Food Cooking by Microwave-Excited Plasmoid in Air Atmosphere

نویسندگان

  • Eli Jerby
  • Yehuda Meir
  • Rafael Jaffe
چکیده

This paper presents a cooking technique by a microwave-excited plasmoid ("fireball") in air atmosphere. The stable plasmoid is generated by localized microwaves from a solid or liquid substrate (e.g. salty water). Preliminary experiments yield relatively rapid cooking of meet chunks within such plasmoids. Their flavour and taste could be affected to some extent by the origin substrate content. A major concern stems, however, from the hazardous effect of nanoparticles generated by the plasmoid, and by their possible toxicity in contact with the food items. Thus, another approach is considered, in which the plasmoid serves as a means to convert microwave energy to heat, whereas the latter is provided indirectly by heat conduction to the food items. This technique can be combined with direct microwave heating, as a hybrid microwave-plasmoid cooking within the same chamber. Preliminary experimental schemes and results are presented and discussed.

برای دانلود رایگان متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Dusty Plasmoids Ejected from Silicon by Localized Microwaves - Reflection Analysis

This paper presents an experimental and theoretical investigation of plasmoids, in forms of fireballs and fire-columns, obtained by directing localized microwaves (~0.8 kW at 2.45 GHz) into a solid substrate (e.g. silicon) in a microwave cavity. The plasmoid is blown up from the hotspot created in the silicon substrate to the air atmosphere within the microwave cavity. The experimental diagnost...

متن کامل

Investigating the Changes in β-Carotene concentrations of Carrot and Sweet Corn Using Different Methods of Heat Treatments

Carotenoids are red, orange and yellow pigments, which are widely distributed in fruit and vegetables. The aim of this research is to investigate the effect of conventional, high pressure and microwave cooking on the concentrations of β-carotene in carrot and sweet corn. Raw carrots were washed, peeled and diced to a uniform size and then frozen at -70°C. Sweet corn was also provided in a simil...

متن کامل

Evaluation of cooking emitted particulate matter concentration and workers cancer risk assessment in the sari fast-food shops

Introduction: One of the harmful pollutants in the indoor environments is particulate matters. Particles smaller than 2.5 micrometer in diameter that are suspend in the industrial environments air are the most deleterious dusts which can cause lung disease and cancer. In present study PM2.5 concentration in the fast-food shops air and its cancer risk for shop workers were assessed.   Material ...

متن کامل

The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking

This study was carried out to evaluate the effects of fat level on the microwave cooking properties of ground pork patties with NaCl (1.5%). Ground pork patties were processed from pork hams to achieve fat levels of 10%, 15%, 20%, and 25%, respectively. Each patty was cooked from a thawed state to 75℃ in a microwave oven at full power (700 W). After microwave cooking, protein content, moisture ...

متن کامل

Evaluation of Different Preparation Methods of Edible Mushroom (Agaricus bisporus, Strains H737) on Reduction of Health Hazards Caused by Deltamethrin Residue

Background and Objectives: One of the biggest concerns in the field of food safety is the presence of pesticide residue in food products. The purpose of this study was to investigate the effects of different methods of storage conditions and washing and cooking methods on the deltamethrin residue of edible mushroom.  Materials & Methods: Edible mushroom samples were contaminated with deltameth...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

عنوان ژورنال:

دوره   شماره 

صفحات  -

تاریخ انتشار 2015