عنوان

Electromagnetic Radiations in Food Science

(Number (ISBN

3642771068

(Number (ISBN

9783642771064

Number

b573611

Title Proper

Electromagnetic Radiations in Food Science

General Material Designation

[Book]

First Statement of Responsibility

by Ionel Rosenthal.

Place of Publication, Distribution, etc.

Berlin, Heidelberg

Name of Publisher, Distributor, etc.

Springer Berlin Heidelberg

Date of Publication, Distribution, etc.

1992

Specific Material Designation and Extent of Item

(ix, 244 pages 28 illustrations)

Series Title

Advanced series in agricultural sciences, 19.

Text of Note

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.

Text of Note

This is a manageable compilation of the key knowledge of applications of radiations in food processing, sufficiently introductory to a neophyte and simultaneously adequate to serve as a rather short directional guide for the specialist. The electromagnetic spectrum is introduced to the readerin the Prologue. The further presentation is organized in five parts: Ionizing Radiation - Ultraviolet-Visible Radiation - Infrared Radiation - Microwave Radiation - Selected Topics in Food Irradiation. The book covers sources, equipment and units of measurement, fundamentals of molecular mechanisms and chemistry involved in radiations-induced reactions, specific applications in food industry and food analysis, as well as nutritional and safety values of treated foods.

Food science.

Life sciences.

Physical organic chemistry.

Class number

Book number

by Ionel Rosenthal.

Ionel Rosenthal

Electronic name

[Book]

Y