food irradiation with emphasis on process control and acceptance in Asia

312 Pages·2002·6.55 MB·English

IAEA-TECDOC-871
food irradiation
with emphasis on
process con dtanrcoacl eptance
in Asia
Procee adfi innfaogl s Research Co-ordination Meeting
held in Taejon, Republic of Korea, 20-25 September 1993
INTERNATIONAL ATOMIC ENERGY AGENCY
uz/-\j
April 1996
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The originating Section of this publication in the IAEA was:
Food Preservation Section
Joint FAO/IAEA Division
International Atomic Energy Agency
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FOOD IRRADIATION WITH EMPHASIS ON
PROCESS CONTROL AND ACCEPTANCE IN ASIA
IAEA, VIENNA, 1996
IAEA-TECDOC-871
ISSN 1011^289
© IAEA, 1996
Pe IrhAintE tyn eAAbid u stria
April 1996
FOREWORD
Many countries in Asia and the Pacific have maintained interest in development and
application of food irradiation. Starting from 1980, activities in this field have been co-
ordind anstaetrde ngthened throe uhAgths ian Regional Co-operative Pron jeoFcot od
Irradie aphtirtoon jfe oc(tR se PnuF eonRIhd)te ,egr ional Co-operative Agreemroefnt
Research, Development and Training related to Nuclear Science and Technology (RCA) of
the IAEA. Through funding by donor governments of the RCA, food irradiation programmes
n sieveral Asian countries have evolved from laboratory researo cpthi lot scale development
and recently commercial-scale application.
e hT third phase het foR PFI (Phase III) emphasized process controlf o pilotd-na
commercial scale irradiation of food according to the principle of the Codex General
Standard rofI rradiated Food nogs dn,aa ininge hat cceptance hpte for ocessy bg overnments,
food indd ucnsotarny sunmie s RhesafrtaPusw wnF. yf dUoIb Pe Nddh InaIDsaIeP
operation from 1989-1993. Fifteen institutionsn i Australia, Bangladesh, China, India,
Indonesia, Japan e,hRt epublic fo Korea, Pakistan, Philippinesi r,SL anka, Thailandd naV iet
Nam participated. Proper process control of irradiation with emphasis on dosimetry
techniques was emphasized. A number of market testing, transportation trials and consumer
acceptance studies was carried out during this period.
There have been significant achievements under the RPFI to date. A number of
countries including Bangladesh, China, India, Indone eRsheiatp ,ub fKloico rea, Pakdisntaan
Thailand have introduced regulationo st controe hlpt roductiod nnsa ale fo irradiated food.
Other countries in the region are in the process of formulating such regulations. Several
semi-commercial and commercial irradiators have been established in Bangladesh, India,
Indonese ihaRt, epublf iocK orea, Japan, Thaila dnVnad iet Nam, mof sowt hie crbha eing
useo pdt rocess fa co nooomd mercial scan elAes. timf aoftod etnod 0ad 0 q0u 0a3n1t iftoy
food ingredients were processed by irradiation in these countries between 1990 and 1993.
e rheTe sRhut flP tPofsFo hI aI IswIe ere fine afhliitnz ateald Research Co-ordination
Meeting heln dTi aejon, Republf ioKc orea, 20-25 September 1e pr9ar 9den3sae, nten tdih is
re eSphocTiret. n.MAtifhi mcs aeSwde, c PFreoRt foaotCrdhy i s Preservation Section,
Joint FAO/IAEA Divisionf oN uclear Techniques niF ood dnAa griculturo ehrw, eturnedot
Bangladesh in 1994.
EDITORIAL NOTE
In preparing this publication for press, staff of the IAEA have made up the pages from the
original manuscrs ispaute sba hmutti he tyvtohebireTd sw .s et xonpenrce esossdsead rily reflect those
e ghovtero nfmee nnhotsm toi nfating e nMhometmi nbfaeotri n Sgrt aootreg sanizations.
Throe uthegxhtto un tf aMomeem s bere rSrettaas attiaehn seeyd wsearewe thewxh tten
compiled.
yby judgemn ent a t im pol eyofr ptearrnrstiitocouf rcileaousru o dnd oter esisiegsna Ttih oens
the publisher, the IAEA, as to the legal status of such countries or territories, of their authorities and
institution roe soh dtf elimitation of their boundaries.
The mention of names of specific companies or products (whether or not indicated as registered)
does not imply any intention to infringe proprietary rights, nor should it be construed as an
endorsement or recommendation on the pan of the IAEA.
The aue trrheaosrps onr siohbaflev ing obtae nihnetecde ssary pe eIhorAmttEiAs rsioofn
reproduce, te rmsaaunts elrraoitae l from sources already protecy tcbeod pyrights.
CONTENTS
Sume Chmto a-fooryr dinated Research Programme . . . . . . . . . . . . . . . . . .7. ..
Irradiatiof oon nions, pu dlsdnerasi ed fish: process control, storage,
test marketind negac onomic analye hpst rifoos cess . . . . . . . . . . . . . . . . . .91..
M.A. Matin, A.D. Bhuiya, M.R. Amin, M.A. Malek, G. Nahar,
A.K. S. aRShaah . ,adShm. MaJKajnah h,a a.tnoR,o nA ,.K.Siddiqui
Irradiation preservati fooonn ions, potatoes, spd ipcnoeasu ltry meat . . . . . . . .15. ..
. ASattar
Commercial preservation of dried anchovy and red pepper by irradiation . . . . . . .. 69
H.O. Cho, M.W. Byun, I.J. Kang, J.S. Yang, S.K. Jo, J.H. Kwon
Evaluation of shelf-life quality of mangoes irradiated for fruit fly disinfestation . . .. 97
M.C.C. Lizada, S.R. Brena, N.A. Biglete, E.B. Esguerra
Gamma irradiation technology for the preservation of
spices and fruits (1991-1993) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 121
R. S. Wilson, D. Sivakumar
Use of gamma irradiation to enhance the marketability of
black tiger prawns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 139
A.O. Lustre, A.M. Dianco, J. Ramos, E. Cabalfin, C. Protacio, Z. Manalastas
Irradiation of spices and frozen seafood . . . . . . . . . . . . . . . . . . . . . . . . . . .. 165
H. Ito, M.S. Islam, H.O. Rashid, N. Sangthong,
P. Rattagool, P. Adulyatham
Storage, transportation, test mad rckonentiasnug mer acceptfaonce
irradiated potatoes, onions, garlid cnfa ruit . . . . . . . . . . . . . . . . . . . . . . .3.81.
Xu Zhicheng
Control of rice and mungbean irradiation processing and marketing trial . . . . . . .. 203
. AUngsunantwiwa .tS,J irawatanapong. S,S ongprasertchai
Irradiation of grains and spices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 221
M. Maha, R. Sinaga, D.S. Pangerteni, Suryono,
Darmawi, R.P. Tanhindarto, S. Sudiro, Nurmdayati, C.M. Nurcahya
Preservation of dried fish, onions and rice by irradiation . . . . . . . . . . . . . . . . .. 241
Vo Hoang Quan, Pham Quang Vinh
Decontamination of spices by gamma irradiation . . . . . . . . . . . . . . . . . . . . . .. 259
P.M. NaR i.PrS, adwal Desa. iA,S harma, A.S. Gholap,
A.G. Behere, M.N. Pane,. S Jadhav
Quality assurance in food irradiation with emphasis on process control . . . . . . . .. 273
P.W. Moore
Comparative studiese ht no efficacyf o gamma irradiation,
heat, refrigeration and combined treatments as a
quarantine trear mtomanefng to fruit . . . . . . . . . . . . . . . . . . . . . . .9.9. .2. . .
P. Thoma. BsB, hushan, M.R. Joshi, M.S.Ramamurthy
List of Participants . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 315
SUMMARY OF THE CO-ORDINATED RESEARCH PROGRAMME
1. INTRODUCTION
e hATsian Regional Co-operative Pron jeFocot od Irradiation (Rs PaoFwriIg) inally
spoe nFhsAto yOreb/dI AEA from 1980-1984 we fhiittnh ancial assistan fcoJeae phaTn.
initial phase emphasized research and development including pilot scale studies of some
selected food eitsehemTcos n.d phf s aoRiasnePw itFiaIn t1eid9 85 e wfhiinttha ncial
assistanc foeA ustralia. Activities included technology transfef orf ood irradiation wiethht
active participation of industries in several participating countries. On the recommendation
of the project committee of RPFI Phase II in 1988, the RPFI Phase III with emphasis on
process control and acceptance was launched in 1990 with funding from UNDP.
d se nefchaiorTsn td Research Co-ordination Meeting es Ch(oRt-Co frMdoisn )ated
Research Programme of the Asian Regional Co-operative on Food Irradiation with Emphasis
on Process Control and Acceptance (RPFI Phase III) were held in Bombay, India from 16-20
April 1990 and in Jakarta, Indonesia, from 15-19 July 1993 respectively. The third RCM was
held in Beijing from 21-25 September 1992.
The final Research Co-ordination Meeting of the RPFI Phase III was held in Taejon,
Republic of Korea, from 20-24 September 1993. It was hosted by the Korea Atomic Energy
Research Institute (KAERI) in Taejon. The RCM was attended by 23 participants from
Australia, Bangladesh, China, India, Indonesia, Je aRhpeatpnu ,f bKolioc rea, Pakistan,
Philippines, Sri Lanka, Thailand and Viet Nam, including 5 observers from the host country
and two members of the RPFI Phase III evaluation mission which proceeded the RCM.
2. STATUS AND ACHIEVEMENTS
2.1. Commercialization
e hT participants reportede ht no progresse ht fo practical applicationf o food irradiation
during Phase III. Commercial application of food irradiation increased significantly during
1990-1993. Irradiated foos adhb een made available commercialln yi China, Indonesia,
Japan, the Republic of Korea and Thailand. As of January 1994, Bangladesh started
irradiating food for commercial purposes. An estimated 130 000 t of food products were
ire rpahadtri taintceiipd ating counr trsor iaotfeelse s t marketing during this peerhioTd .
following new irradiation facilities have been established:
7
Country Institute/Company Location Status Source Product
(kCi)
Bangladesh Gammatech Ltd (a Chittagong 1993 110 Potatoes, onions,
joint venture company dried fish, medical
established by products
BEXMCO and
BAEC)
China i IerBra ndiiMation Jianou 1990 100 Fod omnade dical
Centre Shijiazhuuang 1990 150 products
Shijiazhuang Rice, pulses, garlic
250 and other foodstuffs.
Irradiation Centre Beijing (under
Beijing Industrial Scale construction)
Food Irradiation
Faca iflai(tfcy iolity
Inst.e ht rof Appl.fo
Atomic Energy,
Academy of Agric.
Sciences)
Indonesia Indogamma Cibitung 1992 500 Food and medical
products
Thailand Thai Irradiation Centre Patumtheri 1989 450 Onions, potatoes,
a(facilitf yoO fficfoe (actual Nham, mung-beans,
Atomic Energy for operati rice, seafood, spices
Peace, Thailand) on in
1990)
Viet Nam Irradiation Centre, Hanoi 1992 100 Potatoes, rice, onions,
Hanoa i( facilityfo seafood etc. and
Viem aANt tomic medical products.
Energy Commission)
All the above facilities except Viet Nam (which irradiates tobacco leaves for commercial
purposes) irradiar tceoo mffomo dercial purposes.
2.2. Regulation
In 1991 India approved irradiation of shrimps, onions, spices and frozen seafood. The
Republic of Korea added new items i.e. starch, shellfish powder, fish powder, soybean paste
powder and dried meat in 1991 to its existing list of cleared products. In 1994, China also
approved apricot, pork, chicken, dried fruit, litchi, tomato,d na mandarin. Several countries
in the region such as Bangladesh, China, Pakistan, Indonesia, Philippines and Viet Nam are
considering the adoption of regulations based on the Codex Standards and Guidelines
recommended by the International Consultative Group on Food Irradiation (ICGFI). During
this phase Malay irsSL idnaaa nka drafted a food irradiation regulatioe htn RllA. PFI
countries have taken significant stepsn i regulatory aspectsf o food irradiation.
8
2.3. Acceptance
Accf efopootadn ci ery ragdobivaetrion mnend s tcsgo,aa nniinsnuhedamdusetr r sy
significantly during this phase. Test marketingd nac onsumer acceptance studies carriedtuo
n Bi angladesh, China, Thailad nPndaa kistan have shown that adequately informed consumers
e rwa illino gta ccept irradiated foods. Consumee rrmas ore interese htqte iudh aehlti tfoy
products.
2.4. Process parameters
e fhinTal e rrehepst oenarotrsc h contrd aangcatrse ements were pre esmehnte teteatdi ng
to determine whether sufficient attention was being given to exercising control over the
specificat fioofno od qud anlpiatryo cessing paramed tnwearhs ether s atbwheisi ng
adequately reported. A few countries, notably Bangladesh, Pakistan and the Philippines
exercised full control and adequately reported them hi detail. Generally control parameters
were follon wtireed ating d rbnouaolbts crops. Research contracts (i.e. Bangladesh,
Indonesia and Thailand) dealing with grains followed good irradiation practices. However,
protection against re-infestd aimntioapnr ovemf ehony tgienic condite inorenaes dn esIpdi .ce
irradiation few quality parameters such as maximum moisture content and freedom from
inse dcmntaso ulds were mentiw orenefpe Aodr. ts also mention eeahdvt erage dose applied
and the packaging used. Treatment conditions should be more focused in future studies.
Processing condition esraa lso mentionedr ofs eafood, frud invat egetables. Althougwehf a
papt oned driidss cus nsi detae ihtlp rocess control parameterf os food irradiationeht,
participants reportede ht tma eeting that good manufacturing practicesd na good irradiation
practices were adequately exercised during the processing of food, as they were the central
theme of Phase III of the RPFI.
Intra-country transportation studies were conducted between India and Japan, and India
ani drSL anka with spicee shRT. epublicf oK orea conducteda similar study with Indonesia
noirradiated dried fishe hTr. eports also included detailed informationn ot heir studienso
improvement of hygienic quality of spices, seafood and poultry. The results on the control
of post-harvest losses in onions, garlic, potatoes, rice, mung beans, dried fish, etc. were also
reported. Irradiation as quarantine treatment of mangoes to control seed weevil and to
establish quality parameters were reported fre oPhmht i Ildinpndpaiia nes.
3. PROCESS CONTROL
The reports on the research contracts and agreements presented at the meeting were
examined to determine whether sufficient attention was being given to exercising control over
eshptecificaf tiofoono d qd upanrlaiotcy essing paramd ewnteahres the sr abtwehiins g
adequately reported.
In some countries the work was still at the investigative stage and hence no details of
process control were given. Occasionally the processing and quality parameters were listed
but no values or other information was provided. Other countries exercised control in most
but not all stages; for example sometimes there was no control of post-irradiation storage
conditions wefc. A ountries, notably Bangladesh, Pakistae hnt dPna hilippines, exercised full
cod anndtreaoq luately repo.rtteid
The situation with regard to process control is described below for the various food
groups.
3.1. Spices
Although seven reports dealt with spicee sht,a verage irradiation dose appliesadw
mentioned in three reports and the dose uniformity ratio was mentioned in one. Two reports
mentioned control through packaging and only one gave attention to the control of the post-
irradiation storage temperature. In future studies for commercial purposes, process control
parameters should be strengthened.
3.2. Root vegetables (potatoes, onions, garlic)
Generally, good conts raeowxl ercised with these fol olsad ttaas gef ops rocessinehgT.
main parameters controlled are as follows:
Pre-irradiation control:
variety, degree of maturity, sprouting condition
soundness, freedom from injury including microbial damage
conditions at harvest time between harvest and treatment
storage temperatured na humidity, transport conditions
packaging material
hygienic conditionf osp rocessing plant;
Irradiation control:
average dose, maximum and minimum doses, uniformity ratio, dose distribution
dosimeter calibration;
Post-irradiation control:
storage temperature, hum "ciihdrciatuyl ,ation (ventilation)
storage period, protection from weather (sun, rain, frost)
package form, selling time and ambient conditions at sale.
3.3. Fruit (apples, mangoes)
roFshelf-life extensiod nnba etter retention foi nitial quality apples shoule dbi rradiated
in the preclimacteric state.
For quarantine control of the seed weevil and fruit fly infestation, fully mature mango
fruits should be irradiated in the unripe, preclimacteric, hard green state. However, this may
lead to a persistence of the green colour in the skin even when the fruit is fully ripe on
accf ioonucno tmplete chlorophyll degradation.e hIahrrrdatd giiary ethaieloasnn o mstat e
reduce the intensity of the typical aroma of the mango cultivar after ripening. A combination
of hot water plus irradiation will improve colour development on ripening over that for
radiation alone.
To utilize seed weevil infested mangoes for further processing into fruit pulp, juice etc.,
fruits neede b oth arvesteda ta slightly lower maturityd na irradiated soon after harvestih
the hard green state to prevent tunnelling of the seed coat by the adult weevils.
Other parameters that sho eucboldn trolled with mane gvroaaersi ety, fruit source,
grade, the conditions of the hot water dip, the post-irradiation storage temperature and period
and a controlled or modified storage atmosphere.
10