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.

Klappentext

This is a manageable compilation of the key knowledge ofapplications of radiations in food processing, sufficientlyintroductory to a neophyte and simultaneously adequate toserve as a rather short directional guide for thespecialist.The electromagnetic spectrum is introduced to the readerinthe Prologue. The further presentation is organized in fiveparts: Ionizing Radiation - Ultraviolet-Visible Radiation -Infrared Radiation - Microwave Radiation - Selected Topicsin Food Irradiation. The book covers sources, equipment andunits of measurement, fundamentals of molecular mechanismsand chemistry involved in radiations-induced reactions,specific applications in food industry and food analysis, aswell as nutritional and safety values of treated foods.

Inhalt
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.