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.

Inhalt

Prologue Electromagnetic Radiation.- 1 Ionizing Radiation.- 1.1 Sources and Units of Measurement of Ionizing Radiation.- 1.1.1 Sources of Ionizing Radiation.- 1.1.2 Units of Measurement.- 1.2 Interaction of Ionizing Radiation with Matter. Chemistry of Radiation.- 1.2.1 Interaction of Ionizing Radiation with Matter.- 1.2.2 Radiation Chemistry.- 1.3 Applications of Ionizing Radiation in Food Technology.- 1.4 Radiation Dosimetry (M. Faraggi).- 1.4.1 Physical Dosimetric Methods.- 1.4.2 Chemical Dosimetric Methods.- 1.5 Safety and Wholesomeness of Irradiated Foods.- 1.6 Analytical Methods for Postirradiation Dosimetry of Foods.- 1.6.1 Measurements of Physical Effects.- 1.6.2 Measurements of Chemical Effects.- 1.6.3 Microbiological and Biological Methods.- 1.6.4 Conclusions.- 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.- 2.2.1 Absorption and Emission of Light.- 2.2.2 Polarized Light.- 2.3 Photooxidation.- 2.4 Illumination Sources and Units of Measurement.- 2.4.1 Illumination Sources.- 2.4.2 Units of Measurement.- 2.5 Biological Effects and Safety Aspects of Ultraviolet-Visible Radiation.- 2.6 Effects of Ultraviolet-Visible Radiation on Foods.- 2.6.1 The Color of Foods.- 2.6.2 Beneficial Effects of Light in Production of Foods.- 2.6.3 Photodegradation of Foods.- 2.6.4 Light Absorbers and Photoinitiators in Foods.- 2.6.5 Constituents of Foods Sensitive to Photodegradation.- 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).- 5.1.1 Introduction.- 5.1.2 Radiation Effects on Pathogens.- 5.1.3 Radiation Effects on Disease Development.- 5.1.4 Pathological and Microbiological Problems Following Irradiation.- 5.1.5 Conclusions.- 5.2 Decontamination of Poultry Meat by Ionizing Radiation (I. Klinger and M. Lapidot).- 5.2.1 Microbiological Quality of Processed Poultry Meat.- 5.2.2 Pathogenic Bacterial Contaminants of Poultry Meat.- 5.2.3 Decontamination of Poultry Meat by Ionizing Radiation.- References.