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D Jafarpour; M Alizadeh; F Siamak (2018)
Publisher: Babol University of Medical Sciences
Journal: Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Bābul
Languages: English
Types: Article
Subjects: Ultraviolet Radiation, R, R5-920, Medicine (General), Infrared Radiation, Medicine, Food

Classified by OpenAIRE into

mesheuropmc: digestive, oral, and skin physiology, fungi
BACKGROUND: There are many uses of radiation in the food industry. Radiation can be considered as one of the new processes and usage of it can offer new features of food. This process in most food doesn’t leave any physical or sensory changes. Therefore, in this review article, the application of ultraviolet and infrared radiation in food was studied. Methods: Search by the keywords “Ultraviolet Radiation Infrared Radiation Food” in databases Pubmed, Scopus and Web of Science were done and then 40 related articles that published in 2000-2017 were selected. Findings: UV light rays are absorbed by proteins and nucleic acid microorganisms and photochemical changes lead to cell death. Application of radiation becomes limited due to its low penetration. Infrared heating can also be used for inactivation of bacteria spores, yeast and mold spores in solid and liquid food. Conclusion: According to variety of food and maintenance ways, food irradiation is one of the best ways. Food quality becomes constant in different times by processing of food with radiation and putrefactions can stop by controlling of microorganisms
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