Development of Packaging and Products for Use in Microwave Ovens

Development of Packaging and Products for Use in Microwave Ovens
Author: Ulrich Erle,Peter Pesheck,Matthew Lorence
Publsiher: Woodhead Publishing
Total Pages: 590
Release: 2020-05-28
ISBN: 0081027141
Category: Business & Economics
Language: EN, FR, DE, ES & NL

Development of Packaging and Products for Use in Microwave Ovens Book Excerpt:

Development of Packaging and Products for Use in Microwave Ovens, Second Edition, 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. 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. Enables the reader to understand product and packaging materials for microwave ovens down to a highly technical and detailed level Offers systematic coverage on all aspects involved, including principles, materials, design, product development and modelling Includes the very latest developments in products and packaging, including smart packaging and solid state technology

Development of Packaging and Products for Use in Microwave Ovens

Development of Packaging and Products for Use in Microwave Ovens
Author: Ulrich Erle,Peter Pesheck,Matthew Lorence
Publsiher: Woodhead Publishing
Total Pages: 590
Release: 2020-06-10
ISBN: 0081027133
Category: Business & Economics
Language: EN, FR, DE, ES & NL

Development of Packaging and Products for Use in Microwave Ovens Book Excerpt:

Development of Packaging and Products for Use in Microwave Ovens, Second Edition, 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. 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. Enables the reader to understand product and packaging materials for microwave ovens down to a highly technical and detailed level Offers systematic coverage on all aspects involved, including principles, materials, design, product development and modelling Includes the very latest developments in products and packaging, including smart packaging and solid state technology

Food Packaging

Food Packaging
Author: Gordon L. Robertson
Publsiher: CRC Press
Total Pages: 733
Release: 2016-04-19
ISBN: 1439862427
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Food Packaging Book Excerpt:

Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has been completely revised to include new, updated, and expanded content and provide a detailed overview of contemporary food packaging technologies. Features Covers the packaging requirements of all major food groups Includes new chapters on food packaging closures and sealing systems, as well as optical, mechanical, and barrier properties of thermoplastic polymers Provides the latest information on new and active packaging technologies Offers guidance on the design and analysis of shelf life experiments and the shelf life estimation of foods Discusses the latest details on food contact materials including those of public interest such as BPA and phthalates in foods Devotes extensive space to the discussion of edible, biobased and biodegradable food packaging materials An in-depth exploration of the field, Food Packaging: Principles and Practice includes all-new worked examples and reflects the latest research and future hot topics. Comprehensively researched with more than 1000 references and generously illustrated, this book will serve students and industry professionals, regardless of their level or background, as an outstanding learning and reference work for their professional preparation and practice.

Innovative Food Processing Technologies

Innovative Food Processing Technologies
Author: Anonim
Publsiher: Elsevier
Total Pages: 2480
Release: 2020-08-18
ISBN: 0128157828
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Innovative Food Processing Technologies Book Excerpt:

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

Food Processing Technology

Food Processing Technology
Author: P.J. Fellows
Publsiher: Woodhead Publishing
Total Pages: 806
Release: 2022-06-18
ISBN: 0323984312
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Food Processing Technology Book Excerpt:

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes. Presents current trends on food sustainability, environmental considerations, changing consumer choices, reduced packaging and energy use, and functional and healthy/plant-based foods Includes highly illustrated line drawings and/or photographs to show the principles of equipment operation and/or examples of equipment that is used commercially Contains worked examples of common calculations

U S Industrial Outlook for Industries with Projections for

U S  Industrial Outlook for     Industries with Projections for
Author: Anonim
Publsiher: Unknown
Total Pages: 596
Release: 1981
ISBN: 1928374650XXX
Category: Industries
Language: EN, FR, DE, ES & NL

U S Industrial Outlook for Industries with Projections for Book Excerpt:

U S Industrial Outlook

U S  Industrial Outlook
Author: Anonim
Publsiher: Unknown
Total Pages: 574
Release: 1989
ISBN: 1928374650XXX
Category: Industries
Language: EN, FR, DE, ES & NL

U S Industrial Outlook Book Excerpt:

U S Industrial Outlook for 200 Industries with Projections for

U S  Industrial Outlook for 200 Industries with Projections for
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1980
ISBN: 1928374650XXX
Category: Industries
Language: EN, FR, DE, ES & NL

U S Industrial Outlook for 200 Industries with Projections for Book Excerpt:

Food Packaging Technology

Food Packaging Technology
Author: Debra K. Henyon
Publsiher: ASTM International
Total Pages: 96
Release: 1991
ISBN: 0803114176
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Food Packaging Technology Book Excerpt:

Eight papers from a symposium in San Diego, November 1989, and an introductory overview discuss aspects of the food packaging industry, including extending the shelf life of products through computer modeling, the effect of the food on the package, flavor management, and techniques to evaluate packa

Food Product Package Compatibility

Food Product Package Compatibility
Author: Bruce R. Harte,J. Ian Gray,Joseph Miltz
Publsiher: CRC Press
Total Pages: 300
Release: 1987-07-01
ISBN: 9780877625209
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Food Product Package Compatibility Book Excerpt:

Essentials of Marketing

Essentials of Marketing
Author: Frances Brassington,Stephen Pettitt
Publsiher: Pearson Education
Total Pages: 564
Release: 2007
ISBN: 9780273708186
Category: Marketing
Language: EN, FR, DE, ES & NL

Essentials of Marketing Book Excerpt:

Brassington and Pettitt's Essentials of Marketing is the indispensable introduction to the subject for all students taking a short or one-semester Marketing module - whatever their background. The second edition retains the lively writing style and authority of the authors' Principles of Marketing, and highlights the links between theory and practice by using fresh and topical case studies drawn from real-life, whilst focussing on the most important concepts and theories of Marketing. Essentials of Marketingalso boasts an unrivalled selection of online learning resources at www.pearsoned.co.uk/brassington, which includes multiple choice questions that test your learning and help monitor your progress, video interviews with top Marketing Managers, answering your questions on how they use the theories of marketing every day in their professional lives, a full online Glossary explaining the key terms of the subject, and weblinks for every chapter that help take your learning further! Dr Frances Brassington is Senior Lecturer in Retail Management and Marketing at Oxford Brookes University Dr Stephen Pettitt is Deputy Vice-chancellor of the University of Bedfordshire

Quick Freezing Preservation of Foods Foods of plant origin

Quick Freezing Preservation of Foods  Foods of plant origin
Author: J. S. Pruthi
Publsiher: Allied Publishers
Total Pages: 584
Release: 1999
ISBN: 9788170239635
Category: Food
Language: EN, FR, DE, ES & NL

Quick Freezing Preservation of Foods Foods of plant origin Book Excerpt:

AgExporter

AgExporter
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1989
ISBN: 1928374650XXX
Category: Agriculture
Language: EN, FR, DE, ES & NL

AgExporter Book Excerpt:

Facing America s trash what next for municipal solid waste

Facing America s trash   what next for municipal solid waste
Author: Anonim
Publsiher: DIANE Publishing
Total Pages: 135
Release: 2022
ISBN: 1428922237
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Facing America s trash what next for municipal solid waste Book Excerpt:

The Wiley Encyclopedia of Packaging Technology

The Wiley Encyclopedia of Packaging Technology
Author: Kit L. Yam
Publsiher: John Wiley & Sons
Total Pages: 1368
Release: 2010-01-05
ISBN: 0470541385
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

The Wiley Encyclopedia of Packaging Technology Book Excerpt:

The complete and authoritative guide to modern packaging technologies —updated and expanded From A to Z, The Wiley Encyclopedia of Packaging Technology, Third Edition covers all aspects of packaging technologies essential to the food and pharmaceutical industries, among others. This edition has been thoroughly updated and expanded to include important innovations and changes in materials, processes, and technologies that have occurred over the past decade. It is an invaluable resource for packaging technologists, scientists and engineers, students and educators, packaging material suppliers, packaging converters, packaging machinery manufacturers, processors, retailers, and regulatory agencies. In addition to updating and improving articles from the previous edition, new articles are also added to cover the recent advances and developments in packaging. Content new to this edition includes: Advanced packaging materials such as antimicrobial materials, biobased materials, nanocomposite materials, ceramic-coated films, and perforated films Advanced packaging technologies such as active and intelligent packaging, radio frequency identification (RFID), controlled release packaging, smart blending, nanotechnology, biosensor technology, and package integrity inspection Various aspects important to packaging such as sustainable packaging, migration, lipid oxidation, light protection, and intellectual property Contributions from experts in all-important aspects of packaging Extensive cross-referencing and easy-to-access information on all subjects Large, double-column format for easy reference

Plastics in Packaging

Plastics in Packaging
Author: R. Beswick,D.J. Dunn
Publsiher: iSmithers Rapra Publishing
Total Pages: 154
Release: 2002
ISBN: 1859573290
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Plastics in Packaging Book Excerpt:

This report provides an overview of the plastic packaging supply chain from materials to disposal. Information is included on market sizes and trends relevant to this chain. It includes a review of key factors affecting the industry, such as the need for recycling, and new developments in plastics used in packaging. This report includes a description of plastic material types and properties relevant to packaging. Tables of comparative data are included.

Edible Food Packaging

Edible Food Packaging
Author: Amrita Poonia,Tejpal Dhewa
Publsiher: Springer Nature
Total Pages: 557
Release: 2022
ISBN: 981162383X
Category: Biotechnology
Language: EN, FR, DE, ES & NL

Edible Food Packaging Book Excerpt:

This book discusses the various aspects of sustainable packaging edibles in food industry. It is divided into five main parts. The first section of the book addresses details of edible films, various sources, origin, scope and functions. Second section covers different sustainable alternatives such as seed gums, fruits and vegetable peels, sea weeds, fruits wastes, dairy by products & anti-oxidant edible packaging. This book also discusses about methods of improvements of mechanical properties of packaging edibles & their food applications, testing methods, innovations, limitations, challenges and nano edibles. It provides insights about the large quantity of wastes and by-products generated by food processing industries. Disposal of these wastes is a big problem due to their high biochemical oxygen demand (BOD) & chemical oxygen demand (COD) which causes severe problem of pollution to the environment. These wastes contain large amounts of proteins, carbohydrates, lipids, minerals, various bioactive compounds and have eco-friendly packaging potential. The book emphasizes on the fact that recycling these wastes as packaging edibles are sustainable and economical. As a world foreseeing food technology revolution, this book explores the unique topics in food packaging which possesses mammoth commercial applications and environmental potential. Due to its immense scope, this book is highly useful for researchers, food scientists, students and food packaging industry experts. .

Facing America s Trash

Facing America s Trash
Author: United States. Congress. Office of Technology Assessment
Publsiher: Unknown
Total Pages: 392
Release: 1989
ISBN: 1928374650XXX
Category: Environmental policy
Language: EN, FR, DE, ES & NL

Facing America s Trash Book Excerpt:

Biotechnology and Food Process Engineering

Biotechnology and Food Process Engineering
Author: Henry G. Schwartzberg,M. A. Rao
Publsiher: CRC Press
Total Pages: 514
Release: 1990-05-23
ISBN: 9780824783631
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Biotechnology and Food Process Engineering Book Excerpt:

Biotechnology and its implication for the future, introduction to bio reactor engineering, bioreactor considerations for producing flavors and pigments from plant tissue culture, membrane bioreactors: enzime processes, food freeze concentration, supercritical fluid extraction, drying of foods, aseptic processing of foods, encapsulation and con trolled release do food components, extrusion of foods, developments in microwave food processing, robotics in food processing, integrationof computers in food processing.

Food Product Development

Food Product Development
Author: Anonim
Publsiher: Unknown
Total Pages: 216
Release: 1981
ISBN: 1928374650XXX
Category: Food industry and trade
Language: EN, FR, DE, ES & NL

Food Product Development Book Excerpt: