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from Brown Corpus
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General effects of ionizing radiation
Ionizing radiation can cause the destruction of microorganisms and insects involved in food spoilage or, at lower doses, can inhibit their action.
It furnishes a means of destroying insects in stored grain products as well as certain parasitic organisms present in meats.
Deactivation of enzymes is also possible, although some types require extremely heavy doses of 10 Mrad or more.
Because of undesirable flavors, odors, colors, and generally low palatability associated with radiation treatment of this magnitude, the inactivation of enzymes is best accomplished prior to irradiation by the conventional heat-processing methods of blanching.

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