A. Irradiation techniques
53. Use of irradiation in wine-making industries (China).
The Fifth Radio Factory of Qiqihae in North East China has produced a wine
aging system utilising ultrashort, ultrasonic and ultraviolet rays. Treatment of
wine by these rays for 8 to 12 minutes gives an aging effect equivalent to six
months storage and improves the wine quality. The Luzhou Brewery in Sichuan
Province produces a popular product “Luzhou Dawue” liqueur which is
treated with X-rays in doses of between 80,000 and 120,000
roentgens.41
54. *Heat/irradiation technique for inactivating virus in
meat products (Uruguay). Scientists at the Meat Institute of the Faculty of
Veterinary Sciences have developed methods to eliminate foot and mouth disease
from meat and meat products without alteration of the quality. Traditionally a
long holding time was required to achieve the acidity required to destroy the
virus. This new method involves a balanced combination of heat, heat/irradiation
and heat/cold dehydration techniques. Since foot and mouth disease is the main
obstacle to expanding exports of meat from Uruguay, it is expected that this
breakthrough would be of great economic benefit. The project is being undertaken
by the government of Uruguay with the assistance of the
UNFSSTD.
