Food Irradiation

1st Edition - July 16, 1986
Author: Walter Urbain
Language: English
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 1 5 3 8 7 - 4

Food Irradiation focuses on the fundamental aspects and applications of food irradiation. It summarizes efforts to establish the wholesomeness of irradiated foods, and it discusses… Read more

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Food Irradiation focuses on the fundamental aspects and applications of food irradiation. It summarizes efforts to establish the wholesomeness of irradiated foods, and it discusses the nature of ionizing radiation, as well as its interaction with matter, the biological effects it induces in living organisms associated with food such as raw fruits and vegetables, and the application of these effects in treating foods. The book also highlights some aspects of food irradiation that have potential significance in commercial usage, including consumer attitudes, costs, facilities, and safety. Organized into 15 chapters, this volume begins with an overview of ionizing radiation and its biological effects, the basics of radiation chemistry, and radiation chemistry of foods and food components. It then discusses the general effects of ionizing radiation on foods; irradiation of foods, such as meats and poultry, marine and freshwater animal foods, beverages, and dairy products; government regulation of irradiated foods; and consumer acceptance of irradiated foods. This book is a valuable source of information for food technologists, nutritionists, and suppliers of irradiation facilities and equipment.

Preface1. Ionizing Radiation I. Radiation: Definition and Types II. Ionization and Excitation III. Radiations for Treating Foods IV. Interaction of Ionizing Radiation with Matter Sources of Additional Information2. Radiation Chemistry Basics I. Introduction II. Primary Chemical Effects III. Secondary Chemical Effects IV. G Value V. Aqueous Systems VI. Role of Irradiation Parameters VII. Postirradiation Effects VIII. Times for Various Postirradiation Events Sources of Additional Information3. Radiation Chemistry of Food Components and of Foods I. Introduction II. Radiation Chemistry of Food Components III. Radiation Chemistry of Foods Sources of Additional Information4. Biological Effects of Ionizing Radiation I. General II. Effects of Radiation on Organisms That Contaminate Foods III. Plant Foods Sources of Additional Information5. General Effects of Ionizing Radiation on Foods I. Introduction II. Control of Microbial Spoilage III. Inactivation of Pathogenic Non-Spore-Forming Bacteria IV. Inhibition of Sprouting and Delay of Ripening and Senescence V. Decontamination VI. Insect Disinfestation VII. Quality Improvement VIII. Dose Categories Sources of Additional Information6. Meats and Poultry I. General II. Radurization III. Radicidation IV. Radappertization Sources of Additional Information7. Marine and Freshwater Animal Foods I. General II. Radurization III. Radicidation IV. Radappertization V. Disinfestation Sources of Additional Information8. Fruits, Vegetables, and Nuts I. Fruits II. Vegetables III. Dried Fruits and Vegetables IV. Nuts Sources of Additional Information9. Cereal Grains, Legumes, Baked Goods, and Dry Food Substances I. Cereal Grains II. Legumes III. Baked Goods IV. Dry Food Substances Sources of Additional Information10. Miscellaneous Foods. Useful Food Modifications I. Dairy Products II. Eggs and Egg Products III. Molasses IV. Poi V. Beverage Materials and Beverages VI. Hospital Diets VII. Animal Feeds VIII. Useful Modifications of Foods Sources of Additional Information11. Combination Processes I. Introduction II. Physical Processes III. Chemical Processes Sources of Additional Information12. Packaging I. Introduction II. Rigid Containers III. Flexible Containers Sources of Additional Information13. Wholesomeness of Irradiated Foods I. Introduction II. Induced Radioactivity III. Toxicological Aspects IV. Nutritive Value V. Microbiological Safety VI. General Comment on Wholesomeness Sources of Additional Information14. Government Regulation of Irradiated Foods I. Introduction II. World Health Organization, Geneva III. Codex Alimentarius Commission IV. U.S. Food and Drug Administration V. Identification of Irradiated Foods Sources of Additional Information15. Commercial Aspects I. Consumer Acceptance of Irradiated Foods II. Economics of Food Irradiation III. Irradiation Processing IV. Personnel Protection Sources of Additional InformationAppendix A. Literature Sources on Food IrradiationAppendix B. Symbols Used in This BookAppendix C. Glossary of Terms Used in Food IrradiationIndex