Electromagnetic Radiations in Food Science

Prologue Electromagnetic Radiation.- 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.- 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.- 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).- 5.2 Decontamination of Poultry Meat by Ionizing Radiation (I. Klinger and M. Lapidot).- References.