Abstract
The possibility of using microwave technology for food processing is hardly new. Some of the first applications were suggested soon after World War II had ended, during which the development of the magnetron continued and its subsequent use in radar occurred. World War II sailors soon found that the warmest place ‘aloft’ was close to the rotating radar scanner on board naval vessels (Freedman, 1985). Later, the idea of a ‘box’ around this thermal energy source was to follow. Twenty years passed before, in the mid-1960s, industrial microwave pasteurisation began to be used for bakery products. Microwave sterilisation studies also began at this time (1991) with independent work taking place simultaneously in Europe and the USA. Some of this early work has moved into continuing commercial production but not just for the food industry. Even today, the major uses of high-frequency energy are for different materials, all of which are in other (non-food) industries such as thermoplastics sealing, rubber vulcanisation, ceramic tile processing and so on.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Alusuisse Ltd (1988) Aluminium Foil Containers in Microwave Ovens. Alusuisse Ltd., Neuhausen am Rheinfall, Switzerland.
Andrews, G. (1991) Safety and performance standards. In Microwave Ovens, Peter Perigrinus, London.
Bengtsson, N. E. and Risman P. O., (1971) Dielectric properties of foods at 3 GHz as determined by a cavity perturbation technique. II. Measurements on food materials. Journal of Microwave Power, 6(2): 120.
Buffler, C. and Stanford, M. (1991) The Effects of Dielectric Properties on the Microwave Heating of Foods. 26th Annual Microwave Symposium, The International Institute of Microwave Power, Buffalo, New York.
Child, H. and Maskell, A. (1990) Microwave Packaging Update. Microwave Association Annual Conference, Telford, UK.
Coles, R. E. (1991) Lasers used to make easy-opening lines on packs. Food, Cosmetics and Drugs Packaging. Elsevier Advanced Technology, Oxford, England.
Coluccio, C. (1991) Microwave Pasteurisation. Ambient Shelf-Stable Products Conference, London, May 1991, Processing and Packaging Machinery Association and the Institute of Packaging, UK.
Decareau, R. V. (1991) Microwaves in the Food Processing Industry. Academic Press, New York.
Decareau, R. V. (1991) Microwave Pasteurisation and Sterilization. International Microwave Power Institute, 26th Annual Microwave Symposium, Buffalo, N.Y.
Decareau, R. V. and Peterson, R. A. (1986) Microwave Processing and Engineering, VCH, Deerfield Beach, Florida.
Edgar, R. (1986) The economics of microwave processing in the food industry. Food Technology, Inst. Food Technologists.
Eisner, M. (1988) Introduction into the Technique and Technology of Rotary Sterilisation. Private Author’s Edition, Milwaukee, Wisconsin.
Freedman, G. (1985) The Historical Development of Microwaves. Unpublished address to General Foods Corp., White Plains, New York.
George, M., Burnett, S. and Richardson, P. (1991) The Influence of Thermal, Electrical and Physical Properties on the Quality of Foods Heated by Microwaves: Final Report. Technical Memorandum No. 624, Campden Food and Drink Research Association, Chipping Campden, UK.
Kent, M. (1987) Electrical and Physical Properties of Food Materials. Science and Technology Publishers, Horachurch, UK.
King, W. R. (1989) Listeria and Salmonella in Perspective. Proceedings of the Microwave Technical Association Conference, London.
Labfacility (1980) Temperature Sensing with Thermocouples and Resistance Thermometers—A Practical Handbook. Labfacility Ltd, UK.
Luxtron Corporation (1988) Accurate temperatures in microwave ovens are difficult to achieve. Food Engineering 60 (5): 175.
Mathews, R. and Andrews, G. (1991) A dirty mug takes bang out of a cuppa. Daily Telegraph, London, November 1991.
McKinnon, R. G. D. (1991) Pasteurisation and Sterilisation using Microwave Energy. Shelf-Life’91 Conference, London.
Meeker, T. R. and Meitzler A. H. (1964) Guided Wave Propagation in Elongated Cylinders and Plates. In Physical Acoustics—Principles and Methods. Mason W. P. (ed.), Academic Press, London.
Mudgett, R. E. (1986) Microwave Properties and Heating Characteristics of Foods. Food Technology, The Institute of Food Technologists, June.
Mudgett, R. W. and Schwartenberg, H. G. (1982) Microwave Food Processing: Pasteurisation and Sterilisation—A Review. The American Institute of Chemical Engineers.
Nicholson, N. C. and McDicken, W. N. (1985) Modelling of Ultrasonic Wave Propagation in Waveguides. Dept. of Medical Physics and Medical Engineering. Royal Infirmary, Edinburgh.
Ohlsson, T. and Risman, P. (1991) Heating Patterns of Food Edges and Cylindrically Shaped Food Loads in Microwave Ovens. International Microwave Power Institute, 26th Annual Symposium, Buffalo, New York.
Redwood, M. R. (1960) Mechanical Waveguides. Pergamon Press, New York.
Richardson, P. (1989) Temperature Measurement in Microwave Ovens. Internal Publication, Campden Food and Drink Research Association, Chipping Campden, UK.
Ronchetti, R. (1989) Food Pasteurisation and Sterilisation with Continuous-Cycle Microwave Equipment. MW Pack, Milan.
Rosenberg, U. and Boegl, W. (1987) Microwave Pasteurisation, Sterilisation, Blanching and Pest Control in the Food Industry. Food Technology, The Institute of Food Technologists.
Sanio, M. R. (1986) The Economics of Microwave Processing. Masters Thesis, University of Texas, Austin.
Schiffman, R. F. (1916) Journal of Microwave Power.
Schiffman, R. F. (1975) Transactions of the Microwave Power Institute, Vol. 5, Decareau, R. V. (ed.)
Shute, R. A. (1990) Pasteurising and Sterilising by Microwave Energy. Microwave Association Annual Conference, Telford, UK.
Stensom, L. A. (1983) US Patent Nos: (1) 3,668,358 (2) 3,809,844 (3) 3,809,445 (4) 3,814,889; Multitherm unveiled. Food Manufacture, 35(10):23.
van de Voort, F. R., Laureano, M. and Smith, J. P. (1987) A Practical Thermocouple for Temperature Measurement in Microwave Ovens. Canadian Institute of Food Science Technology, 20:279–284.
Lasers used to make Easy-Opening Lines on Packs. Food, Cosmetics and Drugs Packaging, May 1991.
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1993 Springer Science+Business Media Dordrecht
About this chapter
Cite this chapter
Coles, R.E. (1993). Microwave processing and package integration. In: Willhoft, E.M.A. (eds) Aseptic Processing and Packaging of Particulate Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3112-8_6
Download citation
DOI: https://doi.org/10.1007/978-1-4615-3112-8_6
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-6361-3
Online ISBN: 978-1-4615-3112-8
eBook Packages: Springer Book Archive