Ionizing irradiation, water treatment

The basic function of lysis processes is to split molecules to permit further treatment. Hydrolysis is a chemical reaction in which water reacts with another substance. In the reaction, the water molecule is ionized while the other compound is split into ionic groups. Photolysis, another lysis process, breaks chemical bonds by irradiating a chemical with ultraviolet light. Catalysis uses a catalyst to achieve bond cleavage. 

At low and medium doses, it is well established that the nutritional value of proteins, carbohydrates, and fats as macronutrients are not significantly impaired by irradiation, and neither the mineral bioavailability is impacted. Like all other energy depositing process, the application of ionizing radiation treatment can reduce the levels of certain sensitive vitamins. Nutrient loss can be minimized by irradiating food in a cold or frozen state and under reduced levels of oxygen. Thiamin and ascorbic acid are the most radiation sensitive, water-soluble vitamins, whereas the most sensitive, fat-soluble vitamin is vitamin E. In chilled pork cuts at the 3 kGy maximum at 0-10°C, one may expect about 35 0% loss of thiamin in frozen, uncooked pork meat irradiated at a 7 kGy maximum at —20°C approx., 35 % loss of it can be expected [122]. 

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