中英文综述论述.ppt

Company Logo Company LOGO Company Logo Company Logo Company Logo Company Logo Company Logo Company Logo Company Logo Company Logo Company Logo Company Logo Company Logo 中英文综述对比 作者：符国栋 学号：2014308513 专业：生物工程 研究方向：电子加速器辐射中药材处理的研究 Company Logo Contents 英文文献综述介绍 1 中文文献综述介绍 2 中英文文献比较 3 总结 4 Company Logo 英文文献 主题：Achievements in food irradiation during the 20th century 杂志：Irradiation for Food Safety and Quality 作者：Diehl, JF Germany  Company Logo 英文文献 摘要部分： Developments in food irradiation during the last hundred years can be roughly divided into three periods: First half of the century: Pioneering studies on the use of ionizing radiaton to destroy food spoiling microorganisms and insects. Lack of suitable radiation sources prevents commercial application. 1950 to 1970: Technological studies with the aid of newly available radioisotope sources (Co-60, Cs- 137), electron accelerators (Van de Graaff, linear accelerator and others), and - to a smaller degree - X-rays. Search for optimal conditions of irradiation (radiation dose, packaging, atmosphere and temperature during irradiation) for various purposes (sterilization, pasteurization, insect disinfestation, sprout inhibition of potatoes, onions etc.). Hesitation to use the process commercially, caused by doubts about the health safety of consuming irradiated food.  Company Logo 英文文献 摘要部分： 1970 to 1999: Studies on the wholesomeness of irradiated food, international harmonization of legal regulations, slowly growing commercial application of the process. The years indicated should not be considered as sharp dividing lines. Wholesomeness research was carried out already before 1970 and some technological studies are still going on. A decisive event in the history of food irradiation was the establishment of the International Project in the Field of Food Irradiation (IFIP) in 1970, with the specific aim of sponsoring a worldwide research program on the health safety of irradiat