多孔食品之微波能量吸收

Microwave Energy Absorption in Porous Food Materials

吳柏青(Po-Ching Wu)

《農業機械學刊》 1卷4期 (1992/12) Pp. 42-51

https://doi.org/10.30062/JAM.199212.0005

摘要

多孔食品在微波加熱過程中，其表面層溫度之增加速率由於微波在孔洞介面多次部份反射而提高。然而，孔洞大小可能影響微波反射。為評估此效應，將具有不同孔徑大小之麵包及一順序排列之石花菜膠與泡沫合成樹脂平板層置於微波爐(CEM, MDS-81)中進行微波加熱試驗。外層石花菜膠之加熱速率隨著泡沫合成樹脂平板層之厚度由0.0增加到12.5 mm而昇高，當厚度繼續增加時，外層石花菜膠之加熱速率則幾乎維持不變。顯然地，在孔洞介面上所反射之微波能量隨著泡沫合成樹脂平板層之厚度增加而昇高，隨後逐漸達到上限。麵包樣品具較低密度者（即平均孔徑較大者），其外層溫度昇高較高密度者為快。

關鍵字

多孔食品 ； 微波加熱

並列摘要

Multiple reflections of microwave at pore surfaces increase temperature rise in the outer layers of porous foods during microwave heating. Consequences of reflection may be a function of pore size. Microwave heating tests of leavened breads were conducted to evaluate such effects. Leavened breads of different densities and arrays of agar gel and styrofoam slabs were tested. Rates of heating in the outer slab increased as the styrofoam separator slab thickness increased from zero to 12.5 mm, then levelled off at greater styrofoam thicknesses. Apparently, as the spacer thickness increased, amounts of energy reflected at the interfaces increased and then asymptotically approached an upper limit. The temperature in the outer layer of breads with lower density rose more rapidly than those with higher density.

並列關鍵字

Porous foods ； Microwave heating