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Microwave Heating Uniformity of Ready Meals as Affected by Placement, Composition, and Geometry
Author(s) -
RYYNÄNEN S.,
OHLSSON T.
Publication year - 1996
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.1365-2621.1996.tb13171.x
Subject(s) - tray , microwave , microwave heating , materials science , microwave oven , chemical composition , analytical chemistry (journal) , composite material , chemistry , mechanical engineering , computer science , engineering , chromatography , organic chemistry , telecommunications
The importance of chemical and physical modifications in a ready meal on microwave heating uniformity was investigated. Experimental materials were four‐component chilled ready meals which were heated in a domestic microwave oven. The experiment was set up by using 2 5 factor design and data were evaluated by analysis of variance. Temperatures during and after microwave heating were measured. Heating uniformity could be mainly modified by arrangement and geometry of components and type of tray. In contrast, chemical modifications had no effect or some combined effects with other factors.