| Document Type
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BL
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| Record Number
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753650
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| Doc. No
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b573611
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| Main Entry
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by Ionel Rosenthal.
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| Title & Author
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Electromagnetic Radiations in Food Science\ by Ionel Rosenthal.
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| Publication Statement
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Berlin, Heidelberg : Springer Berlin Heidelberg, 1992
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| Series Statement
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Advanced series in agricultural sciences, 19.
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| Page. NO
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(ix, 244 pages 28 illustrations)
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| ISBN
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3642771068
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: 9783642771064
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| Contents
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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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| Abstract
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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.
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| Subject
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Food science.
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| Subject
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Life sciences.
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| Subject
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Physical organic chemistry.
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| LC Classification
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TP371.8B956 1992
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| Added Entry
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Ionel Rosenthal
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