Electromagnetic Radiations in Food Science

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.

שנה

1992

שפה

English

סדרה

Advanced Series in Agricultural Sciences -- 19

הוצאה

Springer Berlin Heidelberg

מהדורות

2

עמודים

244

ISBN

9783642771088

מקור הנתונים: Wikidata