Relevant bibliographies by topics / Food – Effect of radiation on

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food – Effect of radiation on'

Author: Grafiati
Published: 4 June 2021
Last updated: 27 January 2023

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Journal articles on the topic "Food – Effect of radiation on"

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Elaraby, Wessam S., and Ahmed H. Madian. "Meta-heuristic Optimization Algorithms for Irradiated Fruits and Vegetable Image Detection." WSEAS TRANSACTIONS ON COMPUTERS 21 (April 20, 2022): 118–30. http://dx.doi.org/10.37394/23205.2022.21.17.

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Despite the food irradiation benefits, it isn’t accepted. Food irradiation is the process that exposed foodi to ionizationi radiation, suchi as electroni beams, X-raysi, or gammai radiationi to inactivate food spoilage organisms. This paper discusses the effect of radiation on the food images, how the food changes before and after taking the radiation dose, and how the PSNR (Peak Signal to Noise Ratio) changes using different metaheuristic optimization algorithms. In this paper, Image Segmentation is based on three different metaheuristic algorithms used to detect the difference between before and after irradiation. The three algorithms are (1) PSOi (Particle Swarmi Optimization), DPSOi (Darwiniani PSO), andi FO-DPSOi (Fractional-Orderi DPSOi), (2) CS (Cuckoo Search), and (3) SFLA (Shuffled Frog Leaping Algorithm). The algorithms succeeded in discovering the effect of radiation on Green Apple, Cucumber, and Orange even if it is not visually recognized. Also, the histogram of the image shows the difference between before and after irradiation.
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Abbas, Bahaa Hassoun, and Nada Basheer. "The Effect of X-ray on Food." NeuroQuantology 20, no. 2 (April 1, 2022): 124–28. http://dx.doi.org/10.14704/nq.2022.20.2.nq22079.

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Food irradiation is one of the most important techniques used in food sterilization and examination, by exposing food to a specific and precisely defined amount of radiation. These rays work to kill germs, bacteria, and any organisms that harm human health. In this research, we will demonstrate the use of X-rays in food irradiation by conducting three experiments on three types of food: milk, fish preserve, and Wheatflour. The experience with milk samples showed that when the dose of X-ray was increased, the number of bacteria decreased greatly, and the dose value of 6.0 kGy reduced the number of Chronobacter bacteria. (1.0 log𝑚𝑙−1) As for fish preserves, it was observed that at a dose of 3KGy the QMAFAM value decreased by more than 100 logs. When the dose is increased to 6 kGy, the majority of microorganisms are completely inactivated. As for the Wheatflour samples, it was found that the starch digestibility of wheatflour increased by irradiation dose at 2.5 kGy.
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ITO, Hitoshi. "Radiation Decontamination and Effect on Food Microorganisms." Japanese Journal of Food Microbiology 28, no. 3 (2011): 149–56. http://dx.doi.org/10.5803/jsfm.28.149.

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Müller, Harald, and Johannes Friedrich Diehl. "Effect of Ionizing Radiation on Folates in Food." LWT - Food Science and Technology 29, no. 1-2 (January 1996): 187–90. http://dx.doi.org/10.1006/fstl.1996.0026.

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Sung, Wen-Chieh. "Effect of gamma irradiation on rice and its food products." Radiation Physics and Chemistry 73, no. 4 (July 2005): 224–28. http://dx.doi.org/10.1016/j.radphyschem.2004.08.008.

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Dionísio, Ana Paula, Renata Takassugui Gomes, and Marília Oetterer. "Ionizing radiation effects on food vitamins: a review." Brazilian Archives of Biology and Technology 52, no. 5 (October 2009): 1267–78. http://dx.doi.org/10.1590/s1516-89132009000500026.

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Ionizing radiation has been widely used in industrial processes, especially in the sterilization of medicals, pharmaceuticals, cosmetic products, and in food processing. Similar to other techniques of food processing, irradiation can induce certain alterations that can modify both the chemical composition and the nutritional value of foods. These changes depend on the food composition, the irradiation dose and factors such as temperature and presence or absence of oxygen in the irradiating environment. The sensitivity of vitamins to radiation is unpredictable and food vitamin losses during the irradiation are often substantial. The aim of this study was to discuss retention or loss of vitamins in several food products submitted to an irradiation process.
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Pinnioja, Sinikka, Marja Siitari-Kauppi, and Antero Lindberg. "Effect of feldspar composition on thermoluminescence in minerals separated from food." Radiation Physics and Chemistry 54, no. 5 (May 1999): 505–16. http://dx.doi.org/10.1016/s0969-806x(97)00284-3.

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Singh, Ajay, and Padmakar. "Effect of ultra violet radiation on nutritional quality of mung bean (Vigna radiata L.) seeds." Food / Nahrung 35, no. 2 (1991): 215–16. http://dx.doi.org/10.1002/food.19910350219.

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Sulatri, Ni Luh, Ida Bagus Agung Yogeswara, and Ni Wayan Nursini. "Efektifitas sinar ultraviolet terhadap cemaran bakteri patogen pada makanan cair sonde untuk pasien immune-compremissed." Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) 5, no. 2 (June 30, 2017): 112–18. http://dx.doi.org/10.14710/jgi.5.2.112-118.

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Background : Food safety remained as critical concern to immune-compremissed patient. Food safety assurance can be achieved through inhibition of pathogenic bacteria by physical treatment such as UV light radiation. However, a study regarding the effect of UV light on growth of pathogenic bacteria in contaminated liquid food are scarce.Objective : To determine the effectiveness of UV light on contamination of pathogenic bacteria in liquid food for immune-compremissed patient.Methods : Randomized design with two factor which were holding time for 60 and 120 minutes and radiation exposure (0, 5, 10 and 15 minutes). The data was analyzed using ANOVA Result : The viscosity and pH of liquid foods were 20 centipoise and 7,15 respectively. Radiation of UV light on contaminated food that have been incubated for 60 and 120 minutes at 37oC showed significant increase (1-2 log cycle) on growth of pathogenic bacteria.Conclusion : Radiation of UV light on contaminated liquid food were not effective to inhibit or kill pathogenic bacteria during holding time (60 and 120 minutes).
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RAMSAY, IAN A., JEAN-CHRISTOPHE NIEDZIELA, and IAIN D. OGDEN. "The Synergistic Effect of Excimer and Low-Pressure Mercury Lamps on the Disinfection of Flowing Water." Journal of Food Protection 63, no. 11 (November 1, 2000): 1529–33. http://dx.doi.org/10.4315/0362-028x-63.11.1529.

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Microorganisms in flowing water were disinfected by UV radiation from two excimer (excited dimer) lamps (emitting at 172 and 222 nm) in combination with two low-pressure mercury lamps (emitting at 254 nm). Synergies were investigated among the three types of radiation in the treatment of water spiked in turn with Escherichia coli, Listeria innocua, Shewanella putrefaciens, and spores of Bacillus subtilis and Bacillus cereus. Synergy was demonstrated between radiations at 222 and 254 nm in the treatment of E. coli, L. innocua, and S. putrefaciens, but little or no synergy was observed in the treatment of B. subtilis and B. cereus. At maximum flow rates (60 liters/min), 5-log reductions in E. coli were achieved at 254 nm, although at 222 nm, less than 1-log reductions were observed. No bacterial kill was observed with 172-nm radiation alone, despite increasing exposure time by reducing flow rates to less than 3 liters/min.
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Dissertations / Theses on the topic "Food – Effect of radiation on"

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TEIXEIRA, CHRISTIAN A. H. M. "Efeito da radiação ionizante em diferentes tipos de farinhas utilizadas em tecnologia de panificação." reponame:Repositório Institucional do IPEN, 2011. http://repositorio.ipen.br:8080/xmlui/handle/123456789/9960.

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IPEN/D
Instituto de Pesquisas Energeticas e Nucleares - IPEN-CNEN/SP
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SANTILLO, AMANDA G. "Efeitos da radiação ionizante na propriedades nutricionais das uvas de variedade benitaka e uvas passas escuras." reponame:Repositório Institucional do IPEN, 2011. http://repositorio.ipen.br:8080/xmlui/handle/123456789/9962.

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IPEN/D
Instituto de Pesquisas Energeticas e Nucleares - IPEN-CNEN/SP
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Marcotte, Michèle. "Ohmic heating of viscous liquid foods." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp02/NQ55357.pdf.

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KRUMHAR, KIM CARLETON. "STRUCTURAL AND NUTRITIONAL CHANGES IN IRRADIATED FOOD PROTEINS (ANTIOXIDANTS, QUALITY, PROCESSING EFFECT TOXICOLOGY, RADIATION)." Diss., The University of Arizona, 1985. http://hdl.handle.net/10150/188051.

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A two part study was designed to investigate radiation-induced structural and nutritional changes in food proteins. Model systems composed of 0.1-10% myoglobin, lactalbumin or BSA were used and the effects of propyl gallate, ascorbic acid, air or nitrogen, pH 5, 6 or 7 citrate or phosphate buffer, and addition of glucose and SDS were investigated. We found that 0.02-0.04% propyl gallate (PG), alone or in conjunction with other solutes, inhibited protein aggregation after irradiation to 0.5 and 1.0 megarad and subsequent -20 C storage for 3-6 months. PG alone at 0.04% yielded up to 90% retention of myoglobin after 0.5 megarad and up to 94% retention of lactalbumin after 1.0 megarad as compared to unirradiated controls. BSA appeared more radiation sensitive than other proteins, and use of 0.02% PG yielded retention of only 10% of the original protein after 1.0 megarad. Use of synergists such as glucose or SDS together with PG allowed up to a two-fold increase in protein retention, while use of 0.02% ascorbic acid led to lower retention compared to samples irradiated alone in control buffer. Irradiations at pH 5 and 6 yielded greater protein retention than at pH 7. Isoelectric focusing of myoglobin revealed acidic shifts in protein pI with new bands at pH 4.9-5.2 after irradiation at pH 6 with glucose and PG. A similar acidic shift was seen in focusing lactalbumin, with major new bands forming at pH 3.7-4.0 after irradiation in pH 6 phosphate with 0.04% PG. BSA showed a bipolar pattern of pI shifts after irradiation in pH 6 phosphate. Mice fed irradiated lactalbumin in factorial studies grew slightly faster and ate more than unirradiated controls, while those fed protein irradiated with 0.02% PG showed slightly decreased rates of gain and feed consumption. Amino acid analysis revealed a 35% decrease in lysine, as compared to control, in diets prepared with protein irradiated to 1.0 megarads in 0.05 M phosphate, pH 6 with 0.02% PG. The negative effects of PG on feeding and growth were reduced when protein was irradiated at 22.5% rather than 15% (w/v). Liver to body weight ratios among animals fed protein irradiated with PG were decreased by 18% in contrast to control animals fed identical, though unirradiated, diet. (Abstract shortened with permission of author.)
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Chiu, Lawrende 1968. "Comparison of quality change kinetics in ham emulsions cooked under conventional and ohmic heating conditions." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=33730.

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Ohmic heating is an electrical resistance heating resulting from the passage of electrical current through an electrically conductive material offering some resistance. Most food products possess sufficient electrical conductivity to be able to take advantage of ohmic heating. This research was undertaken to evaluate the quality changes associated with fine ham emulsions prepared under ohmic heating conditions as compared to those produced by conventional heating.
In the first part of the study, kinetics of quality changes (color, texture, water holding capacity, cooking loss and water activity) associated with fine ham emulsion subjected to conventional heating conditions were evaluated. The second part of the study was to standardize ohmic heating conditions for achieving target time-temperature combinations. It was desired to achieve cooking conditions (temperature come-up and hold times) both similar to and faster than conventional heating so that meaningful quality comparisons could be made between the two.
The final part of the study was to compare the quality changes of fine ham emulsion subjected to ohmic heating under different rates, and to compare them with conventional heating. (Abstract shortened by UMI.)
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TAIPINA, MAGDA S. "Efeito da radiacao gama sobre a vitamina A e o beta - caroteno de figado bovino e suino." reponame:Repositório Institucional do IPEN, 2001. http://repositorio.ipen.br:8080/xmlui/handle/123456789/10842.

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Dissertacao (Mestrado)
IPEN/D
Instituto de Pesquisas Energeticas e Nucleares - IPEN/CNEN-SP
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INAMURA, PATRICIA Y. "Efeito da radiação gama sobre a viscosidade de soluções de gelatina e pectina utilizadas na indústria de alimentos." reponame:Repositório Institucional do IPEN, 2008. http://repositorio.ipen.br:8080/xmlui/handle/123456789/11607.

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Dissertação (Mestrado)
IPEN/D
Instituto de Pesquisas Energéticas e Nucleares - IPEN-CNEN/SP
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Orsat, Valérie. "Radio-frequency thermal treatments for agri-food products." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape8/PQDD_0019/NQ55367.pdf.

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VILLAVICENCIO, ANNA L. C. H. "Avaliacao dos efeitos da radiacao ionizante de sup60Co em propriedades fisicas , quimicas e nutricionais dos feijoes PHASEOLUS VULGARIS L. e VIGNA UNGUICULATA (L.) WALP." reponame:Repositório Institucional do IPEN, 1998. http://repositorio.ipen.br:8080/xmlui/handle/123456789/10785.

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Tese (Doutoramento)
IPEN/T
Faculdade de Ciencias Farmaceuticas, Universidade de Sao Paulo - CF/USP
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KOIKE, AMANDA C. R. "Compostos bioativos em flores comestíveis processadas por radiação." reponame:Repositório Institucional do IPEN, 2015. http://repositorio.ipen.br:8080/xmlui/handle/123456789/23907.

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Tese (Doutorado em Tecnologia Nuclear)
IPEN/T
Instituto de Pesquisas Energeticas e Nucleares - IPEN-CNEN/SP
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Books on the topic "Food – Effect of radiation on"

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Wilkinson, V. M. Food irradiation: A reference guide. Oxford [England]: Boston, 1996.

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Heim, Manfred Nicholas. Food irradiation and marketable commodity applications for the Pacific Northwest. Pullman: IMPACT Center, College of Agricultural and Home Economics, Washington State University, 1987.

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Harder, Shelly R. Food irradiation: Index of new information with authors & subjects. Washington, D.C: ABBE Publishers Association, 1994.

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David, Maillie H., ed. Radiation and health. London: Taylor & Francis, 2003.

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Use of irradiation as a quarantine treatment of food and agricultural commodities: Proceedings of the Final Research Co-ordination Meeting on Use of Irradiation As a Quarantine Treatment of Food and Agricultural Commodities. Vienna: International Atomic Energy Agency, 1992.

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Robins, Don. The preservation of food by irradiation: A factual guide to the process and its effect on food. London, Eng: IBC Technical Services, Ltd., 1991.

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Colgan, P. A. 1990 Sheep monitoring programme: January-December 1990. Dublin: Nuclear Energy Board, 1992.

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Tucker, Gary. Essentials of thermal processing. Oxford: Wiley-Blackwell, 2010.

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Susan, Featherstone, ed. Essentials of thermal processing. Chichester, West Sussex, UK: Wiley-Blackwell, 2011.

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Dehne, Lutz. Neuere Erkenntnisse über den Einfluss von Mikrowellen auf den Nähr- und Genusswert von Lebensmitteln im Vergleich zur konventionellen Hitzebehandlung. [Berlin]: Institut für Sozialmedizin und Epidemiologie des Bundesgesundheitsamtes, 1990.

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Book chapters on the topic "Food – Effect of radiation on"

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Silini, G. "Biological Effects of Ionizing Radiation." In Radionuclides in the Food Chain, 35–44. London: Springer London, 1988. http://dx.doi.org/10.1007/978-1-4471-1610-3_4.

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Mcneal, Timothy P., Vanee Komolprasert, Rainer Buchalla, Crystal Olivo, and Timothy H. Begley. "Effects of Ionizing Radiation on Food Contact Materials." In ACS Symposium Series, 214–35. Washington, DC: American Chemical Society, 2004. http://dx.doi.org/10.1021/bk-2004-0875.ch014.

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Goulas, Antonios E., Kyriakos A. Riganakos, and Michael G. Kontominas. "Effect of Electron Beam and Gamma Radiation on the Migration of Plasticizers from Flexible Food Packaging Materials into Foods and Food Simulants." In ACS Symposium Series, 290–304. Washington, DC: American Chemical Society, 2004. http://dx.doi.org/10.1021/bk-2004-0875.ch018.

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Lung, Chi-Wen, Yung-Sheng Lin, Yih-Kuen Jan, Yu-Chou Lo, Chien-Liang Chen, and Ben-Yi Liau. "Effect of Far Infrared Radiation Therapy on Improving Microcirculation of the Diabetic Foot." In Advances in Intelligent Systems and Computing, 156–63. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-94334-3_17.

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Human, Soeranto, Sihono, and Wijaya Murti Indriatama. "Mutation breeding of sorghum to support climate-smart agriculture." In Mutation breeding, genetic diversity and crop adaptation to climate change, 120–26. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781789249095.0012.

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Abstract Global climate change effects in agricultural fields often increase plant stress. For mitigating the negative effects of climate change, climate-smart agricultural policies should be developed, for example through the improvement of crop adaptability, productivity and quality in environments impacted by climate change. Attempts to increase crop genetic variability must be sought to aid in mitigating adverse consequences of climate change. For that purpose, mutation breeding plays an important role since it can increase genetic variation of important crops. By selecting desired mutant genotypes, the plant breeder can advance their germplasm by progressing lines with good adaptability, high productivity and quality under adverse conditions. For Indonesia, significant adverse impacts of climate change have appeared in some agricultural regions, such as prolonged drought problems in the east. To face the worsening conditions brought about by climate change and variability, a crop was sought that would require less agricultural input, being drought tolerant, having good adaptability and with high economic value. The choice fell on sorghum (Sorghum bicolor). In certain areas sorghum is recognized as a source of food, feed and fuel. Mutation breeding of sorghum has been conducted at the Centre for Isotopes and Radiation Application (CIRA) of the National Nuclear Energy Agency of Indonesia (BATAN). Sorghum mutation breeding is relevant to the national programme on food and energy diversification to support food and energy security in the country. The breeding objectives are to improve sorghum genotypes for improved yield and quality, and with tolerance to adverse conditions brought about by climate change, especially prolonged drought. Three sorghum mutant varieties have now been obtained and are being developed further by stakeholders. Sorghum cultivation in Indonesia has made significant impacts on mitigating the effects of climate change and supporting the food and energy diversification programme for maintaining food and energy security in the country. It has also promoted economic growth in rural areas impacted by climate change.
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Knowlton, Christin A., Michelle Kolton Mackay, Tod W. Speer, Robyn B. Vera, Douglas W. Arthur, David E. Wazer, Rachelle Lanciano, et al. "Crossfire Effect." In Encyclopedia of Radiation Oncology, 146. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-540-85516-3_671.

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Schultheiss, Timothy. "Volume Effect Studies in Rodents." In Radiation Myelopathy, 145–64. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-94658-6_6.

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Ortega-Rivas, Enrique. "Ionizing Radiation: Irradiation." In Food Engineering Series, 231–49. Boston, MA: Springer US, 2012. http://dx.doi.org/10.1007/978-1-4614-2038-5_10.

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Kucharz, Eugene J. "Effect of Ionizing Radiation." In The Collagens: Biochemistry and Pathophysiology, 283–85. Berlin, Heidelberg: Springer Berlin Heidelberg, 1992. http://dx.doi.org/10.1007/978-3-642-76197-3_23.

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Benfu, Hu, Li Hengde, and Xu Kuangdi. "Radiation Effect of Metal." In The ECPH Encyclopedia of Mining and Metallurgy, 1–2. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-0740-1_196-1.

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Conference papers on the topic "Food – Effect of radiation on"

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Garcia-Cela, Esther, Antonio J. Ramos, Vicente Sanchis, and Sonia Marin. "Effect of Ultraviolet Radiation on Conidia Survival of Potential Mycotoxigenic Aspergillus Species." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-061.

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Vazirov, Ruslan, Sergey Sokovnin, Ekaterina Agdantseva, and Anton Tsmokalyuk. "Radiation-Induced Electronic Paramagnetic Resonance Signal for Monitoring Radiation Processing of Food Products." In 2020 7th International Congress on Energy Fluxes and Radiation Effects (EFRE). IEEE, 2020. http://dx.doi.org/10.1109/efre47760.2020.9242007.

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Fito, Pedro J., Jannika Bailey, Marta Castro-Giráldez, and Alfredo Esteves. "Effect of solar radiation on cooking/drying process of grapes using solar oven." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7878.

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Solar ovens have become a very popular technology for cooking, specially, in underdeveloped countries where access to firewood is scarce, time consuming and expensive. The benefits of solar cooking are multiple, such as saving money, as this device requires no fuel, as well as having an important impact in the environment, decreasing carbon dioxide emissions and decreasing deforestation. One challenge for food industry is to get to know the behaviour of food cooked with solar technology. The aim of this study was to model the drying process of white and red grape in solar oven using thermodynamics and spectrophotometry measurements, controlling the irradiation effect blocking the Ultraviolet radiation using a polarized vinyl film Keywords: sun radiation; thermodynamics; solar oven; drying
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"The Effects of Mobile Phone Radiation on Memory in Male Rats." In International Conference on Food, Biological and Medical Sciences. International Institute of Chemical, Biological & Environmental Engineering, 2014. http://dx.doi.org/10.15242/iicbe.c0114587.

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Lin, I.-Hua, and Kai-Long Hsiao. "Thin nutrition pie manufacturing by using radiation effect at stagnation point heat transfer with micropolar flow and multimedia feature." In 2015 International Conference on Food Hygiene, Agriculture and Animal Science. WORLD SCIENTIFIC, 2016. http://dx.doi.org/10.1142/9789813100374_0008.

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Zhang, Chaolei, and Yongsheng Lian. "Numerical Investigation of Heat Transfer and Flow Field in Domestic Refrigerators." In ASME 2013 Fluids Engineering Division Summer Meeting. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/fedsm2013-16039.

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Air circulation and temperature distribution inside a domestic refrigerator chamber are two important factors in refrigerator design. They are critical for food quality control and energy saving and are affected by natural/forced convection, radiation and layout of the stored food. Knowledge about the actual air flow and temperature distributions inside a refrigerator is required to improve temperature homogeneity and reduce energy consumption. In present work we numerically study the air circulation and the heat transfer phenomena in a domestic frost-free refrigerator. The inner compartment, the evaporator and the outside thermal insulation foam are considered. The conjugate heat transfer problem is studied by solving the unsteady laminar Navier-Stokes equations using a finite volume method. The Boussinesq approximation is used to model the natural convection. The discrete ordinate method is adopted to take into account the radiation heat transfer between the cold back evaporator and warm surfaces to further understand the impact of radiation. The accuracy of the numerical methods is verified through grid sensitivity analysis and comparison with available numerical and experimental data. Comparisons are made with and without radiation. Our simulations show that radiation significantly changes the temperature distribution and air circulation pattern. The effects of shelf and food stored on the temperature distribution and air circulation are also studied by comparing three configurations: empty refrigerator, empty refrigerator with shelves and loaded refrigerator with food.
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Kowalski, Stanisław, and Marcin Lukasiewicz. "Effect of heat treatment and microwave radiation on the antioxidant properties of honeydew honey." In Foods: Bioactives, Processing, Quality and Nutrition. Basel, Switzerland: MDPI, 2013. http://dx.doi.org/10.3390/bpqn2013-01187.

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Samoylova, A. V., A. A. Gostyukhina, V. V. Yartsev, S. S. Evseeva, V. M. Mochalova, M. A. Bolshakov, K. V. Zaitsev, O. P. Kutenkov, and V. V. Rostov. "Comparison of the effects of exposure to nanosecond pulsed microwaves on a burn injury depending on the pulse repetition frequency." In 8th International Congress on Energy Fluxes and Radiation Effects. Crossref, 2022. http://dx.doi.org/10.56761/efre2022.s4-p-012701.

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The effect of nanosecond repetitive pulsed microwaves (RPMs 10 GHz, 100 ns pulse duration, 8 and 13 Hz pulse repetition rate, 140 W/cm2 peak power flux density (pPFD)) on the regeneration of burn wounds in rats was studied. It is established that after 4-fold local irradiation of wounds with intensity of 140 W/cm2 at pulse repetition rates of 8 and 13 Hz stimulates the healing of burn wounds. A comparison of the obtained results allows us to state that nanosecond low-intensity RPMs of 140 W/cm2 accelerate wound healing processes. At the same time, the impact with a pulse repetition rate of 8 Hz turned out to be more effective in comparison with a pulse repetition frequency of 13 Hz. Histological analysis of rat skin showed an increase in the rate of wound healing due to the accelerated formation of granulation tissue, a decrease in the thickness of eschar and scarless healing.
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Suraweera, Thushara, and Chandana Jayaratne. "Variation of Microwave Leakage Exposure Levels Close to a Microwave Oven with Load, Container Type and Time." In The SLIIT International Conference on Engineering and Technology 2022. Faculty of Engineering, SLIIT, 2022. http://dx.doi.org/10.54389/xzpp2672.

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Nowadays people are living in a rush world and most people seek efficient methods to complete their day to day work with less time. Microwave ovens are the best option to cook foods as well as for reheating precooked foods. Microwave ovens use radio frequency (RF) electromagnetic waves around the frequency 2.4 GHz for cooking and reheating food by dielectric heating or high frequency heating. Many scientific reports have been confirmed that eating microwave food is not a risk, because radio waves cannot ionize foods. But the problem is exposing to the leakage microwave radiation when operating the oven. Authorized bodies such as International Commission on Non-Ionizing Radiation Protection (ICNIRP) as well as Federal Communications Commission (FCC) have been published limitations for exposure to these RF waves. The limited plane wave power density for a microwave oven is 50 W/m2 at any point 5 cm away from the oven. Over exposure to these RF waves with high plane wave power densities may lead to health effects such as cataracts in the eyes, infertility, and brain tumors. In this study, leakage microwave plane wave power densities were evaluated by using spectran HF6065 spectrum analyzer under three situations with newly brought microwave oven. In the first study variation of RF levels at 40 cm from the front glass of the microwave oven with the load (water) were evaluated, In the second study RF levels around the microwave oven for same load kept in plastic and ceramic containers were evaluated separately and, in the third study, time variation of the power density at a distance 40 cm in front of the microwave oven for a duration of 180 s was evaluated. Results in the first study show that negative correlation (r=-0.6136) between the load and leakage microwave emission around the oven as well as maximum average plane wave power density of (512.78 ± 0.01) mW/m2 with no load inside the oven and maximum average plane wave power density with the load is 195.06 ± 0.01 mW/m2 with 100 ± 1 g of load kept in a plastic container with mass 68 g. For the second study considerably low RF levels were recorded when using the ceramic container than plastic container. Results for the third study show that microwave emission around the oven is fluctuating rapidly with time and it can be varied between 0.01 mW/m2 and 108.48 mW/m2 . Evaluated maximum RF plane wave power density among all three studies was (677.84 ± 0.01 mW/m2 ) and this value is 1.35 % of maximum permissible leakage level for a microwave oven as well as it is found that frequency of the microwave radiation is also varying when it is operating. However, authors would like to request not to stay close to a microwave oven when it is operating, especially children and pregnant women because they are more sensitive for non-ionizing RF radiations. KEYWORDS: microwave ovens, radio waves, leakage microwave exposure, health effects
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Zhanyang, Liu, Shang-Guan Zhihong, Zhao Feng, and Zhang Qiming. "Radiation Evaluation System for Radiation Releasing Environment of Nuclear Power Plant Based on Domain-Driven Design." In 2017 25th International Conference on Nuclear Engineering. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/icone25-67358.

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In order to meet the sustainable development demand for energy, developing nuclear power actively has become an important means for the country to improve energy supply pattern and change the energy structure. The normal operation of the nuclear power station brings enormous economic and social benefits, but also accompanied by airborne radioactive effluent and liquid radioactive effluent discharge. In order to estimate the effect of radioactive effluent release during the normal operation of nuclear power plant on radiation dose of the environment and the public, in this article, domain knowledge analysis and domain knowledge modeling will be carried out on the theoretical model of evaluation calculation. Then, combined with actual business logic, advanced software development techniques and mature design ideas will be adopted to realize the field component of radiation dose evaluation in nuclear power plant. Establish the corresponding domain component library, and thus to achieve the building of radiation dose evaluation software system. The main content of this paper will be divided into two parts to elaborate, First part is the domain knowledge analysis and modeling of radiation dose evaluation model of nuclear power plant radiation environment, the other part is based on radiation dose evaluation component library software system researching, designing and achieving. In the domain knowledge analysis of the radiation dose estimation model, due to the mutual independence of the airborne radioactive effluent and the liquid radioactive effluent in the evaluation mode, this paper will analyze and model the domain knowledge separately. The airborne radioactive effluent is divided into four parts: air immersion external exposure, ground deposition external irradiation, ingestion inhalation and inhalation in air. The main contents of the analysis include atmospheric diffusion suitable for environmental characteristics of nuclear power plant site, ground deposition factors, food chain data, and lifestyle habits around the site. In the field of knowledge analysis of liquid radioactive effluent, there are four ways: external marine activity irradiation, coastal deposit sediment irradiation, and irradiation of seafood. The analysis mainly includes dilution and diffusion conditions in the surrounding sea area of nuclear power plant, the radionuclide in the seawater of the receiving water body, the shore sedimentation factor and the transfer model of the radionuclide in the seafood. Based on the detailed analysis and research on the radiation dose evaluation of nuclear power plant, and the designing of the domain model by adopting mature software design idea and the advanced software development technology, the domain component of the radiation dose evaluation field is realized, and build the corresponding domain component library. This can provide a reliable and usable domain component library for the radiation dose evaluation of each nuclear power plant, improve the maintainability of the radiation dose evaluation system of the nuclear power plant, the comprehensibility of business logic, and the reusability of the evaluate module, so as to meet the calculation demands on radiation dose effects of public caused by radionuclide release in normal operation of the nuclear power plant.
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Reports on the topic "Food – Effect of radiation on"

1

Kincaid, B. M. Long wavelength end-effect undulator radiation (Transition Undulator Radiation). Office of Scientific and Technical Information (OSTI), January 1996. http://dx.doi.org/10.2172/210925.

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Barnes Jr, Robert L. Policies Governing Military Food Service Contracts Effect Soldier Readiness. Fort Belvoir, VA: Defense Technical Information Center, March 2011. http://dx.doi.org/10.21236/ada543417.

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Schmidt, Lucie, Lara Shore-Sheppard, and Tara Watson. The Effect of Safety Net Programs on Food Insecurity. Cambridge, MA: National Bureau of Economic Research, October 2013. http://dx.doi.org/10.3386/w19558.

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Raubenheimer, T. Coherent Synchrotron Radiation effect in damping rings. Office of Scientific and Technical Information (OSTI), January 2004. http://dx.doi.org/10.2172/826687.

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Currie, Janet, Stefano DellaVigna, Enrico Moretti, and Vikram Pathania. The Effect of Fast Food Restaurants on Obesity and Weight Gain. Cambridge, MA: National Bureau of Economic Research, February 2009. http://dx.doi.org/10.3386/w14721.

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Katz, Lawrence, and Alan Krueger. The Effect of the Minimum Wage on the Fast Food Industry. Cambridge, MA: National Bureau of Economic Research, February 1992. http://dx.doi.org/10.3386/w3997.

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Rees, Brian G. Ship Effect- Issues with Radiation Detection Aboard Ships. Office of Scientific and Technical Information (OSTI), January 2018. http://dx.doi.org/10.2172/1418784.

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S. Utsunomiya and R.C. Ewing. THE EFFECT OF IONIZING RADIATION ON U6+ -PHASES. Office of Scientific and Technical Information (OSTI), July 2005. http://dx.doi.org/10.2172/859403.

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Heinzelman, K., and W. Mansfield. Evaluation of Radiation Doses Due to Consumption of Contaminated Food Items and Calculation of Food Class-Specific Derived Intervention Levels. Office of Scientific and Technical Information (OSTI), April 2010. http://dx.doi.org/10.2172/979793.

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Lahti, Janet. The effect of glucose on the food intake of goldthioglucose injected mice. Portland State University Library, January 2000. http://dx.doi.org/10.15760/etd.1571.

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