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Electromagnetic Technologies in Food Science

2021-12-13 Technology & Engineering
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Release : 2021-12-13
Genre : Technology & Engineering
Kind : eBook
Book Rating : 51X/5 ( reviews)

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Book Synopsis Electromagnetic Technologies in Food Science by : Vicente M. Gómez-López

Download or read book Electromagnetic Technologies in Food Science written by Vicente M. Gómez-López. This book was released on 2021-12-13. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Electromagnetic Technologies in Food Science

2021-11-30 Technology & Engineering
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Release : 2021-11-30
Genre : Technology & Engineering
Kind : eBook
Book Rating : 544/5 ( reviews)

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Book Synopsis Electromagnetic Technologies in Food Science by : Vicente M. Gómez-López

Download or read book Electromagnetic Technologies in Food Science written by Vicente M. Gómez-López. This book was released on 2021-11-30. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Electromagnetic Radiations in Food Science

2012-12-06 Technology & Engineering
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Release : 2012-12-06
Genre : Technology & Engineering
Kind : eBook
Book Rating : 068/5 ( reviews)

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Book Synopsis Electromagnetic Radiations in Food Science by : Ionel Rosenthal

Download or read book Electromagnetic Radiations in Food Science written by Ionel Rosenthal. This book was released on 2012-12-06. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Imaging with Electromagnetic Spectrum

2014-05-15 Technology & Engineering
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Release : 2014-05-15
Genre : Technology & Engineering
Kind : eBook
Book Rating : 881/5 ( reviews)

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Book Synopsis Imaging with Electromagnetic Spectrum by : Annamalai Manickavasagan

Download or read book Imaging with Electromagnetic Spectrum written by Annamalai Manickavasagan. This book was released on 2014-05-15. Available in PDF, EPUB and Kindle. Book excerpt: This book demonstrates how imaging techniques, applying different frequency bands from the electromagnetic spectrum, are used in scientific research. Illustrated with numerous examples this book is structured according to the different radiation bands: From Gamma-rays over UV and IR to radio frequencies. In order to ensure a clear understanding of the processing methodologies, the text is enriched with descriptions of how digital images are formed, acquired, processed and how to extract information from them. A special emphasis is given to the application of imaging techniques in food and agriculture research.

Nonthermal Processing Technologies for Food

2011-02-04 Technology & Engineering
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Release : 2011-02-04
Genre : Technology & Engineering
Kind : eBook
Book Rating : 480/5 ( reviews)

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Book Synopsis Nonthermal Processing Technologies for Food by : Howard Q. Zhang

Download or read book Nonthermal Processing Technologies for Food written by Howard Q. Zhang. This book was released on 2011-02-04. Available in PDF, EPUB and Kindle. Book excerpt: Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the "pathway to commercialization" for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject.

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