پرتودهي مواد غذايي

Food Radiation

Radiation, as a means of food preservation, was first discussed in 1905. In this method, food is exposed to a certain doze of ionizing ray with the purpose of destroying or deactivating microorganisms and insects, delaying the procedure of ripening of fruits and vegetables, preventing glandular and root vegetables from new shooting, and in general, increasing the period of preservation under certain conditions