Main description:

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.

Contents:

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.