ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY The effect of preparation of several vegetables and fruits on the reduction in levels of deliberately applied strontium-89 and cesium-134 was evaluated in a 4-yr study. For many crop-preparation combinations, the usual processing conditions prior to preservation by freezing, dehydration, or canning resulted in the removal of 60–95% of the applied radioactivity. Spray rinsing of podded peas removes substantial radioactivity which would contaminate pea seeds during mechanical separation of pods and seeds. Spray rinsing does not remove much of the external strontium-89 on strawberries and even less of the internal radioactivity. Treatment of comminuted strawberries with CaCl2 solution followed by the addition of Na2CO3 produced a slightly salty juice of low radioactivity after centrifugation (to remove seeds and alkaline earch carbonates) and acidification with citric acid. The ascorbic acid content of the juice was reduced only slightly by these operations. Treatment of tomato puree enriched with cesium-134 with ion exchange resins resulted, after centrifugation, in serum fractions low in radioactivity. The radioactivity of internally contaminated tomatoes and potatoes can be reduced substantially by shaking particles of these commodities in aqueous suspensions containing ion exchange resins.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1971.tb15153.x
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