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...

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Main Authors: J. Houšová, K. Hoke
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2002-08-01
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
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author J. Houšová
K. Hoke
author_facet J. Houšová
K. Hoke
author_sort J. Houšová
collection DOAJ
description 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 products and two types of dough were used in the experiments together with Luxtron temperature measurement system. The temperatures reached at the end of heating on the bottom surface of samples varied between 103 and 115°C at the heating without susceptor, and between 110 and 155°C at the heating with susceptor. Not only the susceptor but also the parameters of the heated samples (the moisture content, height/weight, the initial temperature) influenced the increase of the temperature on the bottom surface of the samples. The highest temperatures were found at the end of the heating of samples from dough with a lower content of moisture. The linear correlation between the temperature at the bottom of the sample and the logarithm of the time of heating (Zuckerman & Miltz 1995) was proved only with the heating of samples from one type of dough. The application of susceptor in the microwave heating alters not only the product temperature in the places of contact with susceptor but also - to a certain extent - in other places of the product. The change in the shape of the vertical temperature profile in the heated sample was found in the experiments with susceptor heating. For the optimal results of the heating with susceptor, the optimization of certain product parameters (namely the moisture content and the dimensions) have to be made
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spelling doaj.art-b3f22f1d7e54425196be2cf483c3263d2023-02-23T03:26:37ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172002-08-0120415116010.17221/3526-CJFScjf-200204-0005Temperature profiles in dough products during microwave heating with susceptorsJ. Houšová0K. Hoke1Food Research Institute Prague, Prague, Czech RepublicFood Research Institute Prague, Prague, Czech RepublicThe 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 products and two types of dough were used in the experiments together with Luxtron temperature measurement system. The temperatures reached at the end of heating on the bottom surface of samples varied between 103 and 115°C at the heating without susceptor, and between 110 and 155°C at the heating with susceptor. Not only the susceptor but also the parameters of the heated samples (the moisture content, height/weight, the initial temperature) influenced the increase of the temperature on the bottom surface of the samples. The highest temperatures were found at the end of the heating of samples from dough with a lower content of moisture. The linear correlation between the temperature at the bottom of the sample and the logarithm of the time of heating (Zuckerman & Miltz 1995) was proved only with the heating of samples from one type of dough. The application of susceptor in the microwave heating alters not only the product temperature in the places of contact with susceptor but also - to a certain extent - in other places of the product. The change in the shape of the vertical temperature profile in the heated sample was found in the experiments with susceptor heating. For the optimal results of the heating with susceptor, the optimization of certain product parameters (namely the moisture content and the dimensions) have to be madehttps://cjfs.agriculturejournals.cz/artkey/cjf-200204-0005_temperature-profiles-in-dough-products-during-microwave-heating-with-susceptors.phpmicrowave heatingsusceptortemperature profile in foodbrowning effectcrisping effect
spellingShingle J. Houšová
K. Hoke
Temperature profiles in dough products during microwave heating with susceptors
Czech Journal of Food Sciences
microwave heating
susceptor
temperature profile in food
browning effect
crisping effect
title Temperature profiles in dough products during microwave heating with susceptors
title_full Temperature profiles in dough products during microwave heating with susceptors
title_fullStr Temperature profiles in dough products during microwave heating with susceptors
title_full_unstemmed Temperature profiles in dough products during microwave heating with susceptors
title_short Temperature profiles in dough products during microwave heating with susceptors
title_sort temperature profiles in dough products during microwave heating with susceptors
topic microwave heating
susceptor
temperature profile in food
browning effect
crisping effect
url https://cjfs.agriculturejournals.cz/artkey/cjf-200204-0005_temperature-profiles-in-dough-products-during-microwave-heating-with-susceptors.php
work_keys_str_mv AT jhousova temperatureprofilesindoughproductsduringmicrowaveheatingwithsusceptors
AT khoke temperatureprofilesindoughproductsduringmicrowaveheatingwithsusceptors