Temperature profiles in dough products during microwave heating with susceptors
The effect of food products on temperatures reached in the microwave heating with and without susceptors was followed in experiments with certain types of food samples. A household microwave oven (650 W), susceptors from commercial packages for microwave popcorn, samples of two commercial pizza prod...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2002-08-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200204-0005_temperature-profiles-in-dough-products-during-microwave-heating-with-susceptors.php |