Ionizing Energy in Food Processing and Pest Control - 2 Applications.IONIZING ENERGY in FOOD PROCESSING Food processing is the set of methods and techniques used to transform raw ingredients into food for consumption by humans or animals. The food processing industry utilises these processes. and PEST CONTROL pest control n → control m de plagas pest control n → lutte f contre les nuisibles pest control pest n - 2 APPLICATIONS (USA: Council for Agricultural Science Agricultural science is a broad multidisciplinary field that encompasses the parts of exact, natural, economic and social sciences that are used in the practice and understanding of agriculture. (Veterinary science, but not animal science, is often excluded from the definition. and Technology). The Council, or CAST as it is known, comprises 28 member scientific societies and many individual company and associate society members. Its primary mission is the publication of task force reports written by scientists from many different disciplines. This report concerns ionizing radiation i·on·i·zing radiation n. High-energy radiation capable of producing ionization in substances through which it passes. Ionizing radiation as it affects food but, during preparation, it was decided that a two part work would be desirable. The first text dealt with the wholesomeness Wholesomeness Armstrong, Jack “the all-American boy.” [Radio: Buxton, 121–122] Brady Bunch, The widower and widow marry, producing an instant, wholesome family of eight. of food treated with ionizing energy and this second text looks at applications. Its thirteen chapters carry descriptive titles: Summary; Overview; Introduction; Sources of ionizing radiation; Physical effects Physical effects is the term given to a sub-category of special effects in which mechanical or physical effects are recorded. Physical effects are usually planned in preproduction and created in production. of ionizing energy; Safety of sources and facilities; Chemical effects of ionizing energy; Biological effects of ionizing energy; Disease control; Insect eradication; Treatment of foods; Packaging; and Acceptability. These chapters are followed by references and appendixes. Bearing in mind the current discussions, this text is of considerable interest and the Americans have spent longer than most trying to ensure that this subject area is completely understood. As was perhaps to be expected, some foods can be treated with no apparent change, other will only accept a very low energy level and for a few foods there seem to be some undesirable side-effects. |
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