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The symbol also shows the food being irradiated from above, through the packaging, by ionizing rays, which is represented by the breaks in the upper part of the circle. [2] Initially introduced in the 1960s, the Radura symbol was exclusively used by a food irradiation pilot plant in Wageningen, Netherlands, which held the copyright. Jan ...
Electron-beam processing has the ability to break the chains of DNA in living organisms, such as bacteria, resulting in microbial death and rendering the space they inhabit sterile. E-beam processing has been used for the sterilization of medical products and aseptic packaging materials for foods, as well as disinfestation, the elimination of ...
The international Radura logo, used to show a food has been treated with ionizing radiation. A portable, trailer-mounted food irradiation machine, c. 1968 Food irradiation (sometimes American English: radurization; British English: radurisation) is the process of exposing food and food packaging to ionizing radiation, such as from gamma rays, x-rays, or electron beams.
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Sterilization by irradiation with gamma rays may however affect material properties. [62] [63] Irradiation is used by the United States Postal Service to sterilize mail in the Washington, D.C. area. Some foods (e.g., spices and ground meats) are sterilized by irradiation. [64]
Irradiation is the process by which an object is exposed to radiation.An irradiator is a device used to expose an object to radiation, notably gamma radiation, for a variety of purposes. [1]
These are specifically designed for non-medical applications. Research autoclaves often use a “jacketless” design where steam is generated directly in the pressure chamber using heating coils (rather than relying on a “steam jacket” and independent steam generator, as is the case in high-throughput medical autoclaves).
Pascalization, bridgmanization, high pressure processing (HPP) [1] or high hydrostatic pressure (HHP) processing [2] is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. [3]