Irradiation of Food as a Preservative
        Irradiation of nutrition as a preservative basically means taking the f be and sterilizing it to destroy all bacterium that exists in it. It also increases the shelf life of the product and decreases the chance of it being spoiled. This process apprise be compared to basic pasteurization of foods. The biggest difference between the cardinal methods is that they use two different forms of energy to make the food safe to eat. While regular pasteurization uses heat, tool uses a type of energy called ionizing radiation. Ionizing radiation is radiation that has enough energy, that it lav remove the electrons from atoms.
        The reason for using irradiation instead of pasteurization is because it is quicker. The process of irradiation is fairly simple. First, the food passes through what is cognize as the radiation chamber on a conveyer belt belt. This food then passes under a radiation pecker, which destroys the bacteria quickly and efficiently. Depending on the type of food the radiation season and strength of the beam vary. The most commonly used radionuclide for irradiation is called Cobalt-60. Two other sources of energy are electron beam generators and x-ray generators.
        Cobalt-60 is the most efficient of all the methods of irradiation.
Its benefits include abstruse penetration of food, low risk to the environment, and 95% of its energy piece of ass be used at any time. However, there are negative aspects of Cobalt-60 as well. The capsules that contain Cobalt-60 must be often refilled because they run out quickly. The irradiation process is also very slow with Cobalt-60.
        Electron Beam Generators are another healthy source of irradiation. These generators produce so called e-beams with an electron bean additive accelerator. These accelerators are based on the same principle as a TV tube. These accelerators accelerate the electrons...
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