5. Irradiation

  1. James G. Brennan MSc FIFST1 and
  2. Dr. Alistair S. Grandison2
  1. Dr. Alistair S. Grandison

Published Online: 12 DEC 2011

DOI: 10.1002/9783527634361.ch5

Food Processing Handbook, Second Edition

Food Processing Handbook, Second Edition

How to Cite

Grandison, A. S. (2011) Irradiation, in Food Processing Handbook, Second Edition (eds J. G. Brennan and A. S. Grandison), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527634361.ch5

Editor Information

  1. 1

    16 Benning Way, Wokingham, Berks RG40 1XX, United Kingdom

  2. 2

    Department of Food and Nutritional Sciences, University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, United Kingdom

Author Information

  1. Department of Food and Nutritional Sciences, University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, United Kingdom

Publication History

  1. Published Online: 12 DEC 2011
  2. Published Print: 16 NOV 2011

ISBN Information

Print ISBN: 9783527324682

Online ISBN: 9783527634361

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Keywords:

  • climacteric;
  • combination treatment;
  • compton effect;
  • D10 value;
  • electron spin resonance;
  • ionizing radiation;
  • radiolysis

Summary

This chapter contains sections titled:

  • Introduction

  • Principles of Irradiation

  • Equipment

  • Safety Aspects

  • Effects on the Properties of Food

  • Detection Methods for Irradiated Foods

  • Applications and Potential Applications

  • References