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Titel:

Assessment of heating profiles in model food systems heated by different microwave generators: Solid-state (semiconductor) versus traditional magnetron technology

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Taghian Dinani, Somayeh; Kubbutat, Peter; Kulozik, Ulrich
Abstract:
The major challenge of heat processing of foods using the traditional microwave (MW) systems containing magnetron power source is the inhomogeneity of the heating. The aim of this study was to compare a novel solidstate MW system with the traditional magnetron MW system for heat processing of the gellan gel cuboids containing Maillard reaction substrates as model food sample. To evaluate both systems, samples were processed in different positions of turntable in both MW cavities with and without...     »
Stichworte:
Hot/cold spots; Magnetron microwave system; Maillard reaction; Microwave heating uniformity; Solid-state microwave generator
Zeitschriftentitel:
Innovative Food Science & Emerging Technologies
Jahr:
2020
Band / Volume:
63
Seitenangaben Beitrag:
102376
Volltext / DOI:
doi:10.1016/j.ifset.2020.102376
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