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| 2. |
- Ryynanen, S., et al.
(författare)
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Hamburger composition and microwave heating uniformity
- 2004
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Ingår i: Journal of Food Science. - 0022-1147 .- 1750-3841. ; 69:7, s. M187-M196
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Tidskriftsartikel (refereegranskat)abstract
- The importance of recipe modifications on the microwave heating uniformity and dielectric properties of a hamburger was investigated in a household oven. Factorial design was used in the experimental setup, and data were evaluated by analysis of variance. Temperature was monitored by a fiberoptic device, infrared imaging, and thermocouples. Dielectric data of the hamburger components were measured by a cavity perturbation method. An analytical model for calculating microwave energy balance was developed and compared with experimental data, and numerical modeling was also used in the analysis, and the results were compared. Uneven heating is difficult to improve by recipe modifications only. The differences between the analytical and numerical modeling indicate that the uniformity of heating in relatively small loads is difficult to achieve.
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| 3. |
- Ryynanen, S., et al.
(författare)
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Microwave heating uniformity of ready meals as affected by placement, composition, and geometry
- 1996
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Ingår i: Journal of Food Science. - 0022-1147 .- 1750-3841. ; 61:3, s. 620-624
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Tidskriftsartikel (refereegranskat)abstract
- The importance of chemical and physical modifications in a ready meal on microwave heating uniformity was investigated. Experimental materials were four-component chilled ready meals which were heated in a domestic microwave oven. The experiment was set up by using 25 factor design and data were evaluated by analysis of variance. Temperatures during and after microwave heating were measured. Heating uniformity could be mainly modified by arrangement and geometry of components and type of tray. In contrast, chemical modifications had no effect or some combined effects with other factors.
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| 4. |
- Ryynanen, S., et al.
(författare)
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The dielectric properties of native starch solutions : A research note
- 1996
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Ingår i: The Journal of microwave power and electromagnetic energy. - 0832-7823. ; 31:1, s. 50-53
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Tidskriftsartikel (refereegranskat)abstract
- The dielectric properties of four native starch solutions, both gelatinized and ungelatinized with concentrations from 5 to 30% over the temperature range from 3°C to 95°C, were measured by a cavity perturbation technique at 2.75 GHz. The dielectric properties of the starch types did not differ from each other; the most important factor affecting the dielectric properties was the water content. Both the real permittivity (??) and the loss factor (??) decreased with increasing temperature and increasing starch concentration. The differences between gelatinized and nongelatinized samples were small, the ?? of nongelatinized starch being 2-3% higher and the ?? up to 5% lower than gelatinized starch.
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