radurization
/ˌradjʊrʌɪˈzeɪʃn/ /ˌradʒʊrʌɪˈzeɪʃn/Manufacturing Technology
noun
The treatment of food with a mild dose of ionizing radiation so as to enhance its keeping qualities by killing insect eggs and larvae and many of the microorganisms.
- The dose of radiation used is typically of the order of one to 10 kilograys..
Origin
1960s. From rad- + classical Latin durāre dure + -ization.
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