Development of Products and Packaging for Use in Microwave Ovens
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Summary
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.
Table of Contents
PRINCIPLES
Electromagnetic Basis of Microwave Heating, J. Tang and F.P. Resurreccion, Jr
Influence of Food Geometry and Dielectric Properties on Heating Performance, B. Wäppling-Raaholt and T. Ohlsson
Advanced Topics in Microwave Heating Uniformity, P. Risman
Microwave Ovens, N. Cooper
Measurements of Dielectric Properties of Foods and Associated Materials, P. Risman
Microwave Dielectric Properties of Foods and Some Other Substances, P. Risman
Flavors and Colors for Microwave Foods, S. Risch
MICROWAVE PACKAGING MATERIALS AND DESIGN
Rigid Passive Microwave Packaging Forms, T. Gallo
Susceptors in Microwave Packaging, M. Perry and R. Lentz
Shielding and Field Modification-Thick Metal Films, T. Bohrer
PRODUCT DEVELOPMENT, FOOD, PACKAGING AND OVEN SAFETY
Package and Product Development Testing in a Microwave Oven, M. Lorence
Regulatory Issues in Microwave Packaging, S. Risch
Microwave Oven Safety, D. Baron
MODELING OF MICROWAVE HEATING
Modeling Microwave Heating in Foods, M. Celuch and P. Kopyt
Modeling the Effects of Active Packaging of Microwaved Foods, P. Risman
