Food irradiation is a process in which food and other consumer products are exposed to gamma rays, X-rays or electron beams after extraction. This method is particularly important in order to reduce infectious agents and to extend the shelf life of the product. The target radiation is done with different devices, so self-sufficient radiation and panoramic radiation —including product and source overlap, planar and categorical radiation— is the major characteristics. Besides, a high performance liquid chromatography device (10% methanol, 70%–80% distilled water and 10% ethanol) is utilized to measure the chemical substance of pyridoxine (vitamin B3), thiamine (vitamin B6) and vitamin C of Vidalia or sweet onions. In our research, gamma-cell 220 and Rhodorton electron facilities were utilized to irradiate the onion crop. This project focuses on increasing the shelf life of agricultural products, especially onions, using energy of 1.25 MeV for both gamma irradiation and electron beam, and measuring the amount of vitamins B3, B6 and C, which are the nutrients of this product. The prepared onion samples were exposed under electron and gamma irradiations by two doses of 200 and 500 Gy at 25 °C. Then, a liquid chromatography device was utilized to measure the vitamins. The results showed that the onions were not damaged by 200 Gy doses and their nutritional properties were preserved, which means that not only can vitamins with this dose be retained without any spoilage for 30 days, but also eliminate pathogenic microorganisms. The process indicated that using 200 Gy radiations does not endanger the health of food and consumers.

食品辐照是食品和其他消费品在提取后暴露于伽马射线、X 射线或电子束的过程。这种方法对于减少传染源和延长产品的保质期特别重要。目标辐射是用不同的设备完成的，所以自给辐射和全景辐射——包括产品和源重叠、平面和分类辐射——是主要特征。此外，还采用高效液相色谱仪（10%甲醇、70%~80%蒸馏水和10%乙醇）测定维达利的吡哆醇（维生素B3）、硫胺素（维生素B6）和维生素C的化学物质或甜洋葱。在我们的研究中，伽马细胞 220 和 Rhodorton 电子设备被用来辐照洋葱作物。该项目的重点是延长农产品，尤其是洋葱的保质期，使用 1.25 MeV 的伽马辐射和电子束能量，并测量作为该产品营养素的维生素 B3、B6 和 C 的含量。制备的洋葱样品在 25°C 下暴露于电子和伽马辐射下，剂量为 200 和 500 Gy。然后，使用液相色谱仪测量维生素。结果表明，洋葱在200 Gy剂量下没有受到损害，其营养特性得以保留，这意味着该剂量的维生素不仅可以保留30天不腐败，而且还可以消除病原微生物。该过程表明，使用 200 Gy 辐射不会危及食品和消费者的健康。