Comprehensively reviews the principles of microwave heating and ovens assessing the effect of food dielectric properties on heating uniformity - thoroughlyreviews microwave packaging materials and design including testing and regulatory issues - features a seven page section of colour diagrams to show heat distributions - reviews computer modelling of microwave products and active packaging The efficient design of microwave food products and associated packagingmaterials 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 forthose 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 andgeometry 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. INDICE: PART 1 PRINCIPLES Electromagnetic basis of microwave heating J Tang and F P Resurreccion Jr, Washington State University, USA - Introduction - Microwaves - EM waves - General wave equations - Propagation of microwaves in different media - Propagation of electromagnetic wave between two media - Standing waves - Waveguide - Field patterns in single-mode and multimode cavities -Microwave heating of foods - Conclusions - References Influence of food geometry and dielectric properties on heating performance B W„ppling-Raaholt, SIK -Swedish Institute for Food and Biotechnology, T Ohlsson, formerly of SIK - Swedish Institute for Food and Biotechnology, Sweden - Introduction - Microwave heating distribution and uniformity - Heating phenomena which influence heating performance and uniformity - Some remarks on methodology and applications ofcontrolled microwave heating performance - Modelling-based tools for improving microwave heating uniformity - Future trends - Sources of further information and advice - References Advanced topics in microwave heating uniformity P Risman, Microtrans AB, Sweden - Introduction - The microwave penetration depth -Cavity modes - Wave reflections at an external flat surface - Internal vertical standing waves in large flat loads - Under-heating modes - Simultaneous heating of loads with different permittivities - Influences by different e'', with the same e' - The edge overheating effect - Heating of isolated rounded objects - Combination effects - Summary and conclusions - Acknowledgement - References Microwave ovens N Cooper, Formative Solutions LLC, USA - Introduction - History of the microwave oven - Oven design and construction - Heating uniformity - Combination ovens - Microwave oven safety - Sources of further information and advice - Bibliography Measurements of dielectric properties of foods andassociated materials P Risman, Microtrans AB, Sweden - Introduction - Historical developments and chapter outline - Absolute and analytical methods - A calibration method - Infinite MUT methods - Retro-modelling techniques - Summary and conclusions - Acknowledgements - References Microwave dielectric properties of foods and some other substances P Risman, Microtrans AB, Sweden - Introduction - Absorption mechanisms in water - Microwave dielectric data of water - Contributions by ions - Data of water and some other liquids at 2450 Mhz - Data of some food substances with high water content - Data for some food substances with low water content - Data for numerical modelling - Mixture formulas -Large particulate foods and limitations of the mixture equations - Microwave transparency of food container materials, etc - References Flavors and colors for microwave foods S J Risch, Michigan State University, USA - Introduction -What are flavors? Natural versus artificial flavours - Sources of flavours - Flavor creation - Microwave versus conventional heating - Flavor forms - Browning reaction - Product categories and challenges - Conclusions - References PART 2 MICROWAVE PACKAGING MATERIALS AND DESIGN Rigid passive microwave packaging forms AJ Gallo, Associated Packaging Engineering, USA - Introduction - Conditions of use - Operations - Application drives material choice/material choicedrives design - Product - Tray geometry - Conclusions Susceptors in microwavepackaging M R Perry General Mills and R Lentz, California Tube, USA - Introduction - History - Reflection, transmission, and absorption of microwave power by a susceptor - Temperature limiting in PET susceptors - Measurement methods - Manufacture - Use and application - Conclusions - References Shielding and field modification-thick metal films T H Bohrer, Pac Advantage Consulting, LLC,USA - Introduction - History - Physics and design principles - Patterning thick metal films - Antennas - Application examples - Conclusions - Sources of further information and advice - References PART 3 PRODUCT DEVELOPMENT, PACKAGING AND OVEN SAFETY Package and product development testing in a microwave oven M W Lorence, General Mills Inc., USA - Introduction - Realities of heating food in microwave ovens - Consumer microwave oven variability - Commercial microwave oven variability - Consumer variability - Product variability - Measurableresponses - Basic experimentation in microwave ovens - References Regulatory issues in microwave packaging S J Risch, Michigan State University, USA - Introduction - History of microwave package regulations - Current regulations - References Microwave oven safety D Baron, ETS Lindgren, USA - Microwave safety basis - Microwave ovens and pacemakers - Electromagnetic field exposure - industrial applications PART 4 MODELING OF MICROWAVE HEATING Modeling microwave heating in foods M Celuch and P Kopyt, Warsaw University of Technology, Poland - Introduction - FDTD versus FEM - Coupled electromagnetic-thermodynamic simulation - Computational examples - Conclusions - Acknowledgements - References Modeling the effects of active packaging of microwaved foods P Risman, MicrotransAB, Sweden - Introduction - Microwave properties of metals - Shielding devices - Ameliorators - Susceptors - Final comments - References
- ISBN: 978-1-8456-9420-3
- Editorial: WOODHEAD PUBLISHING LIMITED
- Encuadernacion: Rústica
- Páginas: 408
- Fecha Publicación: 01/08/2009
- Nº Volúmenes: 1
- Idioma: Inglés