Product and Package Testing in Microwave Processes

Microwave has the advantage over conduction-based heating as microwave heats the food volumetrically allowing to cook food faster. Unlike conventional heating methods, quicker heating maintains the quality of cooked food better. Electromagnetic energy interacts with foods and packages that goes under microwave and affects the properties of both. The choice of packing material and design differs based on the nature of applications and is essential for maintaining the nutritional benefits of food. Microwave heating alters gas barrier, structural, and morphological characteristics of packaging materials. The quality, safety, and shelf life of food products are significantly impacted by changes in packaging performance. A systematic evaluation of package and food properties is necessary for microwave applications. The focus of the current chapter is on the advancement of polymeric packaging for advanced microwave thermal processing technologies, interactions between food packaging and process packaging, and microwaveable active packaging systems.