Download e-book for iPad: Development of Products and Packaging for Use in Microwave by M W Lorence, P S Pesheck

By M W Lorence, P S Pesheck

ISBN-10: 1439802076

ISBN-13: 9781439802076

Improvement of Packaging and items to be used in Microwave Ovens presents a concentrated and accomplished assessment for builders within the foodstuff and packaging industries. the 1st part discusses the foundations of microwave heating and ovens. The textual content emphasizes the impact of meals dielectric houses and geometry on heating uniformity, taste optimization, and colours of microwave meals. the second one half discusses microwave packaging fabrics and layout with chapters that hide inflexible packaging, susceptors, and protecting. additionally mentioned are product improvement, oven protection, and laptop modeling of microwave items.

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

Example text

A. Janney, 1993. 45 GHz microwave furnace, Ceramic Transactions Microwaves: theory and application in materials processing, American Ceramic Society, Westerville, Vol. 36, pp. 529±538. R. Hiziroglu, 2004. Electromagnetic Field Theory Fundamentals, Cambridge University Press, Cambridge. , 1961. Time-harmonic Electromagnetic Fields, McGraw-Hill, New York. , S. R. Crouch, 1988. Spectrochemical Analysis, Prentice Hall, Englewood Cliffs, NJ. , 1994. Waveguide and Cavity Resonator. Department of Electronics and Electrical Engineering, University of Surrey.

Special focus is put on the effects of food geometry, size, placement of components, as well as dielectric properties on microwave heating characteristics. Methodology and applications of controlled microwave heating are exemplified, and modelling based tools for improving heating uniformity are presented. Sources of further information and advice are given. Key words: microwave heating, microwave heating performance, microwave heating characteristics, microwaveable food products, microwave heating uniformity, microwave heating distribution, dielectric properties, loss factor, loss tangent, microwave heating phenomena, edge overheating, corner overheating, centre overheating, food geometry, in-depth heating, concentration effects, run-away heating.

44 Packaging and products for use in microwave ovens materials are heated side by side, temperature differences will result from the combined differences in dielectric and thermal properties, when uniform microwave field strength is anticipated. 2 Concentration effects A slab with sharp corners and edges which is microwave heated will show field and energy concentrations there, which cause selective heating, especially at the corners. Briefly described, a sharp edge or corner will act as an antenna and attract more energy than surrounding areas.

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Development of Products and Packaging for Use in Microwave Ovens by M W Lorence, P S Pesheck


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