Chapter 5. Irradiation

  1. James G. Brennan
  1. Dr. Alistair S. Grandison

Published Online: 9 MAY 2006

DOI: 10.1002/3527607579.ch5

Book Title

Food Processing Handbook

Food Processing Handbook

Additional Information

How to Cite

Grandison, A. S. (2006) Irradiation, in Food Processing Handbook (ed J. G. Brennan), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, FRG. doi: 10.1002/3527607579.ch5

Editor Information

  1. 16 Benning Way, Wokingham, Berkshire, RG40 1XX, UK

Author Information

  1. School of Food Biosciences, The University of Reading, P.O. Box 226, Whiteknights, Reading, RG6 6AP, UK

Publication History

  1. Published Online: 9 MAY 2006
  2. Published Print: 21 NOV 2005

ISBN Information

Print ISBN: 9783527307197

Online ISBN: 9783527607570

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CHAPTER TOOLS

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Keywords:

  • food processing;
  • irradiation;
  • principles of irradiation;
  • equipment;
  • safety aspects;
  • effects on the properties of foods;
  • detection methods for irradiated foods;
  • applications;
  • mechanisms of irradiation

Summary

This chapter contains sections titled:

  • Introduction

  • Principles of Irradiation

    • Physical Effects

    • Chemical Effects

    • Biological Effects

  • Equipment

    • Isotope Sources

    • Machine Sources

    • Control and Dosimetry

  • Safety Aspects

  • Effects on the Properties of Food

  • Detection Methods for Irradiated Foods

  • Applications and Potential Applications

    • General Effects and Mechanisms of Irradiation

      • Inactivation of Microorganisms

      • Inhibition of Sprouting

      • Delay of Ripening and Senescence

      • Insect Disinfestation

      • Elimination of Parasites

      • Miscellaneous Effects on Food Properties and Processing

      • Combination Treatments

    • Applications to Particular Food Classes

      • Meat and Meat Products

      • Fish and Shellfish

      • Fruits and Vegetables

      • Bulbs and Tubers

      • Spices and Herbs

      • Cereals and Cereal Products

      • Other Miscellaneous Foods

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