Interaction of electromagnetic energy with biological material - relation to food processing

C.T. Ponne, P.V. Bartels

    Research output: Contribution to journalArticleAcademicpeer-review

    50 Citations (Scopus)

    Abstract

    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.
    Original languageEnglish
    Pages (from-to)591-607
    JournalRadiation Physics and Chemistry
    Volume45
    Issue number4
    DOIs
    Publication statusPublished - 1995

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