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

Development of Packaging and Products for Use in Microwave Ovens

Development of Packaging and Products for Use in Microwave Ovens
Author: M W Lorence,P S Pesheck
Publsiher: Elsevier
Total Pages: 396
Release: 2009-07-30
ISBN 10: 1845696573
ISBN 13: 9781845696573
Language: EN, FR, DE, ES & NL

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

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

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.

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:

Consumer Microwave Oven Systems Conference

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

Consumer Microwave Oven Systems Conference 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."

Food Packaging Technology

Food Packaging Technology
Author: Debra K. Henyon
Publsiher: ASTM International
Total Pages: 90
Release: 1991
ISBN 10: 9780803114173
ISBN 13: 0803114176
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

Developing New Food Products for a Changing Marketplace Second Edition

Developing New Food Products for a Changing Marketplace  Second Edition
Author: Aaron L. Brody,John B. Lord
Publsiher: CRC Press
Total Pages: 616
Release: 2007-11-05
ISBN 10: 1420004328
ISBN 13: 9781420004328
Language: EN, FR, DE, ES & NL

Developing New Food Products for a Changing Marketplace Second Edition Book Review:

Far exceeding the dynamic evolution prophesized by the editors of the first edition, food product development outstripped all expectations by incorporating several new phenomena. The demands of aging boomers for food that provides both taste and nutrition, the overwhelming consumer demand for convenience, the rapidly changing landscape of food retailing, and scientific breakthroughs in ingredient, processing, and packaging technology underscore the industry’s propensity for change in the marketing, packaging, and development arenas. Such drastic change demands an up-to-date review of this expanding field. Navigate a Changeable Landscape Driven by the recognition of the interdisciplinary philosophies that underlie this dimensionally volatile landscape, the editors and contributors of Developing New Food Products for a Changing Marketplace hardwire their vision of holistic food product developmentin their breakthroughsecond edition. World class authorities, seven of whom are Institute of Food Technologists (IFT) Fellows, present the economic, functional, and novel reasons for developing new products. They go on to discuss formulation, sensory and consumer testing, package design, commercial production and, ultimately, product launch and marketing. Meet the Demands of a Consumer Driven Market Continuing to offer the up-to-the-minute information that made the widely adopted first edition so popular, the second edition introduces new concepts in staffing, identifying and measuring consumer desires, engineering scale-up from the kitchen, lab, or pilot plant; and generating product concepts. Applying insights from real life experience, contributors further probe the retail environment. They cover optimization, sensory analysis, package design, and the increasingly important role of the research chef or culinologistTM in providing the basic recipe.

Advances in Thermoforming

Advances in Thermoforming
Author: J. L. Throne
Publsiher: iSmithers Rapra Publishing
Total Pages: 100
Release: 1997
ISBN 10: 9781859570890
ISBN 13: 1859570895
Language: EN, FR, DE, ES & NL

Advances in Thermoforming Book Review:

This review provides a brief discussion of the thermoforming process, including its historical development and machinery and material requirements. An additional indexed section containing several hundred abstracts from the Rapra Polymer Library database provides useful references for further reading.

Food Product Development

Food Product Development
Author: Anonim
Publsiher: Anonim
Total Pages: 329
Release: 1981
ISBN 10:
ISBN 13: UOM:39015022337938
Language: EN, FR, DE, ES & NL

Food Product Development Book Review:

Activities Report of the R D Associates

Activities Report of the R   D Associates
Author: Research and Development Associates for Military Food and Packaging Systems
Publsiher: Anonim
Total Pages: 329
Release: 1997
ISBN 10:
ISBN 13: CORNELL:31924085715989
Language: EN, FR, DE, ES & NL

Activities Report of the R D Associates Book Review:

Food Australia

Food Australia
Author: Anonim
Publsiher: Anonim
Total Pages: 329
Release: 1991
ISBN 10:
ISBN 13: CORNELL:31924058990148
Language: EN, FR, DE, ES & NL

Food Australia 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

The Glass Industry

The Glass Industry
Author: Anonim
Publsiher: Anonim
Total Pages: 329
Release: 1989
ISBN 10:
ISBN 13: UIUC:30112008760065
Language: EN, FR, DE, ES & NL

The Glass Industry Book Review:

The Journal of Microwave Power

The Journal of Microwave Power
Author: Anonim
Publsiher: Anonim
Total Pages: 329
Release: 1978
ISBN 10:
ISBN 13: CORNELL:31924055656916
Language: EN, FR, DE, ES & NL

The Journal of Microwave Power Book Review:

Microwave Foods

Microwave Foods
Author: Robert V. Decareau
Publsiher: CRC Press
Total Pages: 213
Release: 1992-01-01
ISBN 10: 9780917678301
ISBN 13: 0917678303
Language: EN, FR, DE, ES & NL

Microwave Foods Book Review:

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

Activities Report Research and Development Associates for Food and Packaging Systems

Activities Report   Research and Development Associates for Food and Packaging Systems
Author: Research and Development Associates for Food and Packaging Systems
Publsiher: Anonim
Total Pages: 329
Release: 1964
ISBN 10:
ISBN 13: UCAL:B3842153
Language: EN, FR, DE, ES & NL

Activities Report Research and Development Associates for Food and Packaging Systems Book Review:

Principles of Package Development

Principles of Package Development
Author: Roger C. Griffin
Publsiher: Springer Science & Business Media
Total Pages: 378
Release: 2012-12-06
ISBN 10: 9401173826
ISBN 13: 9789401173827
Language: EN, FR, DE, ES & NL

Principles of Package Development Book Review:

Since the first edition of "Principles of Packaging Development" was published, the packaging industry has undergone many profound changes. These have included the virtual elimination of cellophane and its replacement with oriented polypropylene as a carton overwrap, fluid milk in blow-molded HDPE bottles, PET beverage bottles, cookie bags and cartons lined with polyolefin coextrusions instead of waxed glassine, and bread in reclosable polyolefin and coextruded film bags. New phrases have also worked their way into the lexicon of the practic ing packaging technologist, such as "child resistance" and "tamper evident. " This most popular text on packaging demanded updating. How these phrases and ideas have affected the industry in the 1980s and how they will probably alter its course in the future are treated. New concepts of packaging system planning and forecasting tech niques are intruding into package management, and new chapters will introduce them to the reader. The years have added a certain degree of maturity to the packaging industry. Not only have the original authors broadened their per spectives and changed professional responsibilities, we have also in cluded a third co-author, Dr. Aaron L. Brody, whose experience in the industry, academic background, and erudite insights into the very na ture of packaging have added an unparalled degree of depth to this book. We would like to thank David L.

Prepared Foods

Prepared Foods
Author: Anonim
Publsiher: Anonim
Total Pages: 329
Release: 1987-10
ISBN 10:
ISBN 13: NWU:35556018295923
Language: EN, FR, DE, ES & NL

Prepared Foods Book Review:

Elementary Food Science

Elementary Food Science
Author: Ernest R. Vieira
Publsiher: Springer Science & Business Media
Total Pages: 424
Release: 1999-02-28
ISBN 10: 9780834216570
ISBN 13: 0834216574
Language: EN, FR, DE, ES & NL

Elementary Food Science Book Review:

In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, and chemical quality tests, and processing methods for a variety of the foods described in previous chapters. Designed to be used by students that may not have an extensive background in the sciences, this outstanding text does not, however, avoid coverage of complex elements of food science; rather it explains them in a way that facilitates their understanding.