Development of Packaging and Products for Use in Microwave Ovens

• Author : Ulrich Erle,Peter Pesheck,Matthew Lorence
• Publisher : Woodhead Publishing
• Release : 28 May 2020

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,

• Author : M. W. Lorence,P. S. Pesheck
• Publisher : CRC Press
• Release : 01 September 2009

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

• Author : Gordon L. Robertson
• Publisher : CRC Press
• Release : 19 April 2016

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

• Author : Anonim
• Publisher : Elsevier
• Release : 18 August 2020

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

• Author : P.J. Fellows
• Publisher : Woodhead Publishing
• Release : 18 June 2022

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

• Author : Anonim
• Publisher : Unknown
• Release : 05 June 1989

• Author : Anonim
• Publisher : Unknown
• Release : 05 June 1981

• Author : Debra K. Henyon
• Publisher : ASTM International
• Release : 05 June 1991

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 : Bruce R. Harte,J. Ian Gray,Joseph Miltz
• Publisher : CRC Press
• Release : 01 July 1987

• Author : Anonim
• Publisher : Unknown
• Release : 05 June 1989

• Author : Frances Brassington,Stephen Pettitt
• Publisher : Pearson Education
• Release : 05 June 2023

Brassington and Pettitt's Essentials of Marketing is the indispensable introduction to the subject for all students taking a short or one-semester Marketing module - whatever their background. The second edition retains the lively writing style and authority of the authors' Principles of Marketing, and highlights the links between theory and practice by using fresh and topical case studies drawn from real-life, whilst focussing on the most important concepts and theories of Marketing. Essentials of Marketingalso boasts an unrivalled selection of

• Author : J. S. Pruthi
• Publisher : Allied Publishers
• Release : 05 June 1999

• Author : Ashim K. Datta
• Publisher : CRC Press
• Release : 27 April 2001

"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 : Kit L. Yam
• Publisher : John Wiley & Sons
• Release : 05 January 2010

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

• Author : Anonim
• Publisher : DIANE Publishing
• Release : 05 June 2023