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United States Department of Agriculture

Agricultural Research Service

Research Project: INTERVENTION TECHNOLOGIES FOR ENHANCING THE SAFETY AND SECURITY OF FRESH AND MINIMALLY PROCESSED PRODUCE AND SOLID PLANT-DERIVED FOODS Title: Irradiation as a non-thermal process for beverages, juices and fluid foods

Authors
item Niemira, Brendan
item Gao, Meixu -

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: June 13, 2010
Publication Date: N/A

Technical Abstract: Irradiation is a nonthermal process that can effectively inactivate human pathogens in a variety of foods. A successful commercial application of this technology to fluid foods such as juices and beverages must balance the antimicrobial effects of the treatment with potential negative effects on sensory quality. This chapter will describe the various technologies used to generate ionizing radiation, and discuss the strengths and weaknesses of each. Data will be presented on the microbiological and sensory effects of irradiation applied to a variety of juices and fluid foods. The regulations governing irradiation internationally are presented and discussed. Finally, to link research data to commercialization, two case studies are presented: an in-depth discussion of dose-absorption as it relates to container size, shape and orientation, and an examination of commercialization of irradiated wine products in China. The information presented in this chapter is of value to fluid food processors, regulators and researchers.

Last Modified: 11/23/2014
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