NU FS100 Chapter Notes - Chapter 12: Joule Heating, Food Irradiation, Soap
13 Mar 2017
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Document Summary
Ionizing radiation and microwaves are invisible energy waves moving through space. Electrical or ohmic heating of foods is a relatively new method of heating and preserving food. Energy moving through space in invisible waves. Has different wavelengths and degrees of power e. g. light, infrared heat, and microwaves. Irradiation uses shorter wavelengths that are capable of damaging microorganisms that contaminate food and cause spoilage. It greatly reduces but does not eliminate bacteria. Note: food irradiation complements, but does not replace the need for proper food handling practices. A cold process that does not significantly increase the temperature or change the physical or sensory characteristics of most foods. Energy waves affect unwanted organisms but are not retained in the food. The food does not come in contact with any radioactive materials but rather just simply passes through a radiation beam. Food irradiation has been approved for eliminating insects, controlling insects, and controlling.
