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Radurization

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Radurization is the application to food irradiation to foods using a dose of ionizing radiation sufficient to enhance its keeping quality by causing a substantial decrease in numbers of viable specific spoilage microorganisms. The required dose is in the range of 0.4 - 10 kGy[1].

References

  1. ^ J.F. Diehl, Safety of Irradiated Foods, Marcel Dekker, 1995, p. 99 ff.


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