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Power Absorption During Microwave Heating of Emulsions and Layered Systems
Author(s) -
BARRINGER SHERYL A.,
AYAPPA K. GANAPATHY,
DAVIS EUGENIA A.,
DAVIS H. TED,
GORDON JOAN
Publication year - 1995
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.1365-2621.1995.tb06308.x
Subject(s) - microwave , absorption (acoustics) , materials science , dielectric , microwave heating , analytical chemistry (journal) , microwave power , emulsion , water in oil , optics , chemistry , optoelectronics , composite material , chromatography , organic chemistry , physics , quantum mechanics
Microwave oven heating rates of various oil‐in‐water emulsions, water‐in‐oil emulsions, and layered systems were compared. Emulsions heated faster than corresponding layered systems, which heated faster than a calculated weighted average of individual components. Differences were attributed to increased power absorption caused by the large number of interfaces occurring in emulsions, or by a single interface in the layered system, and by resonant absorption of microwave radiation, which is determined by dielectric properties. The types and proportions of emulsions determined the number of interfaces. The dielectric properties and sample size determined in which samples resonant absorption occurred.