Food Irradiation with Cobalt-60, X-rays Or Electrons
Author : R. Timmerman
Publisher :
Page : 22 pages
File Size : 39,39 MB
Release : 1966*
Category : Cobalt
ISBN :
Author : R. Timmerman
Publisher :
Page : 22 pages
File Size : 39,39 MB
Release : 1966*
Category : Cobalt
ISBN :
Author : Atomic Energy Research Establishment (Harwell, England). Isotope Division
Publisher :
Page : 28 pages
File Size : 13,51 MB
Release : 1964
Category :
ISBN :
Author : F. Rogers
Publisher :
Page : 28 pages
File Size : 39,62 MB
Release : 1964
Category :
ISBN :
Author : Rosanna Mentzer Morrison
Publisher :
Page : 204 pages
File Size : 35,17 MB
Release : 1989
Category : Agriculture
ISBN :
Author : Vicente M. Gómez-López
Publisher : John Wiley & Sons
Page : 469 pages
File Size : 16,58 MB
Release : 2021-12-13
Category : Technology & Engineering
ISBN : 111975951X
A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more. Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail—supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource: Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production.
Author : American Chemical Society. Meeting
Publisher :
Page : 384 pages
File Size : 28,10 MB
Release : 2004
Category : Language Arts & Disciplines
ISBN :
This book presents extensive coverage of irradiated foods and food products contaminated with food borne pathogens, and the effects on irradiation and packaging materials and additives. It also shows the effects ionizing radiation has on improved functional components in fresh fruits and vegetables.
Author : Isabel C F R Ferreira
Publisher : Royal Society of Chemistry
Page : 454 pages
File Size : 14,63 MB
Release : 2017-12-19
Category : Business & Economics
ISBN : 1782627081
This comprehensive book is a useful reference for food technologists, analytical chemists and food processing professionals, covering all aspects of gamma and electron beam irradiation for the preservation of food.
Author : United States. Congress. Joint Committee on Atomic Energy. Subcommittee on Research, Development, and Radiation
Publisher :
Page : 832 pages
File Size : 10,28 MB
Release : 1965
Category : Radiation preservation of food
ISBN :
Includes AEC economic reports on food irradiation (p. 217-592).
Author : R. B. Miller
Publisher : Springer Science & Business Media
Page : 298 pages
File Size : 28,27 MB
Release : 2006-12-26
Category : Technology & Engineering
ISBN : 0387283862
Food irradiation, the use of ionizing radiation to destroy harmful biological organism in food, is a safe, proven process that has many useful applications. It has been endorsed by numerous health organizations and has now been approved for many applications by governments around the world. Electronic Irradiation of Foods describes all the key aspects of electron accelerator technology in detail. It emphasizes the physical science and technology aspects of food irradiation using machine sources of ionizing radiation. The book provides significant technical depth for interested workers and present descriptive, introductory material that should help demystify technology for businessmen to make informed choices regarding important investments decisions. Introductory chapters summarize the effects of ionizing radiation on biological organisms and the organic compounds comprising foods, and give an overview of the food irradiation process. Subsequent chapters cover the details of the electron beam and x-ray energy deposition, electron accelerator technologies, beam scanning systems, material handling systems, shielding design, and process control considerations. Important appendices cover radiation dosimetry, induced radioactivity, and ozone generation.
Author : United States. Congress. Joint Committee on Atomic Energy. Subcommittee on Research, Development, and Radiation
Publisher :
Page : 848 pages
File Size : 46,20 MB
Release : 1965
Category : Food
ISBN :