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Electromagnetic Technologies in Food Science [Hardback]

Edited by Rajeev Bhat, Edited by Vicente M. Gómez-López (Central University of Venezuela)

Formāts: Hardback, 448 pages, height x width x depth: 244x170x29 mm, weight: 1021 g
Izdošanas datums: 03-Jan-2022
Izdevniecība: John Wiley & Sons Inc
ISBN-10: 111975951X
ISBN-13: 9781119759515

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Formāts: Hardback, 448 pages, height x width x depth: 244x170x29 mm, weight: 1021 g
Izdošanas datums: 03-Jan-2022
Izdevniecība: John Wiley & Sons Inc
ISBN-10: 111975951X
ISBN-13: 9781119759515

Citas grāmatas par šo tēmu:

Other technologies & applied sciences - (Noliktavā: 9 punkts)

Permanent link: https://www.kriso.lv/db/9781119759515.html

Keywords:

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. 

List of Contributors

Foreword

xix

Preface

xxi

1 Physics of the Electromagnetic Spectrum

(32)

Michael Vollmer

1 Introduction

(1)

2 Description of Electromagnetic Waves

(5)

2.1 Properties of Waves

(3)

2.2 Spectrum of Electromagnetic Waves

(2)

3 Propagation of Electromagnetic Waves: Geometrical Versus Wave Optics

(3)

4 Description of Particle Properties of Electromagnetic Radiation

(1)

5 Exponential Attenuation of Electromagnetic Radiation in Matter

(3)

6 Microscopic Structure of Matter and Origin of EM Radiation

(9)

6.1 UV-VIS and Atomic Spectra

(2)

6.2 IR and Molecular Spectra

(2)

6.3 X-Rays and Excitations of Inner Electrons in Atoms

(1)

6.4 Y Ravs and Nuclear Spectra

(1)

6.5 Blackbody Radiation: Generating UV, VIS, and IR Radiation from Hot Objects

(1)

6.6 Generation of Microwave and RF EM Waves

(2)

1 Interaction of EM Radiation with Food

(8)

7.1 Low Frequencies: RF and Microwaves

(1)

7.2 IR Radiation

(1)

7.3 Visible and UV Radiation

(2)

7.4 X-Rays and y-Radiation

(1)

7.4.1 Atomic Photo Effect

(1)

7.4.2 Compton Effect

(1)

7.4.3 Pair Generation Effect

(1)

7.4.4 Probabilities for Absorbing High-Energy Radiation

(1)

7.4.5 Consequence of Absorption of High-Energy Photons by Matter

(2)

8 Outlook

(2)

References

(2)

2 Dosimetry in Food Irradiation

(20)

Bhaskar Sanyat

Sunil K. Ghosh

1 Introduction

(1)

2 Fundamentals of Dosimetry

(3)

2.1 What is Dosimetry

(1)

2.2 Absorbed Dose

(1)

2.3 Physical Aspects of Radiation Absorption

(1)

2.3.1 Photoelectric Effect

(1)

2.3.2 Compton Scattering

(1)

2.3.3 Pair Production

(1)

2.3.4 Interaction of Charged Particles

(1)

3 Dosimetry Systems for Food Irradiation Application

(6)

3.1 Characterization of Dosimetry Systems

(1)

3.1.1 Calibrating the Dosimetry System

(1)

3.1.2 Establishing Traceability

(1)

3.1.3 Determining Batch Homogeneity

(1)

3.1.4 Determining Uncertainty in the Measured Dose Value

(1)

3.1.5 Understanding and Quantifying Effects of the Influencing Quantities

(1)

3.2 Specific Dosimetry Systems for Food Irradiation Applications

(1)

3.2.1 Chemical Dosimeter (Fricke and Ceric-cerous Sulphate)

(1)

3.2.2 Alanine Dosimeter

(1)

3.2.3 Radiochromic Dosimeter

(1)

3.3 Role of Product Density in the Absorbed Dose

(1)

4 Dosimetry in Food Irradiation Facility

(6)

4.1 Dosimetry in Radionuclide-Based Irradiation Facility

(1)

4.1.1 Dose Mapping Experiment

(2)

4.1.2 Routine Processing of Food Product

(1)

4.2 Dosimetry in Linear Accelerator (LINAC) Facility

(3)

5 Emerging Field of Dosimetry in Low-Energy Accelerator Irradiator for Surface Treatment of Food

(1)

6 Conclusion and Future Outlook

(3)

References

(2)

3 Gamma Irradiation

(21)

Xuetong Fan

Brendan A. Niemira

1 Introduction

(1)

2 Characteristics and Generation of y-rays

(2)

3 Compton Effect

(1)

4 Basic Effects on Food: Interaction of y-rays with Matter

(2)

5 Dose Unit, Dose Rate, and Dose Distribution

(1)

6 Y-ray Facility

(1)

7 Applications of y-ray Radiation in Foods

(6)

7.1 Improving Microbial Safety

(2)

1.2 Preservation of Food

(1)

7.3 Phytosanitary Treatment

(1)

7.4 Applications on Low-Moisture Foods

(1)

7.5 Potential Uses of γ Irradiation for Degradation of Mycotoxin and Allergen

(1)

8 Factors Impacting the Efficacy of γ-rays

(1)

8.1 Temperature

(1)

8.2 Atmosphere

(1)

8.3 Water Activity

(1)

8.4 Composition of Foods (Antioxidants)

(1)

9 Conclusion

(7)

Acknowledgments

(1)

References

(6)

4 Electron Beams

(31)

Rajeev Bhat

Benny P. George

Vicente M. Gomez-Lopez

1 Introduction

(2)

2 Accelerator as a Source of Ionizing Radiation

(1)

3 Working Principle of EB Accelerator

(1)

4 Types of Industrial Electron Accelerators

(1)

5 Classification of Industrial Electron Beam (EB) Accelerators

(1)

6 Absorbed Dose

(1)

7 Radiation Dosimetry

(3)

7.1 Theoretical Aspect of EB Dosimetry

(1)

7.2 Practical Aspect of EB Dosimetry

(1)

7.3 Dosimetry Systems

(1)

7.4 Calibration of Dosimetry Systems

(1)

7.4.1 Performance Check of Measuring Instruments

(1)

7.4.2 Calibration of Routine Dosimeters

(1)

7.4.3 Establishing Measurement Traceability to National/International Standards

(1)

8 Scanning Characteristics of the Electron Beam Accelerator

(1)

9 Depth Dose Profile of Electron Beam

(1)

10 Process Validation of Industrial EB Accelerator

(3)

10.1 Installation Qualification (IQ)

(1)

10.2 Operational Qualification (OQ)

(1)

10.3 Performance Qualification (PQ)

(1)

10.4 Routine Monitoring

(1)

11 EB Irradiation in Food Applications

(7)

11.1 Mechanism

(1)

12 Legislations on Electron Beams Application

(3)

13 Conclusions and Future Outlook

(9)

Acknowledgements

(1)

Conflict of Interest Statement

(1)

References

(8)

5 X-Rays

105

(23)

Francesco E. Ricciardi

Amalia Conte

Matteo A. Del Nobile

1 Introduction

105

(1)

1.1 Thermal and Non-thermal Technologies

105

(2)

1.2 Irradiation Technology

107

(2)

1.3 X-Rays

109

(1)

2 Mechanism of Action of X-Rays

109

(2)

3 Case Study

111

(8)

3.1 Seafood Products

111

(4)

3.2 Fresh and Dried Fruit

115

(1)

3.3 Dairy Products

116

(2)

3.4 Meat-Based Foods

118

(1)

4 Effects of X-Rays on Packaging

119

(1)

5 Regulation of X-Ray Irradiation

120

(2)

6 Conclusion and Future Outlook

122

(6)

References

122

(6)

6 Ultraviolet Light

128

(53)

Sandra N. Guerrero

Mariana Ferrario

Marcela Schenk

Daniela Fenoglio

Antonella Andreone

1 Introduction

128

(2)

2 Characterization of UV-C Dose

130

(4)

3 Rational Use of the Hurdle Approach in the Design of Food Preservation Technologies

134

(36)

3.1 UV-C light-based Hurdle Combinations

136

(1)

3.1.1 Heat

136

(17)

3.1.2 UV-C Combined with Other Novel Technologies

153

(9)

3.1.3 UV-C Combined with the Addition of Natural Antimicrobials

162

(2)

3.1.4 UV-C Combined with Sanitizers

164

(6)

4 Conclusions and Future Perspectives

170

(11)

Acknowledgments

171

(1)

References

171

(10)

7 Visible Light

181

(19)

Laura M. Hinds

Mysore L. Bhavya

Colm P. O'Donnell

Brijesh K. Tiwari

1 Introduction

181

(1)

2 Sources

182

(1)

3 Quantifying Light Treatment

183

(1)

4 Applications of Visible Light in the Food Industry

184

(10)

4.1 Postharvest Handling

184

(2)

4.2 Food Safety

186

(8)

5 Challenges and Limitations

194

(1)

6 Conclusion

194

(6)

References

194

(6)

8 Pulsed Light

200

(20)

Vicente M. Gomez-Lopez

Rajeev Bhat

Jose A. Pellicer

1 Introduction

200

(1)

2 Pulsed Light as a Technology Based on the Electromagnetic Spectrum

201

(1)

3 Photochemistry and Photophysics Laws

202

(1)

4 Factors Affecting Efficacy

203

(1)

5 Pulsed Light Systems

204

(1)

6 Effect on Microorganisms

205

(2)

6.1 Action Spectrum

205

(1)

6.2 Inactivation Mechanism

205

(1)

6.3 Photoreactivation

206

(1)

6.4 Sublethal Injury

207

(1)

6.5 Viable but Non-culturable State

207

(1)

7 Inactivation of Enzymes

207

(1)

8 Inactivation of Allergens

208

(1)

9 Effect on Lipids

209

(1)

10 Effect on Health-Related Compounds

209

(1)

11 Effect on Vitamin D

210

(1)

12 Effect on Pesticides

210

(1)

13 Energy Efficiency

211

(1)

14 Legislations (Regulations and Safety) of Pulsed Light

211

(1)

15 Conclusions and Future Outlook

212

(8)

Conflict of Interest Statement

212

(1)

References

212

(8)

9 Infrared Radiation

220

(34)

Yvan Llave

Noboru Sakai

1 Introduction

220

(1)

2 Fundamentals and Theory of Infrared Radiation

221

(8)

2.1 Principles of Infrared Radiation Heating

221

(1)

2.1.1 Infrared Wavelength

221

(1)

2.1.2 Basics Laws of Infrared Radiation

222

(2)

2.2 Characteristics of Thermal Radiation

224

(1)

2.2.1 Types of Infrared Radiation

224

(1)

2.2.2 Heat Generation

224

(1)

2.2.3 Sources of Infrared Heating

224

(2)

2.3 Special Features of Infrared Radiation

226

(1)

2.3.1 Factors Related to the Penetration of IR

226

(1)

2.3.2 Advantages of IR Processing

226

(1)

2.3.3 Limitations of Infrared Radiation Processing

227

(1)

2.4 Interaction of Infrared Radiation with Food

227

(1)

2.4.1 Fundamentals of Interaction with Foods

227

(1)

2.4.2 Selective Infrared Radiation Absorption of Foods

228

(1)

3 Infrared Radiative Properties of Food Materials

229

(1)

3.1 Attenuation of Radiation

229

(1)

3.2 Properties Related to the Radiative Heat Transfer of Foods

230

(1)

4 Applications of Infrared Radiation in Food Processing

230

(8)

4.1 Traditional Applications for Foods

230

(1)

4.1.1 Infrared Radiation Drying

230

(1)

4.1.2 Infrared Radiation Pasteurization

231

(1)

4.1.3 Infrared Radiation Grilling, Broiling, and Roasting

231

(1)

4.1.4 Infrared Radiation Blanching

231

(4)

4.1.5 Infrared Radiation Baking

235

(1)

4.1.6 Infrared Radiation Cooking

235

(1)

4.2 Rough Rice Drying

235

(1)

4.3 Fruit and Vegetable Peeling

236

(1)

4.4 Disinfestation and Pest Management

236

(2)

4.5 Surface Disinfection in the Food Industry

238

(1)

5 Integrated Heating Technologies

238

(4)

5.1 Infrared Radiation and Convective Heating

239

(1)

5.2 Infrared Radiation and Microwave Heating

240

(1)

5.3 Infrared Radiation and Freeze-Drying

241

(1)

5.4 Infrared Radiation and Vacuum Drying

241

(1)

6 Mathematical Modeling and Simulations

242

(5)

6.1 Basics of Computer Simulations of Infrared Radiation Processes

242

(1)

6.1.1 Moisture Transfer

243

(1)

6.1.2 Heat Transfer

243

(1)

6.1.3 Boundary Conditions

243

(1)

6.2 Heat and Mass Transfer Modeling of the Infrared Radiation Heating of Foods

244

(1)

6.3 Computer Simulations of Novel IR Heating Applications of Foods

244

(3)

7 Future Research to Enhance Practical Applications of Infrared Heating

247

(1)

8 Conclusions and Future Outlook

247

(7)

References

248

(6)

10 Microwaves

254

(18)

Rifna E. Jerome

Madhuresh Dwivedi

1 Introduction

254

(2)

2 Microwave Heating Mechanism and Principle

256

(5)

2.1 Dielectric Properties of Food Product

256

(3)

2.2 Factors Affecting Microwave Heating

259

(1)

2.2.1 Moisture Content and Temperature Dependency

259

(1)

2.2.2 Effect of Composition of Food Product

259

(1)

2.2.3 Effect of Microwave Frequency

260

(1)

2.2.4 Product Parameters

260

(1)

2.3 Non-uniformity in Temperature Distribution

260

(1)

3 Microwave Application in Food Industries

261

(4)

3.1 Microwave-Assisted Cooking and Baking

261

(1)

3.2 Microwave-assisted Drying

262

(1)

3.3 Microwave-Assisted Blanching

263

(1)

3.4 Microwave-Assisted Microbial Inactivation

263

(1)

3.5 Microwave-Assisted Extraction

264

(1)

4 Safety of Food Processed in Microwave for Consumers

265

(1)

5 Merits and De-merits of Microwave Heating Applications

265

(1)

6 Conclusion and Outlook

266

(6)

References

266

(6)

11 Radio Frequency

272

(26)

Shunshan Jiao

Eva Salazar

Shaojin Wang

1 Introduction

272

(1)

2 Principle of RF Heating

273

(2)

2.1 Dielectric Properties

273

(1)

2.2 Governing Equation

274

(1)

2.3 Penetration Depth

275

(1)

3 Applications of RF Heating in Food Processing

275

(13)

3.1 Thawing

275

(2)

3.2 Drying

277

(2)

3.3 Disinfestation

279

(1)

3.3.1 For Fresh Fruits

279

(2)

3.3.2 For Grains

281

(1)

3.3.3 For Dried Fruits and Nuts

282

(1)

3.4 Microbial Inactivation

283

(1)

3.4.1 For Fruits and Vegetables

283

(1)

3.4.2 For Meat, Poultry Dairy, and Aquatic Products

283

(1)

3.4.3 For Grains, Nuts, and Spices

284

(1)

3.5 Enzyme Inactivation

285

(1)

3.5.1 Blanching

285

(2)

3.5.2 Stabilization

287

(1)

4 Conclusions and Future Outlook

288

(10)

References

289

(9)

12 Infrared Spectroscopy

298

(12)

Daniel Cozzolino

1 Introduction

298

(1)

2 The Electromagnetic Radiation

299

(2)

3 Sample Presentation

301

(1)

4 Mid-Infrared Spectroscopy - Instrumentation

302

(1)

5 Near-Infrared Spectroscopy - Instrumentation

303

(1)

6 Portability (Handheld Instruments)

304

(1)

1 Hyperspectral and Multispectral Image

304

(2)

8 Conclusions and Outlook

306

(4)

Acknowledgments

307

(1)

Conflict of Interest

307

(1)

References

307

(3)

13 Raman Spectroscopy

310

(27)

Dana Alina Magdas

Camelia Berghian-Grosan

1 Introduction

310

(1)

2 Raman Applications in Food and Beverages Studies

311

(17)

2.1 Honey

311

(4)

2.2 Edible Oils

315

(6)

2.3 Wines

321

(4)

2.4 Fruit Spirits

325

(3)

3 Conclusions and Future

328

(9)

Contribution Statement

329

(1)

Acknowledgments

329

(1)

Conflict of Interest

329

(1)

References

329

(8)

14 Visible Light Imaging

337

(26)

Maimunah Mohd Ali

Norhashila Hashim

1 Introduction

337

(1)

2 Principle of Visible Light Imaging

338

(3)

2.1 Development and Instrumentation

338

(1)

2.2 Hardware-Orientated Color System

339

(1)

2.3 Image Processing and Analysis

340

(1)

3 Applications of Visible Light Imaging in Food

341

(12)

3.1 Fruits and Vegetables

341

(3)

3.2 Meat, Fish, and Poultry

344

(3)

3.3 Nuts, Grains, and Dairy Products

347

(2)

3.4 Fats and Oils

349

(2)

3.5 Processed Foods

351

(2)

4 Advantages and Limitations

353

(1)

5 Future Trends

354

(1)

6 Conclusions and Outlook

355

(8)

Acknowledgment

356

(1)

Conflict of Interest

356

(1)

References

356

(7)

15 Hyperspectral Imaging

363

(28)

Antoni Femenias

Sonia Marin

1 Introduction

363

(1)

2 Fundamentals of the Hyperspectral Imaging

364

(2)

3 Image Calibration

366

(1)

4 Spectral Pre-processing

367

(1)

5 Model Calibration

367

(2)

6 Characteristic Wavelengths Extraction

369

(1)

7 Model Validation

369

(1)

8 Application of HSI for Plant Products Quality Assessment

370

(6)

8.1 Discrimination According to Quality Parameters

371

(3)

8.2 Quantification of Quality Parameters

374

(2)

9 Application of HSI for Safety Assessment in Fruits and Vegetables

376

(1)

10 Application of HSI for Microbiological Quality and Safety Assessment in Cereals, Nuts, and Dried Fruits

377

(14)

10.1 Assessment of Fungal Damage

377

(2)

10.2 Assessment of Mycotoxin Contamination

379

(1)

10.2.1 Anatoxins

379

(3)

10.2.2 Fusarium Toxins

382

(1)

II Conclusions and Future Outlook

383

(1)

Acknowledgments

383

(1)

References

384

(7)

16 Future Challenges of Employing Electromagnetic Spectrum

391

(20)

Bibhuti B. Mishra

Prasad S. Variyar

1 Introduction

391

(2)

2 Challenges in y Irradiation Processing of Food

393

(3)

2.1 Sources of Radiation: Cobalt 60 and Cesium 137, Electron Beam, and X-ray

393

(1)

2.2 Scope for Future Research in y Radiation

394

(2)

2.3 Economic Considerations for Setting Up Facilities

396

(1)

3 Challenges in Using UV Light for Processing of Food

396

(2)

3.1 Design of UV Processing Equipment

397

(1)

3.2 UV for Disinfestation of Contact Surfaces in Food Processing Facilities

398

(1)

4 Challenges in Using Infrared (IR) for Processing of Food

398

(4)

4.1 Limitations of Infrared Processing

399

(1)

4.2 Selection of Infrared Emitters for Drying Applications

399

(1)

4.3 Future Scopes for IR Lamp Design Features

399

(1)

4.4 Novel IR Filament Material

400

(1)

4.5 Future of IR Drying

400

(1)

4.6 Scopes for Near-infrared (NIR) Spectroscopy in Industrial Food Processing

401

(1)

5 Challenges in Microwave Processing of Food

402

(2)

5.1 Microwave Cooking

402

(1)

5.2 Microwave Blanching

403

(1)

5.3 Microwave Pasteurization/Sterilization

403

(1)

5.4 Microwave-assisted Drying

403

(1)

5.5 Microwave-assisted Freeze Drying

404

(1)

5.6 Future of Applications of Microwave

404

(1)

6 Future Scopes for Radiofrequency Processing of Food

404

(2)

6.1 Improvement of RF-H Uniformity

405

(1)

6.2 Future Research on RF Heating Applications in Food

405

(1)

7 Current Problems and Future Prospects of Tetrahertz (THz) Technology

406

(1)

8 Regulations for Use of EM Spectrum

406

(1)

9 Conclusion and Outlook

407

(4)

References

408

(3)

Index

411

About the Editors

Vicente M. Gómez-López is Professor and Senior Scientist at the Universidad Católica San Antonio de Murcia (UCAM), Murcia, Spain.

Rajeev Bhat is Professor and ERA-Chair Holder in Food By-products Valorization Technologies (VALORTECH) at the Estonian University of Life Sciences (EMÜ), Tartu, Estonia.

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