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Sergey Sokovnin

EditorUrals State Agrarian University, Yekaterinburg, Russian Federation

Technology of Food Surface Disinfection Using Nanosecond Electron Beam Irradiation

Technology of Food Surface Disinfection Using Nanosecond Electron Beam Irradiation

Development of technology bases of food disinfection using of surface irradiation is executed by the nanosecond electron beam.

The essence of technology is that in case of food irradiation by the accelerated electron beam due to matching of electrons energy is chosen such profile of distribution of the absorbed dose in the product that in case of irradiation to destroy all kinds of microorganisms, including pathogenic (salmonellas, yersiniya, clostridia, toxigenic stocks of colibacillus, cocci, fungi), on the surface of food (to the depth of 0.5-2 mm) only.

At the same time irradiation of the internal volume of a product is practically not made by the accelerated electrons but due to bremsstrahlung only.

Were made experiments on the eggs and chicken meat irradiation on the repetitive nanosecond URT-0,5 & URT-1 accelerators (electron energy up to 0.5 &1 MeV, pulse width about 50 &90 ns, pulse repetition rate up to 200 pps, respectively).

The received results allow drawing the conclusion that in case of irradiation by the electron beam with absorbed dose level 5 kGy, it’s enough for the full disinfection of the surface of egg shell and the packed pieces of meat, the absorbed dose in the internal volume of a product due to bremsstrahlung won't exceed 0.08 Gy. This dose level should not lead to biological changes in the chicken meat, white or yolk.

Sergey Sokovnin

EditorUrals State Agrarian University, Yekaterinburg, Russian Federation

Sergey Sokovnin

EditorUrals State Agrarian University, Yekaterinburg, Russian Federation

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