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ACIA 22/03/14 Irradiation des aliments (FAQ) Qu'est-ce que l'irradiation des aliments?

ACIA 22/03/14 Irradiation des aliments (FAQ)

L'irradiation des aliments est une méthode qui consiste à exposer les aliments à un niveau contrôlé d'énergie dite « ionisante ». Trois différentes sources d'énergie peuvent être utilisées : les rayons gamma, les rayons X et les faisceaux d'électrons. Pourquoi irradier les aliments? AUSTRALIAN SOCIETY OF AGRONOMY - 2012 - Canopy development and radiation use efficiency of four forage brassica crops. Canopy development and radiation use efficiency of four forage brassica crops Andrew L.

AUSTRALIAN SOCIETY OF AGRONOMY - 2012 - Canopy development and radiation use efficiency of four forage brassica crops

Fletcher1,2, Emmanuel Chakwizira1, Shane Maley1 and Mike George1 1 The New Zealand Institute for Plant & Food Research Limited, Private Bag 4704, Christchurch 8140, New Zealand 2 Current address: CSIRO, Ecosystem Sciences,Wembley, WA 6913 Email: Abstract Forage brassicas are used to supplement pasture fed in times of low growth in summer (e.g. rape and turnips) and winter (e.g. kale and swedes). Key Words Kale, Leaf area, Phyllochron, Rape, Swedes, Turnips Forage brassicas are widely used in New Zealand and Australia to supplement pasture fed at times of low growth or poor quality caused by cool winter temperatures or summer droughts.

Yield potential of these forage brassicas differ because of differences in crop growth rate and duration. Trial description Data for this analysis was taken from an experiment described by Fletcher and Chakwizira (2012) (their experiment 2). Institute of Information Theory and Automation of ASCR (Republique Tchèque) - 2012 - SOFTWARE TOOL FOR ASSESSMENT OF FOOD CONTAM. 2005 International Nuclear Atlantic Conference - INAC 2005 - COMBINED INDUSTRIAL PROCESSES WITH IRRADIATION TO ASSURE INNOCUITY.

INSTITUTO POLITECNICO DE BRAGANCA - 2012 - Implementation of food irradiation in Portugal: research, economic and industrial per. Irradiation des aliments. Un article de Wikipédia, l'encyclopédie libre. L'irradiation des aliments consiste à exposer des aliments à des rayonnements ionisants afin de réduire le nombre de micro-organismes qu'ils contiennent. C'est une méthode controversée de conservation des aliments, mais très utilisée. Ce procédé a été autorisé par la Food and Drug Administration, le Département de l'Agriculture des États-Unis et accepté par l'OMS pour l'alimentation humaine après des recherches scientifiques extensives.

Dénominations[modifier | modifier le code] L'irradiation des aliments est aussi dénommée ionisation des aliments ou pasteurisation à froid, respectivement parce qu'exposant l'aliment à un rayonnement ionisant et parce qu'il ne suppose pas de traitement thermique, tout en visant la conservation des aliments. On parle également de radioconservation des aliments. Ces deux derniers termes sont également utilisés car plus positifs aux yeux du public qu'irradiation. Procédé[modifier | modifier le code] Food irradiation. The international Radura logo, used to show a food has been treated with ionizing radiation. Food irradiation is the process of exposing foodstuffs to a source of energy capable of stripping electrons from individual atoms in the targeted material (ionizing radiation).[1] The radiation can be emitted by a radioactive substance or generated by high-energy accelerators including X-ray converters.

Irradiated food does not become radioactive. Food irradiation is criticized because of the potential for irradiation to initiate chemical changes that will be different from the chemical changes due to heating food (Unique Radiolytic Products), and the potential danger of these substances. Due to the criticism and the associated public pressure, the regulations that are placed upon ingratiated food as well as food allowed to be irradiated, vary greatly from country to country.

Uses[edit] Chemistry[edit] Radiolytic Products[edit] Irradiation causes many chemical changes. Agrarwirtschaft 53 (2004), Estimating the demand for risk reduction from foodborne pathogens through food irradiation. ELSEVIER - 2010 - Irradiation of Food Commodities: Techniques, Applications, Detection, Legislation, Safety and Consumer Opinion. CNAM JANVIER 2007 L'ionisation des denrées alimentaires Par Jacques FOOS 1 et Grégoire BINET 2. IFPRI FOCUS N°7 AOUT 2003 Food Irradiation. CNRS 12/03/10 DU CHAMP A LA TABLE - Le point sur l’irradiation des aliments.