TY - JOUR
T1 - Interaction of electromagnetic energy with biological material - relation to food processing
AU - Ponne, C.T.
AU - Bartels, P.V.
PY - 1995
Y1 - 1995
N2 - For food scientists and technologists, the interaction of electromagnetic energy with enzymes, microorganisms and other food compounds is important in optimizing process efficiency and/or product quality. To be able to implement research findings on interaction of electromagnetic energy with matter; theories and experimental data from various disciplines are summarized and placed in a food processing context. Interaction of electromagnetic energy with an object can take place at microscopic and macroscopic levels. Energy penetration and the formation of(inhomogeneous) temperature profiles in the object as a whole have to be taken into account before interaction at cellular and molecular levels can be studied.
AB - For food scientists and technologists, the interaction of electromagnetic energy with enzymes, microorganisms and other food compounds is important in optimizing process efficiency and/or product quality. To be able to implement research findings on interaction of electromagnetic energy with matter; theories and experimental data from various disciplines are summarized and placed in a food processing context. Interaction of electromagnetic energy with an object can take place at microscopic and macroscopic levels. Energy penetration and the formation of(inhomogeneous) temperature profiles in the object as a whole have to be taken into account before interaction at cellular and molecular levels can be studied.
U2 - 10.1016/0969-806X(94)00073-S
DO - 10.1016/0969-806X(94)00073-S
M3 - Article
VL - 45
SP - 591
EP - 607
JO - Radiation Physics and Chemistry
JF - Radiation Physics and Chemistry
SN - 0969-806X
IS - 4
ER -