Technological process of food irradiation and dosimetric support

Abstract

The study represents the main types and technical characteristics of irradiation sources currently used for processing of foodstuffs. An absorbed irradiation dose is considered in the context of the technological goals of such treatment. The article discusses the standard dosimetry systems for irradiation treatment of foods, as well as the criteria for calibration and mapping of doses absorbed by a product. The article includes several references to international and Russian regulatory documents on dosimetry systems for food irradiation.

Keywords

• ионизирующее излучение
• поглощенная доза
• распределение дозы
• дозиметрические системы
• радиационная обработка
• нормативные документы