Radiation Chemistry
Abstract
The article contains sections titled:
1. |
Radiation-Induced Polymerization |
1.1. |
Introduction |
1.2. |
Mechanisms |
1.2.1. |
Initiation Processes |
1.2.2. |
Free-Radical Polymerization |
1.2.3. |
Cationic Polymerization |
1.2.4. |
Characterization Methods |
1.3. |
UV and Visible-Light Curing |
1.3.1. |
Photoinitiators |
1.3.2. |
Monomers and Oligomers |
1.3.3. |
Additives |
1.3.4. |
Typical Formulations |
1.3.5. |
Equipment |
1.3.6. |
Applications |
1.3.7. |
Health, Safety, and Environment |
1.4. |
High-Energy-Particle-Induced Photopolymerization |
1.4.1. |
Equipment and Definitions |
1.4.2. |
Electron-Beam Processes |
1.4.3. |
Health, Safety, and Environment |
1.5. |
Conclusion and Outlook |
2. |
Irradiation of Foods and Feeds |
2.1. |
Introduction |
2.2. |
Capabilities of Food and Feed Irradiation |
2.2.1. |
Prolongation of Shelf Life |
2.2.2. |
Quarantine Measures |
2.2.3. |
Control of Pathogenic Organisms |
2.3. |
History |
2.4. |
Effects of Food Irradiation |
2.4.1. |
Induced Radioactivity |
2.4.2. |
Chemical and Sensory Changes |
2.4.3. |
Changes in Nutritive Value |
2.4.4. |
Effects on Microorganisms |
2.4.5. |
Toxicological Consequences |
2.5. |
Regulations on the Irradiation of Foods and Feeds |
2.5.1. |
The European Community |
2.5.2. |
Federal Republic of Germany |
2.5.3. |
Other Countries |
2.5.4. |
International Organizations |
2.5.5. |
Consumers |
2.6. |
Industrial Irradiation of Foods and Feeds |
2.6.1. |
Irradiation Plants |
2.6.2. |
Costs |
2.6.3. |
Present Level of Use |
2.7. |
Inspection of Irradiated Foods |
