A method for developing model food system in microwave heating studies
A method for developing model food system in microwave heating studies
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DOI：
10.1016/j.jfoodeng.2004.04.025
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发表时间：
2005-02
影响因子：
5.5
通讯作者：
N. Sakai;Weijie Mao;Yukiko Koshima;Manabu Watanabe
中科院分区：
文献类型：
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作者：
N. Sakai;Weijie Mao;Yukiko Koshima;Manabu Watanabe
我们进行了一项研究的模型食品与微波加热，其中的介电特性是如此重要，当微波加热使用可以调整和微调。以琼脂凝胶为基料，蔗糖和氯化钠为调节剂，对模型食品的介电特性进行了研究。结果发现，添加蔗糖主要改变介电常数，而添加氯化钠主要改变介电损耗因子。基于这一发现，我们提出了一个程序，用于确定蔗糖和氯化钠的浓度时，施加一定的介电常数和介电损耗因子。我们创建了模型食品，其中添加蔗糖和氯化钠，以模仿奶油酱料的一致性，并使用微波进行加热实验。我们发现模型食物中的温度升高与真实的食物中的温度升高之间有很好的一致性。
We conducted a study of model foods for use with microwave heating, in which the dielectric properties that are so important when microwave heating is used could be adjusted and fine-tuned. Agar gel was used as the base in the model foods, and sucrose and sodium chloride were used to adjust the dielectric properties. It was found that the addition of sucrose primarily changed the dielectric constant, whereas the addition of sodium chloride primarily changed the dielectric loss factor. Based on this discovery, we proposed a procedure for determining the concentrations of sucrose and sodium chloride to be added when applying a certain dielectric constant and dielectric loss factor. We created model foods in which the additions of sucrose and sodium chloride were made to mimic a gratin sauce in consistency, and conducted a heating experiment using microwaves. We found good agreement between the temperature increases in the model food and those in the real food.