Radurization

From Wikipedia, the free encyclopedia

Merge arrow
 It has been suggested that this article or section be merged into food irradiation. (Discuss)

Radurization is the application to food irradiation to foods using a dose of ionizing radiation sufficient to enhance its keeping quality by causing a substantial decrease in numbers of viable specific spoilage microorganisms. The required dose is in the range of 0.4 - 10 kGy[1].

[edit] References

  1. ^ J.F. Diehl, Safety of Irradiated Foods, Marcel Dekker, 1995, p. 99 ff.
 This food-and-drink-related article is a stub. You can help Wikipedia by expanding it.