lec_11 - FOOD SCIENCE 4010-Lecture 11 Irradiation...

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FOOD SCIENCE 4010--Lecture 11 Irradiation PRINCIPLES: Food irradiation can be used as a preservation technique or a unit operation. Limited use for fruits and some meats Slows down the ripening processes – increases shelf-life… get abnormal patterns Limited use within the country: meats, strawberries. Not much of a market for them Food irradiation induces free radicals. Have an unpaired electron making it very reactive Most food process induce free radicals Irradiation induces it more. Lipid oxidation – initiation (development of initial free radical) Propogation – can propagate 10-100 oxidative molecules Termination – 2 free radical react with other Initiation is very hard to stop… starts in the process of photosynthesis… get rid of Oxygen then could get rid of lipid oxidation. Beta- Caroten, Ascorbic Acid, Vitamin E, Vitamin A – potent antioxidants . With too much consumption Vitamin A/E can become pro-oxidants Concerned about lipid oxidation in membranes (meats, fruit/ veggies) Non-membrane foods… more concerned by triglycerides Radiation dose depends on the sensitivity of the item irradiated and the resistance of microbes present. Table 8-1 on pg 197
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This note was uploaded on 04/08/2011 for the course FDST 4060 taught by Professor Shewfelt during the Spring '11 term at UGA.

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lec_11 - FOOD SCIENCE 4010-Lecture 11 Irradiation...

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