Electromagnetic Radiations in Food Science

A collection of key knowledge on the application of radiation to food processing, which covers the equipment, units of measurement, molecular mechanisms and chemistry involved in radiation-induced reactions, food analysis, and nutritional and safety aspects of treated foods.

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This is a compilation of the key knowledge of applications of radiations in food processing, sufficiently introductory for a beginner and simultaneously adequate to serve as a short directional guide for the specialist. The electromagnetic spectrum is introduced to the reader in the prologue. The further presentation is organized in five parts: ionizing radiation; ultraviolet-visible radiation; infrared radiation; microwave radiation and 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 the food industry and food analysis, as well as nutritional and safety values of treated foods.