{"product_id":"electromagnetic-technologies-in-food-science-isbn-9781119759515","title":"Electromagnetic Technologies in Food Science","description":"\u003cp\u003e\u003cb\u003eA comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum  \u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eElectromagnetic Technologies in Food Science\u003c\/i\u003e 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. \u003c\/p\u003e \u003cp\u003eOrganized 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: \u003c\/p\u003e \u003cul\u003e \u003cli\u003eCovers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology \u003c\/li\u003e \u003cli\u003eDiscusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes  \u003c\/li\u003e \u003cli\u003eExplores future challenges and benefits of employing electromagnetic spectrum in food technology applications \u003c\/li\u003e \u003cli\u003eAddresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities \u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003ci\u003eElectromagnetic Technologies in Food Science\u003c\/i\u003e 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. \u003c\/p\u003e \u003cp\u003eList of Contributors xv\u003c\/p\u003e \u003cp\u003eForeword xix\u003c\/p\u003e \u003cp\u003ePreface xxi\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Physics of the Electromagnetic Spectrum 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eMichael Vollmer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1 Introduction 1\u003c\/p\u003e \u003cp\u003e2 Description of Electromagnetic Waves 2\u003c\/p\u003e \u003cp\u003e2.1 Properties of Waves 2\u003c\/p\u003e \u003cp\u003e2.2 Spectrum of Electromagnetic Waves 5\u003c\/p\u003e \u003cp\u003e3 Propagation of Electromagnetic Waves: Geometrical Versus Wave Optics 7\u003c\/p\u003e \u003cp\u003e4 Description of Particle Properties of Electromagnetic Radiation 10\u003c\/p\u003e \u003cp\u003e5 Exponential Attenuation of Electromagnetic Radiation in Matter 11\u003c\/p\u003e \u003cp\u003e6 Microscopic Structure of Matter and Origin of EM Radiation 14\u003c\/p\u003e \u003cp\u003e6.1 UV–VIS and Atomic Spectra 14\u003c\/p\u003e \u003cp\u003e6.2 IR and Molecular Spectra 16\u003c\/p\u003e \u003cp\u003e6.3 X- Rays and Excitations of Inner Electrons in Atoms 18\u003c\/p\u003e \u003cp\u003e6.4 γ- Rays and Nuclear Spectra 19\u003c\/p\u003e \u003cp\u003e6.5 Blackbody Radiation: Generating UV, VIS, and IR Radiation from Hot Objects 20\u003c\/p\u003e \u003cp\u003e6.6 Generation of Microwave and RF EM Waves 21\u003c\/p\u003e \u003cp\u003e7 Interaction of EM Radiation with Food 23\u003c\/p\u003e \u003cp\u003e7.1 Low Frequencies: RF and Microwaves 23\u003c\/p\u003e \u003cp\u003e7.2 IR Radiation 24\u003c\/p\u003e \u003cp\u003e7.3 Visible and UV Radiation 25\u003c\/p\u003e \u003cp\u003e7.4 X- Rays and γ- Radiation 27\u003c\/p\u003e \u003cp\u003e7.4.1 Atomic Photo Effect 27\u003c\/p\u003e \u003cp\u003e7.4.2 Compton Effect 28\u003c\/p\u003e \u003cp\u003e7.4.3 Pair Generation Effect 28\u003c\/p\u003e \u003cp\u003e7.4.4 Probabilities for Absorbing High- Energy Radiation 29\u003c\/p\u003e \u003cp\u003e7.4.5 Consequence of Absorption of High- Energy Photons by Matter 29\u003c\/p\u003e \u003cp\u003e8 Outlook 31\u003c\/p\u003e \u003cp\u003eReferences 31\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Dosimetry in Food Irradiation 33\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eBhaskar Sanyal and Sunil K. Ghosh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1 Introduction 33\u003c\/p\u003e \u003cp\u003e2 Fundamentals of Dosimetry 34\u003c\/p\u003e \u003cp\u003e2.1 What is Dosimetry 35\u003c\/p\u003e \u003cp\u003e2.2 Absorbed Dose 35\u003c\/p\u003e \u003cp\u003e2.3 Physical Aspects of Radiation Absorption 36\u003c\/p\u003e \u003cp\u003e2.3.1 Photoelectric Effect 36\u003c\/p\u003e \u003cp\u003e2.3.2 Compton Scattering 36\u003c\/p\u003e \u003cp\u003e2.3.3 Pair Production 36\u003c\/p\u003e \u003cp\u003e2.3.4 Interaction of Charged Particles 37\u003c\/p\u003e \u003cp\u003e3 Dosimetry Systems for Food Irradiation Application 37\u003c\/p\u003e \u003cp\u003e3.1 Characterization of Dosimetry Systems 39\u003c\/p\u003e \u003cp\u003e3.1.1 Calibrating the Dosimetry System 39\u003c\/p\u003e \u003cp\u003e3.1.2 Establishing Traceability 39\u003c\/p\u003e \u003cp\u003e3.1.3 Determining Batch Homogeneity 40\u003c\/p\u003e \u003cp\u003e3.1.4 Determining Uncertainty in the Measured Dose Value 40\u003c\/p\u003e \u003cp\u003e3.1.5 Understanding and Quantifying Effects of the Influencing Quantities 40\u003c\/p\u003e \u003cp\u003e3.2 Specific Dosimetry Systems for Food Irradiation Applications 41\u003c\/p\u003e \u003cp\u003e3.2.1 Chemical Dosimeter (Fricke and Ceric- cerous Sulphate) 41\u003c\/p\u003e \u003cp\u003e3.2.2 Alanine Dosimeter 42\u003c\/p\u003e \u003cp\u003e3.2.3 Radiochromic Dosimeter 42\u003c\/p\u003e \u003cp\u003e3.3 Role of Product Density in the Absorbed Dose 43\u003c\/p\u003e \u003cp\u003e4 Dosimetry in Food Irradiation Facility 43\u003c\/p\u003e \u003cp\u003e4.1 Dosimetry in Radionuclide- Based Irradiation Facility 44\u003c\/p\u003e \u003cp\u003e4.1.1 Dose Mapping Experiment 44\u003c\/p\u003e \u003cp\u003e4.1.2 Routine Processing of Food Product 46\u003c\/p\u003e \u003cp\u003e4.2 Dosimetry in Linear Accelerator (LINAC) Facility 46\u003c\/p\u003e \u003cp\u003e5 Emerging Field of Dosimetry in Low- Energy Accelerator Irradiator for Surface Treatment of Food 49\u003c\/p\u003e \u003cp\u003e6 Conclusion and Future Outlook 50\u003c\/p\u003e \u003cp\u003eReferences 51\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Gamma Irradiation 53\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eXuetong Fan and Brendan A. Niemira\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1 Introduction 53\u003c\/p\u003e \u003cp\u003e2 Characteristics and Generation of γ- rays 54\u003c\/p\u003e \u003cp\u003e3 Compton Effect 56\u003c\/p\u003e \u003cp\u003e4 Basic Effects on Food: Interaction of γ-rays with Matter 57\u003c\/p\u003e \u003cp\u003e5 Dose Unit, Dose Rate, and Dose Distribution 59\u003c\/p\u003e \u003cp\u003e6 γ-ray Facility 60\u003c\/p\u003e \u003cp\u003e7 Applications of γ-ray Radiation in Foods 60\u003c\/p\u003e \u003cp\u003e7.1 Improving Microbial Safety 61\u003c\/p\u003e \u003cp\u003e7.2 Preservation of Food 63\u003c\/p\u003e \u003cp\u003e7.3 Phytosanitary Treatment 64\u003c\/p\u003e \u003cp\u003e7.4 Applications on Low- Moisture Foods 64\u003c\/p\u003e \u003cp\u003e7.5 Potential Uses of γ Irradiation for Degradation of Mycotoxin and Allergen 65\u003c\/p\u003e \u003cp\u003e8 Factors Impacting the Efficacy of γ- rays 66\u003c\/p\u003e \u003cp\u003e8.1 Temperature 66\u003c\/p\u003e \u003cp\u003e8.2 Atmosphere 66\u003c\/p\u003e \u003cp\u003e8.3 Water Activity 67\u003c\/p\u003e \u003cp\u003e8.4 Composition of Foods (Antioxidants) 67\u003c\/p\u003e \u003cp\u003e9 Conclusion 67\u003c\/p\u003e \u003cp\u003eAcknowledgments 68\u003c\/p\u003e \u003cp\u003eReferences 68\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Electron Beams 74\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eRajeev Bhat, Benny P. George, and Vicente M. Gómez- López\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1 Introduction 74\u003c\/p\u003e \u003cp\u003e2 Accelerator as a Source of Ionizing Radiation 76\u003c\/p\u003e \u003cp\u003e3 Working Principle of EB Accelerator 77\u003c\/p\u003e \u003cp\u003e4 Types of Industrial Electron Accelerators 77\u003c\/p\u003e \u003cp\u003e5 Classification of Industrial Electron Beam (EB) Accelerators 78\u003c\/p\u003e \u003cp\u003e6 Absorbed Dose 78\u003c\/p\u003e \u003cp\u003e7 Radiation Dosimetry 79\u003c\/p\u003e \u003cp\u003e7.1 Theoretical Aspect of EB Dosimetry 79\u003c\/p\u003e \u003cp\u003e7.2 Practical Aspect of EB Dosimetry 79\u003c\/p\u003e \u003cp\u003e7.3 Dosimetry Systems 80\u003c\/p\u003e \u003cp\u003e7.4 Calibration of Dosimetry Systems 81\u003c\/p\u003e \u003cp\u003e7.4.1 Performance Check of Measuring Instruments 81\u003c\/p\u003e \u003cp\u003e7.4.2 Calibration of Routine Dosimeters 81\u003c\/p\u003e \u003cp\u003e7.4.3 Establishing Measurement Traceability to National\/International Standards 82\u003c\/p\u003e \u003cp\u003e8 Scanning Characteristics of the Electron Beam Accelerator 82\u003c\/p\u003e \u003cp\u003e9 Depth Dose Profile of Electron Beam 82\u003c\/p\u003e \u003cp\u003e10 Process Validation of Industrial EB Accelerator 83\u003c\/p\u003e \u003cp\u003e10.1 Installation Qualification (IQ) 84\u003c\/p\u003e \u003cp\u003e10.2 Operational Qualification (OQ) 85\u003c\/p\u003e \u003cp\u003e10.3 Performance Qualification (PQ) 85\u003c\/p\u003e \u003cp\u003e10.4 Routine Monitoring 86\u003c\/p\u003e \u003cp\u003e11 EB Irradiation in Food Applications 86\u003c\/p\u003e \u003cp\u003e11.1 Mechanism 93\u003c\/p\u003e \u003cp\u003e12 Legislations on Electron Beams Application 93\u003c\/p\u003e \u003cp\u003e13 Conclusions and Future Outlook 96\u003c\/p\u003e \u003cp\u003eAcknowledgements 97\u003c\/p\u003e \u003cp\u003eConflict of Interest Statement 97\u003c\/p\u003e \u003cp\u003eReferences 97\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 X- Rays 105\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eFrancesco E. Ricciardi, Amalia Conte, and Matteo A. Del Nobile\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1 Introduction 105\u003c\/p\u003e \u003cp\u003e1.1 Thermal and Non- thermal Technologies 105\u003c\/p\u003e \u003cp\u003e1.2 Irradiation Technology 107\u003c\/p\u003e \u003cp\u003e1.3 X- Rays 109\u003c\/p\u003e \u003cp\u003e2 Mechanism of Action of X- Rays 109\u003c\/p\u003e \u003cp\u003e3 Case Study 111\u003c\/p\u003e \u003cp\u003e3.1 Seafood Products 111\u003c\/p\u003e \u003cp\u003e3.2 Fresh and Dried Fruit 115\u003c\/p\u003e \u003cp\u003e3.3 Dairy Products 116\u003c\/p\u003e \u003cp\u003e3.4 Meat- Based Foods 118\u003c\/p\u003e \u003cp\u003e4 Effects of X- Rays on Packaging 119\u003c\/p\u003e \u003cp\u003e5 Regulation of X- Ray Irradiation 120\u003c\/p\u003e \u003cp\u003e6 Conclusion and Future Outlook 122\u003c\/p\u003e \u003cp\u003eReferences 122\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Ultraviolet Light 128\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eSandra N. Guerrero, Mariana Ferrario, Marcela Schenk, Daniela Fenoglio, and Antonella Andreone\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1 Introduction 128\u003c\/p\u003e \u003cp\u003e2 Characterization of UV- C Dose 130\u003c\/p\u003e \u003cp\u003e3 Rational Use of the Hurdle Approach in the Design of Food Preservation Technologies 134\u003c\/p\u003e \u003cp\u003e3.1 UV- C light–based Hurdle Combinations 136\u003c\/p\u003e \u003cp\u003e3.1.1 Heat 136\u003c\/p\u003e \u003cp\u003e3.1.2 UV- C Combined with Other Novel Technologies 153\u003c\/p\u003e \u003cp\u003e3.1.3 UV- C Combined with the Addition of Natural Antimicrobials 162\u003c\/p\u003e \u003cp\u003e3.1.4 UV- C Combined with Sanitizers 164\u003c\/p\u003e \u003cp\u003e4 Conclusions and Future Perspectives 170\u003c\/p\u003e \u003cp\u003eAcknowledgments 171\u003c\/p\u003e \u003cp\u003eReferences 171\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Visible Light 181\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eLaura M. Hinds, Mysore L. Bhavya, Colm P. O’Donnell, and Brijesh K. Tiwari\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1 Introduction 181\u003c\/p\u003e \u003cp\u003e2 Sources 182\u003c\/p\u003e \u003cp\u003e3 Quantifying Light Treatment 183\u003c\/p\u003e \u003cp\u003e4 Applications of Visible Light in the Food Industry 184\u003c\/p\u003e \u003cp\u003e4.1 Postharvest Handling 184\u003c\/p\u003e \u003cp\u003e4.2 Food Safety 186\u003c\/p\u003e \u003cp\u003e5 Challenges and Limitations 194\u003c\/p\u003e \u003cp\u003e6 Conclusion 194\u003c\/p\u003e \u003cp\u003eReferences 194\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Pulsed Light 200\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eVicente M. Gómez- López, Rajeev Bhat, and José A. Pellicer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1 Introduction 200\u003c\/p\u003e \u003cp\u003e2 Pulsed Light as a Technology Based on the Electromagnetic Spectrum 201\u003c\/p\u003e \u003cp\u003e3 Photochemistry and Photophysics Laws 202\u003c\/p\u003e \u003cp\u003e4 Factors Affecting Efficacy 203\u003c\/p\u003e \u003cp\u003e5 Pulsed Light Systems 204\u003c\/p\u003e \u003cp\u003e6 Effect on Microorganisms 205\u003c\/p\u003e \u003cp\u003e6.1 Action Spectrum 205\u003c\/p\u003e \u003cp\u003e6.2 Inactivation Mechanism 205\u003c\/p\u003e \u003cp\u003e6.3 Photoreactivation 206\u003c\/p\u003e \u003cp\u003e6.4 Sublethal Injury 207\u003c\/p\u003e \u003cp\u003e6.5 Viable but Non- culturable State 207\u003c\/p\u003e \u003cp\u003e7 Inactivation of Enzymes 207\u003c\/p\u003e \u003cp\u003e8 Inactivation of Allergens 208\u003c\/p\u003e \u003cp\u003e9 Effect on Lipids 209\u003c\/p\u003e \u003cp\u003e10 Effect on Health- Related Compounds 209\u003c\/p\u003e \u003cp\u003e11 Effect on Vitamin d 210\u003c\/p\u003e \u003cp\u003e12 Effect on Pesticides 210\u003c\/p\u003e \u003cp\u003e13 Energy Efficiency 211\u003c\/p\u003e \u003cp\u003e14 Legislations (Regulations and Safety) of Pulsed Light 211\u003c\/p\u003e \u003cp\u003e15 Conclusions and Future Outlook 212\u003c\/p\u003e \u003cp\u003eConflict of Interest Statement 212\u003c\/p\u003e \u003cp\u003eReferences 212\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Infrared Radiation 220\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eYvan Llave and Noboru Sakai\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1 Introduction 220\u003c\/p\u003e \u003cp\u003e2 Fundamentals and Theory of Infrared Radiation 221\u003c\/p\u003e \u003cp\u003e2.1 Principles of Infrared Radiation Heating 221\u003c\/p\u003e \u003cp\u003e2.1.1 Infrared Wavelength 221\u003c\/p\u003e \u003cp\u003e2.1.2 Basics Laws of Infrared Radiation 222\u003c\/p\u003e \u003cp\u003e2.2 Characteristics of Thermal Radiation 224\u003c\/p\u003e \u003cp\u003e2.2.1 Types of Infrared Radiation 224\u003c\/p\u003e \u003cp\u003e2.2.2 Heat Generation 224\u003c\/p\u003e \u003cp\u003e2.2.3 Sources of Infrared Heating 224\u003c\/p\u003e \u003cp\u003e2.3 Special Features of Infrared Radiation 226\u003c\/p\u003e \u003cp\u003e2.3.1 Factors Related to the Penetration of IR 226\u003c\/p\u003e \u003cp\u003e2.3.2 Advantages of IR Processing 226\u003c\/p\u003e \u003cp\u003e2.3.3 Limitations of Infrared Radiation Processing 227\u003c\/p\u003e \u003cp\u003e2.4 Interaction of Infrared Radiation with Food 227\u003c\/p\u003e \u003cp\u003e2.4.1 Fundamentals of Interaction with Foods 227\u003c\/p\u003e \u003cp\u003e2.4.2 Selective Infrared Radiation Absorption of Foods 228\u003c\/p\u003e \u003cp\u003e3 Infrared Radiative Properties of Food Materials 229\u003c\/p\u003e \u003cp\u003e3.1 Attenuation of Radiation 229\u003c\/p\u003e \u003cp\u003e3.2 Properties Related to the Radiative Heat Transfer of Foods 230\u003c\/p\u003e \u003cp\u003e4 Applications of Infrared Radiation in Food Processing 230\u003c\/p\u003e \u003cp\u003e4.1 Traditional Applications for Foods 230\u003c\/p\u003e \u003cp\u003e4.1.1 Infrared Radiation Drying 230\u003c\/p\u003e \u003cp\u003e4.1.2 Infrared Radiation Pasteurization 231\u003c\/p\u003e \u003cp\u003e4.1.3 Infrared Radiation Grilling, Broiling, and Roasting 231\u003c\/p\u003e \u003cp\u003e4.1.4 Infrared Radiation Blanching 231\u003c\/p\u003e \u003cp\u003e4.1.5 Infrared Radiation Baking 235\u003c\/p\u003e \u003cp\u003e4.1.6 Infrared Radiation Cooking 235\u003c\/p\u003e \u003cp\u003e4.2 Rough Rice Drying 235\u003c\/p\u003e \u003cp\u003e4.3 Fruit and Vegetable Peeling 236\u003c\/p\u003e \u003cp\u003e4.4 Disinfestation and Pest Management 236\u003c\/p\u003e \u003cp\u003e4.5 Surface Disinfection in the Food Industry 238\u003c\/p\u003e \u003cp\u003e5 Integrated Heating Technologies 238\u003c\/p\u003e \u003cp\u003e5.1 Infrared Radiation and Convective Heating 239\u003c\/p\u003e \u003cp\u003e5.2 Infrared Radiation and Microwave Heating 240\u003c\/p\u003e \u003cp\u003e5.3 Infrared Radiation and Freeze- Drying 241\u003c\/p\u003e \u003cp\u003e5.4 Infrared Radiation and Vacuum Drying 241\u003c\/p\u003e \u003cp\u003e6 Mathematical Modeling and Simulations 242\u003c\/p\u003e \u003cp\u003e6.1 Basics of Computer Simulations of Infrared Radiation Processes 242\u003c\/p\u003e \u003cp\u003e6.1.1 Moisture Transfer 243\u003c\/p\u003e \u003cp\u003e6.1.2 Heat Transfer 243\u003c\/p\u003e \u003cp\u003e6.1.3 Boundary Conditions 243\u003c\/p\u003e \u003cp\u003e6.2 Heat and Mass Transfer Modeling of the Infrared Radiation Heating of Foods 244\u003c\/p\u003e \u003cp\u003e6.3 Computer Simulations of Novel IR Heating Applications of Foods 244\u003c\/p\u003e \u003cp\u003e7 Future Research to Enhance Practical Applications of Infrared Heating 247\u003c\/p\u003e \u003cp\u003e8 Conclusions and Future Outlook 247\u003c\/p\u003e \u003cp\u003eReferences 248\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Microwaves 254\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eRifna E. Jerome and Madhuresh Dwivedi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1 Introduction 254\u003c\/p\u003e \u003cp\u003e2 Microwave Heating Mechanism and Principle 256\u003c\/p\u003e \u003cp\u003e2.1 Dielectric Properties of Food Product 256\u003c\/p\u003e \u003cp\u003e2.2 Factors Affecting Microwave Heating 259\u003c\/p\u003e \u003cp\u003e2.2.1 Moisture Content and Temperature Dependency 259\u003c\/p\u003e \u003cp\u003e2.2.2 Effect of Composition of Food Product 259\u003c\/p\u003e \u003cp\u003e2.2.3 Effect of Microwave Frequency 260\u003c\/p\u003e \u003cp\u003e2.2.4 Product Parameters 260\u003c\/p\u003e \u003cp\u003e2.3 Non- uniformity in Temperature Distribution 260\u003c\/p\u003e \u003cp\u003e3 Microwave Application in Food Industries 261\u003c\/p\u003e \u003cp\u003e3.1 Microwave- Assisted Cooking and Baking 261\u003c\/p\u003e \u003cp\u003e3.2 Microwave- assisted Drying 262\u003c\/p\u003e \u003cp\u003e3.3 Microwave- Assisted Blanching 263\u003c\/p\u003e \u003cp\u003e3.4 Microwave- Assisted Microbial Inactivation 263\u003c\/p\u003e \u003cp\u003e3.5 Microwave- Assisted Extraction 264\u003c\/p\u003e \u003cp\u003e4 Safety of Food Processed in Microwave for Consumers 265\u003c\/p\u003e \u003cp\u003e5 Merits and De- merits of Microwave Heating Applications 265\u003c\/p\u003e \u003cp\u003e6 Conclusion and Outlook 266\u003c\/p\u003e \u003cp\u003eReferences 266\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Radio Frequency 272\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eShunshan Jiao, Eva Salazar, and Shaojin Wang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1 Introduction 272\u003c\/p\u003e \u003cp\u003e2 Principle of RF Heating 273\u003c\/p\u003e \u003cp\u003e2.1 Dielectric Properties 273\u003c\/p\u003e \u003cp\u003e2.2 Governing Equation 274\u003c\/p\u003e \u003cp\u003e2.3 Penetration Depth 275\u003c\/p\u003e \u003cp\u003e3 Applications of RF Heating in Food Processing 275\u003c\/p\u003e \u003cp\u003e3.1 Thawing 275\u003c\/p\u003e \u003cp\u003e3.2 Drying 277\u003c\/p\u003e \u003cp\u003e3.3 Disinfestation 279\u003c\/p\u003e \u003cp\u003e3.3.1 For Fresh Fruits 279\u003c\/p\u003e \u003cp\u003e3.3.2 For Grains 281\u003c\/p\u003e \u003cp\u003e3.3.3 For Dried Fruits and Nuts 282\u003c\/p\u003e \u003cp\u003e3.4 Microbial Inactivation 283\u003c\/p\u003e \u003cp\u003e3.4.1 For Fruits and Vegetables 283\u003c\/p\u003e \u003cp\u003e3.4.2 For Meat, Poultry Dairy, and Aquatic Products 283\u003c\/p\u003e \u003cp\u003e3.4.3 For Grains, Nuts, and Spices 284\u003c\/p\u003e \u003cp\u003e3.5 Enzyme Inactivation 285\u003c\/p\u003e \u003cp\u003e3.5.1 Blanching 285\u003c\/p\u003e \u003cp\u003e3.5.2 Stabilization 287\u003c\/p\u003e \u003cp\u003e4 Conclusions and Future Outlook 288\u003c\/p\u003e \u003cp\u003eReferences 289\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Infrared Spectroscopy 298\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eDaniel Cozzolino\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1 Introduction 298\u003c\/p\u003e \u003cp\u003e2 The Electromagnetic Radiation 299\u003c\/p\u003e \u003cp\u003e3 Sample Presentation 301\u003c\/p\u003e \u003cp\u003e4 Mid- Infrared Spectroscopy – Instrumentation 302\u003c\/p\u003e \u003cp\u003e5 Near- Infrared Spectroscopy – Instrumentation 303\u003c\/p\u003e \u003cp\u003e6 Portability (Handheld Instruments) 304\u003c\/p\u003e \u003cp\u003e7 Hyperspectral and Multispectral Image 304\u003c\/p\u003e \u003cp\u003e8 Conclusions and Outlook 306\u003c\/p\u003e \u003cp\u003eAcknowledgments 307\u003c\/p\u003e \u003cp\u003eConflict of Interest 307\u003c\/p\u003e \u003cp\u003eReferences 307\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Raman Spectroscopy 310\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eDana Alina Magdas and Camelia Berghian- Grosan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1 Introduction 310\u003c\/p\u003e \u003cp\u003e2 Raman Applications in Food and Beverages Studies 311\u003c\/p\u003e \u003cp\u003e2.1 Honey 311\u003c\/p\u003e \u003cp\u003e2.2 Edible Oils 315\u003c\/p\u003e \u003cp\u003e2.3 Wines 321\u003c\/p\u003e \u003cp\u003e2.4 Fruit Spirits 325\u003c\/p\u003e \u003cp\u003e3 Conclusions and Future 328\u003c\/p\u003e \u003cp\u003eContribution Statement 329\u003c\/p\u003e \u003cp\u003eAcknowledgments 329\u003c\/p\u003e \u003cp\u003eConflict of Interest 329\u003c\/p\u003e \u003cp\u003eReferences 329\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Visible Light Imaging 337\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eMaimunah Mohd Ali and Norhashila Hashim\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1 Introduction 337\u003c\/p\u003e \u003cp\u003e2 Principle of Visible Light Imaging 338\u003c\/p\u003e \u003cp\u003e2.1 Development and Instrumentation 338\u003c\/p\u003e \u003cp\u003e2.2 Hardware- Orientated Color System 339\u003c\/p\u003e \u003cp\u003e2.3 Image Processing and Analysis 340\u003c\/p\u003e \u003cp\u003e3 Applications of Visible Light Imaging in Food 341\u003c\/p\u003e \u003cp\u003e3.1 Fruits and Vegetables 341\u003c\/p\u003e \u003cp\u003e3.2 Meat, Fish, and Poultry 344\u003c\/p\u003e \u003cp\u003e3.3 Nuts, Grains, and Dairy Products 347\u003c\/p\u003e \u003cp\u003e3.4 Fats and Oils 349\u003c\/p\u003e \u003cp\u003e3.5 Processed Foods 351\u003c\/p\u003e \u003cp\u003e4 Advantages and Limitations 353\u003c\/p\u003e \u003cp\u003e5 Future Trends 354\u003c\/p\u003e \u003cp\u003e6 Conclusions and Outlook 355\u003c\/p\u003e \u003cp\u003eAcknowledgment 356\u003c\/p\u003e \u003cp\u003eConflict of Interest 356\u003c\/p\u003e \u003cp\u003eReferences 356\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Hyperspectral Imaging 363\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eAntoni Femenias and Sonia Marín\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1 Introduction 363\u003c\/p\u003e \u003cp\u003e2 Fundamentals of the Hyperspectral Imaging 364\u003c\/p\u003e \u003cp\u003e3 Image Calibration 366\u003c\/p\u003e \u003cp\u003e4 Spectral Pre- processing 367\u003c\/p\u003e \u003cp\u003e5 Model Calibration 367\u003c\/p\u003e \u003cp\u003e6 Characteristic Wavelengths Extraction 369\u003c\/p\u003e \u003cp\u003e7 Model Validation 369\u003c\/p\u003e \u003cp\u003e8 Application of HSI for Plant Products Quality Assessment 370\u003c\/p\u003e \u003cp\u003e8.1 Discrimination According to Quality Parameters 371\u003c\/p\u003e \u003cp\u003e8.2 Quantification of Quality Parameters 374\u003c\/p\u003e \u003cp\u003e9 Application of HSI for Safety Assessment in Fruits and Vegetables 376\u003c\/p\u003e \u003cp\u003e10 Application of HSI for Microbiological Quality and Safety Assessment in Cereals, Nuts, and Dried\u003c\/p\u003e \u003cp\u003eruits 377\u003c\/p\u003e \u003cp\u003e10.1 Assessment of Fungal Damage 377\u003c\/p\u003e \u003cp\u003e10.2 Assessment of Mycotoxin Contamination 379\u003c\/p\u003e \u003cp\u003e10.2.1 Aflatoxins 379\u003c\/p\u003e \u003cp\u003e10.2.2 Fusarium Toxins 382\u003c\/p\u003e \u003cp\u003e11 Conclusions and Future Outlook 383\u003c\/p\u003e \u003cp\u003eAcknowledgments 383\u003c\/p\u003e \u003cp\u003eReferences 384\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Future Challenges of Employing Electromagnetic Spectrum 391\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eBibhuti B. Mishra and Prasad S. Variyar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1 Introduction 391\u003c\/p\u003e \u003cp\u003e2 Challenges in γ Irradiation Processing of Food 393\u003c\/p\u003e \u003cp\u003e2.1 Sources of Radiation: Cobalt 60 and Cesium 137, Electron Beam, and X- ray 393\u003c\/p\u003e \u003cp\u003e2.2 Scope for Future Research in γ Radiation 394\u003c\/p\u003e \u003cp\u003e2.3 Economic Considerations for Setting Up Facilities 396\u003c\/p\u003e \u003cp\u003e3 Challenges in Using UV Light for Processing of Food 396\u003c\/p\u003e \u003cp\u003e3.1 Design of UV Processing Equipment 397\u003c\/p\u003e \u003cp\u003e3.2 UV for Disinfestation of Contact Surfaces in Food Processing Facilities 398\u003c\/p\u003e \u003cp\u003e4 Challenges in Using Infrared (IR) for Processing of Food 398\u003c\/p\u003e \u003cp\u003e4.1 Limitations of Infrared Processing 399\u003c\/p\u003e \u003cp\u003e4.2 Selection of Infrared Emitters for Drying Applications 399\u003c\/p\u003e \u003cp\u003e4.3 Future Scopes for IR Lamp Design Features 399\u003c\/p\u003e \u003cp\u003e4.4 Novel IR Filament Material 400\u003c\/p\u003e \u003cp\u003e4.5 Future of IR Drying 400\u003c\/p\u003e \u003cp\u003e4.6 Scopes for Near- infrared (NIR) Spectroscopy in Industrial Food Processing 401\u003c\/p\u003e \u003cp\u003e5 Challenges in Microwave Processing of Food 402\u003c\/p\u003e \u003cp\u003e5.1 Microwave Cooking 402\u003c\/p\u003e \u003cp\u003e5.2 Microwave Blanching 403\u003c\/p\u003e \u003cp\u003e5.3 Microwave Pasteurization\/Sterilization 403\u003c\/p\u003e \u003cp\u003e5.4 Microwave- assisted Drying 403\u003c\/p\u003e \u003cp\u003e5.5 Microwave- assisted Freeze Drying 404\u003c\/p\u003e \u003cp\u003e5.6 Future of Applications of Microwave 404\u003c\/p\u003e \u003cp\u003e6 Future Scopes for Radiofrequency Processing of Food 404\u003c\/p\u003e \u003cp\u003e6.1 Improvement of RF- H Uniformity 405\u003c\/p\u003e \u003cp\u003e6.2 Future Research on RF Heating Applications in Food 405\u003c\/p\u003e \u003cp\u003e7 Current Problems and Future Prospects of Tetrahertz (THz) Technology 406\u003c\/p\u003e \u003cp\u003e8 Regulations for Use of EM Spectrum 406\u003c\/p\u003e \u003cp\u003e9 Conclusion and Outlook 407\u003c\/p\u003e \u003cp\u003eReferences 408\u003c\/p\u003e \u003cp\u003eIndex 411\u003c\/p\u003e \u003cp\u003e\u003cb\u003eAbout the Editors\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eVicente M. Gómez-López\u003c\/b\u003e is Professor and Senior Scientist at the Universidad Católica San Antonio de Murcia (UCAM), Murcia, Spain.  \u003c\/p\u003e\u003cp\u003e\u003cb\u003eRajeev Bhat\u003c\/b\u003e is Professor and ERA-Chair Holder in Food By-products Valorization Technologies (VALORTECH) at the Estonian University of Life Sciences (EMÜ), Tartu, Estonia.  \u003c\/p\u003e\u003cp\u003e\u003cb\u003eA comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum  \u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eElectromagnetic Technologies in Food Science\u003c\/i\u003e 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. \u003c\/p\u003e\u003cp\u003eOrganized 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 resource: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eCovers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology\u003c\/li\u003e \u003cli\u003eDiscusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes\u003c\/li\u003e \u003cli\u003eExplores future challenges and benefits of employing electromagnetic spectrum in food technology applications\u003c\/li\u003e \u003cli\u003eAddresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003ci\u003eElectromagnetic Technologies in Food Science \u003c\/i\u003eis 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.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989115420901,"sku":"NP9781119759515","price":204.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119759515.jpg?v=1761782858","url":"https:\/\/k12savings.com\/products\/electromagnetic-technologies-in-food-science-isbn-9781119759515","provider":"K12savings","version":"1.0","type":"link"}