About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 79. Chapters: Food preservation, Smoking, Pasteurization, Refrigeration, Brining, Kipper, Portable soup, Maraschino cherry, Salting, Food irradiation, Refrigerator, Refrigerator car, Freeze-drying, Fermentation, Pickling, Victor Horsley, Frozen food, Curing, Ultra-high-temperature processing, Smoked fish, Icy Ball, Nicolas Appert, Sausage making, Pot-in-pot refrigerator, Clarence Birdseye, Rancidification, Radura, James Harrison, Slurry ice, Nonthermal plasma, Ice pack, Icemaker, Olla, Cooler, Confit, Icebox, Vacuum packing, Larder, Freezer burn, Arbroath Smokie, Coolgardie safe, Flash pasteurization, Salt-cured meat, Fermented bean paste, Root cellar, Gibbing, French butter dish, Vacuum evaporation, Snap freezing, Flash freezing, Potted shrimps, Curing salt, Refrigerator truck, Shelf stable food, Esky, Spring house, Sugaring, Acidulated water, Storage clamp, Buckling, Radappertization, Radicidation, Cured salmon, Shmaltz herring, Blast chilling, American Frozen Food Institute, Tinapa, Radurization. Excerpt: Food irradiation is the process of exposing food to ionizing radiation to destroy microorganisms, bacteria, viruses, or insects that might be present in the food. Further applications include sprout inhibition, delay of ripening, increase of juice yield, and improvement of re-hydration. Irradiated food does not become radioactive, but in some cases there may be subtle chemical changes. Irradiation is a more general term of the exposure of materials to radiation to achieve a technical goal (in this context "ionizing radiation" is implied). As such it is also used on non-food items, such as medical devices, plastics, tubes for gas pipelines, hoses for floor heating, shrink-foils for food packaging, automobile parts, wires and cables (isolation), tires, and even gemstones. Food irradiation acts by damaging the target organism's ...
