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 offers a concentrated and entire assessment for builders within the nutrients and packaging industries. the 1st part discusses the rules of microwave heating and ovens. The textual content emphasizes the influence of nutrients dielectric houses and geometry on heating uniformity, taste optimization, and hues 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 defense, and desktop modeling of microwave items.

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Changes in the field pattern, relative to the empty microwave cavity, depend on the complexity of the load. An arbitrary shaped load results in a field distribution that is more complex than a geometrically simple load. Similarly, field patterns in a cavity with multiple loads are more complex than with a single load. EM field distribution in a loaded cavity is totally different from the field distribution suggested by a certain mode or combination of modes in an empty cavity. There are, however, appropriate experimental methods to help determine field distributions in a loaded cavity.

14. The microwave energy covers a frequency bandwidth of about 50 MHz. A 915 MHz magnetron may have a bandwidth of 15 MHz with operating frequency range of 900 to 915 MHz (Chan and Reader, 2000). When a load such as food is placed inside a microwave cavity, the resulting field distribution becomes even more complicated. 81 to accurately identify the modes inside a loaded cavity. This is because a presence of load can shift modes and can also split or merge degenerate modes (Chan and Reader, 2000).

This partly explains the tendency towards so-called run-away heating in microwave thawing of foods, when already thawed parts of higher loss factor absorb most of the available microwave energy. Very even temperature profiles can be maintained as long as the temperature remains below about À2 ëC and thawing is only partial, that is tempering instead of complete thawing. Under those circumstances, the thermal conductivity of the food is still high, which tends to level out temperature differences.

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