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Hamburger Composition and Microwave Heating Uniformity
Author(s) -
Ryynänen S.,
Risman P.O.,
Ohlsson T.
Publication year - 2004
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.1365-2621.2004.tb13619.x
Subject(s) - microwave , thermocouple , dielectric , microwave cavity , microwave heating , resonant cavity , materials science , recipe , energy balance , factorial experiment , dielectric heating , analytical chemistry (journal) , acoustics , process engineering , optics , optoelectronics , computer science , composite material , mathematics , thermodynamics , chemistry , engineering , statistics , telecommunications , physics , food science , chromatography , laser
The importance of recipe modifications on the microwave heating uniformity and dielectric properties of a hamburger was investigated in a household oven. Factorial design was used in the experimental setup, and data were evaluated by analysis of variance. Temperature was monitored by a fiberoptic device, infrared imaging, and thermocouples. Dielectric data of the hamburger components were measured by a cavity perturbation method. An analytical model for calculating microwave energy balance was developed and compared with experimental data, and numerical modeling was also used in the analysis, and the results were compared. Uneven heating is difficult to improve by recipe modifications only. The differences between the analytical and numerical modeling indicate that the uniformity of heating in relatively small loads is difficult to achieve.