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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.
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Table of Contents
Cover
Title Page
Copyright Page
List of Contributors
Foreword
Preface
1 Physics of the Electromagnetic Spectrum
1 Introduction
2 Description of Electromagnetic Waves
3 Propagation of Electromagnetic Waves: Geometrical Versus Wave Optics
4 Description of Particle Properties of Electromagnetic Radiation
5 Exponential Attenuation of Electromagnetic Radiation in Matter
6 Microscopic Structure of Matter and Origin of EM Radiation
7 Interaction of EM Radiation with Food
8 Outlook
References
2 Dosimetry in Food Irradiation
1 Introduction
2 Fundamentals of Dosimetry
3 Dosimetry Systems for Food Irradiation Application
4 Dosimetry in Food Irradiation Facility
5 Emerging Field of Dosimetry in Low‐Energy Accelerator Irradiator for Surface Treatment of Food
6 Conclusion and Future Outlook
References
3 Gamma Irradiation
1 Introduction
2 Characteristics and Generation of γ‐rays
3 Compton Effect
4 Basic Effects on Food: Interaction of γ‐rays with Matter
5 Dose Unit, Dose Rate, and Dose Distribution
6 γ‐ray Facility
7 Applications of γ‐ray Radiation in Foods
8 Factors Impacting the Efficacy of γ‐rays
9 Conclusion
Acknowledgments
References
4 Electron Beams
1 Introduction
2 Accelerator as a Source of Ionizing Radiation
3 Working Principle of EB Accelerator
4 Types of Industrial Electron Accelerators
5 Classification of Industrial Electron Beam (EB) Accelerators
6 Absorbed Dose
7 Radiation Dosimetry
8 Scanning Characteristics of the Electron Beam Accelerator
9 Depth Dose Profile of Electron Beam
10 Process Validation of Industrial EB Accelerator
11 EB Irradiation in Food Applications
12 Legislations on Electron Beams Application
13 Conclusions and Future Outlook
Acknowledgements
Conflict of Interest Statement
References
5 X‐Rays
1 Introduction
2 Mechanism of Action of X‐Rays
3 Case Study
4 Effects of X‐Rays on Packaging
5 Regulation of X‐Ray Irradiation
6 Conclusion and Future Outlook
References
6 Ultraviolet Light
1 Introduction
2 Characterization of UV‐C Dose
3 Rational Use of the Hurdle Approach in the Design of Food Preservation Technologies
4 Conclusions and Future Perspectives
Acknowledgments
References
7 Visible Light
1 Introduction
2 Sources
3 Quantifying Light Treatment
4 Applications of Visible Light in the Food Industry
5 Challenges and Limitations
6 Conclusion
References
8 Pulsed Light
1 Introduction
2 Pulsed Light as a Technology Based on the Electromagnetic Spectrum
3 Photochemistry and Photophysics Laws
4 Factors Affecting Efficacy
5 Pulsed Light Systems
6 Effect on Microorganisms
7 Inactivation of Enzymes
8 Inactivation of Allergens
9 Effect on Lipids
10 Effect on Health‐Related Compounds
11 Effect on Vitamin D
12 Effect on Pesticides
13 Energy Efficiency
14 Legislations (Regulations and Safety) of Pulsed Light
15 Conclusions and Future Outlook
Conflict of Interest Statement
References
9 Infrared Radiation
1 Introduction
2 Fundamentals and Theory of Infrared Radiation
3 Infrared Radiative Properties of Food Materials
4 Applications of Infrared Radiation in Food Processing
5 Integrated Heating Technologies
6 Mathematical Modeling and Simulations
7 Future Research to Enhance Practical Applications of Infrared Heating
8 Conclusions and Future Outlook
References
10 Microwaves
1 Introduction
2 Microwave Heating Mechanism and Principle
3 Microwave Application in Food Industries
4 Safety of Food Processed in Microwave for Consumers
5 Merits and De‐merits of Microwave Heating Applications
6 Conclusion and Outlook
References
11 Radio Frequency
1 Introduction
2 Principle of RF Heating
3 Applications of RF Heating in Food Processing
4 Conclusions and Future Outlook
References
12 Infrared Spectroscopy
1 Introduction
2 The Electromagnetic Radiation
3 Sample Presentation
4 Mid‐Infrared Spectroscopy – Instrumentation
5 Near‐Infrared Spectroscopy – Instrumentation
6 Portability (Handheld Instruments)
7 Hyperspectral and Multispectral Image
8 Conclusions and Outlook
Acknowledgments
Conflict of Interest
References
13 Raman Spectroscopy
1 Introduction
2 Raman Applications in Food and Beverages Studies
3 Conclusions and Future
Acknowledgments
Conflict of Interest
References
14 Visible Light Imaging
1 Introduction
2 Principle of Visible Light Imaging
3 Applications of Visible Light Imaging in Food
4 Advantages and Limitations
5 Future Trends
6 Conclusions and Outlook
Acknowledgment
Conflict of Interest
References
15 Hyperspectral Imaging
1 Introduction
2 Fundamentals of the Hyperspectral Imaging
3 Image Calibration
4 Spectral Pre‐processing
5 Model Calibration
6 Characteristic Wavelengths Extraction
7 Model Validation
8 Application of HSI for Plant Products Quality Assessment
9 Application of HSI for Safety Assessment in Fruits and Vegetables
10 Application of HSI for Microbiological Quality and Safety Assessment in Cereals, Nuts, and Dried Fruits
11 Conclusions and Future Outlook
Acknowledgments
References
16 Future Challenges of Employing Electromagnetic Spectrum
1 Introduction
2 Challenges in γ Irradiation Processing of Food
3 Challenges in Using UV Light for Processing of Food
4 Challenges in Using Infrared (IR) for Processing of Food
5 Challenges in Microwave Processing of Food
6 Future Scopes for Radiofrequency Processing of Food
7 Current Problems and Future Prospects of Tetrahertz (THz) Technology
8 Regulations for Use of EM Spectrum
9 Conclusion and Outlook
References
Index
End User License Agreement
List of Tables
Chapter 1
Table 1 Attenuation depths due to absorption only for pure water from the U...
Chapter 2
Table 1 Useful dose ranges for various routine and reference standard dosim...
Chapter 3
Table 1 Comparison of α, β, γ, and X‐rays and neutron.
Chapter 4
Table 1 Dosimeters for electron beam accelerator facility.
Table 2 Some interesting studies undertaken on application of electron beam...
Chapter 5
Table 1 Effects of X‐rays on different food categories.
Chapter 6
Table 1 Recent experimental procedures involving the use of UV‐C light comb...
Table 2 Recent experimental procedures involving the use of UV‐C light comb...
Table 3 Recent experimental procedures involving the use of UV‐C light comb...
Chapter 7
Table 1 Semiconductor materials commonly used in light emitting diodes acro...
Table 2 Studies highlighting the applications of visible light technology i...
Table 3 in vitro microbial reduction by the application of visible light.
Chapter 8
Table 1 Studies on the inactivation of allergens by pulsed light.
Chapter 9
Table 1 IR absorption band characteristics of chemical groups relevant to t...
Table 2 Selected infrared drying applications of foodstuffs.
Table 3 Selected infrared grilling, broiling, and roasting applications of ...
Table 4 Selected applications of infrared rice drying and infrared peeling ...
Table 5 Selected applications of infrared and convective hybrid systems.
Table 6 Selected heat and mass transfer modeling approaches of IR heating.
Table 7 Novel heat and mass transfer modeling approaches of IR heating.
Chapter 10
Table 1 The microwave dielectric properties of water at indicated temperatu...
Table 2 Significant studies on microwave technology in food applications.
Chapter 11
Table 1 Summarization of RF heating blanching in fruits and vegetables proc...
Chapter 13
Table 1 Brief review of literature data on honey investigation by Raman spe...
Table 2 Main Raman peak positions of honey and their proposed assignments a...
Table 3 Raman peaks assignments for sunflower, pumpkin, and sea buckthorn o...
Table 4 Brief review of literature data on wines' investigation by Raman sp...
Table 5 Main Raman bands of the fruit spirits and their assignments accordi...
Chapter 14
Table 1 The applications of visible light imaging for food quality evaluati...
Chapter 15
Table 1 Performance statistic parameters of the validation set.
Table 2 Applications of hyperspectral imaging for the classification of pla...
Table 3 Applications of hyperspectral imaging for quantification of quality...
Chapter 16
Table 1 Research approaches to deal with future challenges associated with ...
Table 2 USFDA federal rules pertaining to use of electromagnetic spectrum i...
List of Illustrations
Chapter 1
Figure 1 Example of elongation
f
(
x
,
t
) of a harmonic wave along a spatial coo...
Figure 2 Visualization of a plane wave originating from a point source in la...
Figure 3 Snapshot of a plane harmonic three‐dimensional EM wave according to...
Figure 4 Light passing through a prism is deflected into a spectrum due to t...
Figure 5 Spectral solar irradiance outside of the atmosphere and at sea leve...
Figure 6 Various regions of the electromagnetic spectrum spanning more than ...
Figure 7 Rectilinear propagation of radiation can be demonstrated when irrad...
Figure 8 Light after passing through an aperture: deviations from rectilinea...
Figure 9 Transition between geometrical rectilinear and wave optics propagat...
Figure 10 The transition between geometrical and wave optics propagation dep...
Figure 11 EM radiation passing through matter can be either absorbed or scat...
Figure 12 Index of refraction of pure water as a function of frequency.
Figure 13 Transmission spectra of pure water in the near‐infrared spectra ra...
Figure 14 The three elementary microscopic interaction processes of EM radia...
Figure 15 Position of absorption/emission features for hydrogen atoms. The i...
Figure 16 Schematic overview of energy levels of diatomic molecules: for eac...
Figure 17 Scheme for generating characteristic X‐rays: a vacancy in an inner...
Figure 18 Blackbody radiation excitance spectra for object temperatures vary...
Figure 19 Schematic visualization of generation of RF EM waves by a dipole a...
Figure 20 Water molecules are electric dipoles (top). When being in an elect...
Figure 21 Schematic absorption spectrum of a hetero‐nuclear diatomic molecul...
Figure 22 Three possible excitation processes of molecules by VIS or UV radi...
Figure 23 Atomic photo effect: a high‐energy photon ionizes an atom by exiti...
Figure 24 Compton effect: a high‐energy photon is scattered from a nearly fr...
Figure 25 Pair generation: a high‐energy photon with energy above 1.022 MeV ...
Figure 26 Schematic representation of the probability of absorption of high‐...
Chapter 2
Figure 1 Radiation energy deposition as a function of thickness (depth) in a...
Figure 2 (a) Regions of
D
min
and
D
max
(indicated by hatching) for a rectangu...
Figure 3 (a) Depth–dose curve for 10‐MeV electrons in water, where the entra...
Figure 4 (a) Regions of
D
min
and
D
max
(indicated by hatching) for a rectangu...
Chapter 3
Figure 1 Penetration ability of various types of ionizing radiation.
Figure 2 Decay of Co‐60 and Cs‐137.
Figure 3 Compton scattering resulting from interaction of photons and electr...
Figure 4 Productions of primary and secondary electrons from interaction of ...
Figure 5 Direct and indirect effect of γ‐rays on DNA.
Figure 6 Damages of macromolecular by reactive species from radiolysis of wa...
Figure 7 Illustration of a typical cobalt source rack built from slugs, penc...
Chapter 4
Figure 1 Measured depth–dose curve in Aluminum block under 5 MeV electron be...
Figure 2 Absorbed dose profile in unit density product for one‐side and two‐...
Figure 3 Direct (a) and indirect effects (b) of microbial inactivation by e‐...
Chapter 5
Figure 1 Applications of X‐rays.
Figure 2 Mechanism of action of X‐rays.
Figure 3 Shelf life of artisanal (a) and industrial (b) ricotta cheese.
Figure 4 Shelf life of Fiordilatte cheese.
Chapter 6
Figure 1 Inactivation of
E. coli
ATCC 25922 in an isotonic drink (‐‐) and a...
Figure 2
Log synergism
estimated according to Eq. (5) from data reported in ...
Figure 3 Percentage retention (%) of total polyphenol content (TPC), total a...
Figure 4 (a) Survival curves of
Candida parapsilosis
ATCC 22019 () and
Sacc
...
Figure 5 Fluorescence density plots of
S. cerevisiae
KE 162 and
C. parapsilo
...
Figure 6 TEM images of
S. cerevisiae
KE 162. (a, b) Untreated cells and cell...
Chapter 7
Figure 1 Visible light colors/wavelength within the electromagnetic spectrum...
Chapter 8
Figure 1 Pulsed light cup sterilization system.
Figure 2 Artistic representation of an industrial pulsed light system to dec...
Figure 3 Continuous pulsed light system for liquids treatment.
Chapter 9
Figure 1 Various wavelengths of electromagnetic waves.
Figure 2 Spectral characteristics of blackbody radiation at different temper...
Figure 3 Schematic diagram of a conveyor chain FIR oven.
Figure 4 Schematic diagram of the IR radiation applied to food.
Figure 5 Temperature distribution on the upper surface of eggplant during FI...
Figure 6 Infrared radiation temperature (IRT) image showing the final temper...
Chapter 10
Figure 1 Microwave versus conventional heating technique.
Figure 2 Domestic oven and important parts.
Chapter 11
Figure 1 The simplified schematic diagram of and RF heating system.
Chapter 12
Figure 1 Complexity of the near‐infrared spectra. The near‐infrared transmis...
Figure 2 Spectra collection modes using in near‐infrared spectroscopy analys...
Chapter 13
Figure 1 Raman spectra of some honey varieties (acacia, coriander, sunflower...
Figure 2 Schematic representation of the used approach for honey classificat...
Figure 3 Raman spectra of the sunflower, pumpkin, and sea buckthorn oils obt...
Figure 4 Schematic representation of some Raman approaches employed for the ...
Figure 5 Raman spectra of wines displayed on both Stokes and anti‐Stokes reg...
Figure 6 Schematic representation of the performed wine differentiation.
Figure 7 Schematic representation of fruit spirits Raman spectroscopic inves...
Chapter 14
Figure 1 The mechanism of image processing steps involving visible light ima...
Figure 2 Weighting coefficient curves using visible images from (a) full spe...
Figure 3 Visualization of adulteration in fresh minced beef samples.
Figure 4 Visible images as a function of wavelength and data structures.
Figure 5 Main procedures for the starch content prediction in fresh cheese....
Figure 6 Visible images of fried potato chips: (a) normal potato chip, (b) p...
Chapter 15
Figure 1 Hyperspectral image illustration for a tomato sample and the relati...
Figure 2 Line‐scanning HSI equipment.
Figure 3 Diagram of the hyperspectral imaging calibration process.
Figure 4 Schematic representation of relevant overtone absorptions in the SW...
Chapter 16
Figure 1 The electromagnetic spectrum composition with wavelength, frequency...
Figure 2 The electromagnetic spectrum applications for food processing and p...
Guide
Cover Page
Title Page
Copyright Page
List of Contributors
Foreword
Preface
Table of Contents
Begin Reading
Index
WILEY END USER LICENSE AGREEMENT
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Electromagnetic Technologies in Food Science
Edited by
Vicente M. Gómez‐López
Universidad Católica San Antonio de Murcia (UCAM)
Murcia, Spain
Rajeev Bhat
Estonian University of Life Sciences (EMÜ)
Tartu, Estonia
This edition first published 2022© 2022 John Wiley & Sons Ltd
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List of Contributors
Maimunah Mohd AliDepartment of Biological and Agricultural Engineering, Faculty of EngineeringUniversiti Putra Malaysia, Serdang, Selangor, Malaysia
Antonella AndreoneUniversidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina.CONICET ‐ Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ). Pabellón de Industrias, Buenos Aires, Argentina
Rajeev BhatERA‐Chair for Food By‐products Valorization Technologies (VALORTECH), Estonian University of Life Sciences (EMÜ), Tartu, Estonia, EU
Mysore. L. BhavyaFood Engineering Department, CSIR‐Central Food Technological Research Institute, Mysuru, India
Camelia Berghian‐GrosanNational Institute for Research and Development of Isotopic and Molecular Technologies, Cluj‐Napoca, Romania
Amalia ConteDepartment of Agricultural Sciences, Food and Environment, University of Foggia, Foggia, Italy
Daniel CozzolinoCentre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Brisbane, Queensland, Australia
Matteo A. Del NobileDepartment of Agricultural Sciences, Food and Environment, University of Foggia, Foggia, Italy
Madhuresh DwivediDepartment of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India
Xuetong FanU. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA, USA
Antoni FemeniasApplied Mycology Unit, Food Technology Department, University of Lleida, Agrotecnio Center, Lleida, Spain
Daniela FenoglioUniversidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina.CONICET ‐ Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ). Pabellón de Industrias, Buenos Aires, Argentina
Mariana FerrarioUniversidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina.CONICET ‐ Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ). Pabellón de Industrias, Buenos Aires, Argentina
Benny P. GeorgeElectron Beam Processing Section (EBPS), Isotope and Radiation Application Division (IRAD), Bhabha Atomic Research Centre (BARC), Trombay, Mumbai, India
Sunil K. GhoshHomi Bhabha National Institute, Anushaktinagar, Mumbai, India
Vicente M. Gómez‐LópezCátedra Alimentos para la Salud, UCAM Universidad Católica San Antonio de Murcia, Murcia, Spain
Sandra N. GuerreroUniversidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires. Argentina.CONICET ‐ Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ). Pabellón de Industrias, Buenos Aires, Argentina
Norhashila HashimDepartment of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.SMART Farming Technology Research Centre, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.
Laura M. HindsFood Chemistry and Technology Department, Teagasc Food Research Centre, Dublin, Ireland.School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
Rifna E. JeromeDepartment of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India
Shunshan JiaoDepartment of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
Yvan LlaveDepartment of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
Dana Alina MagdasNational Institute for Research and Development of Isotopic and Molecular Technologies, Cluj‐Napoca, Romania
Sonia MarínApplied Mycology Unit, Food Technology Department, University of Lleida, Agrotecnio Center, Lleida, Spain
Bibhuti B. MishraHomi Bhabha National Institute, Food Technology Division, Bhabha Atomic Research Centre, Mumbai, INDIA
Brendan A. NiemiraU. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA, USA
Colm P. O'DonnellSchool of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
José A. PellicerMolecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos, Guadalupe, Spain
Francesco E. RicciardiDepartment of Agricultural Sciences, Food and Environment, University of Foggia, Foggia, Italy
Noboru SakaiDepartment of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
Bhaskar SanyalFood Technology Division, Bhabha Atomic Research Centre, Mumbai, India Homi Bhabha National Institute Anushaktinagar, Mumbai, India
Eva SalazarDepartamento de Ciencia y Tecnologıa de Alimentos, UCAM Universidad Católica San Antonio de Murcia, Murcia, Spain
Marcela SchenkUniversidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina.CONICET ‐ Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ). Pabellón de Industrias, Buenos Aires, Argentina
Brijesh K. TiwariFood Chemistry and Technology Department, Teagasc Food Research Centre, Dublin, Ireland.School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
Prasad S. VariyarHomi Bhabha National Institute, Food Technology Division, Bhabha Atomic Research Centre, Mumbai, India
Michael VollmerDepartment of Engineering, University of Applied Sciences Brandenburg, Brandenburg an der Havel, Germany
Shaojin WangCollege of Mechanical and Electronic Engineering, Northwestern A&F University, Yangling, Shaanxi, China
Foreword
Scientific knowledge into the nature of electricity and magnetism was mainly developed throughout the eighteenth and nineteenth centuries through the work of world‐famous scientists such as Coulomb, Ampère, Faraday, and Maxwell. Since then, the types of electromagnetic (EM) energy are broadly classified into the six main classes of electromagnetic radiation such as
Gamma radiation and X‐ray radiation
Ultraviolet radiation
Visible light
Infrared radiation
Microwave radiation
Radio waves.
They are characterized by wavelength, frequency, and photon energy, which are distinctive for the type of radiation and result in different ways of interaction with the matter.
With the growth of scientific knowledge and understanding the specific features of interaction of EM energy with biological and organic matter, and the uniqueness of its effects in foods, these EM technologies found broad applications in food processing and food science. The first applications of radiation for food treatment were tested in the beginning of twentieth century, followed by microwave, infrared, and radiofrequency heating discovered in 1930–1950, and later at the end of twentieth century when light‐based technologies found their own niche in food applications. Compared to traditional heat processing that was introduced in the beginning of nineteenth century, the electromagnetic technologies have much shorter history of exploration with limited commercialization and often are called emerging technologies.
The book “Electromagnetic Technologies in Food Science” explores two important aspects of the applications of EM technologies for foods. Firstly, the book offers the vision on how different properties of EM energies can benefit food processing and secondly how they can be used as specific tools to discover unique attributes of foods.
Additionally, the aim of this book is to provide a hybrid of advanced theoretical knowledge and practice of utilizing the EM spectrum in relatively new methods in food technology and food processing arena. To address this task, the book is focused on providing recent updates and technological challenges incurred in the agri‐food technological arena. A range of topics have been covered, which are written by leading experts in the field. Some of the topics in this book cover: Physics of the electromagnetic spectrum, Dosimetry methods, Gamma irradiation, Electron beams, X‐rays, UV‐light, Visible light, Infrared radiation, Pulsed light, Radio waves, and Microwaves.
Though some of the topics addressed in this book can be found in other publications, the editors of this monography have envisioned that this book can serve as a single source of information on existing food technologies dealing with EM spectrum. A few chapters of the book cover a part of the concept that has been referred to as the “emerging processing technologies” or “non‐thermal” or “mild” heating methods that are related to improving food safety, preservation, and improved food quality and healthier foods. Another concept of application of EM spectrum has been advantageous in developing quality control methods such as hyperspectral imaging that allows the control of continuous fast‐speed processes within the food industry. Besides, few chapters also cover latest updates on Infrared spectroscopy, Visible light imaging, Hyperspectral imaging, Raman spectroscopy, and future challenges of employing electromagnetic spectrum in food technological applications. These methods are routinely being used in food industries that are driven by the market to produce safer food at a faster pace to fulfil the increasing demand of the world population.
The uniqueness of these two concepts of the book makes it difficult to trace back to similar publications. The perception of the book is to provide a single information source for readers interested in the use of these methods based on the EM spectrum as applied in food science and technology. Also, the objective of the authors and editors is that this book can be used as an important core text for graduate students, researchers, agri‐food scientists, food industry personnel and other closely related professionals/researchers, policy makers, and to the Governmental and non‐governmental organizations involved in establishing guidelines toward ensuring sustainable food production. In addition, it is expected that this book will become a valuable addition to all of the agri‐food based scientific community.
It is foreseen that this book will become a valuable addition to all of the currently marketed books on food preservation/processing and can be an excellent resource for different categories of researchers in academia and industry. High level of appreciation goes to internationally renowned subject experts: Vicente Manuel Gómez‐López and Rajeev Bhat who were able to bring out this type of useful book for the entire fraternity of personnel involved in the field of agri‐food science and technology.
Tatiana Koutchma, PhDResearch Scientist, Agriculture and Agri‐Food Canada/Government of Canada;Past‐Chair of Nonthermal Processing Division, Institute of Food Technologies (IFT);Canada Ambassador, Global Harmonization Initiative andAssociate Editor [Critical Reviews in Food Science and Food Safety (IFT); Journal of Food Process Engineering (Wiley): Food Science and Technology International (SAGE)]
Preface
In the past few decades, the agri‐food industry has witnessed evolution of a range of novel food processing techniques. This included both non‐thermal and thermal methods that have wide industrial applications. Of late, technological advancements coupled with intense scientific integrities have led to a wide array of interesting scientific evidences being generated on the actual and potential applications, advantages and disadvantages of employing these methods. All of these methods have a fundamental feature in common, which includes the application of different portions of the electromagnetic spectrum. Furthermore, they also share this feature with many food analysis methods.
The efficiency of using these technologies depends totally on the clear understanding of the principles underlying on their reliability and operational principles. In this sense, this book aims to enhance the comprehension of various methods used in the field of food science and technology, which are based on the entire electromagnetic spectrum. The book contents are organized into four parts: the very first chapter provides an easy‐to‐grasp overview of the physics of the electromagnetic spectrum, which is designed to be understandable for general scientific audience and non‐experts in physics. This is followed by the application of the electromagnetic spectrum to non‐thermal food processing, which includes gamma irradiation, electron beams, X‐rays, UV light, visible light, and pulsed light. Then, advanced heating methods based on the electromagnetic spectrum are covered, including infrared radiation, microwaves, and radiofrequency. These chapters discuss on the physics of working mechanism of these methods as well as case study examples of their current and potential applications. Further, the last part of the book deals with analytical techniques for quality control, and this is based on the electromagnetic spectrum like that of infrared spectroscopy, Raman spectroscopy, visible light imaging, and hyperspectral imaging.
As editors, we believe that the unique approach adopted in this book will help to view these methods as derived from a common root as well as to distinguish their identity, besides understanding the differences among them. In addition, all the book chapters open up space for more coherent studies aimed toward their optimum use in food processing and food analysis.
Written by a selected group of international experts, this book can be a key reference material for all the personnel who are dealing with food preservation and novel food processing techniques. As editors, we sincerely thank all the distinguished experts who have placed and shared their expertise view in this book. Further, we are highly indebted to Miss. Kerry Powell, Miss. Rebecca Ralf, and the entire Wiley Blackwell team members involved in this book production. Besides, both of us are grateful to our respective University authorities for the continuous encouragement and support provided. Rajeev would like to specifically thank Prof. Ülle Jaakma (Vice‐Rector for Research) and Prof. Toomas Tiirats (Director of Institute of Veterinary Medicine and Animal Sciences), Estonian University of Life Sciences, who have been supportive in all of his initiatives. Finally, we are thankful to our individual family members for their patience, and we dedicate this book to them with much love and affection. Gómez‐López wants to make a special mention to the loving memory of his parents.
We hope this book will be a valuable resource material for all undergraduate and graduate students, researchers, academicians, industry personnel, and all other stake holders engaged in the field of food science and technology.
Vicente M. Gómez‐LópezUniversidad Católica San Antonio de Murcia (UCAM)MurciaSpain
Rajeev BhatERA‐Chair in Valortech, Estonian University of Life SciencesTartuEstoniaFebruary 2021
