STERILIZATION OF FOODS WITH LOW-ENERGY ELECTRONS (SOFT-ELECTRONS)

Authors
HAYASHI T TAKAHASHI Y TODORIKI S
Citation
T. Hayashi et al., STERILIZATION OF FOODS WITH LOW-ENERGY ELECTRONS (SOFT-ELECTRONS), Radiation physics and chemistry (1993), 52(1-6), 1998, pp. 73-76
Citations number
5
Categorie Soggetti
Nuclear Sciences & Tecnology","Chemistry Physical","Physics, Atomic, Molecular & Chemical
Journal title
Radiation physics and chemistry (1993) → ACNP
ISSN journal
0969806X
Volume
52
Issue
1-6
Year of publication
1998
Pages
73 - 76
Database
ISI
SICI code
0969-806X(1998)52:1-6<73:SOFWLE>2.0.ZU;2-J
Abstract
Electrons with an energy of 300 keV or lower were defined as ''Soft-el ectrons'', which showed several advantages over conventional irradiati on with gamma-rays or high-energy electrons in decontamination of grai ns and spices. Energies of electrons necessary to reduce microbial loa ds to levels lower than 10 CFU/g were 60 keV for brown rice, 75 keV fo r wheat, 100 keV for white pepper, coriander and basil, 130 keV for bu ckwheat, 160 keV for rough rice, and 210 keV for black pepper. Electro ns with such energies did not significantly influence the quality.