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FOOD IRRADIATION: IMPLEMENTATION AND APPLICATION.

L'IRRADIATION DES ALIMENTS : MISE EN OEUVRE ET APPLICATIONS.

Type of article: Article

Summary

THREE-PART PAPER GIVING A SURVEY OF: 1. BASIC DATA ON IONIZING RADIATION (TYPE OF RADIATION, MEASURING UNITS), THE MODES OF APPLICATION (RADAPPERTIZATION, RADICIDATION, RADURIZATION) AND THE EFFECTS ON FOODSTUFF DETERIORATING AGENTS ; 2. GENERAL DESIGN OF IRRADIATION PLANT, PURPOSES AND DOSAGES APPLICABLE TO EACH CATEGORY OF PRODUCT (VEGETABLE, MEAT, POULTRY AND EGG PRODUCTS, SEA FOODS, DAIRY PRODUCTS) ; 3. IMPLEMENTATION PROPER (CONTROL OF IRRADIATION, REGULATIONS) AND FUTURE TRENDS. A TABLE GIVES A LIST, BY COUNTRIES, OF THE PRODUCTS APPROVED FOR IONIZING TREATMENT. J.R.

Details

  • Original title: L'IRRADIATION DES ALIMENTS : MISE EN OEUVRE ET APPLICATIONS.
  • Record ID : 1987-1641
  • Languages: French
  • Subject: Regulation
  • Source: Surgélation - n. 250
  • Publication date: 1986/09
  • Document available for consultation in the library of the IIR headquarters only.

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