Subtopic: Preservation of food by cooling and freezing
Question Statement:
In food irradiation terminology, the process of 'Radappertization' corresponds to:
Options:
(A) Commercial sterilization of food using high radiation doses ($30\text{--}50\text{ kGy}$) to inactivate all vegetative microbes and spores
(B) Pasteurization treatment equivalent to eliminate non-spore-forming pathogens ($2\text{--}8\text{ kGy}$)
(C) Low-dose treatment (lt; 1\text{ kGy}$) strictly to inhibit potato sprouting and insect disinfestation
(D) Direct infrared radiative grilling of cheese
Answer Key:
A
Step-by-Step Solution & Explanation
Radappertization (named after Nicolas Appert) is radiation sterilization requiring high doses ($25-50\text{ kGy}$) ensuring commercial sterility. Radicidation corresponds to pasteurization ($2-8\text{ kGy}$), and Radurization extends shelf life ($0.5-2\text{ kGy}$).