Journal of Food Science · 1993 · 34 citations · 12 references
Natural SciencesFood ScienceMaterials ScienceHeat TransferHeatingThermal AnalysisDielectricsFood GelsGelsHeat Transfer In FoodsMicrowave SpectroscopyThermal Properties Of MaterialsAgarDielectric HeatingMicrowave Dielectric PropertiesMicrowave HeatingMicrowave Heating MechanismsSurface Heating TechniquesTemperature ProfilesThermal Properties Of Foods
ABSTRACT A mathematical model was developed for predicting the temperature profiles of cylindrical samples of sucrose containing agar gels heated by microwaves. Temperature was modeled in terms of dielectric properties of gels and the power absorbed by the sample. Experimental corroboration of the predicted temperatures was obtained by microwave heating cylindrical gels of 2% agar containing 0, 40, and 60% sucrose. The levels of sucrose in the gels notably affected the temperature profiles in the cylinders. Samples with no sucrose showed a pronounced central heating effect, 40% sucrose samples showed a early uniform heating profile and 60% sucrose samples showed surface heating.
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