This document discusses the use of infrared radiation and pulse x-rays for food preservation applications. Infrared radiation works by causing molecular vibration and rotation, absorbing energy which generates heat, particularly affecting water and molecules with polar groups. It has various technological applications for drying, baking, roasting, and sterilization of foods. Pulse x-rays use high intensity pulses to destroy microbes like mold, bacteria, and viruses in packaged foods. Both methods inactivate microbes and have benefits like uniform heating and high quality results, though infrared has limitations with penetration and x-rays are technically complex.