Electromagnetic Radiations in Food Science

  • Ionel Rosenthal

Part of the Advanced Series in Agricultural Sciences book series (AGRICULTURAL, volume 19)

Table of contents

  1. Front Matter
    Pages I-IX
  2. Ionel Rosenthal
    Pages 1-8
  3. Ionel Rosenthal
    Pages 9-64
  4. Ionel Rosenthal
    Pages 65-104
  5. Ionel Rosenthal
    Pages 105-114
  6. Ionel Rosenthal
    Pages 115-154
  7. R. Barkai-Golan
    Pages 155-208
  8. Back Matter
    Pages 209-244

About this book


This book has been written for those whose interests bridge food processing and physicochemical aspects of radiation. It is not intended to be a comprehensive review of publications concerning foods and radiations. Instead, it is an attempt to familiarize the reader with pertinent knowledge of a unified, interdisciplinary concept of various electromagnetic radiations and corresponding effects on foods. Consideration was given to similarities and differ­ ences between various segments of the electromagnetic spectrum. The broad approach of this book was considered to be crucial for cross-discipline comparisons. The reader is introduced to the electromagnetic spectrum in the Prologue and then the book follows the wavelengths, from short to long values. Chapter 1 deals with ionizing radiation: historical background, sources of radiation employed in food treatment, units of measurement, and fundamentals of radiation chemistry. A survey of potential applications of ionizing radiation in food technology is followed by a description of methods for radiation dosimetry. Safety and wholesomeness of irradiated foods, analytical methods for postirradiation dosimetry in foods, and consumer acceptance of food irradiation conclude this section. Chapter 2 intrudes into the next segment of the spectrum: ultra­ violet-visible radiation. The general presentation of this electro­ magnetic emission and illumination source enables the discussion of its effects on foods, including applications in food analysis.


Lebensmittel Nahrungsmittel Nutrition Strahlung chemistry electromagnetic elektromagnetische Wellen food food industry food processing food science ionizing microwaves processing ultraviolet radiation

Authors and affiliations

  • Ionel Rosenthal
    • 1
  1. 1.Department of Food ScienceAgricultural Research Organization, The Volcani CenterBet DaganIsrael

Bibliographic information

  • DOI
  • Copyright Information Springer-Verlag Berlin Heidelberg 1992
  • Publisher Name Springer, Berlin, Heidelberg
  • eBook Packages Springer Book Archive
  • Print ISBN 978-3-642-77108-8
  • Online ISBN 978-3-642-77106-4
  • Series Print ISSN 0172-4207
  • Buy this book on publisher's site