Escolar Documentos
Profissional Documentos
Cultura Documentos
Group 6
SHAHMILA A/P SHANMUGAM
AN120225
AN120228
AN120227
Overview
Introduction
- Food Irradiation
- Types of Food
Irradiation
- History of Food
Irradiation
- Gamma Irradiation
By: shahmila
Principles of Operation
- How Gamma Rays
Work
- Gamma Dosage &
Application
- Gamma Irradiation
Facility
By: Khairul Anwar
Discussion
- Advantages &
Limitations
- Importance of Gamma
Irradiation & Future Trend
- Suitability of Food
- Conclusion
By: Ellyna
Introduction
By: Shahmila
Objectives
To discuss the basic principles and mechanisms of Gamma Irradiation on
food processing and food preservation.
Food Irradiation
Food irradiation (the application of ionizing radiation to food) is a technology
that improves the safety and extends the shelf life of foods by reducing or
eliminating microorganisms and insects. Like pasteurizing milk and canning
fruits and vegetables, irradiation can make food safer for the consumer.
Irradiation
Irradiation is the deliberate process of exposing an item to
certain types of radiation energy to bring about desirable
changes.
Gamma Rays
- Obtained naturally from
radioactive decay of Cobalt60 or Caeseium-137
- Uses photons
Electron Beams
- Machine generated
- High energy electrons
emitted by accelerators
- Range of electron is finite &
closely related to its energy
X-rays
- Machine generated
- Distribute primary electron
beam over a target
- Emits photons with broad
energy spectrum
History of
Food
Irradiation
Gamma Irradiation
Gamma irradiation is a physical means of sterilization or decontamination
where products are exposed to gamma rays. The gamma rays, which are a
form of electromagnetic radiation of very short-wavelengths, act as a
source of ionizing energy that destroys bacteria and pests.
The
PRINCIPLE OPERATION
OF GAMMA
IRRADIATION
By Khairul Anwar
When gamma radiation passes through biological tissues such as foods, some of the energy of
the radiation is absorbed by food molecules.
The gamma radiation initially interacts with food nutrients to produce reactive chemical
intermediates that are transient and disintegrate rapidly after exposure to ionizing radiation.
The irradiation effects are due to the indirect action of these transient chemicals not by the direct
effect of the radiation itself.
The primary mechanism in food irradiation that kills bacteria is through the splitting of water
molecules into hydrogen (H+), hydroxyl (OH-) and oxygen (O-2) radicals.
Those radicals react with and destroy or deactivate bacterial components such as DNA, proteins
and cell membranes.
Radiation also capable to damage or breaking large molecules such as DNA and enzymes that
prevent bacteria from replicating, destroy the pathogen populations growth and effectively kill
germs in the food.
The dose is controlled by the intensity of radiation and the length of time
the food is exposed.
Radiation Processing
Pathogen
Reduction
Sterilization
Sanitation
Disinfectant
Co-60 are the most used radioactive in gamma facility due to the
deeper penetration and higher gamma ray energies.
Gamma Irradiator Device Model JS9600 (Registered by the International Atomic Energy
Agency with serial number IR-185.)
Gamma Irradiation Device Model JS9600 (Registered by the International Atomic Energy
Agency with serial number IR-185) consists of:
1. Process Control (Control Room)
2. Product Transportation System pneumatic pistons and conveyor
3. Source and Source Rack the sources where gamma rays sources stored
4. Irradiation Cell (Biological Shield) where the irradiation process take place.
5. Source Storage Pool excess radiation was stored to avoid leaking gamma rays.
6. Product Storage Area storage area of processed and unprocessed product
Discussion
By: Ellyna
it can alter the nutrient content of some foods because it reduces the
level of some of the B-group vitamins
Main objective
Dosage, Mrad
a4
Reduction of population of
Extension of refrigerated storage below
microorganisms capable of growth at
3 C
these temperatures
0.05 to 1.0
Destruction of Salmonellae
b0.3
0.01 to 0.03
0.01 to 0. 05
0.1 to 0. 5
Inhibition of sprouting
0.005 to 0.015
1 to 3
to 6
to 1.0
Public acceptance
The lack of acceptance of food irradiation has been mainly due to misconceptions
and irrational fear of nuclear related technologies. Also, people are confused and
fail to differentiate irradiated food from radioactive foods
Commercial application
Good Manufacturing Practice (GMP) and associated Good Irradiation Practice (GIP)
are now available for commercial application of the process
Conclusion
Food irradiation can be used to combat foodborne diseases, including the
emergence of disease causing organisms such as Escherichia coli,
Campylobacter jejuni, and Listeria monocytogenes.
Food irradiation is not a substitute for proper handling, cooking, and storage
of food. Care must be taken to ensure that irradiated foods do not become
decontaminated.
References
Thank you