TY  - CONF
AU  - Dimović, Slavko
AU  - Stanić, Vojislav
AU  - Šljivić-Ivanović, Marija
AU  - Milojkov, Dušan
PY  - 2018
UR  - https://ritnms.itnms.ac.rs/handle/123456789/966
AB  - In addition to the usual methods for food preservation, the use of radiation is
increasingly widespread. The beginnings of radiation use date from the end
of the 19th century, but more intensive application is noticed only after the
Second World War [1]. Most of the research was carried out to determine
the stability and food safety.
Compared to the thermal sterilization, the radiation technique was
developed later, and found less or limited application in the conservation of
foods [2]. It should be noted that electromagnetic radiation is used not only
for the destruction of microorganisms, but also for:
 destruction of insects,
 culinary food processing (microwave ovens),
 slowing down certain biochemical activities (preventing
germination)
 improving certain technological parameters of some foods
(improving the rehydration of dried fruits and vegetables).
The radiation of a short wavelength (approximately 30 nm) is characterized
by high energy, so it has a pronounced mutagenic and lethal effect. This
radiation acts in two ways, either directly with nucleic acids or by forming
the very reactive radicals that can react easily with various organic
compounds, making them unavailable to microorganisms. Free radicals are
ionized molecules - most commonly water molecules.
Besides electromagnetic radiation (X - rays, gamma rays and cosmic rays),
alpha and beta - (corpuscular) radiation can also perform ionization of
molecules. By using ionizing radiation, only a small part of the energy is
transformed into heat. Compared to thermal sterilization, this amounts to
less than 2%, i.e. the temperature of the food does not rise more than 2 ° C,
which is why this treatment is called cold sterilization.
PB  - Belgrade : Vinča institute of nuclear sciences
C3  - 6th Workshop: Specific methods for food safety and quality, 14th International Conference on Fundamental and Applied Aspects of Physical Chemistry
T1  - Food sterilization by ionizing radiation
EP  - 9
SP  - 3
ER  - 

@conference{
author = "Dimović, Slavko and Stanić, Vojislav and Šljivić-Ivanović, Marija and Milojkov, Dušan",
year = "2018",
abstract = "In addition to the usual methods for food preservation, the use of radiation is
increasingly widespread. The beginnings of radiation use date from the end
of the 19th century, but more intensive application is noticed only after the
Second World War [1]. Most of the research was carried out to determine
the stability and food safety.
Compared to the thermal sterilization, the radiation technique was
developed later, and found less or limited application in the conservation of
foods [2]. It should be noted that electromagnetic radiation is used not only
for the destruction of microorganisms, but also for:
 destruction of insects,
 culinary food processing (microwave ovens),
 slowing down certain biochemical activities (preventing
germination)
 improving certain technological parameters of some foods
(improving the rehydration of dried fruits and vegetables).
The radiation of a short wavelength (approximately 30 nm) is characterized
by high energy, so it has a pronounced mutagenic and lethal effect. This
radiation acts in two ways, either directly with nucleic acids or by forming
the very reactive radicals that can react easily with various organic
compounds, making them unavailable to microorganisms. Free radicals are
ionized molecules - most commonly water molecules.
Besides electromagnetic radiation (X - rays, gamma rays and cosmic rays),
alpha and beta - (corpuscular) radiation can also perform ionization of
molecules. By using ionizing radiation, only a small part of the energy is
transformed into heat. Compared to thermal sterilization, this amounts to
less than 2%, i.e. the temperature of the food does not rise more than 2 ° C,
which is why this treatment is called cold sterilization.",
publisher = "Belgrade : Vinča institute of nuclear sciences",
journal = "6th Workshop: Specific methods for food safety and quality, 14th International Conference on Fundamental and Applied Aspects of Physical Chemistry",
title = "Food sterilization by ionizing radiation",
pages = "9-3"
}

Dimović, S., Stanić, V., Šljivić-Ivanović, M.,& Milojkov, D.. (2018). Food sterilization by ionizing radiation. in 6th Workshop: Specific methods for food safety and quality, 14th International Conference on Fundamental and Applied Aspects of Physical Chemistry
Belgrade : Vinča institute of nuclear sciences., 3-9.

Dimović S, Stanić V, Šljivić-Ivanović M, Milojkov D. Food sterilization by ionizing radiation. in 6th Workshop: Specific methods for food safety and quality, 14th International Conference on Fundamental and Applied Aspects of Physical Chemistry. 2018;:3-9..

Dimović, Slavko, Stanić, Vojislav, Šljivić-Ivanović, Marija, Milojkov, Dušan, "Food sterilization by ionizing radiation" in 6th Workshop: Specific methods for food safety and quality, 14th International Conference on Fundamental and Applied Aspects of Physical Chemistry (2018):3-9.