Location
Holiday Inn, Manatee Room D
Start Date
29-4-1997 2:00 PM
Description
A reason for this project is to determine if the irradiation process is an effective means of food preservation.
It is believed that the irradiation process will significantly increase the shelf life of certain foods, (ie: mushrooms, onions, apples, and potatoes). For the following reason this should hold true: The irradiation process kills any bacteria present in the food. Although food contamination can occur at any time, logically, the irradiation process will make the growth of bacteria start over, and therefore delay the decaying of the food.
To determine how much the shelf life of these foods will be improved, samples were observed over a period of six weeks. One set of these foods was a control group. The other set was the experimental group. There were two experimental groups. Both experimental groups were irradiated at an irradiation facility in Mulberry, Fl. (Food Technology Service, Inc.), one of these was kept at the constant temperature of 1 degree Celsius. The other was kept at 28 degrees Celsius. All groups were monitored for decay, pictures were taken, and records were kept concerning the various observations.
Paper Session I-D - Irradiation: The Effects on Our Food
Holiday Inn, Manatee Room D
A reason for this project is to determine if the irradiation process is an effective means of food preservation.
It is believed that the irradiation process will significantly increase the shelf life of certain foods, (ie: mushrooms, onions, apples, and potatoes). For the following reason this should hold true: The irradiation process kills any bacteria present in the food. Although food contamination can occur at any time, logically, the irradiation process will make the growth of bacteria start over, and therefore delay the decaying of the food.
To determine how much the shelf life of these foods will be improved, samples were observed over a period of six weeks. One set of these foods was a control group. The other set was the experimental group. There were two experimental groups. Both experimental groups were irradiated at an irradiation facility in Mulberry, Fl. (Food Technology Service, Inc.), one of these was kept at the constant temperature of 1 degree Celsius. The other was kept at 28 degrees Celsius. All groups were monitored for decay, pictures were taken, and records were kept concerning the various observations.
