By M W Lorence, P S Pesheck
Improvement of Packaging and items to be used in Microwave Ovens offers a centred and complete overview for builders within the meals and packaging industries. the 1st part discusses the foundations of microwave heating and ovens. The textual content emphasizes the influence of nutrients dielectric houses and geometry on heating uniformity, style optimization, and hues of microwave meals. the second one half discusses microwave packaging fabrics and layout with chapters that conceal inflexible packaging, susceptors, and defensive. additionally mentioned are product improvement, oven security, and computing device modeling of microwave items.
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Extra resources for Development of Products and Packaging for Use in Microwave Ovens
Furthermore, parallel to a surface at the boundary the electric fields have two polarisations. The resulting concentration of the energy distribution to the sharp edges is explained by the continuity condition at the boundaries of the parallel electric fields. This heating phenomenon is one of the dominating ones, related to heating uniformity problems in rectangularly shaped foods. For corners, the corresponding will analogously be the case for electric fields of three polarisations. This results in an even more pronounced heating at the corners.
Microwave Powers and Electromagnetic Energy 38(1): 37±48. , 1998. Microwave Engineering, 2nd edn, John Wiley & Sons, Hoboken, NJ. Roebuck, B. A. Goldblith, 1972. Dielectric properties of carbohydrate-water mixtures at microwave frequencies. J. Food Science 37: 199±204. , 2006. Elements of Electromagnetism, Oxford University Press, Oxford. , M. Riegel, 2005. The Microwave Processing of Foods, CRC Press, Woodhead Publishing Limited, Cambridge. R. Heldman, 2001. Introduction to Food Engineering, 3rd edn, Academic Press, New York.
Electric field intensity is a parameter depending upon microwave field distribution within foods in a microwave cavity. That is, for a given location in foods with a fixed electric field intensity, larger relative loss factor causes more rapid heating. The increase in temperature (ÁT), without consideration of heat transfer, is calculated from: ÁT 1X85 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.