Technological process of food irradiation and dosimetric support
А. Н. Павлов, Т. V. Chizh, А.С. Снегирев, Н. И. Санжарова, A. P. Chernyaev, Polina Yu. Borshegovskaya, В. С. Ипатова, Yu A. Dorn
Abstract
The study represents the main types and technical characteristics of irradiation sources currently used for processing of foodstuffs. An absorbed irradiation dose is considered in the context of the technological goals of such treatment. The article discusses the standard dosimetry systems for irradiation treatment of foods, as well as the criteria for calibration and mapping of doses absorbed by a product. The article includes several references to international and Russian regulatory documents on dosimetry systems for food irradiation.
Topics & Concepts
Food irradiationDosimetryIrradiationContext (archaeology)Absorbed doseMedical physicsProduct (mathematics)CalibrationRadiochemistryComputer scienceBusinessNuclear medicineMedicineChemistryPhysicsMathematicsBiologyNuclear physicsStatisticsGeometryPaleontologyRadiation Effects and Dosimetry