Electronic Irradiation of Foods An Introduction to the Technology
Food 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 applicati
- PDF / 3,900,201 Bytes
- 298 Pages / 504 x 720 pts Page_size
- 58 Downloads / 202 Views
FOOD ENGINEERING SERIES Series Editor Gustavo V. Barbosa-C´anovas, Washington State University Advisory Board Jose Miguel Aguilera, Pontifica Universidad Catolica de Chile Petro Fito, Universidad Politecnica Richard W. Hartel, University of Wisconsin Jozef Kokini, Rutgers University Michael McCarthy, University of California at Davis Martin Okos, Purdue University Micha Peleg, University of Massachusetts Leo Pyle, University of Reading Shafiur Rahman, Hort Research M. Anandha Rao, Cornell University Yrjo Roos, University College Cork Walter L. Spiess, Bundesforschungsanstalt Jorge Welti-Chanes, Universidad de las Am´ericas-Puebla Food Engineering Series Jose M. Aguilera and David W. Stanley, Microstructural Principles of Food Processing and Engineering, Second Edition (1999) Stella M. Alzamora, Maria S. Tapia, and Aurelio L´opez-Malo, Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications (2000) Gustavo Barbosa-C´anovas, Enrique Ortega-Rivas, Pablo Juliano, and Hong Yan, Food Powders: Physical Properties, Processing, and Functionality (2005) P.J. Fryer, D.L. Pyle, and C.D. Rielly, Chemical Engineering for the Food Industry (1997) Richard W. Hartel, Crystallization in Foods (2001) Marc E.G. Hendrickx and Dietrich Knorr, Ultra High Pressure Treatments of Food (2000) S.D. Holdsworth, Thermal Processing of Packaged Foods (1997) Lothar Leistner and Grahame W. Gould, Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality (2002) Michael J. Lewis and Neil J. Heppell, Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization (2000) R. B. Miller, Electronic Irradiation of Foods: An Introduction to the Technology (2005) Rosana G. Moreira, M. Elena Castell-Perez, and Maria A. Barrufet, Deep-Fat Frying: Fundamentals and Applications (1999) Rosana G. Moreira, Automatic Control for Food Processing Systems (2001) M. Anandha Rao, Rheology of Fluid and Semisolid Foods: Principles and Applications (1999) George D. Saravacos and Athanasios E. Kostaropoulos, Handbook of Food Processing Equipment (2002)
ELECTRONIC IRRADIATION OF FOODS An Introduction to the Technology
R. B. Miller EBM, LLC Albuquerque, New Mexico
Library of Congress Cataloging-in-Publication Data Miller, R. B. Electronic irradiation of foods: an introduction to the technology/R.B. Miller (author). p. cm. — (Food engineering series) Includes bibliographical references and index. ISBN 0-387-23784-4 1. Radiation preservation of food. 2. Irradiated foods—Safety measures. 3. Ionizing radiation. I. Title. II. Series. TP371.8.M48 2005 664⬘0288—dc22 2004063220
ISBN: 0-387-23784-4 䉷2005 Springer Science⫹Business Media, Inc. All rights reserved. This work may not be translated or copied in whole or in part without the written permission of the publisher (Springer Science⫹Business Media, Inc., 233 Spring Street, New York, NY 10013, USA), except for brief excerpts in connection with reviews or scholarly analysis. Use in connection with any form of information storage and retrieval, electronic adaptation, c
Data Loading...