マイクロ波加熱による昇温特性の分類(第2報) : 各種食品の昇温速度

概要

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Following the results reported in the previous paper, we examined the temperature-rise in the microwave processed foods from the viewpoint of the velocity of it, giving consideration to the dielectric behavior of food contents which is one of the main factors of heat generation during the processing. We aimed at a further arrangement of the patterns of temperature-rise based on theoretical discussions. (1) Velocity of temperature-rise (ΔT) measured at the center of the sample widely varied with each kind of food, namely ranging between 35-130℃/min. (2) ΔT mentioned above was much effected by the water-content and salt concentration of the food. Especially between ΔT and water-content, there exists inversely high correlation. (3) Correlation mentioned above was observed on the systems of wheat-water mixture and also on that of wheat-water-salt mixture. (4) Theoretical discussion was made on the main factors effecting on ΔT, aiming at the re-arrangement of temperature-rise patterns.
社団法人日本家政学会の論文
1990-08-15