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The role of packaging in achieving microwave browning and crisping

 

作者: Peter Harrison,  

 

期刊: Packaging Technology and Science  (WILEY Available online 1989)
卷期: Volume 2, issue 1  

页码: 5-10

 

ISSN:0894-3214

 

年代: 1989

 

DOI:10.1002/pts.2770020104

 

出版商: John Wiley&Sons, Ltd

 

数据来源: WILEY

 

摘要:

AbstractMicrowave interactive packaging is a rapidly expanding and evolving technology. This class of package contains heater elements (susceptors or receptors) which convert microwave energy into conventional heat, thereby providing useful browning and crisping functions. This paper discusses the principles of microwave interactive package design.

 

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