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Author: American Chemical Society. Meeting Publisher: ISBN: Category : Language Arts & Disciplines Languages : en Pages : 384
Book Description
This book presents extensive coverage of irradiated foods and food products contaminated with food borne pathogens, and the effects on irradiation and packaging materials and additives. It also shows the effects ionizing radiation has on improved functional components in fresh fruits and vegetables.
Author: American Chemical Society. Meeting Publisher: ISBN: Category : Language Arts & Disciplines Languages : en Pages : 384
Book Description
This book presents extensive coverage of irradiated foods and food products contaminated with food borne pathogens, and the effects on irradiation and packaging materials and additives. It also shows the effects ionizing radiation has on improved functional components in fresh fruits and vegetables.
Author: Isabel C F R Ferreira Publisher: Royal Society of Chemistry ISBN: 1788013921 Category : Technology & Engineering Languages : en Pages : 454
Book Description
Food preservation by irradiation is gaining recognition as a technology that is more environmentally benign than other current processes such as post-harvest chemical fumigation, it has less impact on thermally sensitive compounds than thermal decontamination technologies such as hot water or steam, and the technology is more accessible and cheaper. As the technical and economic feasibility, as well as the level of consumer acceptance, have increased its use has been growing fast. International organizations including the Food and Agriculture Organization of the United Nations (FAO), the International Atomic Energy Agency (IAEA) and the World Health Organization (WHO) have coordinated and worked with others to develop norms and review the safety and efficacy of irradiated foods. Commended in the Foreword by Carl Blackburn, Food Irradiation Specialist, Joint FAO / IAEA Division of Nuclear Techniques in Food and Agriculture, this book makes a strong case for the use of this overwhelmingly safe food processing technique. This comprehensive book is a useful reference for food technologists, analytical chemists and food processing professionals, covering all aspects of gamma, electron beam and X-ray food irradiation, its impact on food matrices and microorganisms, legislation and market aspects. It is the first book to cover control and structural analysis in food irradiation and, being written by leading experts in the field, addresses the current global best practices. It contains updated information about the commercial application of food irradiation technology, especially regarding the type of radiation based on food classes and covers dosimetry, radiation chemistry, food decontamination, food quarantine, food processing and food sterilization.
Author: Sophie Lerouge Publisher: Elsevier ISBN: 0857096265 Category : Medical Languages : en Pages : 347
Book Description
The effective sterilisation of any material or device to be implanted in or used in close contact with the human body is essential for the elimination of harmful agents such as bacteria. Sterilisation of biomaterials and medical devices reviews established and commonly used technologies alongside new and emerging processes.Following an introduction to the key concepts and challenges involved in sterilisation, the sterilisation of biomaterials and medical devices using steam and dry heat, ionising radiation and ethylene oxide is reviewed. A range of non-traditional sterilisation techniques, such as hydrogen peroxide gas plasma, ozone and steam formaldehyde, is then discussed together with research in sterilisation and decontamination of surfaces by plasma discharges. Sterilisation techniques for polymers, drug-device products and tissue allografts are then reviewed, together with antimicrobial coatings for 'self-sterilisation' and the challenge presented by prions and endotoxins in the sterilisation of reusable medical devices. The book concludes with a discussion of future trends in the sterilisation of biomaterials and medical devices.With its distinguished editors and expert team of international contributors, Sterilisation of biomaterials and medical devices is an essential reference for all materials scientists, engineers and researchers within the medical devices industry. It also provides a thorough overview for academics and clinicians working in this area. - Reviews established and commonly used technologies alongside new and emerging processes - Introduces and reviews the key concepts and challenges involved in sterilisation - Discusses future trends in the sterilisation of biomaterials and medical devices
Author: R. A. Molins Publisher: John Wiley & Sons ISBN: 9780471356349 Category : Science Languages : en Pages : 486
Book Description
Bestrahlung von Lebensmitteln - dieser Band beschreibt Wirkungen, Anwendungsgebiete und Grenzen. International renommierte Fachleute konzentrieren sich in ihren Beiträgen auf wissenschaftliche und technologische Details, weniger auf die Streitfrage, ob Lebensmittel überhaupt bestrahlt werden sollten. Die Diskussion ist eingebettet in die Bestimmungen des Kontrollsystems HACCP, das in der fleisch- und fischverarbeitenden Industrie der USA und Europas mittlerweile Pflicht ist.
Author: Barry P. Fairand Publisher: CRC Press ISBN: 9781587160745 Category : Technology & Engineering Languages : en Pages : 162
Book Description
Focusing on how the radiation process works and how it is applied in sterilizing medical devices and healthcare products, this book provides the latest developments in radiation technology in the form of e-beams, gamma rays, and x-rays. It covers the design and operation of irradiators as well as factors that affect cost and efficiency. It offers readers practical insights on this critical step in healthcare product manufacturing, its current uses, and its related cost concerns. Bringing all the information into one source, Radiation Sterilization for Health Care Products is a uniquely comprehensive resource.
Author: World Health Organization Publisher: World Health Organization ISBN: 9789241208901 Category : Cooking Languages : en Pages : 212
Book Description
Joint FAO/IAEA/WHO Study Group on High-Dose Irradiation (Wholesomeness of Food Irradiated with Doses Above 10 kGy), Geneva, 15-20 September 1997
Author: National Research Council Publisher: National Academies Press ISBN: 0309110149 Category : Medical Languages : en Pages : 232
Book Description
In the United States there are several thousand devices containing high-activity radiation sources licensed for use in areas ranging from medical uses such as cancer therapy to safety uses such as testing of structures and industrial equipment. Those radiation sources are licensed by the U.S. Nuclear Regulatory Commission and state agencies. Concerns have been raised about the safety and security of the radiation sources, particularly amid fears that they could be used to create dirty bombs, or radiological dispersal device (RDD). In response to a request from Congress, the U.S. Nuclear Regulatory Commission asked the National Research Council to conduct a study to review the uses of high-risk radiation sources and the feasibility of replacing them with lower risk alternatives. The study concludes that the U.S. government should consider factors such as potential economic consequences of misuse of the radiation sources into its assessments of risk. Although the committee found that replacements of most sources are possible, it is not economically feasible in some cases. The committee recommends that the U.S. government take steps to in the near term to replace radioactive cesium chloride radiation sources, a potential "dirty bomb" ingredient used in some medical and research equipment, with lower-risk alternatives. The committee further recommends that longer term efforts be undertaken to replace other sources. The book presents a number of options for making those replacements.
Author: Suvendu Bhattacharya Publisher: John Wiley & Sons ISBN: 111840632X Category : Technology & Engineering Languages : en Pages : 754
Book Description
Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.
Author: Vicente M. Gómez-López Publisher: John Wiley & Sons ISBN: 111975951X Category : Technology & Engineering Languages : en Pages : 469
Book Description
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.
Author: American Chemical Society. Meeting
Author: American Chemical Society. Meeting
Author: Isabel C F R Ferreira
Author: Sophie Lerouge
Author: R. A. Molins
Author: Barry P. Fairand
Author: Grace M. Urrows
Author: World Health Organization
Author: National Research Council
Author: Suvendu Bhattacharya
Author: Vicente M. Gómez-López