Sterilization of foods with low-energy electrons ('Soft-electrons')

Radiation Physics and Chemistry

Volumn 52, Issue 1-6, 1998, Pages 73-76

  Hayashi, Toru ^a   Takahashi, Yoko ^a   Todoriki, Setsuko ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Cloctron; Decontamination; Food; Grain; Soft electron; Spice

Indexed keywords

CONFERENCE PAPER; CONTROLLED STUDY; DISINFECTION; ELECTRON RADIATION; ENERGY TRANSFER; FOOD CONTAMINATION; FOOD IRRADIATION; FOOD PROCESSING; FOOD SPOILAGE; RADIATION STERILIZATION; RICE; WHEAT;

EID: 0032101070     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0969-806X(98)00077-2     Document Type: Conference Paper

References (5)

1. Hayashi, T., Takahashi, Y. and Todoriki, S. (1997) Low-energy electron effects on the sterility and viscosity of grains. J.Food Sci. (in press)
2. ICRU (1984) Stopping Powers for Electrons and Positrons. ICRU Rep. 37. International Commission on Radiation Units and Measurements, Bethesda, USA.
3. Tabata, T. and Tanaka, R. (1990) Fundamental data on electron beam dosimetry. Ch.4 in Radiation Dosimetry of Electron Beams for Radiation Processing, Moriuchi, Y. (Ed.), p. 109-135. Chijinshokan Publisher, Inc., Tokyo, Japan.
4. Urbain, W.M. (1986) Food Irradiation. Academic Press, Inc., Orlando, USA.
5. WHO (1994) Safety and Nutritional Adequacy of Irradiated Food. World Health Organization, Geneva, Switzerland.