Hamburger composition and microwave heating uniformity
| العنوان: | Hamburger composition and microwave heating uniformity |
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| المؤلفون: | Ryynanen, S., Risman, P.O., Ohlsson, Tomas |
| المصدر: | Journal of Food Science. 69(7):M187-M196 |
| مصطلحات موضوعية: | Food Engineering, Livsmedelsteknik |
| الوصف: | The importance of recipe modifications on the microwave heating uniformity and dielectric properties of a hamburger was investigated in a household oven. Factorial design was used in the experimental setup, and data were evaluated by analysis of variance. Temperature was monitored by a fiberoptic device, infrared imaging, and thermocouples. Dielectric data of the hamburger components were measured by a cavity perturbation method. An analytical model for calculating microwave energy balance was developed and compared with experimental data, and numerical modeling was also used in the analysis, and the results were compared. Uneven heating is difficult to improve by recipe modifications only. The differences between the analytical and numerical modeling indicate that the uniformity of heating in relatively small loads is difficult to achieve. |
| وصف الملف: | |
| URL الوصول: | https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-8938 http://www.scopus.com/inward/record.url?eid=2-s2.0-4744350227&partnerID=40&md5=81cf442fac55bd4a71986aa94501030f |
| قاعدة البيانات: | SwePub |
| تدمد: | 00221147 17503841 |
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