Electromagnetic Radiations in Food Science
By: by Ionel Rosenthal
Series: Advanced Series in Agricultural Sciences -- 19; Advanced series in agricultural sciences -- 19.
Publisher: Springer Berlin Heidelberg
Published: 1992
Place of publication: Berlin, Heidelberg
Language: eng
Format: [electronic resource] /
Number of pages: 244
ISBN-13: 9783642771088; 9783642771064
Subjects: Biochemistry; Life sciences; Forests and forestry; Physical organic chemistry; Agriculture; Food science
Description: 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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