Abstract
The high-energy radiations which are of primary interest for food preservation are gamma rays, high-speed electron beams and X-rays. All these radiations are characterized by deep penetrating power and contain enough energy to break chemical bonds and ionize molecules in their path, without appreciably raising the temperature. A commercial source of ionizing radiation is characterized by the nature of radiation emitted, its energy distribution, and the rate of emission.
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© 1992 Springer-Verlag Berlin Heidelberg
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Rosenthal, I. (1992). Ionizing Radiation. In: Electromagnetic Radiations in Food Science. Advanced Series in Agricultural Sciences, vol 19. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-77106-4_2
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DOI: https://doi.org/10.1007/978-3-642-77106-4_2
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-642-77108-8
Online ISBN: 978-3-642-77106-4
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