Development of Packaging and Products for Use in Microwave Ovens

Development of Packaging and Products for Use in Microwave Ovens, Second Edition, supports the efficient design of microwaveable food products and packaging materials, explaining all essential aspects in a detailed and systematic way. This new edition reviews recent developments and the latest cutting-edge technology, including new materials and package formats, new ideas for product development, and new information on developments in microwave technology. Part One discusses the principles of microwave heating and ovens, with an emphasis on the effect of food dielectric properties and heating uniformity. Microwave packaging materials and design are discussed in Part Two; chapters cover rigid packaging, susceptors, shielding and smart packaging. Part Three covers product development, food, packaging and oven safety, including new chapters on solid state technology and safety. Computer modelling of microwave products and active packaging are discussed in Part Four. Written by a distinguished team of international contributors, Development of packaging and products for use in microwave ovens is a valuable resource for engineers, manufacturers and product developers in the food and packaging industries, alongside research both in industrial R&D and in academia. Enables the reader to understand product and packaging materials for microwave ovens down to a highly technical and detailed levelOffers systematic coverage on all aspects involved, including principles, materials, design, product development and modellingIncludes the very latest developments in products and packaging, including smart packaging and solid state technology INDICE: 1. Electromagnetic basis of microwave heating2. Influence of food geometry and dielectric properties on heating performance3. Advanced topics in microwave heating uniformity - Theory and Experimental Methods4. Microwave ovens 5. Measurements of dielectric properties of food and associated materials6. Microwave dielectric properties of food and some other substances 7. Passive microwave packaging forms8. Susceptors in microwave packaging 9. Shielding and field modification - thick metal films10. Smart packaging and food processing11. Flavors and colors for microwave foods 12. Texture modifying ingredients for microwave foods 13. Package and product development testing in a microwave oven14. Food Safety and Cooking Validation15. The impact of Solid State Technology on product development16. Regulatory issues in microwave packaging 17. Microwave oven safety18. Modelling of Cavaties and Loads with FDTD and FEM Methods19. Space-discrete modelling of microwave susceptors 20. Problems in the modelling of magnetron - fed ovens 21. Special regimes for modelling ovens fed by solid - state sources 22. Modelling the effects of active packaging of microwaved foods23. Sensory Science for Microwaveable Products

• ISBN: 978-0-08-102713-4
• Editorial: Woodhead Publishing
• Encuadernacion: Rústica
• Páginas: 500
• Fecha Publicación: 01/10/2019
• Nº Volúmenes: 1
• Idioma: Inglés