Electromagnetic Radiations in Food Science

1. Front Matter

   Pages I-IX

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2. Prologue

   • Ionel Rosenthal

   Pages 1-8

3. Ionizing Radiation

   • Ionel Rosenthal

   Pages 9-64

4. Ultraviolet-Visible Radiation

   • Ionel Rosenthal

   Pages 65-104

5. Infrared Radiation

   • Ionel Rosenthal

   Pages 105-114

6. Microwave Radiation

   • Ionel Rosenthal

   Pages 115-154

7. Case Studies

   • R. Barkai-Golan

   Pages 155-208

8. Back Matter

   Pages 209-244

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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.

• Lebensmittel
• Nahrungsmittel
• Nutrition
• Strahlung
• chemistry
• electromagnetic
• elektromagnetische Wellen
• food
• food industry
• food processing
• food science
• ionizing
• microwaves
• processing
• ultraviolet radiation

• Department of Food Science, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel

  Ionel Rosenthal

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