The irradiation of food is a low cost, highly effective method of ensuring food safety, and extending shelf life. Public acceptance of irradiation, despite its benefits, however, has been a significant challenge. Irradiation of Food Commodities is the first holistic book that looks not only at the techniques, application and legislation of this method, but also addresses the concern of public opinion.Organized into logical themes and written by experts from industry, academia and research, this book will meet the needs of those working or considering the use of irradiation in their work. Sections focus on legislation, irradiation techniques and materials; detection and risk assessment; application of irradiation on food and consumer opinion. *Insights into regulations from a variety of countries provides important information on government strategies*Extensive coverage of applications, from animal food to food for human consumption, and disinfestation explores the various potential application opportunities available for consideration*Addresses risk assessment -- key to governmental and more importantly consumer acceptance*All topics in one volume for the first time provides complete vision of the technology
Author(s): Ioannis S. Arvanitoyannis
Edition: 1
Year: 2010
Language: English
Pages: 703
Tags: Пищевая промышленность;Общая технология и теоретические основы пищевых производств;
Irradiation of Food Commodities: Techniques, Applications, Detection, Legislation, Safety and Consumer Opinion......Page 1
Irradiation of Food Commodities......Page 2
Copyright
......Page 3
Dedication
......Page 4
List of Contributors......Page 5
Preface......Page 6
Abbreviations......Page 8
Introduction......Page 16
EU Legislation......Page 17
U.S. Legislation......Page 21
Canadian Legislation......Page 26
Australian Legislation......Page 29
Introduction......Page 34
Comparison between Gamma and Electron Beam Facilities......Page 36
Gamma Ray Sources......Page 37
Gamma Irradiation Processes......Page 39
Process control......Page 40
Radiation source and source rack......Page 41
Source storage pool......Page 43
Electron Beam Sources......Page 44
Electron Accelerators......Page 45
Acceleration Methods......Page 46
Induction acceleration methods......Page 47
Types of Accelerators......Page 48
Radio frequency electron accelerators......Page 49
X-Ray Interaction Processes......Page 50
Conclusions......Page 51
Introduction......Page 54
Polyethylene......Page 55
Polypropylene......Page 59
Polyamide-6......Page 62
Polycarbonate......Page 63
Polyethylene Terephthalate (PET)......Page 64
Polystyrene......Page 65
Polyvinyl Chloride......Page 66
Laminated/Composite/Blend Films......Page 67
Zein/Corn......Page 70
Conclusions......Page 71
Introduction......Page 76
Detection Standards......Page 78
Detection Methods......Page 81
Foods of plant origin......Page 85
Foods of animal origin......Page 91
Foods of plant origin......Page 95
Foods of animal origin......Page 104
Pulsed flame photometry......Page 107
Foods of plant origin......Page 110
Foods of animal origin......Page 113
H2 (gas evolution)......Page 117
High-performance liquid chromatography......Page 120
Foods of animal origin......Page 121
Foods of plant origin......Page 123
Foods of animal origin......Page 124
Enzyme-linked immunosorbent assay......Page 125
Foods of plant origin......Page 127
Foods of animal origin......Page 129
Half-embryo test......Page 131
Foods of animal origin......Page 133
Conclusions......Page 135
Introduction......Page 149
Risk Assessment Methodology......Page 151
Animals (Mice, Rats, Rabbits, and Pigs)......Page 155
Fruits and vegetables......Page 157
Rice......Page 160
Eggs......Page 161
Beef......Page 162
Pork......Page 163
Fish......Page 164
Risk Assessment of Irradiated Foods......Page 165
Conclusions......Page 169
Introduction......Page 177
Effect of Irradiation on the Quality and Sensory Properties of Beef......Page 178
Effect of Irradiation and Hurdle Technology on Beef......Page 179
Effect of Irradiation and Hurdle Technology on Pork......Page 185
Effect of Irradiation on Quality......Page 199
Effect of Irradiation on Microflora of Additional Types of Meat......Page 209
Effect of Irradiation on Sensory Quality of Additional Types of Meat......Page 212
Effect of Irradiation on Sausages......Page 214
Conclusions
......Page 222
Eggs......Page 228
Effect of Irradiation on Quality, Sensory Characteristics, and Microflora ofnbspTurkey Meat......Page 229
Effect of Irradiation on the Quality and Microflora of Chicken Meat......Page 233
Effect of Irradiation on the Sensory Quality of Chicken Meat......Page 240
Effect of Irradiation and Hurdle Technology on Chicken......Page 245
Effect of Irradiation on the Quality of Eggs......Page 249
Effect of Irradiation on the Sensory Properties of Eggs......Page 255
Effect of Irradiation on the Microflora of Eggs......Page 256
7.5
Conclusions......Page 264
Introduction......Page 270
Irradiation of Milk......Page 271
Irradiation of Cheese......Page 278
Irradiation of Ice Cream......Page 282
Conclusions......Page 284
Fish......Page 291
Shellfish......Page 298
Crustaceans......Page 307
Fish......Page 308
Shellfish......Page 314
Crustaceans and Cephalopods......Page 324
Fish......Page 327
Crustaceans......Page 338
Conclusions......Page 354
Introduction......Page 370
Effect of gamma-Irradiation on Proteins......Page 371
Ovalbumin and ovomucoid......Page 372
Ground beef......Page 373
beta-Lactoglobulin......Page 374
Milk protein (calcium caseinate and whey protein isolate)......Page 375
Bombyx mori silk fibroin......Page 376
Gluten protein on wheat......Page 377
Maize cultivars (Zea mays) and sorghum (Sorghum bicolor)......Page 378
Mushrooms proteins......Page 379
Ragi malt......Page 380
Globin......Page 381
Cold-smoked salmon protein structure......Page 382
Oil emulsion proteins......Page 385
Collagen......Page 386
Momilactone A and B......Page 431
Myoglobin......Page 432
Canola meal......Page 433
Conclusions......Page 442
Effect of Irradiation on the Quality of Rice......Page 451
Effect of Irradiation on the Organoleptic Properties of Rice......Page 453
Effect of Irradiation on Some Additional Types of Cereals......Page 456
Conclusions......Page 460
Quality and Shelf Life Extension of Irradiated Fruits......Page 467
Sensory Properties of Irradiated Fruits......Page 471
The Microflora of Irradiated Fruits......Page 481
Irradiation and Hurdle Technology of Fruits......Page 483
Quality and Shelf Life Extension of Irradiated Vegetables......Page 488
Sensory Properties of Irradiated Vegetables......Page 496
The Microflora of Irradiated Vegetables......Page 502
Irradiation and Hurdle Technology of Irradiated Vegetables......Page 511
Conclusions......Page 518
Radiotolerance of Insects......Page 536
Literature Review......Page 537
Conclusions......Page 549
Introduction......Page 560
Wheat......Page 561
Potato......Page 563
Corn/Maize......Page 564
Cassava......Page 565
Banana......Page 566
Rice......Page 567
Alginate......Page 569
Barley......Page 570
Cowpea......Page 571
Carbohydrate Modification......Page 572
Chitin/Chitosan......Page 579
Cellulose......Page 583
Blends of Natural Polymers......Page 586
Chitosan/Starch......Page 588
PVA/Chitosan......Page 589
PVA/Starch......Page 591
Carboxymethyl Starch/Cellulose......Page 593
Hydrogels......Page 594
Miscellaneous......Page 595
Conclusions......Page 596
Introduction......Page 605
Edible Films of Plant Origin......Page 606
Effect of Irradiation on Starch......Page 607
Effect of Irradiation on Chitosan......Page 609
Effect of Irradiation on Soybean......Page 612
Effect of Irradiation on Polysaccharides......Page 613
Effect of Irradiation on Corn Zein......Page 614
Edible Films of Animal Origin......Page 616
Effect of Irradiation on Gelatin......Page 619
Effect of Irradiation on Collagen......Page 621
Effect of Irradiation on Albumin......Page 622
Conclusions......Page 624
Production of Fermented Foods and the Use of Irradiation......Page 631
Irradiation as a Method for Drying Food Products......Page 632
Ionizing Irradiation and the Reduction of Food Allergens......Page 633
Color Improvement of Green Tea Extracts......Page 635
Phytic Acid Reduction and Antioxidant Activity Increase with Irradiation......Page 636
The Effect of Irradiation on Protease Inhibitors and Other Antinutrients......Page 639
Reduction of Volatile N-Nitrosamine and Nitrite Content with Irradiation......Page 642
Reduction of Acrylamide with Irradiation......Page 646
Relation of Furan and Irradiation in Food Products......Page 650
The Reduction of Biogenic Amines with Irradiation......Page 652
Conclusions......Page 654
Process of Food Irradiation......Page 666
Advantages of Irradiation......Page 667
Effects of Irradiation on the Nutritional Content of Food......Page 668
Consumer Concerns......Page 669
Radioactivity......Page 670
Factors Affecting Consumer Behavior toward Irradiated Food......Page 671
Awareness/Education......Page 672
Health Implications......Page 674
Cost of Irradiated versus Non-irradiated Food......Page 675
Irradiation in the United States......Page 678
Legislation in Europe......Page 680
Health Risks Due to Consumption of Irradiated Food......Page 681
Worker and Environmental Hazards......Page 682
Illegal Irradiation in Europe......Page 683
Cases of Some European Countries......Page 684
Conclusions......Page 687
Index......Page 692
