I- Food Irradiation A- History of Food Irradiation: Before 100 years, food irradiation process was found, however, it was considered as a safe way to process food in the second half of the last century. In addition, the first half of the 20th century was called the age of inventors this name was given to it because in that time facilities were not capable of implementing the food irradiation process. This was attributed to the lack of advanced technological capabilities. B- Negative Impact of Food Irradiation: The process of irradiating food can produce chemicals that cause harmful tumors. Another disadvantage of irradiating food is that it diminishes the nutritional value and causes kidney and chromosomal damage. Moreover, Food Irradiation will leave some radiation-resistant bacteria which will multiply and eventually Food Irradiation will become ineffective. Irradiation doses demolish the bacteria that cause viruses, botulism and prions. Irradiated food not only causes health problems, but its factories produce toxic waste which causes chronic diseases to the labors. This issue is adding to the already radioactive wastes which are destroying our atmosphere and causing global warming. C- Positive Impact of Food Irradiation: One of the only few positive impacts is that irradiated food can be kept fresh for longer time which makes the transportation of food easier to further distances in remote areas. Moreover, the change in the taste and texture of irradiated food is inconsiderable. Other solutions should be found to avoid its negative impacts. II-Other alternative solutions: A-Freezing: Freezing is one of the oldest ways to save food. Early people have discovered that cooling food could prevent it from spoil. Nowadays, fr... ... middle of paper ... ... to dry the water in the food in order to make it last longer. Dehydrating the food is by removing water molecules or moisture from the food, which prevents the growth of bacteria. Between 80 to 90 percent moisture is removed in fruits and vegetables. Thus dehydrated food is less weight than non-dried food for example 20 lbs of apples are reduced to 2 lbs if they are dried as well as the beets. It is useful for hiking, camping and for backpacking. There are three methods of dehydration. The first way is to expose the food directly to the sun in a warm day of 30 degree Celsius. The second way is to place the food in the oven and leave it until it is dry, but it is not safe in houses because of children’s existence. Last but not least is by using a food dehydrator which is an electric dehydrator take less time to dry food and it is costly efficient than the oven.
Radiation exposure can affect children as well an children have the risk of being the most harmfully effected by radiation because their body absorbs substances differently also their bodies can or are more likely to get certain kinds of cancers from too much exposure, “they are also closer to the ground, where radioactive fallouts settle.”
There are essentially three main types of cancer treatments; surgery, chemotherapy, and radiation. Surgery allows doctors to effectively remove tumors from a clear plane. Chemotherapy uses drugs to treat the tumor; but often the drugs affect other healthy cells in the process. Using radiation as a treatment can be either precise or vague. Many health stigmas can come from the vague forms of radiation or conventional radiation therapy. Conventional radiation treats both the unhealthy and healthy cells, therefore exposing healthy cells to harmful radiation (Radiation Oncology, 2011, p.6). When healthy cells are exposed to gamma radiation they are also exposed to ionizing radiation. The ionization can cause “breakage of chemical bonds or oxidization (addition of oxygen atoms)” in a cell; the main impact of this is on a cell’s DNA, if two strands of DNA break it can result in “mutations, chromosome aberrations, ...
In warmer climates such as Egypt they used techniques as evaporative cooling, “if water is placed in shallow trays during the cool tropical nights, its rapid evaporation can cause ice to form in the trays, even if the air does not fall below freezing temperatures”. Although refrigeration developed in the 18th century it wasn’t until the mid-19th century when the first refrigerator built using vapor technology was build by American John Gorrie in 1844. A few years later commercial refrigeration was introduced as well as vapor compression technology which was the beginning of our modern refrigeration. Later that century ammonia was popularized as the evaporation chemical in refrigeration. All the trials and tribulations of refrigeration where all stepping stones to the 20th century and the introduction of modern refrigeration as we know it
Methodology: A plastic cup was filled half way with crushed ice and mixed with four spoonfuls of 5 mL of sodium chloride. A thermometer was quickly placed inside the cup to take the temperature and the
Discovering the elements, polonium and radium, Marie Curie considerably affected society in various ways. Polonium became utilized in small mobile radiation appliances. For example, it was applied in the radiation sources that initiated heart pacemakers, which assisted the heart to beat more regularly (Felder 9). In addition, the radiation sources applied to manage static electricity contain polonium, which reduced the enormous number of fires and explosions in numerous industries. As a result, safe industries were established, preventing a multitude of deaths (Felder 9). Furthermore, radium impacted society positively as well. Since radium is capable of emitting light, it was utilized in nightlights. Moreover, health spas sprouted, pleasing both men and women. Radium mud and water arose from radium and became used in the spas (Crezo). They left the skin feeling soft and looking healthy. After a while, radium cream developed and flourished society. Furthermore, radium was utilized in chocolate, toothpaste, and makeup before the risks were revealed (Crezo). In addition, radium also emits gamma rays, which killed cancerous cells. Thus, it became used to treat medical conditions such as cancer (“Radium Uses”)
According to nutritional sciences department at the University of Missouri Extension, there is an adverse effect on nutritional value of dehydrated foods. In the article, “Food Preservation Drying Foods,” the extension advocates for a reconsideration of the constant support for dehydration, it explains that drying is one of the oldest methods of food preservation. Techniques have been passed from one generation to another based on what worked and what didn’t. Methods used for drying food have become sophisticated over time. Today the variety of dried foods in the market place has created a multimillion dollar industry. The nutritional value of food is affected by the dehydration process because of methods of food dehydration. Although some people say that food dehydration Is good, there are negative effects do to nutrient laws because of modern technology and food dehydration, because of the problems with dehydration, because of the value of dehydration versus loss in nutrients. Salting, drying in the sun, an open room, or in stove tops are some methods to use when dehydrating food. Some people used salt to dehydrate foods (University of Missouri 1). The sun and wind was used in 12,000 B.C to preserve food (Nummer 1).When using a dehydrator you would need a large space to work Nummer 4). Dehydration is drying out food, and taking the moisture out of foods (food dehydration 2). Some food can be dried in an oven, dehydrator, and in a microwave (University of Missouri 1). When doing oven drying it is very important to control the temperature in the oven because it could cook the food instead of dehydrating the food (University of Missouri 2). Most of dehydrating is dried out by heat. Dehydrated meat will stay fresh for up to six mo...
Food irradiation deals with the process of ionizing radiation with the help of ionizing machines, in order to remove any bacteria, insects, microorganisms, as well as to provide long term solutions for foods, vegetables, and fruits. According to a scientific principle ‘food irradiation’ works through the ionizing machines which are easy to make and there is no need for land or farm to grow foods. Irradiating the foods also change the nutritional value and the taste of the food. The scientific principles involved in food irradiation are as follow: - “Radiation inactivation of microorganisms, disinfestations of stored grains, pulses, dried fruits, and nuts. - Irradiation as a quarantine treatment. - Irradiation of meat and poultry, fish and shellfish, fruits and vegetables, and tuber and bulb crops. - Radiation decontamination of spices, herbs, condiments, and other dried food ingredients. - Process control and dosimetry in food irradiation” (Molins, 2008). First food irradiation is the process of exposing the food to a source of energy that has the ability of removing the electrons from individual atoms in the targeted material (ionizing radiation). Second according to scientific rules the ionizing radiation is emitted by a radioactive substance or generated by high-energy accelerators including X-ray converters. Finally processed foods contain trans-fat, hydrogenated oils and saturated fats, which are worse than animal-derived saturated fats. It is believed that many people are against food irradiation.
Wilhelm Roentgen discovered radiation which is also known as x-ray in 1895. Radiation is energy turned into waves or particles in
The impact of nuclear power on the modern world has improved Various sectors of the economy and society .i.e. Food and Agriculture, Insect control, Food Preservation, Water Resources, Military, Medicine, Research and Industry. “In 1911 George de Hevesy conducted the first application of a radioisotope. At the time de Hevesy was a young Hungarian student working in Manchester with naturally radioactive materials. Not having much money he lived in modest accommodation and took his meals with his landlady. He began to suspect that some of the meals that appeared regularly might be made from leftovers from the preceding days or even weeks, but he could never be sure. To try and confirm his suspicions de Hevesy put a small amount of radioactive material into the remains of a meal. Several days later when the same dish was served again he used a simple radiation detection instrument - a gold leaf electroscope - to check if the food was radioactive. It was, and de Hevesy's suspicions were confirmed.
Radioactivity is the energy or particles that are released from the nucleus of an atom due to spontaneous changes. Some atoms are unstable, and emitting radiation will achieve a stable state. The main forms of radiation emissions from a decaying and unstable nucleus can be in the form of alpha, beta or gamma radiation. When a positively-charged particle is emitted from the nucleus of an atom, this is called alpha decay. This alpha particle would consist of two protons and two neutrons, similar to a helium-4 nucleus. Whereas when a particle, either as an electron with either negative or positive charge, is emitted from the nucleus, this would be known as beta decay. And finally, when a nucleus is at a high energy state, photons known as gamma particles would be released to lower the energy state. Worldwide, people have found the use of radioactivity for society, from scientific applications to medical uses and to industrial uses. However, there are many positive and negative effects of using radioactivity.
spoilage. To keep the food from spoiling, usually in only a few days, it is
Nowadays, refrigeration and freezing had become the most popular method for food preservation. It is a desirable way to preserve food because at low temperatures which around –10°C to –25°C, chemical reactions very slowly thus it will make the bacteria in food hard to survive.
The demand for easy to prepare and convenience of food create major scientific and technological challenges that cannot be fulfilled without experts scientific capable of understanding complex chemistry or biochemistry of food system and knowledge about method to preserved food which increases dependability of society towards ready-to-eat has led the greater responsibility for processors in terms of quality, safety and nutrition (McGill, 2011).
Canned food is processed in order to increase the shelf life of certain products. It can be used to offer support to people in inaccessible areas such as military bases or people may use it at home (Callahan, 2011). While canned food has numerous benefits, increasing concerns are beginning to emerge on the safety and health implications of food with a shift from earlier concerns on the sanitation of canneries. The poor health and sanitation challenges initially associated with canned food have been progressively eliminated. This happened with the help of introduction of standards, which resulted in technology increasing efficiency
Food preservation plays a very big part in our lives. 90% of our foods are preserved, the other 10% are fruits and vegetables which are not preserved. Sometimes you want to eat a fruit that is out of season like a watermelon on winter. Now a days you can find a watermelon in winter because of food preservation.In some places there is production of a food product, where as in some other place you can not find the product. Making the seasonal food available throughout the year. By using food preservation you will decrease the number of wasted food.