マイクロ波加熱による昇温特性の分類(第1報) : 各種食品の温度分布

概要

論文の詳細を見る
In case of the microwave processing of various foods, we can hardly predict the mode of the temperature-rise in foods concerned. This temperature-rise is complicated phenomena depending much upon the food properties, and accordingly we have not hitherto had any available counter measures of coping with either excessive or uneven heating. As a first step of getting over these problems, we tried to measure the temperature-rise in various foods during and after the microwave processing, and to arrange the distribution pattern of temperature in foods, and got the following results. (1) With regard to the temperature distribution observed on about 100 kinds of foods packed each in a plastic vessel commonly used, we can safely classify it into 3 groups: 1) The peak of temperature is seen at the periphery of the sample. 2) It is seen at the center. 3) No distinguished peaks. (2) Foods representative of 1) are usual processed foods and some seasonings. And of 2) are dried foods, and those which are rich in fat or oil. (3) Considerable correlation was observed between patterns of temperature-rise and water-content in foods.
社団法人日本家政学会の論文
1990-07-05