Innovative Approaches to Developing Radiation Technologies for Processing Biological Objects

Abstract

Experimental studies on the radiation treatment of food products by various types of ionizing radiation are conducted at Moscow State University’s Faculty of Physics. The effect different doses of X-ray radiation have on the biochemical characteristics of potatoes is considered as an alternative to gamma radiation and accelerated electrons. The effect different doses of accelerated electrons have on the microbiological parameters of refrigerated fish products is also considered. Results are presented from studies on the radiation sterilization of bioimplants in combination with chemical action. The proposed technique of combined sterilization based on the effect of an ozone–oxygen mixture and a beam of accelerated electrons allows the radiation dose of bioimplants to be reduced.