radurizationn.
/ˌradjᵿrʌɪˈzeɪʃn/, /ˌradʒᵿrʌɪˈzeɪʃn/, U.S. /ˌrædərəˈzeɪʃ(ə)n/ Manufacturing Technology.
The treatment of food with a mild dose of ionizing radiation so as to enhance its keeping qualities by killing insect eggs and larvae and many of the microorganisms (see quot. 1964).The dose of radiation used is typically of the order of one to 10 kilograys (cf. radappertization n., radicidation n.).
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the world > food and drink > food > food manufacture and preparation > preserving or pickling > [noun] > preserving by radiation treatment
irradiation1954
radiosterilization1954
radio-pasteurization1956
radappertization1964
radicidation1964
radurization1964
1964 H. 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.
1977 Biol. Abstr. 63 5003/1 Irradiation preservation of Korean fish: I. Radurization of croaker, yellow corvenia and roundnose flounder.
2000 Jrnl. Food Protection 63 162 The radurization effects of gamma ray and electron beam irradiation at 1.5 and 3.0 kGy on beef steaks inoculated with Salmonella typhimurium and Pseudomonas fluorescens were investigated.
This entry has been updated (OED Third Edition, June 2008; most recently modified version published online March 2022).
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n.1964