Irradiation

Technology of Breadmaking

“…The types of irradiation of primary interest in bread preservation are ultraviolet, microwave and infrared (Seiler 1983 ;Grandison 2012 ).…”

Impact of nonthermal processing on different milk enzymes

“…Thus, enzymes present in food are more resistant to the radiation than microorganisms. A 0.1 kGy radiation dose can damage 2.8% of DNA molecules, which can be dangerous for living cells, while a similar dose only causes 0.14% reduction of the enzymatic activity (Grandison ).…”

“…Moreover, the availability of a proper infrastructure within a country is the basic requirement for the implementation of this technology. Flavour changes can occur in milk and dairy products when subjected to irradiation treatments, even at low dosages (Grandison ). The development of rancid off‐flavour in milk after irradiation treatment has been reported by different researchers (Matak et al ; De Oliveira et al ), probably due to the generation of free radicals, which affects the milk lipid fraction, particularly, the fatty acid composition (De Oliveira et al ).…”

“…In addition, the use of irradiation is also hindered by legal requirements, as several countries have established a specified dose limit of food irradiation. Furthermore, the market for irradiated foods is also negatively affected by trade agreements and labelling requirements (Grandison ). The large‐scale application of nonthermal technologies is limited due to lack of knowledge on the full‐scale equipment design and scale up.…”

Pasteurization of Lipid Emulsions with Supercritical CO2 and High Power Ultrasound

“…Oil is very susceptible to the oxidation by the free radicals formed in the irradiation process. Therefore, the generation of undesirable organoleptic properties is likely to occur in emulsions (Grandison, 2012). Jo and Ahn (2000) investigated the effect of irradiation (doses from 2.5 to 10 kGy) in various soybean oil emulsions and found an accelerated lipid oxidation along with off-flavors.…”