Description
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.?
Binding: Hardback
Binding: Hardback