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Browning and crisping theory: Could microwaves brown food?
Author(s) -
Sheppard R. J.
Publication year - 1989
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.2770020203
Subject(s) - browning , microwave oven , microwave , food science , food processing , engineering , environmental science , agricultural engineering , chemistry , telecommunications
It is well known that the microwave oven has the ability to cook food quickly but unfortunately it tends not to produce the crisp and brown surface often required by the consumer. The present paper describes some of the scientific principles behind browning and crisping. The way in which microwaves cook food is explained and compared with the behaviour of the conventional oven. The paper concludes by considering the possibility that future microwave ovens could cook food with a brown and crisp surface similar to that achieved in the conventional oven.