Abstract
The efficiency of thermal methods of food preservation is beyond doubt, but the existence of undesirable side effects, mainly in sensory attributes, is also a reality. This fact has provided the incentive to explore non-thermal methods of food preservation, for example, different sources of radiation. Electromagnetic radiation, commonly referred to simply as “light,” comprises self-sustaining energy with electric and magnetic field components. Electromagnetic radiation has been known for a long time and its effects and applications are varied. The entire range of radiation extending in frequency from approximately 1023 to 0 Hz is known as the electromagnetic spectrum (Table 9.1) and includes gamma rays, X-rays, visible light and microwaves. Many forms of energy included in the electromagnetic spectrum have been explored as alternatives to conventional thermal food preservation, in order to pursue an ideal balance between microbial safety and premium sensory quality of processed food products.
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Ortega-Rivas, E. (2012). Electromagnetic Radiation: Ultraviolet Energy Treatment. In: Non-thermal Food Engineering Operations. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-2038-5_9
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DOI: https://doi.org/10.1007/978-1-4614-2038-5_9
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