FSN 125 Lecture Notes - Lecture 13: Irradiation, Water Activity, Pascalization

• School: Cal Poly
• Department: Food Science and Nutrition
• Course: FSN 125
• Professor: lammert

Document Summary

Oscillating magnetic fields (omf) microbial inactivation by high-energy oscillating magnetic fields and denatures enzymes in fresh or prepared liquid or solid foods in a flexible package with minimal heat. Pulsed light technology (plt) utilizes brief bursts of high-intensity light energy (20,000x sunlight) to cause selective damage to the cell membrane of bacterial cells without the disruption of food tissue. Approved as an irradiation processing method by fda. Radiation vs. irradiation: radiation emission and propagation of energy through matter or space by electromagnetic disturbances called photons, energy that can be measured in electron volts. Irradiation the process of applying radiation to matter. Food irradiation: application of radiation, as ionizing energy, to foods, destroys microorganisms without heating foods, cold pasteurization, can be irradiated within their packaging, protected from post processing contamination. High energy sources: e-beam electron accelerator. Ionizing energy from radioisotope co-60 or cs-137. Process parameters of importance: 1) ionizing energy, 2) dose & rate, 3) packaging environment.