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O USO DA RADIAÇÃO IONIZANTE NO AUMENTO DA VIDA DE PRATELEIRA DOS ALIMENTOS – REVISÃO BIBLIOGRÁFICA.

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Title: O USO DA RADIAÇÃO IONIZANTE NO AUMENTO DA VIDA DE PRATELEIRA DOS ALIMENTOS – REVISÃO BIBLIOGRÁFICA.
Alternate Title: THE USE OF IONIZING RADIATION TO INCREASE THE SHELF LIFE OF FOODS – BIBLIOGRAPHICAL REVIEW.
Authors: Alves Batista, Nadja Rosele1 nadja.batista@faculdademetropolitana.edu.br, Guimarães dos Reis, Iara Neves2 iara.nevesg7@gmail.com
Source: Brazilian Journal of Education, Technology & Society (BRAJETS) / Cadernos de Educação Tecnologia e Sociedade (CETS). Jan-Mar2025, Vol. 18 Issue 1, p53-65. 13p.
Subject Terms: Food irradiation, Food preservation, Food science, Ionizing radiation, Irradiated foods
Abstract (English): The growing demand for high quality products with longer shelf life explains the emergence and application of new technologies in food preservation, through microbiological safety and increased commercial shelf life. Among the conservation technologies currently used is ionizing radiation. The objective of this study is to analyze the safety of the irradiation procedure in food. The work consists of a bibliographical, qualitative and descriptive research. Data collection was carried out on the Scielo and Google Scholar platforms. The irradiation technique is used in herbs, spices, cocoa, coffee, molluscs and fruits, and can be applied in small or large quantities (bulk) and in frozen and vacuum-packed foods, as it does not raise the temperature during application. Resolution No. 21 of January 26, 2001 of the National Health Surveillance Agency (ANVISA) establishes the rules and norms for the application of irradiation in food. Taking into account the data analyzed, it is clear that the advantages of applying this technology easily outweigh the disadvantages found in the method. [ABSTRACT FROM AUTHOR]
Abstract (Portuguese): A crescente demanda por produtos de alta qualidade e com maior tempo de validade explica o surgimento e a aplicação de novas tecnologias na conservação dos alimentos, mediante a segurança microbiológica e aumento da validade comercial. Dentre as tecnologias de conservação utilizadas atualmente está a radiação ionizante, com isso, o objetivo deste estudo é analisar a segurança do procedimento de irradiação nos alimentos. O trabalho consiste em uma pesquisa bibliográfica, qualitativa e descritiva. A coleta de dados foi realizada nas plataformas Scielo e Google Acadêmico. A técnica de irradiação é utilizada em ervas, especiarias, cacau, café, moluscos e frutas, podendo ser aplicado em pequenas ou grandes quantidades (granel) e em alimentos congelados e embalados a vácuo, por não elevar a temperatura durante a sua aplicação. A Resolução n.º 21 de 26 de janeiro de 2001 da Agência Nacional de Vigilância Sanitária (ANVISA) estabelece as regras e normas para aplicação da irradiação em alimentos. Considerando os dados analisados, percebe-se que as vantagens da aplicação desta tecnologia superam facilmente as desvantagens encontradas no método. [ABSTRACT FROM AUTHOR]
Copyright of Brazilian Journal of Education, Technology & Society (BRAJETS) / Cadernos de Educação Tecnologia e Sociedade (CETS) is the property of Brazilian Journal of Education, Technology & Society - BRAJETS and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Education Research Complete
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  Data: O USO DA RADIAÇÃO IONIZANTE NO AUMENTO DA VIDA DE PRATELEIRA DOS ALIMENTOS – REVISÃO BIBLIOGRÁFICA.
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  Label: Alternate Title
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  Data: THE USE OF IONIZING RADIATION TO INCREASE THE SHELF LIFE OF FOODS – BIBLIOGRAPHICAL REVIEW.
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  Data: <searchLink fieldCode="AR" term="%22Alves+Batista%2C+Nadja+Rosele%22">Alves Batista, Nadja Rosele</searchLink><relatesTo>1</relatesTo><i> nadja.batista@faculdademetropolitana.edu.br</i><br /><searchLink fieldCode="AR" term="%22Guimarães+dos+Reis%2C+Iara+Neves%22">Guimarães dos Reis, Iara Neves</searchLink><relatesTo>2</relatesTo><i> iara.nevesg7@gmail.com</i>
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  Data: <searchLink fieldCode="JN" term="%22Brazilian+Journal+of+Education%2C+Technology+%26+Society+%28BRAJETS%29+%2F+Cadernos+de+Educação+Tecnologia+e+Sociedade+%28CETS%29%22">Brazilian Journal of Education, Technology & Society (BRAJETS) / Cadernos de Educação Tecnologia e Sociedade (CETS)</searchLink>. Jan-Mar2025, Vol. 18 Issue 1, p53-65. 13p.
– Name: Subject
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  Data: <searchLink fieldCode="DE" term="%22Food+irradiation%22">Food irradiation</searchLink><br /><searchLink fieldCode="DE" term="%22Food+preservation%22">Food preservation</searchLink><br /><searchLink fieldCode="DE" term="%22Food+science%22">Food science</searchLink><br /><searchLink fieldCode="DE" term="%22Ionizing+radiation%22">Ionizing radiation</searchLink><br /><searchLink fieldCode="DE" term="%22Irradiated+foods%22">Irradiated foods</searchLink>
– Name: Abstract
  Label: Abstract (English)
  Group: Ab
  Data: The growing demand for high quality products with longer shelf life explains the emergence and application of new technologies in food preservation, through microbiological safety and increased commercial shelf life. Among the conservation technologies currently used is ionizing radiation. The objective of this study is to analyze the safety of the irradiation procedure in food. The work consists of a bibliographical, qualitative and descriptive research. Data collection was carried out on the Scielo and Google Scholar platforms. The irradiation technique is used in herbs, spices, cocoa, coffee, molluscs and fruits, and can be applied in small or large quantities (bulk) and in frozen and vacuum-packed foods, as it does not raise the temperature during application. Resolution No. 21 of January 26, 2001 of the National Health Surveillance Agency (ANVISA) establishes the rules and norms for the application of irradiation in food. Taking into account the data analyzed, it is clear that the advantages of applying this technology easily outweigh the disadvantages found in the method. [ABSTRACT FROM AUTHOR]
– Name: Abstract
  Label: Abstract (Portuguese)
  Group: Ab
  Data: A crescente demanda por produtos de alta qualidade e com maior tempo de validade explica o surgimento e a aplicação de novas tecnologias na conservação dos alimentos, mediante a segurança microbiológica e aumento da validade comercial. Dentre as tecnologias de conservação utilizadas atualmente está a radiação ionizante, com isso, o objetivo deste estudo é analisar a segurança do procedimento de irradiação nos alimentos. O trabalho consiste em uma pesquisa bibliográfica, qualitativa e descritiva. A coleta de dados foi realizada nas plataformas Scielo e Google Acadêmico. A técnica de irradiação é utilizada em ervas, especiarias, cacau, café, moluscos e frutas, podendo ser aplicado em pequenas ou grandes quantidades (granel) e em alimentos congelados e embalados a vácuo, por não elevar a temperatura durante a sua aplicação. A Resolução n.º 21 de 26 de janeiro de 2001 da Agência Nacional de Vigilância Sanitária (ANVISA) estabelece as regras e normas para aplicação da irradiação em alimentos. Considerando os dados analisados, percebe-se que as vantagens da aplicação desta tecnologia superam facilmente as desvantagens encontradas no método. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Brazilian Journal of Education, Technology & Society (BRAJETS) / Cadernos de Educação Tecnologia e Sociedade (CETS) is the property of Brazilian Journal of Education, Technology & Society - BRAJETS and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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      – Type: doi
        Value: 10.14571/brajets.v18.n1.53-65
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      – Code: por
        Text: Portuguese
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        PageCount: 13
        StartPage: 53
    Subjects:
      – SubjectFull: Food irradiation
        Type: general
      – SubjectFull: Food preservation
        Type: general
      – SubjectFull: Food science
        Type: general
      – SubjectFull: Ionizing radiation
        Type: general
      – SubjectFull: Irradiated foods
        Type: general
    Titles:
      – TitleFull: O USO DA RADIAÇÃO IONIZANTE NO AUMENTO DA VIDA DE PRATELEIRA DOS ALIMENTOS – REVISÃO BIBLIOGRÁFICA.
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            NameFull: Alves Batista, Nadja Rosele
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            NameFull: Guimarães dos Reis, Iara Neves
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            – D: 01
              M: 01
              Text: Jan-Mar2025
              Type: published
              Y: 2025
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