21 Aug 2021 Gamma Radiation Processing Plants

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Gamma Radiation Processing Plants

Context:

In the country, 26 Gamma Radiation Processing Plants are in operation for the irradiation of diverse products in the commercial, semi-government, and government sectors.
According to the government, private companies have already been given access to gamma irradiation technology for food preservation.

About

Sterilization of healthcare items, hygienization of spices, herbal products, and cosmetics, and disinfestation of grains, cereals, and pulses are all common uses for radiation processing.
It is also used to keep bulbs, tubers, and rhizomes from sprouting. The radiation source for this experiment is cobalt-60.
As opposed to chemical processes, the technique does not cause any radioactivity in food and does not leave any dangerous or toxic radioactive residues on meals.

Advantages

Because radiation processing is a cold process, unlike heat, it may be used on agricultural products without affecting their freshness.
Radiation does not impact the nutritional value, flavour, texture, or appearance of food in any way.
Cobalt-60 radiation does not cause radioactivity in food and does not leave any damaging or dangerous radioactive residues on foods, like chemical fumigants do.
It is a very effective procedure due to the highly penetrating quality of the radiation energy.
Hygiene and shelf-life can be improved by treating pre-packaged foods.
The radiation processing plants are environmentally friendly and safe for workers and patrons.

Food processing requires the application of short wave radiation in a controlled manner.
The electromagnetic spectrum includes radio waves, microwaves, and other long-wavelength radiations.
Infrared, visible, and ultraviolet light are all types of light.
Gamma rays, accelerated electrons, and X-rays are examples of ionising radiations.
Food processing with radiation can achieve a variety of goals in various foods.

Disinfestation of dry storage goods by insects
To circumvent quarantine barriers in fruits and vegetables, Phyto sanitation is used.
Inhibition of sprouting in tubers, bulbs, and rhizomes
a delay fruit ripening and senescence
an increase in shelf-life by eliminating spoiling bacteria
and the elimination of diseases and parasites.

Source: PIB
Syllabus: GS 3 (Food Processing Industries)

Yojna IAS Current Affairs Team