Standard

Radiation surface antimicrobial processing of poultry meat and by-products using the nanosecond low-energy electron beam. / Vazirov, R. A.; Sokovnin, S. Yu.; Krivonogova, A. S. et al.
In: Radiation Physics and Chemistry, Vol. 217, 111528, 2024.

Research output: Contribution to journal › Article › peer-review

Harvard

Vazirov, RA, Sokovnin, SY, Krivonogova, AS & Isaeva, AG 2024, 'Radiation surface antimicrobial processing of poultry meat and by-products using the nanosecond low-energy electron beam', Radiation Physics and Chemistry, vol. 217, 111528. https://doi.org/10.1016/j.radphyschem.2024.111528

APA

Vazirov, R. A., Sokovnin, S. Y., Krivonogova, A. S., & Isaeva, A. G. (2024). Radiation surface antimicrobial processing of poultry meat and by-products using the nanosecond low-energy electron beam. Radiation Physics and Chemistry, 217, [111528]. https://doi.org/10.1016/j.radphyschem.2024.111528

Vancouver

Vazirov RA, Sokovnin SY, Krivonogova AS, Isaeva AG. Radiation surface antimicrobial processing of poultry meat and by-products using the nanosecond low-energy electron beam. Radiation Physics and Chemistry. 2024;217:111528. doi: 10.1016/j.radphyschem.2024.111528

Author

Vazirov, R. A. ; Sokovnin, S. Yu. ; Krivonogova, A. S. et al. / Radiation surface antimicrobial processing of poultry meat and by-products using the nanosecond low-energy electron beam. In: Radiation Physics and Chemistry. 2024 ; Vol. 217.

BibTeX

@article{28be3fa762334dc5947901629f689ddb,
title = "Radiation surface antimicrobial processing of poultry meat and by-products using the nanosecond low-energy electron beam",
abstract = "Radiation methods of processing food and agricultural products are gaining popularity. This research was devoted to the actual topic of using a low-energy electron beam (LEEB) for radiation processing food products. In this work, we irradiated samples of chicken meat on a URT-1 accelerator. This accelerator generates a nanosecond electron beam (NEB) with an energy below 1 MeV. It allows the processing of packaged products and the selection of dose distribution profiles depending on package thickness and product layer thickness required for processing. Results showed that a dose of 10 kGy reduced contamination of chicken meat by 1–1.5 log and makes it possible to eliminate pathogenic microorganisms from the surface. There were no significant changes in the integral quality indicators of food products with a dose below 10 kGy. It allows increasing the dose value during radiation surface processing (RSP), thereby increasing the products' shelf life.",
author = "Vazirov, {R. A.} and Sokovnin, {S. Yu.} and Krivonogova, {A. S.} and Isaeva, {A. G.}",
year = "2024",
doi = "10.1016/j.radphyschem.2024.111528",
language = "English",
volume = "217",
journal = "Radiation Physics and Chemistry",
issn = "0969-806X",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Radiation surface antimicrobial processing of poultry meat and by-products using the nanosecond low-energy electron beam

AU - Vazirov, R. A.

AU - Sokovnin, S. Yu.

AU - Krivonogova, A. S.

AU - Isaeva, A. G.

PY - 2024

Y1 - 2024

N2 - Radiation methods of processing food and agricultural products are gaining popularity. This research was devoted to the actual topic of using a low-energy electron beam (LEEB) for radiation processing food products. In this work, we irradiated samples of chicken meat on a URT-1 accelerator. This accelerator generates a nanosecond electron beam (NEB) with an energy below 1 MeV. It allows the processing of packaged products and the selection of dose distribution profiles depending on package thickness and product layer thickness required for processing. Results showed that a dose of 10 kGy reduced contamination of chicken meat by 1–1.5 log and makes it possible to eliminate pathogenic microorganisms from the surface. There were no significant changes in the integral quality indicators of food products with a dose below 10 kGy. It allows increasing the dose value during radiation surface processing (RSP), thereby increasing the products' shelf life.

AB - Radiation methods of processing food and agricultural products are gaining popularity. This research was devoted to the actual topic of using a low-energy electron beam (LEEB) for radiation processing food products. In this work, we irradiated samples of chicken meat on a URT-1 accelerator. This accelerator generates a nanosecond electron beam (NEB) with an energy below 1 MeV. It allows the processing of packaged products and the selection of dose distribution profiles depending on package thickness and product layer thickness required for processing. Results showed that a dose of 10 kGy reduced contamination of chicken meat by 1–1.5 log and makes it possible to eliminate pathogenic microorganisms from the surface. There were no significant changes in the integral quality indicators of food products with a dose below 10 kGy. It allows increasing the dose value during radiation surface processing (RSP), thereby increasing the products' shelf life.

UR - http://www.scopus.com/inward/record.url?partnerID=8YFLogxK&scp=85182880596

UR - https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=tsmetrics&SrcApp=tsm_test&DestApp=WOS_CPL&DestLinkType=FullRecord&KeyUT=001166995700001

U2 - 10.1016/j.radphyschem.2024.111528

DO - 10.1016/j.radphyschem.2024.111528

M3 - Article

VL - 217

JO - Radiation Physics and Chemistry

JF - Radiation Physics and Chemistry

SN - 0969-806X

M1 - 111528

ER -

ID: 52297138