Development of Packaging and Products for Use in Microwave Ovens
Development of Packaging and Products for Use in Microwave Ovens

Author: Ulrich Erle

Publisher: Woodhead Publishing

Published: 2020-05-28

Total Pages: 592

ISBN-13: 0081027141

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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. Enables the reader to understand product and packaging materials for microwave ovens down to a highly technical and detailed level Offers systematic coverage on all aspects involved, including principles, materials, design, product development and modelling Includes the very latest developments in products and packaging, including smart packaging and solid state technology

Development of Products and Packaging for Use in Microwave Ovens
Development of Products and Packaging for Use in Microwave Ovens

Author: M. W. Lorence

Publisher: CRC Press

Published: 2009-09-01

Total Pages: 0

ISBN-13: 9781439802076

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Development of Packaging and Products for Use in Microwave Ovens provides a focused and comprehensive review for developers in the food and packaging industries. The first section discusses the principles of microwave heating and ovens. The text emphasizes the effect of food dielectric properties and geometry on heating uniformity, flavor optimization, and colors of microwave foods. The second part discusses microwave packaging materials and design with chapters that cover rigid packaging, susceptors, and shielding. Also discussed are product development, oven safety, and computer modeling of microwave products.

Development of Packaging and Products for Use in Microwave Ovens
Development of Packaging and Products for Use in Microwave Ovens

Author: Peter Pesheck

Publisher: Elsevier

Published: 2009-07-30

Total Pages: 406

ISBN-13: 1845696573

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The efficient design of microwave food products and associated packaging materials for optimum food quality and safety requires knowledge of product dielectric properties and associated heating mechanisms, careful consideration of product geometry, knowledge of modern packaging and ingredient technologies, and application of computer simulation, statistics and experimental design. Integrated knowledge and efficient application of these tools is essential for those developing food products in this demanding field. Development of packaging and products for use in microwave ovens provides a focused and comprehensive review for developers. Part one discusses the principles of microwave heating and ovens, with an emphasis on the effect of food dielectric properties and geometry on heating uniformity and optimising the flavours and colours of microwave foods. Microwave packaging materials and design are discussed in Part two; chapters cover rigid packaging, susceptors and shielding. Product development, food, packaging and oven safety is the topic of Part three. Computer modelling of microwave products and active packaging is 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 those in the food and packaging industries. Comprehensively reviews the principles of microwave heating and ovens assessing the effect of food dielectric properties on heating uniformity Thoroughly reviews microwave packaging materials and design including testing and regulatory issues Features a seven page section of colour diagrams to show heat distributions

Microwave Foods
Microwave Foods

Author: Robert V. Decareau

Publisher: CRC Press

Published: 1992-01-01

Total Pages: 213

ISBN-13: 9780917678301

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For the food product development community, records the history to date of the microwave oven in food service, microwave heating technology and factors that affect the results, microwave oven standardization and safety aspects, packaging considerations, the affect of microwaves on nutrition and microorganisms, and other topics. Designed as a reference to keep handy when thinking up new food ideas. Annotation copyright by Book News, Inc., Portland, OR

Food Packaging
Food Packaging

Author: Gordon L. Robertson

Publisher: CRC Press

Published: 2016-04-19

Total Pages: 719

ISBN-13: 1439862427

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This book presents an integrated approach to understanding the principles underlying food packaging and their applications. This edition includes new and expanded coverage of biobased packaging and bionanocomposites; nanotechnology applications, including nanoclays; metallization and atomic layer deposition; shelf life design, analysis, and estimation; safety and legislative aspects of packaging including public interest in food contact materials such as BPA and phthalates; life cycle assessment and sustainability. A new chapter addresses food packaging closures and sealing systems, including closures for plastic and composite containers and peelable seals.

Handbook of Microwave Technology for Food Application
Handbook of Microwave Technology for Food Application

Author: Ashim K. Datta

Publisher: CRC Press

Published: 2001-04-27

Total Pages: 544

ISBN-13: 1482270773

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"Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source."

An Integrated Approach to New Food Product Development
An Integrated Approach to New Food Product Development

Author: Howard R. Moskowitz

Publisher: CRC Press

Published: 2009-06-24

Total Pages: 506

ISBN-13: 1420065556

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Today's rapidly evolving consumer frequently changes eating habits, tastes, and diet. Therefore, to secure financial solvency, food and beverage companies must continually define, develop, and market new products. This comprehensive volume integrates all aspects of the physical food and beverage product development cycle and provides perspectives on how to optimize each component of the new product equation in the food industry. It discusses both the technical and the marketing sides, emphasizing the necessity for a combined focus of both the product/process and the people/market. The inclusion of case studies makes the book suitable for a classroom text or a professional reference.

Biotechnology and Food Process Engineering
Biotechnology and Food Process Engineering

Author: Henry G. Schwartzberg

Publisher: CRC Press

Published: 1990-05-23

Total Pages: 514

ISBN-13: 9780824783631

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Biotechnology and its implication for the future, introduction to bio reactor engineering, bioreactor considerations for producing flavors and pigments from plant tissue culture, membrane bioreactors: enzime processes, food freeze concentration, supercritical fluid extraction, drying of foods, aseptic processing of foods, encapsulation and con trolled release do food components, extrusion of foods, developments in microwave food processing, robotics in food processing, integrationof computers in food processing.