ISSN:0894-3214    

DOI:10.1002/pts.2770020202

出版商:John Wiley&Sons, Ltd    

年代:1989

数据来源: WILEY

摘要:

AbstractIt is well known that the microwave oven has the ability to cook food quickly but unfortunately it tends not to produce the crisp and brown surface often required by the consumer. The present paper describes some of the scientific principles behind browning and crisping. The way in which microwaves cook food is explained and compared with the behaviour of the conventional oven.The paper concludes by considering the possibility that future microwave ovens could cook food with a brown and crisp surface similar to that achieved in the conventional oven.

ISSN:0894-3214    

DOI:10.1002/pts.2770020203

出版商:John Wiley&Sons, Ltd    

年代:1989

数据来源: WILEY

摘要:

AbstractThe agreement between the practical data and theoretical values has been examined for almost all of the formulae used to determine the optimum function that can express the relationship between the shock‐acceleration or vibration‐acceleration and their number of occurrences. These formulae, however, are not always suitable for all analyses.In order to find the optimum formula for each condition, the following points have been considered:iagreement between the calculated value and measured dataiidifficulty in the calculation procedureiiidifficulty in comparison of the data obtainedivpossibility of extrapolation.The following results were obtained:iIn general, hybrid function, irrational function and Weibull distribution can be used to express the relationship.iiFor comparison of experimental data obtained in different transport conditions, irrational function and Weibull distribution have fewer parameters than other functions.iiiIn the case of the package test condition where an extrapolation is required, the hybrid function and irrational function are the most suita

ISSN:0894-3214    

DOI:10.1002/pts.2770020204

出版商:John Wiley&Sons, Ltd    

年代:1989

数据来源: WILEY

摘要:

AbstractWhilst one or two mathematical formulae have appeared frequently in papers on migration, little use has yet been made of them in analysing data, or in writing legislation on food contact materials and articles. In this short review, it is argued that mathematics and physics have far greater potential than has so far been realized in such roles, and certain basic principles that are crucial for effective use of these disciplines in migration research are discussed. The first of these is the great importance of the geometry, i.e. shape and size, of the food‐container system; most (if not all) commonly used formulae have serious shortcomings because they apply only to one‐dimensional geometries, which are not met in practice. The second is that results must be plotted in non‐dimensional form if underlying unity of behaviour is to be detected — and the search for such unity is one of the main aims of mathematics. Finally, the paper discusses some causes of the large variability that is observed in practice between the results of nominally identical tests, and concludes that statistical methods should have far greater prominence than hitherto in all stages of migration research, and the drafting of legi

ISSN:0894-3214    

DOI:10.1002/pts.2770020205

出版商:John Wiley&Sons, Ltd    

年代:1989

数据来源: WILEY

摘要:

AbstractMechanical stresses from the shocks and vibrations to which air cargo is exposed during transport and handling at airports have been investigated. Field trials were carried out at Arlanda Airport, Stockholm, and John F. Kennedy Airport, New York.It was found that when products are transported in the airport area, they are exposed to much higher stresses than during actual flight. Especially severe conditions were registered during transport at John F. Kennedy Airport.Measured stresses are related to the ground and mode of driving within the airport area, as well as to location on the pallet wagon.Guidelines as regards design of realistic, simulating test programs for product and package design are reported.Future development possibilities and suggestions for further research within the area are discussed.

ISSN:0894-3214    

DOI:10.1002/pts.2770020206

出版商:John Wiley&Sons, Ltd    

年代:1989

数据来源: WILEY

摘要:

AbstractThe bending ratio describes the technical quality of creased cartons. In comparison with the fold‐ratio of Grebe and Grohmann it has practical advantages, moreover it is physically clearly defined. The applicability of the bending ratio under production conditions has been tested by erecting experiments in a Rovema cartoning machine. The frequency of failure during the machine erecting tests and the bowing of the side walls of the boxes were compared with the bending ratio for different creased cartons. An optimum condition during the tests could be realized for a ratio of 0.6. It could be proved that the bending ratio is useful to describe the technical quality of crease of folding boxe

ISSN:0894-3214    

DOI:10.1002/pts.2770020207

出版商:John Wiley&Sons, Ltd    

年代:1989

数据来源: WILEY

ISSN:0894-3214    

DOI:10.1002/pts.2770020208

出版商:John Wiley&Sons, Ltd    

年代:1989

数据来源: WILEY

ISSN:0894-3214    

DOI:10.1002/pts.2770020209

出版商:John Wiley&Sons, Ltd    

年代:1989

数据来源: WILEY

ISSN:0894-3214    

DOI:10.1002/pts.2770020201

出版商:John Wiley&Sons, Ltd    

年代:1989

数据来源: WILEY