1. Characteristics of ionizing radiation
-
Radiation sources
Industrially, we use γ-rays from cobalt 60, more rarely from cesium 137 (for research), and accelerated electrons with energies of 10 MeV or less.
Accelerated electrons are not currently permitted in food.
γ-rays are electromagnetic waves with no mass or charge, and high penetrating power.
The γ rays emitted by cobalt 60 (energies of 1.17 and 1.33 MeV) induce the creation of free electrons and photons in the medium through which they pass. The energy of an electron is too great to be absorbed directly by the medium. The electron in turn ejects other so-called secondary electrons, and so on, until the energy of the last electron ejected is of the same order of magnitude as that of the covalent bonds.
-
...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Characteristics of ionizing radiation
Advantages and limitations of ionization
Article included in this offer
"Food industry"
(
270 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
Regulations
European regulations exist in the form of two directives issued in 1999, but these have still not been transposed into French law. The European list of authorized products has not yet been published, so national regulations continue to apply in the meantime.
Only around twenty products are currently authorized for ionization treatment in France (table
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
