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Electromagnetic Radiations in Food Science

  • Book
  • © 1992

Overview

Authors:
  1. Ionel Rosenthal

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

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Part of the book series: Advanced Series in Agricultural Sciences (AGRICULTURAL, volume 19)

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Table of contents (6 chapters)

  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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Keywords

About this book

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.

Authors and Affiliations

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

    Ionel Rosenthal

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