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Pulsed X‐rays
Author(s) -
BarbosaCanovas Gustavo V.,
Schaffner Donald W.,
Pierson Merle D.,
Zhang. Q. Howard
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2000.tb00625.x
Subject(s) - scope (computer science) , radiation , escherichia coli , food products , food science , physics , computer science , chemistry , optics , biochemistry , gene , programming language
Scope of Deliverables: This section reviews current applications of X‐ray technology for food processing. The advantages of X‐rays over other types of radiation are described. A study on the inactivation of Escherichia coli , a pathogen of concern, with pulsed X‐rays in ground meat is described. Little is known about the inactivation kinetics when X‐rays or pulsed X‐rays are used for microbial inactivation. Comprehensive research needs to be done to validate the potential use of X‐rays in food preservation.