Manual of Food Irradiation Dosimetry

Abstract: A manual for food processing plant operators presents and discusses the basic problems relevant to the dosimetry of food irradiation, treating dosimetry in sufficient practical and theoretical detail to enable technical staff to make any requisite dosimetric measurements. The material is organized among 5 major areas: (1) the basics of dosimetry (measuring absorbed doses; the physical aspects of radiation absorption; dosimetry systems and guidelines); (2) characteristics of irradiators (design criteria; radiation source selection; specific irradiator designs; practical designs); (3) dose-distribution patterns in large-scale irradiators and dose-distribution measurements); (4) the control of irradiation processing conditions in plant operation; and (5) detailed protocols for using different dose-meter systems (including, specific standardized procedures, the calibration of spectrophotometers, and the characteristics of other possibly useful dosimetry systems). Numerous illustrations and expamples are presented throughout the manual, and literature references and an expanded glossary are appended. (wz.