[en] The work is dedicated to improvement of efficiency of storage and processing of food raw materials using radiation technologies. International practice of radiation processing of food raw materials is presented and an increase in the consumption of irradiated food products is shown. The prospects of using radiation technologies for the processing of food products in Russia are discussed. The results of studies of radiation effects on various food products and packaging film by γ radiation and accelerated electrons are presented.

[en] Electron beam (EB) radiation technologies have been employed to increase efficiency of biologically active nanochips developed for agricultural plants seed pre-treatment with purpose of enhancing crop yield and productivity. Iron-containing nanoparticles (NPs), synthesized in reverse micelles following known radiation-chemical technique, have served as a multifunctional biologically active and phytosanitary substance of the chips. Porous chip carriers activation has been performed by EB ionization (doze 20kGy) of the active carbons (AC) prepared from agricultural waste and by-products: Jerusalem artichoke (Helianthus tuberosus) straw, rape (Brassica napus L. ssp. oleifera Metzg) straw, camelina (Camelina sativa (L.) Crantz) straw, wheat (Triticum aestivum) straw. Three methods, UV-VIS spectrophotometry, Electron Paramagnetic Resonance (EPR) spectroscopy, cyclic voltammetry (CV) have been used for process control and characterization of radiation-activated and NPs-modified ACs. The results show a notable effect of ACs activation by electron beam radiation, evidenced by FeNPs-adsorption capacity increase. Studies of the impact of Fe NPs-containing nanochip technology on enhancement of seeds germination rate and seedlings vigour suggest that reported electron beam radiation treatment techniques of the ACs from selected agricultural residues may be advantageous for industrial application. (paper)

[en] The work is devoted to the study of the efficiency of electron beam irradiation in the food industry to reduce the microbiological contamination of agricultural and food products during their use and long-term storage. Experimental results on the irradiation of model environments that contain microbial cultures typical of the food industry are given.