Temperature Profiles in Dough Products during Microwave Heating with Susceptors

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F02%3A00000066" target="_blank" >RIV/00027022:_____/02:00000066 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Temperature Profiles in Dough Products during Microwave Heating with Susceptors
Original language description
The effect of food products on temperatures reached in the microwave heating with and without susceptors was followed in experiments with certain types of food samples. A household microwave oven (650W), susceptors from commercial packages for microwavepopcorn, samples of two commercial pizza products and two types of dough were used in the experiments together with Luxtron temperature measurement system. The temperature reached at the end of heating of the bottom surface of samples varied between 103and 115 deg C at the heating without susceptors, and between 110 and 155 deg C at the heating with susceptor. Not only the susceptor but also the parameters of the heated samples (the moisture content, height/weight, the initial temperature) influenced the increase of temperature on the bottom surface of the samples. The highest temperatures were found at the end of the heating of samples from dough with a lower content of moisture. content of moi
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2002
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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