ABSTRACT
Irradiation pasteurizes foods by exposing them to high-energy electrons (l = 10−11 to 10−13 m) such as x-rays, electron beams, and gamma rays, which are similar to light waves (l = 4 × 10−7 to 7 × 10−7 m), ultraviolet waves (l = 10−7 m), or microwaves (l = 10−3 to 100 m) but have shorter wave length (Tragardh, 1986; Farkas, 2006; Nayak et al., 2007; Thomas et al., 2008). Electron-beam technology is currently being developed as a safer alternative to gamma radiation generated by radioactive isotopes (Lado and Yousef, 2002). Irradiation has been claimed as a new preservation method with a lower energy demand than conventional ones. The radiation energy, usually at a dose below 10 kGy (or 10 kJ/kg product), causes changes in molecules by breaking chemical bonds. Benefi ts of food irradiation include reduced storage losses, extended shelf life, and improved microbial safety of foods. Including irradiation processes in the food supply chain also affects other operations such as packaging, transport, and storage (Tragardh, 1986).
