We thank Hannu Rita (senior lecturer at U. of Helsinki) for valuable advice in statistics.
Microwave Heating Uniformity of Ready Meals as Affected by Placement, Composition, and Geometry
Version of Record online: 26 AUG 2006
Journal of Food Science
Volume 61, Issue 3, pages 620–624, May 1996
How to Cite
RYYNÄNEN, S. and OHLSSON, T. (1996), Microwave Heating Uniformity of Ready Meals as Affected by Placement, Composition, and Geometry. Journal of Food Science, 61: 620–624. doi: 10.1111/j.1365-2621.1996.tb13171.x
- Issue online: 26 AUG 2006
- Version of Record online: 26 AUG 2006
- Ms received 4/17/95; revised 12/14/95; accepted 12/27/95.
- microwave heating;
- chilled ready meal;
- chemical modification;
- portion arrangements
The importance of chemical and physical modifications in a ready meal on microwave heating uniformity was investigated. Experimental materials were four-component chilled ready meals which were heated in a domestic microwave oven. The experiment was set up by using 25 factor design and data were evaluated by analysis of variance. Temperatures during and after microwave heating were measured. Heating uniformity could be mainly modified by arrangement and geometry of components and type of tray. In contrast, chemical modifications had no effect or some combined effects with other factors.