Investigation of the possibilities of radiation sterilization of bakery products at the A.I. Burnazyan Federal Medical Biophysical Center in the context of the production of mass and functional types of bread in cooperation with the Russian University of Biotechnology

Abstract

The study is aimed at a comprehensive exploration of the possibilities and prospects for radiation sterilization of bakery products, covering all major levels of research work from fundamental laboratory tests to designing industrial production lines for stable radiated bakery items. Throughout the investigation, detailed consideration is given to the stages of implementing the proposed technology, highlighting key scientific directions and practical measures. These include selecting an optimal level of ionizing radiation dosage, determining the degree of resistance of finished products to this type of irradiation, and developing corresponding regulatory and methodological documentation. The paper presents the results of an in-depth analysis of the impact of ionizing radiation on food quality conducted through a thorough review of modern practices of radiation exposure traditionally referred to as radiation sterilization. It describes the preparation steps for experimental samples and control over their quality characteristics after irradiation. A separate section investigates the current state of manufacturing infrastructure at domestic enterprises within the baking industry intended for large-scale implementation of technologies for radiation decontamination of bakery goods. The experiments verify the optimal dose level of ionizing radiation that ensures reliable destruction of pathogenic microorganisms with minimal stress on chemical, physical, taste, and sensory parameters of final products while maintaining their structure and strength. Intermediate data from experiments are analyzed and compared with findings from previous studies confirming high efficiency of ionizing treatment methods and opening new opportunities for further improvement of technological process conditions allowing significant increase in output volumes of high-quality products subjected to radiation processing. In preparing the publication, authors emphasize the importance of cooperation between sanitary epidemiological services and bakery producers proposing specific measures for creating unified standards and algorithms for carrying out radiation treatment of foodstuffs which will create favorable prerequisites for widespread adoption of innovative approaches by leading domestic manufacturers and small businesses in the sector. Thus, this work serves as an important source of knowledge consolidating recent advances in science and technology related to radiation sterilization of bakery products identifying trends towards further research and applied activities focused on deepening understanding of mechanisms underlying the effects of ionizing radiation on long-term stored food commodities.