Electromagnetic Technologies in Food Science

A comprehensive source of in-depth informationprovidedon existing and emerging food technologies based on theelectromagneticspectrum Electromagnetic Technologies in Food Scienceexamines various methodsemployedin food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, thisis anup-to-date volumethatfeaturesvitalcontributionscomingfrom an international panel of expertswho havesharedboth fundamentaland advanced knowledgeof informationonthedosimetry methods,and on potential applications ofgamma 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 onthe application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are thendeliberatedin 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 techniquesadoptedfor quality control,such as hyperspectral imaging,infrared and Raman spectroscopy. This authoritativebookresource: Covers advanced theoretical knowledge and practical applications onthe use of EM spectrumasnovelmethodsin food processingtechnology Discusses the latest progress in developing quality control methods, thusenabling 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, andoverallqualityof variousfoodcommodities Electromagnetic Technologies in Food Scienceisanessential readingmaterialforundergraduate and graduate students, researchers, academics, and agri-food professionalsworkinginthearea offood preservation, novel food processing techniques and sustainable food production.