Dosimetry in food irradiation

After a brief description of dosimetric concepts, including the correlation between actual dose absorbed by the product and that measured with the dosimeter, the dose intervals of interest in practical applications of ionizing radiation in food technology, and the suitable dosimeters are discussed. The methodology employed in actual dose determinations is illustrated in 4 cases: a) irradiation of maize with 1 MeV electrons, b) irradiation of packaged spices on an inclined path free flowing with Co-60 gamma rays in a multiple-pass irradiator, c) irradiation of mangoes packed in bags, in a laboratory Co-60 irradiator and d) irradiation of maize, packed in 50 kg sacks, in a panoramic Co-60 irradiator. The importance of participation in international dosimeter intercomparison and calibration programs is recommended