The heating of foodstuffs in a microwave oven
نویسندگان
چکیده
منابع مشابه
One dimensional models for the microwave heating of moist foodstuffs
Microwave ovens are frequently used in domestic situations for the heating of chilled foodstuffs which are generally approximately 80% by weight water. Rapid, internal heating are some of the key benefits over conventional ovens. The food industry utilises these attributes in a number of ways most in particular with the introduction of microwave ready meals and convenience food. It is important...
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Technetium-99m-methoxy isobutyl isonitrile ("'Tc-MIBI) imaging can be useful to assess myocardial sal11age following t ltrombolysis. In such acute conditions, MIBI must be readi(v a11ailab/e. The standard labeling method requires a 10-min boiling period in a boiling water bath (BWB). The purpose of this study was to compare the BWB technique to a microwa11e o11en heating (MOH) method. Two serie...
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We study the problem of heating a one-dimensional approximation to a slb-sided moist foodstuff in a microwave oven, allowing for a phase change and drying. We initially investigate the accuracy of the Lambert law of exponential decay of the applied electric field into the foodstuff and derive an approximation for the field comprising the exponential decay term and an oscillatory component. We t...
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Editor, Reference to Microwave oven in microbiology laboratory, JPMA., 1992:42:2. In response to the queries by a microbiologist regarding the published paper we feel it would be appropriate to clarifr the facts. 1. Sterilization in microwaves works on a different principle than the conventional autoclave and sterilizadon is independent of temperature, just like the principle of sterilization b...
متن کاملPhysics of the microwave oven
This is the first of two articles about the physics of microwave ovens. This article deals with the generation of microwaves in the oven and includes the operation of the magnetrons, waveguides and standing waves in resonant cavities. It then considers the absorption of microwaves by foods, discussing the dielectric relaxation of water, penetration depths of electromagnetic waves in matter and,...
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ژورنال
عنوان ژورنال: International Journal of Food Science & Technology
سال: 2007
ISSN: 0950-5423,1365-2621
DOI: 10.1111/j.1365-2621.1975.tb00043.x