Electronic irradiation of foods : an introduction to the technology

Cover -- Contents -- 1 Introduction to Food Irradiation -- 1.1. Elementary Radiation Chemistry -- 1.2. Effects of Ionizing Radiation on Biological Organisms -- 1.2.1. Organisms of Interest -- 1.2.2. Effects of Ionizing Radiation -- 1.2.3. Minimum Required Dose -- 1.3. Effects of Ionizing Radiation on Food Components -- 1.3.1. Carbohydrates -- 1.3.2. Proteins -- 1.3.3. Lipids -- 1.3.4. Vitamins -- 1.3.5. Summary of the Effects of Ionizing Radiation on Foods -- 1.4. Applications of Food Irradiation -- 1.4.1. Low-Dose (<1 kGy) Applications -- 1.4.2. Medium-Dose (1-10 kGy) Applications -- 1.4.3. High-Dose (>10 kGy) Food Sterilization -- 1.5. Summary -- 2 Overview of Food Irradiation Technology and Concepts -- 2.1. Description of Key Systems -- 2.1.1. Accelerator System -- 2.1.2. Beam Scanning System -- 2.1.3. Material Handling System -- 2.2. Key Food Processing Concepts and Parameters -- 2.2.1. Dose Uniformity and Utilization Efficiency for Electron Beams -- 2.2.2. Dose Uniformity and Utilization Efficiency for X-Rays -- 2.2.3. Dose and Dose Rate Estimation -- 2.2.4. Throughput Estimates for Electrons and X-Rays -- 2.3. Cost Analyses and Unit Pricing -- 2.3.1. Elements of Fixed Cost -- 2.3.2. Elements of Variable Cost -- 2.3.3. Breakeven Unit Pricing -- 2.4. System Analysis and Technology Selection -- 2.5. Process Validation -- 2.6. Summary -- 3 Food Irradiation Using Electron Beams -- 3.1. Electron Interactions in Matter -- 3.1.1. Inelastic Scattering from Atomic Electrons -- 3.1.2. Secondary Electron Generation -- 3.1.3. Multiple Nuclear Scattering -- 3.1.4. Bremsstrahlung Radiation -- 3.1.5. Stopping Power, Energy Straggling and CSDA Range -- 3.2. Energy Deposition Profiles -- 3.3. Max:Min Ratios and Energy Utilization Efficiency -- 3.3.1. Single-Sided Irradiation -- 3.3.2. Double-Sided Irradiation -- 3.4. Electron Beam Irradiation of Irregular Products -- 3.4.1. Products of Irregular but Consistent Shape -- 3.4.2. Products with Random Variations in Areal Density -- 3.5. Front Surface Dose Uniformity -- 3.6. Air-Product Interfaces -- 3.7. Summary -- 4 Food Irradiation Using X-Rays -- 4.1. X-Ray Interaction Processes -- 4.1.1. Photoelectric Effect -- 4.1.2. Compton Scattering -- 4.1.3. Pair Production -- 4.1.4. Attenuation and Absorption Coefficients -- 4.2. Converter Optimization -- 4.2.1. Thick-Target Bremsstrahlung Yield -- 4.2.2. Monte Carlo Simulation Results -- 4.3. Characterization of the Free-Field Irradiation Zone -- 4.4. X-Ray Energy Deposition Profiles -- 4.4.1. One-Dimensional X-Ray Energy Deposition -- 4.4.2. Three-Dimensional X-Ray Energy Deposition Profiles -- 4.5. Max:Min Ratios and X-Ray Energy Utilization Efficiency -- 4.5.1. Single-pass.