Ultrashort Application Time of Penetrating Electrons: A Tool for Sterilization and Preservation of Food in the Raw State

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Abstract
Many drugs, foodstuffs, and cultures of microorganisms were exposed to penetrating electrons which were released during a time period of about 10-6 secs. The electronic intensity was about 30,000-50,000 amps. To determine the overall extent of side reactions, dist. and tap water were irradiated, and it was found that with dosages comparable to those causing complete sterilization, the H2O2 formation was less than .005%. The expts. were done at room temp. At -100[degree]C, the final H2O2 % was only about V10 that formed at room temp. This method in combination with ultrashort exposure times provided a means to preserve many raw foodstuffs, without changes in appearance, taste, and odor. Not only oxidation but also all other processes, except for very rapid reactions, were suppressed. An apparatus called the "Capacitron", based on these principles, which has a high sterilizing capacity is discussed. This device carries sufficient intensities into the targets in such short times that most chemical reactions can be eliminated while the effective biologic impact is maintained.

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