» » Irradiation of Dry Food Ingresients

Download Irradiation of Dry Food Ingresients fb2

by Josef Farkas

Download Irradiation of Dry Food Ingresients fb2
Author: Josef Farkas
ISBN: 0849366860
Language: English
Pages: 168 pages
Category: Engineering
Publisher: CRC Press; 1 edition (December 31, 1987)
Rating: 4.3
Formats: docx lit doc rtf
FB2 size: 1855 kb | EPUB size: 1600 kb | DJVU size: 1894 kb

Read by Josef Farkas. Irradiation of Dry Food Ingredients.

Read by Josef Farkas. 0849366860 (ISBN13: 9780849366864).

Chapter · November 2003 with 7 Reads. In book: Charged Particle and Photon Interactions with Matter. DOI: 1. 201/9780203913284. Cite this publication. Do you want to read the rest of this chapter? Request full-text.

The book is not a technical treatise

The book is not a technical treatise. Instead, it is intended to pro-vide basic information for general readers, students, policy-makers, consumers, and the media, concerning the nature of food irradiation and its effects on food, its benefits and disadvantages, and, perhaps most important of all, its safety. Those seeking more extensive scien-tific information, such as reports on the safety of irradiated food or technical descriptions of food irradiation processes, should consult the extensive bibliography at the end of the book.

Food irradiation is the process of exposing food and food packaging to ionizing radiation

Food irradiation is the process of exposing food and food packaging to ionizing radiation. Ionizing radiation, such as from gamma rays, x-rays, or electron beams, is energy that can be transmitted without direct contact to the source of the energy (radiation) capable of freeing electrons from their atomic bonds (ionization) in the targeted food. The radiation can be emitted by a radioactive substance or generated electrically.

Unlike other food categories, the use of irradiation as a preservative technique on dairy products has received little attention due to the complexity of the product varieties

Unlike other food categories, the use of irradiation as a preservative technique on dairy products has received little attention due to the complexity of the product varieties. Whilst being accepted in some countries, the adoption of irradiation as an alternative measure of treating and preventing potential problems in the food chain faces strict opposition in many countries.

Farkas, József, Dr. Publication date. Dried foods, Radiation preservation of food, Aliments déshydratés, Aliments - Irradiation, Dried foods, Radiation preservation of food, Bestrahlung, Trockenlebensmittel, Food, Dried, Radiation preservation of food. Books for People with Print Disabilities. Internet Archive Books. Uploaded by ttscribe23. hongkong on November 7, 2018.

Irradiation of Minimally Processed Foods (J. Farkas). Radiation Decontamination of Spices, Herbs, Condiments, and Other Dried Food Ingredients (J. Combination Treatments Involving Food Irradiation (M. Patterson). Development of Irradiated Shelf- Stable Meat and Poultry Products (D. Thayer).

Download books for free.

Food irradiation is a process of exposing food to ionising radiation such as gamma rays emitted from the .

Food irradiation is a process of exposing food to ionising radiation such as gamma rays emitted from the radioisotopes 60Co and 137Cs, or high energy electrons and X-rays produced by machine sources. The use of ionising radiation to destroy harmful biological organisms in food is considered a safe, well proven process that has found many applica-tions. Keywords: food irradiation; spices; essential oils; GC; GC/MS; sensory quality; olfactometry; antioxidant activity; EPR spectroscopy; viscometry.

Foods that contain irradiated ingredients or foods served in restaurants do not have to be identified as being irradiated. Does irradiated food cost more? a) Irradiation adds a few cents per pound to the cost of production. Irradiation adds a few cents per pound to the cost of production. However, food prices would not necessarily rise just because a product has been irradiated. In some cases, extended shelf-life produces offsetting savings.

Book by