Addictive for decreasing irradiation smell

Abstract

The invention relates to atomic energy technology field, radiation machining field and more specificly a additive for reducing radiation odor. The invention is to aim at the problem of producing irritable irradiation odor when absorbed dosage is higher than 5kGy, to produce additive for decreasing radiation odor according to radiation chemistry principle. The inventive additive is 0.1%Vc+0.1%Ve aqueous solution. The additive is sprayed to food surface for making it become moist , spray volume being not over the food water content. It can decrease irradiation odor production under absorbed dose of 5-8kGy, irradiation dosage unevenness less than 1.5. The concentration of Vc and Ve use is in 0.05%-0.2%, which has same effect. The invention is suitable for instant food such as cooked meat, fresh sea product.

Description

technical field [0001] The invention relates to the application of atomic energy technology and the fields of radiation processing. Chinese Book Classification Number TL99, Subject Classification Number 490.55. Background technique [0002] After more than 60 years of worldwide research, food irradiation fresh-keeping processing has been proved to be a safe, hygienic, convenient, economical and effective new food processing technology. Compared with traditional food preservation technologies, such as dehydration, heating, refrigeration, and chemical antisepsis, this technology has low energy consumption, no pollution, and no three wastes. It can be cold-processed and mechanized in the original packaging, and it is a green industry. widely used. According to statistics, my country now has more than 130 devices that can irradiate food, and the annual irradiated agricultural products are about 100,000 tons, which is only one ten-thousandth of my country's total agricultural p...

AI Technical Summary

Problems solved by technology

Irradiation above 5kGy will produce radiation flavor in some foods. Irradiated ready-to-eat food is more likely to produce radiation flavor than irradiated raw food. Instant food with high water content and mellow flavor is more likely to produce radiation flavor. According to the taste, it has a pungent strong fragrance or a putrid smell, which reduces the original fragrance of the food and affects the quality of the food. In severe cases, irradiation processing cannot be carried out due to the generation of radiation smell.

In order to reduce the radiation smell, domestic and foreign scholars have proposed other methods, such as modified atmosphere packaging, low temperature, low-dose repeated irradiation, etc. These methods are not panacea, and some cannot be used due to limited conditions.