| 释义 |
radurization|rædjʊəraɪˈzeɪʃən|
[f. L. radiāre to furnish with rays, shine + dur-āre to make hard, preserve + -ization.]
The treatment of food with ionizing radiation so as to enhance its keeping qualities by killing many of the micro-organisms in it (see quot. 1964). Cf. radappertization, radicidation.
1964H. E. Goresline in Nature 17 Oct. 237/2 Type III is the application to foods of doses of ionizing radiation sufficient to enhance keeping quality by causing substantial reduction in the numbers of viable specific spoilage micro-organisms... The following are the names we suggest for these types of treatment... Type III, radurization. 1973N. F. Lewis et al. Radiation Preservation of Food (Internat. Atomic Energy Agency) 201 ‘Radurization’ is essentially a pasteurization treatment that results in prolonging shelf-life of foods by a selective control of spoilage microflora. 1977Biol. Abstr. LXIII. 5003/1 Irradiation preservation of Korean fish: I. Radurization of croaker, yellow corvenia and roundnose flounder. |