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Food Preservation and Irradiation


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APH Publishing Corporation

Publication Year 2005-11-15

ISBN 9788176489263

ISBN-10 8176489263


Language English
Microorganisms, parasites and insects are ambiquitos in nature. Some of them are pathogenic and the rest non-pathogenic. Even the very best food manufacturing processes, based on most careful attention to hygiene cannot completely rid the processed foods from microorganisms. Food irradiation is a physical process for the treatment of foods akin to convetional process like heating or freezing. It prevents food poising (salmonellosis), reduces wastge to contamination and at the same time preserves quality. About Author : Sh. S.N. Mahindru, (b. 1930) is a retired Chief Chemist from the Agmark Organisation of Govt. of India.He has been Cheif Consultant, food Standards and Laws with MDH Ltd. for 13 years. His avice has been sought be several leading food manufacturers on techno-legal matters. A renowned name in food research and analysis. Presently, he is associated witha UAE absed manufacturer as a Senior Consultant for Quality Assurance and Food Laws. Contents : Preface Introduction History of Wholesomeness Determination of Irradiated Foods Irradiation Sources Fodo Irradiators-Their Design and Fabrication Ionizing Radiations-Major Types Dosimetry Technology Aspects of Radiation Processing Nutritional Considerations Toxicological Considerations Radiation Effects on Living Organisms Radiation Chemistry of Irradiated Foods Effects of Irradiation on Individual Foods Food Irradiation-Economics Packaging of Irradiated Foods Marketing of Irradiated Foods Atomic Engery(Control of Irradiation of Food) Rules, 1996 Index