Paper No. 21125 of the contribution series of the Minnesota Agricultural Experiment Station based on research conducted under projects 18–027 and 18–063.
Power Absorption During Microwave Heating of Emulsions and Layered Systems
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 60, Issue 5, pages 1132–1136, September 1995
How to Cite
BARRINGER, S. A., AYAPPA, K. G., DAVIS, E. A., DAVIS, H. T. and GORDON, J. (1995), Power Absorption During Microwave Heating of Emulsions and Layered Systems. Journal of Food Science, 60: 1132–1136. doi: 10.1111/j.1365-2621.1995.tb06308.x
Support by the University of Minnesota Doctoral Disertation Fellowship and 1992–1994 Kraft Graduate Fellowships of the Institute of Food Technologists are gratefully acknowledged. This work was part of a Ph.D. thesis at the University of Minnesota.
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 9/24/94; revised 3/30/95; accepted 5/15/95.
- heat transfer;
Microwave oven heating rates of various oil-in-water emulsions, water-in-oil emulsions, and layered systems were compared. Emulsions heated faster than corresponding layered systems, which heated faster than a calculated weighted average of individual components. Differences were attributed to increased power absorption caused by the large number of interfaces occurring in emulsions, or by a single interface in the layered system, and by resonant absorption of microwave radiation, which is determined by dielectric properties. The types and proportions of emulsions determined the number of interfaces. The dielectric properties and sample size determined in which samples resonant absorption occurred.