Synopses & Reviews
This book provides a focused and comprehensive review for developers in the food and packaging industries. The first section discusses the principles of microwave heating and ovens. The text emphasizes the effect of food dielectric properties and geometry on heating uniformity, flavor optimization, and colors of microwave foods. The second part reviews microwave packaging materials and design with chapters that cover rigid packaging, susceptors, and shielding. Part three covers product development, food, packaging and oven safety and the final part goes over computer modelling of microwave products and active packaging.
About the Author
Matthew Lorence and Peter Pesheck, of General Mills, each have over 25 years of experience working on microwave products focused on improving overall product performance. Matt Lorence works on package development while Peter Pesheck works primarily on dielectric properties, simulation, and problem-solving.