An Economic Analysis of Electron Accelerators and Cobalt-60 for Irradiating Food
Author: Rosanna Mentzer Morrison
Publisher:
Published: 1989
Total Pages: 204
ISBN-13:
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Author: Rosanna Mentzer Morrison
Publisher:
Published: 1989
Total Pages: 204
ISBN-13:
DOWNLOAD EBOOKAuthor: Rosanna Mentzer Morrison
Publisher:
Published: 1989
Total Pages: 38
ISBN-13:
DOWNLOAD EBOOKAuthor: R. B. Miller
Publisher: Springer Science & Business Media
Published: 2006-12-26
Total Pages: 298
ISBN-13: 0387283862
DOWNLOAD EBOOKFood irradiation, the use of ionizing radiation to destroy harmful biological organism in food, is a safe, proven process that has many useful applications. It has been endorsed by numerous health organizations and has now been approved for many applications by governments around the world. Electronic Irradiation of Foods describes all the key aspects of electron accelerator technology in detail. It emphasizes the physical science and technology aspects of food irradiation using machine sources of ionizing radiation. The book provides significant technical depth for interested workers and present descriptive, introductory material that should help demystify technology for businessmen to make informed choices regarding important investments decisions. Introductory chapters summarize the effects of ionizing radiation on biological organisms and the organic compounds comprising foods, and give an overview of the food irradiation process. Subsequent chapters cover the details of the electron beam and x-ray energy deposition, electron accelerator technologies, beam scanning systems, material handling systems, shielding design, and process control considerations. Important appendices cover radiation dosimetry, induced radioactivity, and ozone generation.
Author:
Publisher:
Published: 1994
Total Pages: 76
ISBN-13:
DOWNLOAD EBOOKAuthor: V.M Wilkinson
Publisher: CRC Press
Published: 1997-11-30
Total Pages: 200
ISBN-13: 9780750611855
DOWNLOAD EBOOKThis reference is an ABC on food irradiation on the one hand and an encyclopedia of food irradiation on the other. The authors have painstakingly compiled all terminologies related to this technology and have listed items ranging from Aeromanos to Yersinia for microbiological aspects; from Apple to Poultry to Wheat which can benefit from irradiation; vitamins in food which may be affected by irradiation; regulatory aspects including various methods of detection of irradiated food; consumer acceptance and commercial applications to date, etc. -Paisan Loaharanu, Head, Food Preservation Section, Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Vienna
Author: R. A. Molins
Publisher: John Wiley & Sons
Published: 2001-05-24
Total Pages: 486
ISBN-13: 9780471356349
DOWNLOAD EBOOKBestrahlung von Lebensmitteln - dieser Band beschreibt Wirkungen, Anwendungsgebiete und Grenzen. International renommierte Fachleute konzentrieren sich in ihren Beiträgen auf wissenschaftliche und technologische Details, weniger auf die Streitfrage, ob Lebensmittel überhaupt bestrahlt werden sollten. Die Diskussion ist eingebettet in die Bestimmungen des Kontrollsystems HACCP, das in der fleisch- und fischverarbeitenden Industrie der USA und Europas mittlerweile Pflicht ist.
Author: Sueli Rodrigues
Publisher: CRC Press
Published: 2012-05-18
Total Pages: 472
ISBN-13: 1439851530
DOWNLOAD EBOOKOne of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value. To meet these demands, new processing technologies are under investigation and development. Advances in Fruit Processing Technologies incorporates fundamentals in food pro
Author: Marcus Karel
Publisher: CRC Press
Published: 2003-06-20
Total Pages: 606
ISBN-13: 0824755790
DOWNLOAD EBOOKThis reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more.
Author:
Publisher:
Published: 1961
Total Pages: 158
ISBN-13:
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