Titlebook: Electromagnetic Radiations in Food Science; Ionel Rosenthal Book 1992 Springer-Verlag Berlin Heidelberg 1992 Lebensmittel.Nahrungsmittel.N

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使激动

https://doi.org/10.1007/978-3-658-42050-5eral orders of magnitude greater than the energy of microwave photons. Not until the frequency of a radiation approaches, or exceeds, 10. Hz do photon energies become comparable to the binding energy of electrons to atoms. It seems quite resonable, therefore, that microwave photons cannot disrupt th

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Ultraviolet-Visible Radiation,velengths reach the earth. It also differentiates between ultraviolet radiation of wavelengths shorter than 300 nm, which is absorbed by the fundamental components of the living cell, such as proteins and nucleic acids, and the radiation above this value which is not and is therefore less noxious.

GULF

高度

,Politics of Religion (1938–2000s),nusual large heating effect in the region immediately beyond the red end of the visible spectrum (Herschel 1800). This invisible part of the spectrum was naturally called infrared and it was defined by subsequent measurements between wavelengths of 0.76 and 350 ..

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Infrared Radiation,nusual large heating effect in the region immediately beyond the red end of the visible spectrum (Herschel 1800). This invisible part of the spectrum was naturally called infrared and it was defined by subsequent measurements between wavelengths of 0.76 and 350 ..

相互影响

Case Studies,y decreases with postharvest time (Eckert 1978), economic losses attributed to microbial deterioration become heavier with longer periods of storage and transportation. The spoilage rates may be especially high in hot and humid climates, conditions which are particularly favorable for pathogen growth.