Development of Packaging and Products for Use in Microwave Ovens

Development of Packaging and Products for Use in Microwave Ovens
Author: Ulrich Erle,Peter Pesheck,Matthew Lorence
Publsiher: Woodhead Publishing
Total Pages: 590
Release: 2020-05-28
ISBN 10: 0081027141
ISBN 13: 9780081027141
Language: EN, FR, DE, ES & NL

Development of Packaging and Products for Use in Microwave Ovens Book Review:

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

Food Packaging

Food Packaging
Author: Gordon L. Robertson
Publsiher: CRC Press
Total Pages: 733
Release: 2016-04-19
ISBN 10: 1439862427
ISBN 13: 9781439862421
Language: EN, FR, DE, ES & NL

Food Packaging Book Review:

Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has been completely revised to include new, updated, and expanded content and provide a detailed overview of contemporary food packaging technologies. Features Covers the packaging requirements of all major food groups Includes new chapters on food packaging closures and sealing systems, as well as optical, mechanical, and barrier properties of thermoplastic polymers Provides the latest information on new and active packaging technologies Offers guidance on the design and analysis of shelf life experiments and the shelf life estimation of foods Discusses the latest details on food contact materials including those of public interest such as BPA and phthalates in foods Devotes extensive space to the discussion of edible, biobased and biodegradable food packaging materials An in-depth exploration of the field, Food Packaging: Principles and Practice includes all-new worked examples and reflects the latest research and future hot topics. Comprehensively researched with more than 1000 references and generously illustrated, this book will serve students and industry professionals, regardless of their level or background, as an outstanding learning and reference work for their professional preparation and practice.

Innovative Food Processing Technologies

Innovative Food Processing Technologies
Author: Anonim
Publsiher: Elsevier
Total Pages: 2480
Release: 2020-08-18
ISBN 10: 0128157828
ISBN 13: 9780128157824
Language: EN, FR, DE, ES & NL

Innovative Food Processing Technologies Book Review:

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

U S Industrial Outlook for Industries with Projections for

U S  Industrial Outlook for     Industries with Projections for
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1983
ISBN 10: 1928374650XXX
ISBN 13: UIUC:30112104152993
Language: EN, FR, DE, ES & NL

U S Industrial Outlook for Industries with Projections for Book Review:

U S Industrial Outlook

U S  Industrial Outlook
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1989
ISBN 10: 1928374650XXX
ISBN 13: UIUC:30112104062044
Language: EN, FR, DE, ES & NL

U S Industrial Outlook Book Review:

Food Packaging Technology

Food Packaging Technology
Author: Debra K. Henyon
Publsiher: ASTM International
Total Pages: 90
Release: 1991
ISBN 10: 0803114176
ISBN 13: 9780803114173
Language: EN, FR, DE, ES & NL

Food Packaging Technology Book Review:

Eight papers from a symposium in San Diego, November 1989, and an introductory overview discuss aspects of the food packaging industry, including extending the shelf life of products through computer modeling, the effect of the food on the package, flavor management, and techniques to evaluate packa

Quick Freezing Preservation of Foods Foods of plant origin

Quick Freezing Preservation of Foods  Foods of plant origin
Author: J. S. Pruthi
Publsiher: Allied Publishers
Total Pages: 135
Release: 1999
ISBN 10: 9788170239635
ISBN 13: 817023963X
Language: EN, FR, DE, ES & NL

Quick Freezing Preservation of Foods Foods of plant origin Book Review:

AgExporter

AgExporter
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1989
ISBN 10: 1928374650XXX
ISBN 13: MINN:30000010190902
Language: EN, FR, DE, ES & NL

AgExporter Book Review:

Facing America s trash what next for municipal solid waste

Facing America s trash   what next for municipal solid waste
Author: Anonim
Publsiher: DIANE Publishing
Total Pages: 135
Release: 2021
ISBN 10: 1428922237
ISBN 13: 9781428922235
Language: EN, FR, DE, ES & NL

Facing America s trash what next for municipal solid waste Book Review:

Handbook of Microwave Technology for Food Application

Handbook of Microwave Technology for Food Application
Author: Ashim K. Datta
Publsiher: CRC Press
Total Pages: 536
Release: 2001-04-27
ISBN 10: 9780824704902
ISBN 13: 0824704908
Language: EN, FR, DE, ES & NL

Handbook of Microwave Technology for Food Application Book Review:

"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."

Plastics in Packaging Western Europe and North America

Plastics in Packaging   Western Europe and North America
Author: R. Hd Beswick,D. J. Dunn
Publsiher: iSmithers Rapra Publishing
Total Pages: 156
Release: 2002-01-01
ISBN 10: 1859573290
ISBN 13: 9781859573297
Language: EN, FR, DE, ES & NL

Plastics in Packaging Western Europe and North America Book Review:

This report provides an overview of the plastic packaging supply chain from materials to disposal. Information is included on market sizes and trends relevant to this chain. It includes a review of key factors affecting the industry, such as the need for recycling, and new developments in plastics used in packaging. This report includes a description of plastic material types and properties relevant to packaging. Tables of comparative data are included.

Biotechnology and Food Process Engineering

Biotechnology and Food Process Engineering
Author: Henry G. Schwartzberg,M. A. Rao
Publsiher: CRC Press
Total Pages: 544
Release: 1990-05-23
ISBN 10: 9780824783631
ISBN 13: 0824783638
Language: EN, FR, DE, ES & NL

Biotechnology and Food Process Engineering Book Review:

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.

Facing America s Trash

Facing America s Trash
Author: Anonim
Publsiher: Unknown
Total Pages: 377
Release: 1989
ISBN 10: 1928374650XXX
ISBN 13: MINN:31951D00503017O
Language: EN, FR, DE, ES & NL

Facing America s Trash Book Review:

An Integrated Approach to New Food Product Development

An Integrated Approach to New Food Product Development
Author: Howard R. Moskowitz,I. Sam Saguy,Tim Straus
Publsiher: CRC Press
Total Pages: 503
Release: 2009-06-24
ISBN 10: 1420065556
ISBN 13: 9781420065558
Language: EN, FR, DE, ES & NL

An Integrated Approach to New Food Product Development Book Review:

New products often fail not because they are bad products, but because they don't meet consumer expectations or are poorly marketed. In other cases, the marketing is spot on, but the product itself does not perform. These failures drive home the need to understand the market and the consumer in order to deliver a product which fulfills the two equa

Handbook of Frozen Food Processing and Packaging

Handbook of Frozen Food Processing and Packaging
Author: Da-Wen Sun
Publsiher: CRC Press
Total Pages: 936
Release: 2016-04-19
ISBN 10: 1439836051
ISBN 13: 9781439836057
Language: EN, FR, DE, ES & NL

Handbook of Frozen Food Processing and Packaging Book Review:

Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in univ

Plastics

Plastics
Author: Nancy Wolf,Ellen Feldman
Publsiher: Island Press
Total Pages: 131
Release: 1991
ISBN 10: 1559630620
ISBN 13: 9781559630627
Language: EN, FR, DE, ES & NL

Plastics Book Review:

Examines the use of plastic in the American economy, and discusses package design, disposal of waste plastics, and current controversies concerning recyclability and nondegradability

Food and Package Engineering

Food and Package Engineering
Author: Scott A. Morris
Publsiher: John Wiley & Sons
Total Pages: 466
Release: 2011-08-24
ISBN 10: 1119949785
ISBN 13: 9781119949787
Language: EN, FR, DE, ES & NL

Food and Package Engineering Book Review:

For the first time, engineering for the packaging industry – and for the biggest packaging user, food processing – is presented in a way that clearly demonstrates its interconnected, globally integrated nature. Food and Package Engineering is a groundbreaking work that serves as a comprehensive guide to the complexities and the potential of the industry. Packaging draws on nearly every aspect of science, technology, business, social science, and engineering. Rather than present a traditionally linear view of these topics, the author takes a "Packaging Cycle" approach by guiding readers through the life of the package from raw materials and conversion, operations, distribution, retail, all the way to recycling or disposal by the consumer. Food and Package Engineering includes many essential topics usually not addressed in other food engineering or packaging texts, including: Raw materials production and conversion Inventory management and production scheduling Regulations, security and food safety Recycling and landfill issues Transportation systems and distribution packaging Evaluation of developing technologies The comprehensive approach of this volume provides a framework to discuss critical interrelated topics such as economics, politics, and natural resources. Intended for readers with varying levels of experience, Food and Package Engineering provides multi-level accessibility to each topic, allowing both students and professionals to find useful information and develop technical expertise. Rather than being a simple exposition of technical knowledge, the book provides both real-world examples and challenging problems that require consideration at several different levels. Extensively illustrated and meticulously researched, Food and Package Engineering offers both a technical and a real-world perspective of the field. The text serves the student or industry professional at any level or background as an outstanding learning and reference work for their professional preparation and practice.

Consumer Microwave Oven Systems Conference

Consumer Microwave Oven Systems Conference
Author: Anonim
Publsiher: Unknown
Total Pages: 65
Release: 1970
ISBN 10: 1928374650XXX
ISBN 13: CORNELL:31924001422942
Language: EN, FR, DE, ES & NL

Consumer Microwave Oven Systems Conference Book Review:

Food Product Package Compatibility

Food Product Package Compatibility
Author: Bruce R. Harte,J. Ian Gray,Joseph Miltz
Publsiher: CRC Press
Total Pages: 296
Release: 1987-07-01
ISBN 10: 9780877625209
ISBN 13: 0877625204
Language: EN, FR, DE, ES & NL

Food Product Package Compatibility Book Review:

The Microwave Processing of Foods

The Microwave Processing of Foods
Author: Marc Regier,Kai Knoerzer,Helmar Schubert
Publsiher: Woodhead Publishing
Total Pages: 484
Release: 2016-11-01
ISBN 10: 0081005318
ISBN 13: 9780081005316
Language: EN, FR, DE, ES & NL

The Microwave Processing of Foods Book Review:

The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology. Provides thoroughly up-to-date information on the basics of microwaves and microwave heating Discusses the main factors for the successful application of microwaves and the main problems that may arise Includes current and potential future applications for real-world application as well as new research and advances Includes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation