By M W Lorence, P S Pesheck
Improvement of Packaging and items to be used in Microwave Ovens presents a centred and entire overview for builders within the foodstuff and packaging industries. the 1st part discusses the rules of microwave heating and ovens. The textual content emphasizes the impact of foodstuff dielectric houses and geometry on heating uniformity, style optimization, and colours of microwave meals. the second one half discusses microwave packaging fabrics and layout with chapters that conceal inflexible packaging, susceptors, and protective. additionally mentioned are product improvement, oven protection, and computing device modeling of microwave items.
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Extra resources for Development of Products and Packaging for Use in Microwave Ovens
Part of the refracted energy will be absorbed, as understood from elementary electromagnetics. Most of the remaining energy will be reflected back at the other food surface and so on. Depending on the food geometry, the result can be focusing of energy to certain areas, which may be part of the explanation for so-called concentration heating effects. For cylindrical or spherical geometries, such concentration effects can cause concentration of energy to the centre of the food, depending, however, on both the food diameter and the dielectric properties.
The point of the attachment causes a momentum change, shifting the phase angle by 180ë. The first full wave now traveling backward encounters the second full wave traveling forward. The first and second waves interfere and form a standing wave pattern with node (minimum amplitude) and anti-node (maximum amplitude) at fixed locations. The standing waves in microwave cavities create cold and hot spots, which is one of the main reasons for uneven heating. 1 Voltage standing wave ratio In a general case where a reflective surface is not a highly conductive material, only a portion of the incident wave is reflected.
For cylindrical or spherical geometries, such concentration effects can cause concentration of energy to the centre of the food, depending, however, on both the food diameter and the dielectric properties. This centre overheating effect occurs for diameters of approximately one to three times the penetration depth in the material. For cylinders, concentration effects occur when the electrical field is parallel to the cylinder axis. The effect will be stronger for foods with high permittivity values.