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

By M W Lorence, P S Pesheck

Improvement of Packaging and items to be used in Microwave Ovens presents a targeted and finished assessment for builders within the foodstuff and packaging industries. the 1st part discusses the foundations of microwave heating and ovens. The textual content emphasizes the impact of foodstuff dielectric houses and geometry on heating uniformity, style optimization, and colours of microwave meals. the second one half discusses microwave packaging fabrics and layout with chapters that hide inflexible packaging, susceptors, and protective. additionally mentioned are product improvement, oven safeguard, and desktop modeling of microwave items.

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The z direction in Fig. 9), thus Ez ˆ 0. In TMzmn modes, the magnetic field component is transverse to the direction of wave propagation, and Hz ˆ 0. , 0, 1, 2 . ), which represent the number of half wave variations in field patterns along x and y direction, respectively (Sadiku, 2006). In TE modes both m and n cannot be zero at the same time; in TM modes m and n cannot be equal to zero which means the lowest value is 1. 9 Rectangular waveguide. 10 Field pattern of TEz10 (a) and TMz11 (b) (Guru and Hiziroglu, 2004).

The increase in temperature (ÁT), without consideration of heat transfer, is calculated from: ÁT 1X85 ˆ 2% f 40 4HH E2 Át where Cp (J kgÀ1 ëCÀ1) is the specific heat, & (kg mÀ3) is the density, E (V mÀ1) is the electric field intensity, f (Hz) is the frequency, Át (s) is the time increment and ÁT (ëC) is the temperature rise. Values of specific heat and density of different foods, and heat transfer calculations from generated heat can be found elsewhere (Singh and Heldman, 2001). 4 to demonstrate the influence of food composition and microwave frequency.

More information on the general principles for microwave heating can be found in the literature. g. Bengtsson and Risman (1971), Ohlsson (1983), Walker (1987), Buffler (1993), and Ohlsson and Bengtsson (2001). 1 Factors which influence the microwave heating uniformity The microwave heating performance of foods is influenced by several factors, which interact in a complex way with each other. Among such factors which may affect the heating uniformity are, for example: the design of the oven cavity, the waveguide or applicator system, as well as food parameters like the geometry and size2 of the food item and the food packaging, the relative placement of food components, as well as the distance between neighbouring components.

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