Temperature Profiles in Dough Products during Microwave Heating with Susceptors

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Temperature Profiles in Dough Products during Microwave Heating with Susceptors

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Temperature Profiles in Dough Products during Microwave Heating with Susceptors

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2002

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

20

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

10

Strana od-do

151-160

Kód UT WoS článku

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EID výsledku v databázi Scopus

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