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The effects of food preparation on the radionuclide content of food. - RP0134

Investigative studies are proposed which are related to the effects of food preparation on the radionuclide content of food. A knowledge of such effects is essential if dose to m an is to be accurately predicted and, in particular, in the evaluation of probabilistic rather than deterministic dose. Emphasis will be placed on routine discharges and radionuclides of special concern will include 3H and 35S. The effects of food processing on the 14C content of food will be addressed also. This proposal is a continuation of a current contract and will be undertaken in order to assess the uncertainties in the reported results.
The overall objectives of the work is to provide information on the effects of food preparation on the 3H, 14C and 35S content of various types of food. Emphasis will be placed on 3H and 35S. This information will be available for a probalistic assessment of doses to critical groups. The effects of different types of food preparation will be evaluated and several types of food will be investigated. The final objective will be achieved by reaching the following objectives. 1) Collection of samples of cabbage, potatoes, carrots, beans and blackberries exposed to routine discharges throughout the growing period, their preparation and radionuclide analysis. 2) An assessment of the analytical results to evaluate food preparation effects. 3) The preparation of a final report.
Time-Scale and Cost
From: 1995

To: 1996

Cost: £34,900
Contractor / Funded Organisations
AEA Technology, Abingdon