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Chemical Changes in Food during Processing pp 79–105Cite as

Thermal and Radiolytic Decomposition of Lipids

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Part of the book series: Basic Symposium Series ((IFTBSS))

Abstract

Radiation preservation of food is a relatively new process, the advantages of which have been recognized for many years. Its practical application, however, has been hindered by regulatory, technical, and economic problems. In the past few years a phenomenal progress toward the solution of these difficulties has taken place. In 1980, the joint Food and Agriculture Organization/World Health Organization/International Atomic Energy Agency Expert Committee on wholesomeness of irradiated food concluded that “the irradiation of any food commodity up to an overall average dose of 10 kilogray (kGy) (1 Mrad) causes no toxicological hazard and hence toxicological testing of foods so treated is no longer required.” In February of 1984, the U.S. Food and Drug Administration proposed regulations to permit the treatment by ionizing radiation to inhibit growth and maturation of fruits and vegetables, at doses up to 1 kGy (100 krad), and to control infestation of spices at doses not exceeding 30 kGy (3 Mrad). Indeed, a number of irradiated foods are already on the market in several countries, and there is every reason to believe that in the near future, this treatment will become a significant process in food technology.

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Author information

Authors and Affiliations

  1. Department of Food Science and Nutrition, University of Massachusetts, Amherst, MA, 01003, USA

    Wassef W. Nawar

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  1. Wassef W. Nawar
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Editor information

Editors and Affiliations

  1. Department of Food Science and Technology, University of California, Davis, California, USA

    Thomas Richardson

  2. Nabisco Brands, Inc., East Hanover, New Jersey, USA

    John W. Finley

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Nawar, W.W. (1985). Thermal and Radiolytic Decomposition of Lipids. In: Richardson, T., Finley, J.W. (eds) Chemical Changes in Food during Processing. Basic Symposium Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-2265-8_6

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  • DOI: https://doi.org/10.1007/978-1-4613-2265-8_6

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4612-9389-7

  • Online ISBN: 978-1-4613-2265-8

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