Temperature profiles in dough products during microwave heating with susceptors
J. HOUŠOVÁ, K. HOKEhttps://doi.org/10.17221/3526-CJFSCitation:HOUŠOVÁ J., HOKE K. (2002): Temperature profiles in dough products during microwave heating with susceptors. Czech J. Food Sci., 20: 151-160.
The effect of food products on temperatures reached in the microwave heating with and without susceptors was followed in experiments with certain types of food samples. A household microwave oven (650 W), susceptors from commercial packages for microwave popcorn, samples of two commercial pizza products and two types of dough were used in the experiments together with Luxtron temperature measurement system. The temperatures reached at the end of heating on the bottom surface of samples varied between 103 and 115°C at the heating without susceptor, and between 110 and 155°C at the heating with susceptor. Not only the susceptor but also the parameters of the heated samples (the moisture content, height/weight, the initial temperature) influenced the increase of the temperature on the bottom surface of the samples. The highest temperatures were found at the end of the heating of samples from dough with a lower content of moisture. The linear correlation between the temperature at the bottom of the sample and the logarithm of the time of heating (Zuckerman & Miltz 1995) was proved only with the heating of samples from one type of dough. The application of susceptor in the microwave heating alters not only the product temperature in the places of contact with susceptor but also – to a certain extent – in other places of the product. The change in the shape of the vertical temperature profile in the heated sample was found in the experiments with susceptor heating. For the optimal results of the heating with susceptor, the optimization of certain product parameters (namely the moisture content and the dimensions) have to be madeKeywords:
microwave heating; susceptor; temperature profile in food; browning effect; crisping effect