial death by inhibiting DNA
synthesis .
USES OF FOOD IRRADIATION

 Reduce insect infestation -grain, spices, fruits and vegetables.

 Inhibit sprouting -tubers and bulbs.
 Retard ripening –fruits.
 Inactivate parasites -meats and fish.
 Eliminate spoilage microbes -fruits, vegitables
 Extend shelf life -poultry, meat, fish, shellfish.
 Decontaminate –poultry and meat.
 Sterilize foods and feeds.
TECHNIQUES

The type of radiation used in processing materials is

limited to radiations from high energy gamma rays,
X-rays and accelerated electrons. These radiations
are also referred t ass ionizing radiations because
their energy is high enough to dislodge electrons
from atoms and molecules and to convert them to
electrically-charged particles called ions.
Gamma rays and X-rays, like radiowaves, microwaves,
ultraviolet and visible light rays, form part of the electro-
magnetic spectrum and occur in the short-wavelength,
high-energy region of the spectrum and have the greatest
penetrating power. They have the same properties and
effects on materials, their origin being the main difference
between them. X-rays with varying energies are generated
by machines. Gamma rays with specific energies come
from the spontaneous disintegration of radionuclides.
ELECTRON BEAM IRRADIATOR
High energy electron beams can be produced from
machines capable of accelerating electrons to near the
speed of light by means of a linear accelerator. 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. X-rays of various
energies are produced when a beam of accelerated
electrons bombards a metallic target.
GAMMA RAYS RADIATOR
Foods which are irradiated:
Wheat
Flour
potatoes
Spices
Fruits and vegetables
Tea
Meat and meat products
DOSIMETRY
The doses are generally measured in
kilograys(kGy,1,000Gy)
Low dose applications(up to 1kGy)
Control insects
Inhibit maturation
Inhibit sprouting
Medium dose applications(1kGy to 10kGy)
Extend shelf life
Reduce microorganism level

High dose applications(above 10kGy)

 Sterilize
 Analogous to canning
 Decontaminate certain food additives, e.g., spices
ADVANTAGES OF IRRADIATION

Packaged and frozen foods may be treated.

Fresh foods may be preserved in a single operation,
and without the use of chemical preservation.
Extended shelf life of some products.
Reduced risk of food-borne diseases caused by
micro-organisms.
Less need for some additives, such as preservatives
and antioxidants.
Minimize Food Losses and food spoilage
Increase International Trade
An Alternative to Fumigation of Food
Increase Energy Saving
LIMITATIONS
Irradiation cannot be used for all foods : Dairy
Products, Peaches, and Nectarines.
Some foods, such as dairy foods and eggs, cannot be
irradiated because it causes changes in Flavour or
texture.
The process alters the nutrient content of some foods
because it reduces the level of some of the B-group
vitamins.
Chemical compounds with nutritional or flavor
functions can also be affected by ionizing
irradiation.
Radiation may cause some changes in the sensory
characteristics of food and the functional properties
of food components.
 Irradiation initiates the autoxidation of fats, which
gives rise to rancid off flavors.
References
 B. Srilakshmi, Food Science, Published by New Age International
(P) Ltd., Publishers, Seventh Multi Colour Edition: 2018
 Facts about food Irradiation, A series of Fact Sheets from
theInternational Consultative Group on Food Irradiation (ICGFI).
 https://www.slideshare.net/DIPTIDHOBA/irradiation-in-foods-pro
cessing
 FOOD IRRADIATION A technique for preserving and improving
the safety of food, Publications of the World Health Organization
1998, printed in Switzerland, 88/7649-Phototypesetting- 6000