Development of Packaging and Products for Use in Microwave Ovens
Series: Woodhead Publishing in Materials;
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Product details:
- Edition number 2
- Publisher Elsevier Science
- Date of Publication 27 May 2020
- ISBN 9780081027134
- Binding Paperback
- No. of pages590 pages
- Size 228x152 mm
- Weight 940 g
- Language English 40
Categories
Long description:
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. Sections cover the effect of food dielectric properties and heating uniformity, microwave packaging materials, product development, food, packaging, oven safety, and the computer modelling of microwave products and active packaging.
Written by a distinguished team of international contributors, this book is not only a valuable resource for engineers, manufacturers and product developers in the food and packaging industries, but also a great research tool for industrial R&D and academia.
MoreTable of Contents:
Part 1 - Principles
1. Electromagnetic basis of microwave heating
2. Influence of food geometry and dielectric properties on heating performance
3. Advanced topics in microwave heating uniformity - Theory and Experimental Methods
4. Microwave ovens
5. Measurements of dielectric properties of food and associated materials
6. Microwave dielectric properties of food and some other substances
Part 2 - Microwave packaging materials and design
7. Passive microwave packaging forms
8. Susceptors in microwave packaging
9. Shielding and field modification - thick metal films
Part 3 - Product development, food, packaging and oven safety
10. Flavors and colors for microwave foods
11. Texture modifying ingredients for microwave foods
12. Package and product development testing in a microwave oven
13. Sensory Science for Microwaveable Products
14. Food Safety and Cooking Validation
15. The impact of Solid State Technology on product development
16. Regulatory issues in microwave packaging
17. Microwave oven safety
Part 4 - Modelling of microwave heating
18. Modelling of cavities and Loads with FDTD and FEM Methods
19. 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
