Development Of Packaging And Products For Use In Microwave Ovens

Author : Ulrich Erle,Peter Pesheck,Matthew Lorence
Publisher : Woodhead Publishing
Page : 592 pages
File Size : 44,5 Mb
Release : 2020-05-28
Category : Technology & Engineering
ISBN : 9780081027141

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Development of Packaging and Products for Use in Microwave Ovens by Ulrich Erle,Peter Pesheck,Matthew Lorence Pdf

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

Author : M. W. Lorence,P. S. Pesheck
Publisher : CRC Press
Page : 0 pages
File Size : 53,9 Mb
Release : 2009-09-01
Category : Technology & Engineering
ISBN : 1439802076

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

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.

Author : Peter Pesheck,Matthew Lorence
Publisher : Elsevier
Page : 406 pages
File Size : 44,6 Mb
Release : 2009-07-30
Category : Technology & Engineering
ISBN : 9781845696573

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Development of Packaging and Products for Use in Microwave Ovens by Peter Pesheck,Matthew Lorence Pdf

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

Author : Gordon L. Robertson
Publisher : CRC Press
Page : 719 pages
File Size : 53,7 Mb
Release : 2016-04-19
Category : Technology & Engineering
ISBN : 9781439862421

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Food Packaging by Gordon L. Robertson Pdf

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

Author : Anonim
Publisher : Elsevier
Page : 2482 pages
File Size : 46,7 Mb
Release : 2020-08-18
Category : Technology & Engineering
ISBN : 9780128157824

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Innovative Food Processing Technologies by Anonim Pdf

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, Three Volume Set 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.

Author : Kit L. Yam
Publisher : John Wiley & Sons
Page : 1368 pages
File Size : 55,5 Mb
Release : 2010-01-05
Category : Technology & Engineering
ISBN : 9780470541388

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The Wiley Encyclopedia of Packaging Technology by Kit L. Yam Pdf

The complete and authoritative guide to modern packaging technologies —updated and expanded From A to Z, The Wiley Encyclopedia of Packaging Technology, Third Edition covers all aspects of packaging technologies essential to the food and pharmaceutical industries, among others. This edition has been thoroughly updated and expanded to include important innovations and changes in materials, processes, and technologies that have occurred over the past decade. It is an invaluable resource for packaging technologists, scientists and engineers, students and educators, packaging material suppliers, packaging converters, packaging machinery manufacturers, processors, retailers, and regulatory agencies. In addition to updating and improving articles from the previous edition, new articles are also added to cover the recent advances and developments in packaging. Content new to this edition includes: Advanced packaging materials such as antimicrobial materials, biobased materials, nanocomposite materials, ceramic-coated films, and perforated films Advanced packaging technologies such as active and intelligent packaging, radio frequency identification (RFID), controlled release packaging, smart blending, nanotechnology, biosensor technology, and package integrity inspection Various aspects important to packaging such as sustainable packaging, migration, lipid oxidation, light protection, and intellectual property Contributions from experts in all-important aspects of packaging Extensive cross-referencing and easy-to-access information on all subjects Large, double-column format for easy reference

Author : P.J. Fellows
Publisher : Woodhead Publishing
Page : 806 pages
File Size : 54,8 Mb
Release : 2022-06-18
Category : Technology & Engineering
ISBN : 9780323984317

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Food Processing Technology by P.J. Fellows Pdf

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes. Presents current trends on food sustainability, environmental considerations, changing consumer choices, reduced packaging and energy use, and functional and healthy/plant-based foods Includes highly illustrated line drawings and/or photographs to show the principles of equipment operation and/or examples of equipment that is used commercially Contains worked examples of common calculations

Author : Anonim
Publisher : Unknown
Page : 596 pages
File Size : 40,8 Mb
Release : 1981
Category : Industries
ISBN : UIUC:30112075634136

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U.S. Industrial Outlook for ... Industries with Projections for ... by Anonim Pdf

Author : Debra K. Henyon
Publisher : ASTM International
Page : 96 pages
File Size : 43,6 Mb
Release : 1991
Category : Food
ISBN : 9780803114173

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Food Packaging Technology by Debra K. Henyon Pdf

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

Author : Anonim
Publisher : Unknown
Page : 578 pages
File Size : 50,6 Mb
Release : 1989
Category : Industries
ISBN : UIUC:30112104062044

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U.S. Industrial Outlook by Anonim Pdf

Author : Bruce R. Harte,J. Ian Gray,Joseph Miltz
Publisher : CRC Press
Page : 300 pages
File Size : 50,9 Mb
Release : 1987-07-01
Category : Technology & Engineering
ISBN : 0877625204

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Food Product-Package Compatibility by Bruce R. Harte,J. Ian Gray,Joseph Miltz Pdf

Author : David Smith
Publisher : McGraw Hill
Page : 353 pages
File Size : 55,7 Mb
Release : 2015-03-16
Category : Business & Economics
ISBN : 9780077158408

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EBOOK: Exploring Innovation by David Smith Pdf

The third edition of Exploring Innovation offers an engaging new perspective on innovation. The book provides business students with a clear understanding of the nature of innovation and how it can be managed and fostered. Written in an accessible style, Exploring Innovation encourages students to challenge their pre-conceived ideas about innovation and to see it as a continuous, on-going process, by exploring some of the biggest developments in innovation. Lively discussions of key concepts are provide through numerous case studies, on a range of original products and services, bringing business theories to life. The new edition has been fully revised and updated with a more intuitive structure to now feature: A greater emphasis on what innovation involves. A new chapter on Value Capture. Expanded coverage on Services and Process Innovations. Two new chapters covering Global and Green trends in innovation. 8 new major case studies and more than 40 new mini-cases including Twitter, Angry Birds, Netflick, Google and Toyota.

Author : Anonim
Publisher : Unknown
Page : 24 pages
File Size : 47,8 Mb
Release : 1989
Category : Agriculture
ISBN : MINN:30000010190902

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AgExporter by Anonim Pdf

Author : Ashim K. Datta,Ramaswamy C. Anantheswaran
Publisher : CRC Press
Page : 544 pages
File Size : 43,7 Mb
Release : 2001-04-27
Category : Science
ISBN : 9781482270778

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Handbook of Microwave Technology for Food Application by Ashim K. Datta,Ramaswamy C. Anantheswaran Pdf

"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."

Author : Howard R. Moskowitz,I. Sam Saguy,Tim Straus
Publisher : CRC Press
Page : 506 pages
File Size : 48,8 Mb
Release : 2009-06-24
Category : Technology & Engineering
ISBN : 9781420065558

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An Integrated Approach to New Food Product Development by Howard R. Moskowitz,I. Sam Saguy,Tim Straus Pdf

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.