| 释义 |
radappertization|ræˌdæpətaɪˈzeɪʃən|
[f. L. rad-iāre to furnish with rays, shine + F. appertization kind of heat treatment of food (f. the name of Nicolas-François Appert (d. 1841), French inventor: see -ization).]
The treatment of food with ionizing radiation so as to reduce the number of micro-organisms sufficiently to prevent future spoilage in the absence of recontamination (see quot. 1964). Cf. radicidation, radurization.
1964H. E. Goresline et al. in Nature 17 Oct. 237/2 Type 1 is the application to food of doses of ionizing radiation sufficient to reduce the number and/or activity of viable organisms to such an extent that very few, if any, are detectable in the treated food by any recognized method (viruses being excepted) while no spoilage or toxicity of microbial origin is detectable no matter how long or under what conditions the food is stored in the absence of recontamination... The following are names we suggest... Type I, radappertization. 1966Proc. Internat. Symp. Food Irradiation 352 Salmonellae could be said to be moderately radiation-sensitive when bacteria are generally considered..and therefore the dose requirement for their inactivation in food will be very much lower than that needed for radappertization (4·5–5·0 Mrad). 1975Appl. Microbiol. XXX. 811 (heading) Low-temperature irradiation of beef and methods for evaluation of a radappertization process.
Hence raˈdappertize v. trans., raˈdappertized ppl. a.
1974Jrnl. Food Sci. XXXIX. 806 The accepted procedure for estimating the 12D dose of radappertized food has shortcomings that ought not to be ignored. 1975Appl. Microbiol. XXX. 811/1 The wholesomeness of beef radappertized..with 60Co gamma rays and with 10 MV electrons. 1977Jrnl. Food Sci. XLII. 338 (heading) Variables affecting the acceptability of radappertized ground beef products. |