Food irradiation, also known as "food irradiation" or "ionizing radiation sterilization", refers to the exposure of food in the free radiation. Food irradiation process can destroy the food on the microbial, bacterial, viral or small insects. Other applications are to inhibit the germination, delay the fruit ripening, promote the production of fruit juice and promote re hydration. This sterilization principle is based on the energy of electromagnetic radiation damage to the structure of the DNA structure, so that the microbial can not continue to reproduce, but also can cause the growth and differentiation of plant germ.

Food irradiation

First:

The effect of killing microorganism is obvious, and the dosage can be adjusted according to need.

Second:

A certain dose (<5kGy) exposure does not cause a significant change in the food.

Third:

Even with high dose (>10kGy) irradiation, the total chemical changes in food are also very small.

Fourth:

There is no residue of non food substances.

Fifth:

The heat produced is very little, and it can be neglected, and the original flavor of the food can be kept.

Sixth:

The penetrating power of radiation is strong, even and instant, and it can be accurately controlled by the irradiation process.

Seventh:

Food for irradiation, the packaging is not strict requirements.

Eighth:

There is no residue of non food substances.