Online ISSN: 1884-4111 Print ISSN: 0033-8303
Radioisotopes 71(3): 211-217 (2022)

連載講座Serial Lecture

(7)低エネルギー電子を利用した新しい食品処理技術の開発(7) Development for Food Processing Technology by Low-Energy Electron Beams

東京都立産業技術研究センターTokyo Metropolitan Industrial Technology Research Institute

発行日:2022年11月15日Published: November 15, 2022

300 keV以下の低エネルギー電子線で食品への表面殺菌方法を検討した。殻つき生卵の卵殻殺菌を例に,モンテカルロシミュレーションで卵殻に浸透する電子ビーム深度分布を作成し,可食部に照射される制動X線の線量が,0.10 Gy以下となる照射条件を明らかにした。電子ビームの照射加速電圧は80–200 keVが深度分布として最適であり,可食部線量を考慮すると80–150 keVが最適な照射条件であった。

Food irradiation is prohibited in Japan except in potato sprout inhibition. However, Low-energy electron beams (Soft electron) of less than 1 MeV can be irradiated to food because these electrons adapt to the Atomic Energy Basic Law in Japan. In addition, absorbed dose of food in edible part must be set to under 0.10 Gy. We examined the absorbed dose of the edible part in eggs when sterilizing their shells with Soft electron. The irradiation conditions with these electron beams were evaluated by experimentation and Monte Carlo simulation. The resulting eggshell depth dose distributions indicate that the acceleration voltages between 80 and 200 kV were optimal for eggshell sterilization. It was also found that the acceleration voltages between 80 and 150 kV were suitable for the reduction of dosage to the egg’s edible tissues (≤0.10 Gy).

Key words: low energy electron beams; depth dose distribution; bremsstrahlung; Monte Carlo Simulation; surface sterilization

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