食品辐照技术:展望与未来应用

Q4 Agricultural and Biological Sciences

Korean Journal of Food Preservation Pub Date : 2022-12-01 DOI:10.11002/kjfp.2022.29.7.1013

Sawera Asghar, Haris Ayub, N. Khalid

{"title":"食品辐照技术:展望与未来应用","authors":"Sawera Asghar, Haris Ayub, N. Khalid","doi":"10.11002/kjfp.2022.29.7.1013","DOIUrl":null,"url":null,"abstract":"\n \n Food irradiation technology (FIT) is a non-thermal processing that covers all\n significant aspects of food processing and preservation such as shelf-life\n extension, natural flavour maintenance, chemical-free preservation, and pathogen\n reduction. Excessive irradiation dosages can have negative consequences on food,\n which may include a reduction in functional and sensory qualities. On the other\n hand, the standard dose can have a positive influence, such as phytosanitary\n treatments, detoxifying aflatoxins, reducing pathogenic microorganism growth,\n reducing allergenicity of food allergens and increasing the product’s\n shelf life. Consumer acceptance, prejudice, incorrect information, stringent\n legal and regulatory restrictions, and a subsequent unwillingness of food makers\n and the food trade to employ the latest technology are all impediments to\n FIT.\n","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Food irradiation technology: Prospects and future\\n applications\",\"authors\":\"Sawera Asghar, Haris Ayub, N. Khalid\",\"doi\":\"10.11002/kjfp.2022.29.7.1013\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\\n \\n Food irradiation technology (FIT) is a non-thermal processing that covers all\\n significant aspects of food processing and preservation such as shelf-life\\n extension, natural flavour maintenance, chemical-free preservation, and pathogen\\n reduction. Excessive irradiation dosages can have negative consequences on food,\\n which may include a reduction in functional and sensory qualities. On the other\\n hand, the standard dose can have a positive influence, such as phytosanitary\\n treatments, detoxifying aflatoxins, reducing pathogenic microorganism growth,\\n reducing allergenicity of food allergens and increasing the product’s\\n shelf life. Consumer acceptance, prejudice, incorrect information, stringent\\n legal and regulatory restrictions, and a subsequent unwillingness of food makers\\n and the food trade to employ the latest technology are all impediments to\\n FIT.\\n\",\"PeriodicalId\":17875,\"journal\":{\"name\":\"Korean Journal of Food Preservation\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Korean Journal of Food Preservation\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.11002/kjfp.2022.29.7.1013\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Preservation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11002/kjfp.2022.29.7.1013","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}

引用次数: 0

摘要

食品辐照技术(FIT)是一种非热加工技术，涵盖了食品加工和保存的所有重要方面，如延长保质期、保持天然风味、无化学品保存和减少病原体。过量的辐照剂量会对食物产生负面影响，其中可能包括功能和感官品质的降低。另一方面，标准剂量可以产生积极的影响，如植物检疫处理，解毒黄曲霉毒素，减少致病微生物的生长，降低食品过敏原的致敏性，延长产品的保质期。消费者的接受、偏见、不正确的信息、严格的法律和监管限制，以及食品制造商和食品行业随后不愿采用最新技术，都是FIT的障碍。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Food irradiation technology: Prospects and future applications

Food irradiation technology (FIT) is a non-thermal processing that covers all significant aspects of food processing and preservation such as shelf-life extension, natural flavour maintenance, chemical-free preservation, and pathogen reduction. Excessive irradiation dosages can have negative consequences on food, which may include a reduction in functional and sensory qualities. On the other hand, the standard dose can have a positive influence, such as phytosanitary treatments, detoxifying aflatoxins, reducing pathogenic microorganism growth, reducing allergenicity of food allergens and increasing the product’s shelf life. Consumer acceptance, prejudice, incorrect information, stringent legal and regulatory restrictions, and a subsequent unwillingness of food makers and the food trade to employ the latest technology are all impediments to FIT.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Korean Journal of Food Preservation Agricultural and Biological Sciences-Food Science

自引率

0.00%

发文量

期刊介绍： This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.