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Hamburger composition and microwave heating uniformity
SIK – Institutet för livsmedel och bioteknik.
2004 (English)In: Journal of Food Science, ISSN 0022-1147, E-ISSN 1750-3841, Vol. 69, no 7, M187-M196 p.Article in journal (Refereed)
Abstract [en]

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.

Place, publisher, year, edition, pages
2004. Vol. 69, no 7, M187-M196 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8938OAI: oai:DiVA.org:ri-8938DiVA: diva2:966811
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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