Radurization, or radurisation, is a process of food irradiation in which certain packaged and non-packaged foods (such as potatoes and spices) are treated with mild ionizing radiation dose, usually less than 10 kGray, but sufficient to eliminate or to significantly reduce the number of pathogens and to extend the shelf life. The process is intended to sterilize foods by destroying or inactivating microorganisms that contribute to spoilage, including vegetative bacteria. The required dose is in the range of 0.4 – 10 kGy.
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| - إطالة مدة حفظ الأغذية بالتشعيع (ar)
- Radurization (en)
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| - إطالة مدة حفظ الأغذية بالتشعيع هو تطبيق يتم فيه تعريض الأطعمة للتشعيع باستخدام جرعة من الإشعاع المؤين كافية لتعزيز جودة حفظها عن طريق التسبب في انخفاض كبير في أعداد الكائنات الحية الدقيقة المسببة للتلف بها.الجرعة المطلوبة هي في حدود 0.4 - 10 كيلو جراي بحيث يمكن تطبيقه على المنتج الغذائي. (ar)
- Radurization, or radurisation, is a process of food irradiation in which certain packaged and non-packaged foods (such as potatoes and spices) are treated with mild ionizing radiation dose, usually less than 10 kGray, but sufficient to eliminate or to significantly reduce the number of pathogens and to extend the shelf life. The process is intended to sterilize foods by destroying or inactivating microorganisms that contribute to spoilage, including vegetative bacteria. The required dose is in the range of 0.4 – 10 kGy. (en)
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| - إطالة مدة حفظ الأغذية بالتشعيع هو تطبيق يتم فيه تعريض الأطعمة للتشعيع باستخدام جرعة من الإشعاع المؤين كافية لتعزيز جودة حفظها عن طريق التسبب في انخفاض كبير في أعداد الكائنات الحية الدقيقة المسببة للتلف بها.الجرعة المطلوبة هي في حدود 0.4 - 10 كيلو جراي بحيث يمكن تطبيقه على المنتج الغذائي. (ar)
- Radurization, or radurisation, is a process of food irradiation in which certain packaged and non-packaged foods (such as potatoes and spices) are treated with mild ionizing radiation dose, usually less than 10 kGray, but sufficient to eliminate or to significantly reduce the number of pathogens and to extend the shelf life. The process is intended to sterilize foods by destroying or inactivating microorganisms that contribute to spoilage, including vegetative bacteria. The required dose is in the range of 0.4 – 10 kGy. (en)
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