Effet de traitements alimentaires de légumes et de céréales sur la radioactivité des produits transformés

Abstract

The decrease of radioactivity for 134 Cs, ^Sr, 106 Ru, 57 Co, UOm^g during food processing was measured. Washing and bleaching vegetables directly contaminated by a single aerosol deposit led to a radioactivity decrease (depending on the vegetable, the radionuclide and the time of deposition) up to 90% for caesium. The efficiency of these processes was less important when the vegetables were contaminated by root transfer, except for peeling of root vegetables. Canning of vegetables undirectly contamined by caesium, strontium, cobalt and ruthenium, after paring and bleaching, was rather interesting with residual radioactivity varying from 30 to 50% for green beans and from 5 to 20% for carrots. Measurements of stable caesium and strontium in cereals before and after industrial processing showed an important activity decrease; retention factors varied from 0.1 to 0.2 for wheat milling and 0.1 to 0.4 for rice processing.