Efficiency of the Fast Electron Exposure Method for Reducing Spoilage of Food Raw Materials and Food Products During Storage and Transportation

Actual and not yet fully resolved at present is the problem of reducing the loss of food raw materials and food products during transportation and storage, reducing the quality of products as a result of infection by insects and microorganisms, spoiling the products by rodents. The use of traditional methods of disinfection, pest and disinfestation is not always sufficient for complete disinfection, and sometimes impractical, and requires the use of alternative methods, such as exposure to electromagnetic fields of different frequency ranges. Of the entire spectrum of electromagnetic waves, researchers especially distinguish ionizing radiation that can kill or modify plant cells, fragment DNA. This property of ionizing radiation can be used to combat microorganisms, insects, helmittes and rodents. This work is a development of the scientific ideas of Academician J.A. Rogova in the use of ionizing radiation for the processing of agricultural raw materials and food. The article presents the results of experiments on fast processing of food raw materials and products infected with microorganisms and insects. For various objects of study, exposure doses were determined that cause a good biological effect, but do not lead to the destruction of biopolymers. It is shown that in addition to the dose, other factors have a significant effect on the results of the processing process, for example, temperature and physical condition of food. Freezing has a protective effect during irradiation, preventing the formation of products of aqueous radiolysis, which are formed as a result of reaction with the substrate. When heated, these products (hydroxyl radicals) tend to react predominantly with each other and not with the substrate, so the danger to the latter usually decreases when irradiated frozen food. Anaerobic conditions also affect the nature of radiolytic products, since the presence of oxygen during irradiation can generate highly reactive superoxide radicals and peroxy radicals and hydrogen peroxide. A comparative analysis of the effects of various doses of radiation on products of plant and animal origin is carried out. The efficiency and economic feasibility of using fast electron processing to reduce microbial spoilage and insect infestation of food raw materials and food products, as well as to increase shelf life of products, is shown.

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