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Microwave Heating of Agar Gels Containing Sucrose
Author(s) -
PADUA GRACIEIA W.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb06198.x
Subject(s) - sucrose , agar , microwave , microwave heating , chemistry , materials science , analytical chemistry (journal) , chromatography , food science , biology , bacteria , genetics , physics , quantum mechanics
A mathematical model was developed for predicting the temperature profiles of cylindrical samples of sucrose containing agar gels heated by microwaves. Temperature was modeled in terms of dielectric properties of gels and the power absorbed by the sample. Experimental corroboration of the predicted temperatures was obtained by microwave heating cylindrical gels of 2% agar containing 0, 40, and 60% sucrose. The levels of sucrose in the gels notably affected the temperature profiles in the cylinders. Samples with no sucrose showed a pronounced central heating effect, 40% sucrose samples showed a early uniform heating profile and 60% sucrose samples showed surface heating.