電子レンジ加熱における試料の吸収エネルギーに及ぼす成分および混合状態の影響

概要

論文の詳細を見る
Effects of hood components and mixing states on total absorbed energy (P) in microwave cooking were investigated. Aqueous solutions, aqueous suspensions, foodstuffs, homogenized foodstuffs and gel were used as the sample. Total absorbed energies of sodium chloride and Miso decreased with decreased water volume fraction (φ), which suggested that sodium chloride had negative effect on P. On the other hand, P of fluorocarbon polymer and whipped samples increased with decreased φvalue, then P of whipped samples decreased. Total absorbed energies of other samples were almost constant and equal to that of water alone in spite of φ value, food components and mixing states. From these results, it was practically indicated that P of hoods were almost constant and equal to that of water, irrespective of water content.
社団法人日本家政学会の論文
1990-06-05