Front Cover......Page 1
Title Page
......Page 4
Copyright Page......Page 5
Table of Contents......Page 8
Preface......Page 12
I. Radiation: Definition and Types......Page 18
II. Ionization and Excitation......Page 20
III. Radiations for Treating Foods......Page 21
IV. Interaction of Ionizing Radiation with Matter......Page 23
Sources of Additional Information......Page 39
I. Introduction......Page 40
II . Primary Chemical Effects......Page 41
III . Secondary Chemical Effects......Page 43
V. Aqueous Systems......Page 44
VI. Role of Irradiation Parameters......Page 49
VIII . Times for Various Postirradiation Events......Page 52
Sources of Additional Information......Page 53
I. Introduction......Page 54
II . Radiation Chemistry of Food Components......Page 55
III . Radiation Chemistry of Foods......Page 76
Sources of Additional Information......Page 98
I . General......Page 100
II . Effects of Radiation on Organisms That Contaminate Foods......Page 102
III . Plant Foods......Page 126
Sources of Additional Information......Page 132
I. Introduction......Page 135
II. Control of Microbial Spoilage......Page 136
III. Inactivation of Pathogenic Non-Spore-Forming Bacteria......Page 137
V. Decontamination......Page 138
VIII. Dose Categories......Page 139
Sources of Additional Information......Page 140
I. General......Page 141
II. Radurization......Page 145
III. Radicidation......Page 149
IV. Radappertization......Page 150
Sources of Additional Information......Page 161
I. General......Page 162
II. Radurization......Page 164
III. Radicidation......Page 181
IV. Radappertization......Page 182
V. Disinfestation......Page 184
Sources of Additional Information......Page 185
I. Fruits......Page 187
II. Vegetables......Page 216
III. Dried Fruits and Vegetables......Page 230
IV. Nuts......Page 231
Sources of Additional Information......Page 232
I. Cereal Grains......Page 234
II. Legumes......Page 236
III. Baked Goods......Page 238
IV. Dry Food Substances......Page 240
Sources of Additional Information......Page 253
I. Dairy Products......Page 255
II. Eggs and Egg Products......Page 257
IV. Poi......Page 258
V. Beverage Materials and Beverages......Page 259
VI. Hospital Diets......Page 263
VII. Animal Feeds......Page 265
VIII. Useful Modifications of Foods......Page 266
Sources of Additional Information......Page 273
I. Introduction......Page 274
II. Physical Processes......Page 275
III. Chemical Processes......Page 279
Sources of Additional Information......Page 280
I. Introduction......Page 281
II. Rigid Containers......Page 283
III. Flexible Containers......Page 284
Sources of Additional Information......Page 285
I. Introduction......Page 286
III. Toxicological Aspects......Page 287
IV. Nutritive Value......Page 290
V. Microbiological Safety......Page 291
Sources of Additional Information......Page 292
I. Introduction......Page 293
II. World Health Organization, Geneva......Page 294
III. Codex Alimentarius Commission......Page 295
IV. U.S. Food and Drug Administration......Page 300
V. Identification of Irradiated Foods......Page 302
Sources of Additional Information......Page 303
I. Consumer Acceptance of Irradiated Foods......Page 305
II. Economics of Food Irradiation......Page 308
III. Irradiation Processing......Page 318
IV. Personnel Protection......Page 342
Sources of Additional Information......Page 345
Appendix A: Literature Sources on Food Irradiation......Page 348
Appendix B: Symbols Used in This Book......Page 351
Appendix C: Glossary of Terms Used in Food Irradiation......Page 353
Index......Page 360