Overview

This book has been written for those whose interests bridge food processing and physicochemical aspects of radiation. It is not intended to be a comprehensive review of publications concerning foods and radiations. Instead, it is an attempt to familiarize the reader with pertinent knowledge of a unified, interdisciplinary concept of various electromagnetic radiations and corresponding effects on foods. Consideration was given to similarities and differ­ ences between various segments of the electromagnetic spectrum. The broad approach of this book was considered to be crucial for cross-discipline comparisons. The reader is introduced to the electromagnetic spectrum in the Prologue and then the book follows the wavelengths, from short to long values. Chapter 1 deals with ionizing radiation: historical background, sources of radiation employed in food treatment, units of measurement, and fundamentals of radiation chemistry. A survey of potential applications of ionizing radiation in food technology is followed by a description of methods for radiation dosimetry. Safety and wholesomeness of irradiated foods, analytical methods for postirradiation dosimetry in foods, and consumer acceptance of food irradiation conclude this section. Chapter 2 intrudes into the next segment of the spectrum: ultra­ violet-visible radiation. The general presentation of this electro­ magnetic emission and illumination source enables the discussion of its effects on foods, including applications in food analysis.

Full Product Details

Author:   Ionel Rosenthal
Publisher:   Springer-Verlag Berlin and Heidelberg GmbH & Co. KG
Imprint:   Springer-Verlag Berlin and Heidelberg GmbH & Co. K
Edition:   Softcover reprint of the original 1st ed. 1992
Volume:   19
Dimensions:   Width: 15.50cm , Height: 1.30cm , Length: 23.50cm
Weight:   0.394kg
ISBN:  

9783642771088

ISBN 10:   3642771084
Pages:   244
Publication Date:   06 December 2011
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
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Table of Contents

Prologue Electromagnetic Radiation.- 1 Ionizing Radiation.- 1.1 Sources and Units of Measurement of Ionizing Radiation.- 1.2 Interaction of Ionizing Radiation with Matter. Chemistry of Radiation.- 1.3 Applications of Ionizing Radiation in Food Technology.- 1.4 Radiation Dosimetry (M. Faraggi).- 1.5 Safety and Wholesomeness of Irradiated Foods.- 1.6 Analytical Methods for Postirradiation Dosimetry of Foods.- 1.7 Consumer Acceptance of Food Irradiation.- 2 Ultraviolet-Visible Radiation.- 2.1 The Definition of Ultraviolet-Visible Radiation.- 2.2 Interactions Between Ultraviolet-Visible Radiation and Matter.- 2.3 Photooxidation.- 2.4 Illumination Sources and Units of Measurement.- 2.5 Biological Effects and Safety Aspects of Ultraviolet-Visible Radiation.- 2.6 Effects of Ultraviolet-Visible Radiation on Foods.- 2.7 Applications of Ultraviolet-Visible Radiation in Food Analysis.- 3 Infrared Radiation.- 3.1 The Definition of Infrared Radiation.- 3.2 Sources of Infrared Radiation.- 3.3 Infrared Heating in Food Processing.- 3.4 Analytical Applications of Infrared Radiation.- 4 Microwave Radiation.- 4.1 The Definition of Microwave Radiation.- 4.2 Molecular Mechanisms of Heating with Microwaves.- 4.3 Equipment for Microwave Heating.- 4.4 Applications of Microwave Heating in the Food Industry.- 4.5 Materials for Food Containers for Microwave Treatment.- 4.6 Safety Aspects of Microwave Heating Equipment.- 4.7 Analytical Applications of Microwave Radiation.- 5 Case Studies.- 5.1 Suppression of Postharvest Pathogens of Fresh Fruits and Vegetables by Ionizing Radiation (R. Barkai-Golan).- 5.2 Decontamination of Poultry Meat by Ionizing Radiation (I. Klinger and M. Lapidot).- References.

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