Beamcomplex develops techniques for treating food products with ionizing radiation in order to determine the parameters of radiation exposure (radiation dose), as well as exposure in parallel to various environments and substances (neutral gas, ultrasound, etc.) to increase the shelf life of food products.
The shelf life of processed products depends on the following factors:
- The level of contamination of food products with pathogens, insects and their larvae before the process of ionizing radiation treatment.
- The characteristics of the packaging material (materials and packages that prevent the ingress of insects and pathogenic microorganisms, as well as materials with an oxygen barrier provide the longest shelf life).
- The level of sterility of the storage facilities in which the products will be stored after their radiation treatment.
- Temperature conditions and humidity in the storage facilities.
*The long shelf life is due to the fact that the products are exposed to the maximum permissible dose of radiation, as well as the use of packaging materials that are insect-, moisture- and oxugen-proof.
| Types of Food Products | Irradiation Dose (kGy) | Mode | Shelf Life Extension | Positive Effect |
|---|---|---|---|---|
| 1) Deep frozen aromatic herbs | 10 | E-beam/X-Ray | Up to 3 years, *Up to 5 years |
Reduction or complete elimination of pathogens, insects and their larvae, possible treatment in hermetically sealed packaging |
| 2) Potatoes | 0.1-0.2 | E-beam | Up to 1 year | Sprouting inhibition |
| 3) Yams | 0.2 | E-beam | Up to 1 year | Sprouting inhibition |
| 4) Onions | 0.06-0.2 | X-Ray | Up to 1 year | Sprouting inhibition |
| 5) Garlic | 0.075-0.2 | X-Ray | Up to 1 year | Sprouting inhibition |
| 6) Shallots | 0.075-0.2 | X-Ray | Up to 1 year | Sprouting inhibition |
| 7) Vegetables | 1 | E-beam/X-Ray | Up to 1 year | Reduction or complete elimination of pathogens, insects and their larvae, storage temperature is up to 20°C, weight loss averages up to 5% |
| 8) Fruit (incl. tomato, rhubarb) | 0.15-0.6 | X-Ray | Up to 3 months, *Up to 6 months |
Slowed ripening, destruction of insects and their larvae, reduction in the number of pathogens, storage temperature is up to 15°C |
| 9) Berries | 0.15-0.6 | X-Ray | Up to 2 months, *Up to 4 months |
Slowed ripening, destruction of insects and their larvae, reduction in the number of pathogens, storage temperature is up to 4°C |
| 10) Dried vegetables and fruits | 1 | E-beam/X-Ray | Up to 2 years, *Up to 4 years |
Reduction or complete elimination of pathogens, insects and their larvae, possible treatment in hermetically sealed packaging |
| 11) Cereals | 1 | E-beam/X-Ray | Up to to 5 years, *Up to 10 years |
Eliminaiton of all insect pests, their larvae *Destruciton of pathogens |
| 12) Flour | 4 | E-beam/X-Ray | Up to to 5 years, *Up to 10 years |
Destruction of all insect pests, their larvae, pathogens |
| 13) Frozen chicken meat, poultry (fowl, geese, ducks, guinea fowls, pigeons, quails, and turkeys) | 7 | E-beam/X-Ray | Up to 1 year, *Up to 3 years |
Reduction of the content of antibiotics and hormones, elimination of all pathogens, bacteria and parasites |
| 14) Chilled chicken meat, poultry (fowl, geese, ducks, guinea fowls, pigeons, quails, and turkeys) | 7 | E-beam/X-Ray | Up to 1 year, *Up to 2 years |
Reduction of the content of antibiotics and hormones, elimination of all pathogens, bacteria and parasites |
| 15) Chilled chicken fillet, minced chicken | 7 | E-beam/X-Ray | Up to 1 year, *Up to 2 years |
Reduction of the content of antibiotics and hormones, elimination of all pathogens, bacteria and parasites |
| 16) Frozen frog legs | 5 | E-beam/X-Ray | Up to 1 year, *Up to 3 years |
Elimination of all pathogens, bacteria and parasites |
| 17) Fish and shellfish (incl. eels, crustaceans and molluscs) | 3 | E-beam/X-Ray | Up to 1 year, *Up to 2 years |
Elimination of all pathogens, bacteria and parasites |
| 18) Frozen peeled or decapitated shrimps | 5 | E-beam/X-Ray | Up to 1 year, *Up to 3 years |
Reduction of the content of antibiotics and hormones, elimination of all pathogens, bacteria and parasites |
| 19) Chilled shrimps | 3 | E-beam/X-Ray | Up to 1 year, *Up to 2 years |
Reduction of the content of antibiotics and hormones, elimination of all pathogens, bacteria and parasites |
| 20) Casein, caseinates | 6 | E-beam/X-Ray | Up to 1 year, *Up to 10 years |
Destruction of all insect pests, their larvae, pathogens |
| 21) Grains (wheat, rice, etc.) | 0.2-0.5 | E-beam | Up to 1 year | Insect and their larvae disinfestation |
| 22) Lean pork (minced) | 0.3-1 | E-beam/X-Ray | Up to 1 year, *Up to 2 years |
Destruction of pathogenic microorganisms |
| 23) Meat, uncooked and chilled | 4.5 | E-beam/X-Ray | Up to 1 year, *Up to 2 years |
Destruction of pathogenic microorganisms |
| 24) Beef meat, packaged and frozen | 7 | E-beam/X-Ray | Up to 1 year, *Up to 3 years |
Destruction of pathogenic microorganisms |
| 25) Animal feed | 5 | E-beam/X-Ray | Up to 1 year, *Up to 2 years |
Destruction of all insect pests, their larvae, pathogenic microorganisms |
| 26) Pet food | 25 | E-beam/X-Ray | Up to 1 year, *Up to 5 years |
Destruction of pathogenic microorganisms |
| 27) Tea, coffee, cocoa | 1-14 | E-beam/X-Ray | Up to 3 years, *Up to 10 years |
Insect disinfestation, elimination of pathogenic microorganisms |
| 28) Chicken eggs | 7 | E-beam | Up to 2 months, *Up to 5 months |
Elimination of pathogenic microorganisms |
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INFORMATION ON SAFETY AND EFFICIENCY OF IRRADIATION FROM RELIABLE SOURCES
IIA. Uses and Applications of Radiation Processing
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