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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