Influence of State of Mixing of the Sample on Total Absorbed Energy in Microwave Cooking (Food & Nutrition)
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概要
- 論文の詳細を見る
The effects of the state of mixing on total absorbed energy (P) in microwave cooking were investigated. When water and oil were heated independently, both of P were almost equal and the effect of the dielectric loss factor (ε") on P was negligble. P of a two-layer sample was almost equal to that of the water component alone and was affected by ε". P of an emulsion sample was almost constant and equal to that of water alone whose volume was the same as the volume of the sample. The diffenrece between P of a two-layer sample and that of an emulsion sample was thought to be affected by the increase in the water-oil interface area, and it was found that P of the water-oil mixture is influenced by the state of mixing.
- 社団法人日本農芸化学会の論文
- 1988-09-23
著者
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Shimada Atsuko
Department of Biological Sciences, University of Tokyo
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Shimada A
Ochanomizu Univ. Tokyo Jpn
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SASAKI Keiko
Department of Earth Resources Engineering, Faculty of Engineering, Kyushu University
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Sasaki Keiko
Department Of Earth Resources Engineering Kyushu University
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Shimada A
Department Of Food And Nutrition Ochanomizu University
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Shimada A
Osaka Univ. Osaka Jpn
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Sasaki K
Department Of Food And Nutrition Ochanomizu University
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Hatae K
Ochanomizu Univ. Tokyo Jpn
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Hatae Keiko
Department Of Food & Nutrition Faculty Of Home Economics Ochanomizu University
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SHIMADA Akiko
Department of Food and Nutrition, Ochanomizu University
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Shimada Atsuko
Department Of Biological Science Graduate School Of Science University Of Tokyo
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Sasaki Keiko
Department Of Earth Resources Engineering Faculty Of Engineering Kyushu University
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