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Food Chemistry, Function and Analysis
Food Irradiation Technologies: Concepts, Applications and Outcomes
Edited by
Isabel C F R Ferreira;
Isabel C F R Ferreira
Instituto Politécnico de Bragança, Portugal
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Amilcar L Antonio;
Amilcar L Antonio
Polytechnic Institute of Bragança, Portugal
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Sandra Cabo Verde
Sandra Cabo Verde
Universidade de Lisboa, Portugal
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Hardback ISBN:
978-1-78262-708-1
PDF ISBN:
978-1-78801-025-2
EPUB ISBN:
978-1-78801-392-5
Special Collection:
2017 ebook collection
No. of Pages:
434
Publication date:
19 Dec 2017
Book Chapter
Chapter 18: Technical and Economic Considerations in Food Irradiation
By
B. Mullier
B. Mullier
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Published:19 Dec 2017
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Special Collection: 2017 ebook collection
Page range:
369 - 382
Citation
P. Dethier and B. Mullier, in Food Irradiation Technologies: Concepts, Applications and Outcomes, ed. I. C. F. R. Ferreira, A. L. Antonio, and S. Cabo Verde, The Royal Society of Chemistry, 2017, ch. 18, pp. 369-382.
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As described in previous chapters of this book, different technologies are available for the irradiation of food. Technologies described in this section are electron beam, X-ray, and gamma radiation. This chapter describes the main parameters influencing processing costs. The chapter ends with an economical comparison between the typical configurations for food processing: 10 MeV e-beam, 5 MeV X-ray pallet processing, and gamma pallet processing.
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