Electromagnetic Technologies in Food Science

A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum
 
Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more.
 
Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail--supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource:
* Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology
* Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes
* Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications
* Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities
 
Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production.

List of contents

List of Contributors xv
 
Foreword xix
 
Preface xxi
 
1 Physics of the Electromagnetic Spectrum 1
Michael Vollmer
 
1 Introduction 1
 
2 Description of Electromagnetic Waves 2
 
2.1 Properties of Waves 2
 
2.2 Spectrum of Electromagnetic Waves 5
 
3 Propagation of Electromagnetic Waves: Geometrical Versus Wave Optics 7
 
4 Description of Particle Properties of Electromagnetic Radiation 10
 
5 Exponential Attenuation of Electromagnetic Radiation in Matter 11
 
6 Microscopic Structure of Matter and Origin of EM Radiation 14
 
6.1 UV-VIS and Atomic Spectra 14
 
6.2 IR and Molecular Spectra 16
 
6.3 X-Rays and Excitations of Inner Electrons in Atoms 18
 
6.4 gamma-Rays and Nuclear Spectra 19
 
6.5 Blackbody Radiation: Generating UV, VIS, and IR Radiation from Hot Objects 20
 
6.6 Generation of Microwave and RF EM Waves 21
 
7 Interaction of EM Radiation with Food 23
 
7.1 Low Frequencies: RF and Microwaves 23
 
7.2 IR Radiation 24
 
7.3 Visible and UV Radiation 25
 
7.4 X-Rays and gamma-Radiation 27
 
7.4.1 Atomic Photo Effect 27
 
7.4.2 Compton Effect 28
 
7.4.3 Pair Generation Effect 28
 
7.4.4 Probabilities for Absorbing High-Energy Radiation 29
 
7.4.5 Consequence of Absorption of High-Energy Photons by Matter 29
 
8 Outlook 31
 
References 31
 
2 Dosimetry in Food Irradiation 33
Bhaskar Sanyal and Sunil K. Ghosh
 
1 Introduction 33
 
2 Fundamentals of Dosimetry 34
 
2.1 What is Dosimetry 35
 
2.2 Absorbed Dose 35
 
2.3 Physical Aspects of Radiation Absorption 36
 
2.3.1 Photoelectric Effect 36
 
2.3.2 Compton Scattering 36
 
2.3.3 Pair Production 36
 
2.3.4 Interaction of Charged Particles 37
 
3 Dosimetry Systems for Food Irradiation Application 37
 
3.1 Characterization of Dosimetry Systems 39
 
3.1.1 Calibrating the Dosimetry System 39
 
3.1.2 Establishing Traceability 39
 
3.1.3 Determining Batch Homogeneity 40
 
3.1.4 Determining Uncertainty in the Measured Dose Value 40
 
3.1.5 Understanding and Quantifying Effects of the Influencing Quantities 40
 
3.2 Specific Dosimetry Systems for Food Irradiation Applications 41
 
3.2.1 Chemical Dosimeter (Fricke and Ceric-cerous Sulphate) 41
 
3.2.2 Alanine Dosimeter 42
 
3.2.3 Radiochromic Dosimeter 42
 
3.3 Role of Product Density in the Absorbed Dose 43
 
4 Dosimetry in Food Irradiation Facility 43
 
4.1 Dosimetry in Radionuclide-Based Irradiation Facility 44
 
4.1.1 Dose Mapping Experiment 44
 
4.1.2 Routine Processing of Food Product 46
 
4.2 Dosimetry in Linear Accelerator (LINAC) Facility 46
 
5 Emerging Field of Dosimetry in Low-Energy Accelerator Irradiator for Surface Treatment of Food 49
 
6 Conclusion and Future Outlook 50
 
References 51
 
3 Gamma Irradiation 53
Xuetong Fan and Brendan A. Niemira
 
1 Introduction 53
 
2 Characteristics and Generation of gamma-rays 54
 
3 Compton Effect 56
 
4 Basic Effects on Food: Interaction of gamma-rays with Matter 57
 
5 Dose Unit, Dose Rate, and Dose Distribution 59
 
6 gamma-Ray Facility 60
 
7 Applications of gamma-ray Radiation in Foods 60
 
7.1 Improving Microbial Safety 61
 
7.2 Preservation of Food 63
 
7.3 Phytosanitary Treatment 64
 
7.4 Applications on Low-Moisture Foods 64
 
7.5 Potential Uses of gamma Irradiation for Degradation of

About the author

About the Editors
Vicente M. Gómez-López is Professor and Senior Scientist at the Universidad Católica San Antonio de Murcia (UCAM), Murcia, Spain. Rajeev Bhat is Professor and ERA-Chair Holder in Food By-products Valorization Technologies (VALORTECH) at the Estonian University of Life Sciences (EMÜ), Tartu, Estonia.

Summary

A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum

Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more.

Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail--supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource:
* Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology
* Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes
* Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications
* Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities

Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production.

Product details

• Authors: Rajeev Bhat, Vicente M. (Central University of Ven Gomez-Lopez, Vicente M. Bhat Gomez-Lopez, Vm Gomez-Lopez, Vicente M. Gómez-López
• Assisted by: Bhat (Editor), Bhat (Editor), Rajeev Bhat (Editor), Bhat Rajeev (Editor), Vicente M. Gomez-Lopez (Editor), Vicente M. Gómez-López (Editor), Vicent M Gómez-López (Editor), Vicente M Gómez-López (Editor)
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Hardback
• Released: 31.08.2021
• EAN: 9781119759515
• ISBN: 978-1-119-75951-5
• No. of pages: 448
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Biology > Agriculture, horticulture; forestry, fishing, food; Social sciences, law, business > Business > Management; Chemie, Lebensmittel, Spektroskopie, food biotechnology, chemistry, spectroscopy, Food Processing, Production & Manufacture, Food Science & Technology, Lebensmittelforschung u. -technologie, Herstellung u. Verarbeitung von Lebensmitteln, Lebensmittel / Biotechnologie, Lebensmittelforschung