FDSC 4075 Chapter : Part 5
Document Summary
Irradiation is a relatively new food preservation with research beginning in about 1945 and continuing to this day. Several types of radiation have ability to ionize individual atoms or molecules. Table 4-1 the properties of some types of radiation. Electrons as - rays or cathode rays. Of these only electromagnetic waves and electrons have been found suitable for food irradiation. The rest are too energetic and cause much damage. Rays photons from radioactive electrons from isotopes cathode electrons from accelerators. 104 - 107 protons fast protons from accelerators. Mev range neutrons from fission/isotopes mev range neutrons. Electromagnetic radiation includes visible light, ultraviolet and infrared radiation, radio waves, electrons as well as gamma and x - rays. Quantum theory states that these forms of radiation may be taken as either waves or packets of energy. As waves they have characteristic frequency ( ) and wavelength ( ) and a velocity (c) equal to 3 x.
