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DEVELOPMENT OF PACKAGING AND PRODUCTS FOR USE IN MICROWAVE OVENS

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9780081027134 ::  DEVELOPMENT OF PACKAGING AND PRODUCTS FOR USE IN MICROWAVE OVENS
ISBN:

9780081027134

Col·lecció:WOODHEAD PUBLISHING IN MATERIALS
EditorialELSEVIER SCIENCE PUB.B.U.
Edició:
Pàgines:580
Idioma:INGLES
P.V.P.: 235 € + 4% IVA = 244,40 €
Dto 5% Estalvies 12,22 €
Import final iva incl. 232,18 €
Entrega en 15 dies
Altres versions :

<P><I>DEVELOPMENT OF PACKAGING AND PRODUCTS FOR USE IN MICROWAVE OVENS, SECOND EDITION,</I> SUPPORTS THE EFFICIENT DESIGN OF MICROWAVEABLE FOOD PRODUCTS AND PACKAGING MATERIALS, EXPLAINING ALL ESSENTIAL ASPECTS IN A DETAILED AND SYSTEMATIC WAY. THIS NEW EDITION REVIEWS RECENT DEVELOPMENTS AND THE LATEST CUTTING-EDGE TECHNOLOGY, INCLUDING NEW MATERIALS AND PACKAGE FORMATS, NEW IDEAS FOR PRODUCT DEVELOPMENT, AND NEW INFORMATION ON DEVELOPMENTS IN MICROWAVE TECHNOLOGY. SECTIONS COVER THE EFFECT OF FOOD DIELECTRIC PROPERTIES AND HEATING UNIFORMITY, MICROWAVE PACKAGING MATERIALS, PRODUCT DEVELOPMENT, FOOD, PACKAGING, OVEN SAFETY, AND THE COMPUTER MODELLING OF MICROWAVE PRODUCTS AND ACTIVE PACKAGING. </P> <P>WRITTEN BY A DISTINGUISHED TEAM OF INTERNATIONAL CONTRIBUTORS, THIS BOOK IS NOT ONLY A VALUABLE RESOURCE FOR ENGINEERS, MANUFACTURERS AND PRODUCT DEVELOPERS IN THE FOOD AND PACKAGING INDUSTRIES, BUT ALSO A GREAT RESEARCH TOOL FOR INDUSTRIAL R&D AND ACADEMIA.</P> <BR><BR><UL><LI>ENABLES THE READER TO UNDERSTAND PRODUCT AND PACKAGING MATERIALS FOR MICROWAVE OVENS DOWN TO A HIGHLY TECHNICAL AND DETAILED LEVEL</LI><LI>OFFERS SYSTEMATIC COVERAGE ON ALL ASPECTS INVOLVED, INCLUDING PRINCIPLES, MATERIALS, DESIGN, PRODUCT DEVELOPMENT AND MODELLING</LI><LI>INCLUDES THE VERY LATEST DEVELOPMENTS IN PRODUCTS AND PACKAGING, INCLUDING SMART PACKAGING AND SOLID STATE TECHNOLOGY</LI></UL>

<P><B>PART 1 – PRINCIPLES </B>1. ELECTROMAGNETIC BASIS OF MICROWAVE HEATING 2. INFLUENCE OF FOOD GEOMETRY AND DIELECTRIC PROPERTIES ON HEATING PERFORMANCE 3. ADVANCED TOPICS IN MICROWAVE HEATING UNIFORMITY - THEORY AND EXPERIMENTAL METHODS 4. MICROWAVE OVENS 5. MEASUREMENTS OF DIELECTRIC PROPERTIES OF FOOD AND ASSOCIATED MATERIALS 6. MICROWAVE DIELECTRIC PROPERTIES OF FOOD AND SOME OTHER SUBSTANCES </P><B> <P>PART 2 – MICROWAVE PACKAGING MATERIALS AND DESIGN </B>7. PASSIVE MICROWAVE PACKAGING FORMS 8. SUSCEPTORS IN MICROWAVE PACKAGING 9. SHIELDING AND FIELD MODIFICATION – THICK METAL FILMS</P><B> <P>PART 3 – PRODUCT DEVELOPMENT, FOOD, PACKAGING AND OVEN SAFETY </B>10. FLAVORS AND COLORS FOR MICROWAVE FOODS 11. TEXTURE MODIFYING INGREDIENTS FOR MICROWAVE FOODS 12. PACKAGE AND PRODUCT DEVELOPMENT TESTING IN A MICROWAVE OVEN 13. SENSORY SCIENCE FOR MICROWAVEABLE PRODUCTS 14. FOOD SAFETY AND COOKING VALIDATION 15. THE IMPACT OF SOLID STATE TECHNOLOGY ON PRODUCT DEVELOPMENT 16. REGULATORY ISSUES IN MICROWAVE PACKAGING 17. MICROWAVE OVEN SAFETY</P><B> <P>PART 4 – MODELLING OF MICROWAVE HEATING </B>18. MODELLING OF CAVITIES AND LOADS WITH FDTD AND FEM METHODS 19. SPACE-DISCRETE MODELLING OF MICROWAVE SUSCEPTORS 20. PROBLEMS IN THE MODELLING OF MAGNETRON-FED OVENS 21. SPECIAL REGIMES FOR MODELLING OVENS FED BY SOLID-STATE SOURCES</P>

BIOQUIMICA / BIOLOGIA MOLECULAR
CIENCIA DELS ALIMENTS / BROMATOLOGIA
CIENCIA DELS MATERIALS
ECONOMIA
ENGINIERIA / TECNOLOGIA
ENGINIERIA BIOMEDICA
FISICA
NUTRICIO
QUIMICA
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