Journal of Food Physics, 1990
Editorial
EDITORIAL Food physics in my opinion is an important and interesting scientific field. It belongs to the applied physics and to the food Science, as well. Food physics is a bridge between physicists and specialists of' food sector, connection between physical research and food industrial development. As I wrote in the preface of the 1988 volume, the 2 main topics of the journal are the following: - determination of physical parameters (e.g. rheological, electric, radiometric, magnetic, opticál characteristics) of foodstuffs - investigation and treatment of foodstuffs by physical (e.g. NMR-technique, gamma irradiation, INAA technique, NIR-NIT technique) methods. Food physics of course is a rather special part of the science, bút it has strong connections to many other branches (e.g. biophysics, food chemistry, agrophysics, unit operations, food processing, physical chemistry, nuclear technique, analytical chemistry), without exactly defined boundaries. Food physics is a mixture, bút nőt of additional character simply - in consequence of synergism 1+1 > 2 - imporoving, stimulating and promoting both physics and food science. So, one of the most important aims of publishing this journal is the application of the results of the physical research in the development of the food industry. I think this aim is strongly supported by the proper selection of the published articles as well. In 1989 4 original papers were published on the detection of irradiation of dry food additives, influence of light-technique treatment on the masslosses during storage, effects of technological processes on the