Recent Developments and Challenges in Radiation Processing of Food | Original Article
Radiation processing of food involves controlled application of energy from ionizing radiations such as gamma rays, electrons and X-rays on food to achieve desired objectives. Gamma rays and X-rays are short wavelength radiations of the electromagnetic spectrum. Approved sources of gamma radiation for food processing are radioisotopes (Cobalt-60 and Caesium-137), electron beam (up to 10 MeV) and X-rays (up to 5 MeV). Later two is generated by machines using electricity. Gamma radiation can penetrate deep into food materials and bring about desired effects. Irradiation works by disrupting the biological processes that lead to decay. In their interaction with water and other molecules that make up food and living organisms, radiation energy is absorbed by the molecules they contact. The interaction of radiation and radiolysis products of water with DNA impair reproducing capacity of microorganism and insects as well as the ability of underground vegetables such as potato and onion to sprout.