Electromagnetic radiations in food science /
Պահպանված է:
| Հիմնական հեղինակ: | |
|---|---|
| Ձևաչափ: | Գիրք |
| Լեզու: | English |
| Հրապարակվել է: |
Berlin ; New York :
Springer-Verlag,
c1992.
|
| Շարք: | Advanced series in agricultural sciences ;
19. |
| Խորագրեր: |
Բովանդակություն:
- Prologue: Electromagnetic Radiation
- Ch. 1. Ionizing Radiation. 1.1. Sources and Units of Measurement of Ionizing Radiation. 1.2. Interaction of Ionizing Radiation with Matter. Chemistry of Radiation. 1.3. Applications of Ionizing Radiation in Food Technology. 1.4. Radiation Dosimetry / M. Faraggi. 1.5. Safety and Wholesomeness of Irradiated Foods. 1.6. Analytical Methods for Postirradiation Dosimetry of Foods. 1.7. Consumer Acceptance of Food Irradiation
- Ch. 2. Ultraviolet-Visible Radiation. 2.1. The Definition of Ultraviolet-Visible Radiation. 2.2. Interactions Between Ultraviolet-Visible Radiation and Matter. 2.3. Photooxidation. 2.4. Illumination Sources and Units of Measurement. 2.5. Biological Effects and Safety Aspects of Ultraviolet-Visible Radiation. 2.6. Effects of Ultraviolet-Visible Radiation on Foods. 2.7. Applications of Ultraviolet-Visible Radiation in Food Analysis
- Ch. 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
- Ch. 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
- Ch. 5. Case Studies. 5.1. Suppression of Postharvest Pathogens of Fresh Fruits and Vegetables by Ionizing Radiation / R. Barkai-Golan. 5.2. Decontamination of Poultry Meat by Ionizing Radiation / I. Klinger and M. Lapidot.