Factors that affect microwave power and issues with the uniformity of heating in ovens - (International Associtation for Food Protection)
February 1, 2008 – 5:19 pmA major factor in the delivery of safe, high quality microwave heated food is ensuring products achieve an adequate time-temperature regime, without causing degradation by overheating. The development of such regimes requires a structured approach and a real understanding of the performance of microwave ovens and the way in which food heats within them.
Important factors that can affect microwave performance and the microwave power delivered to foods include:
- Microwave power output variance with load size and rating method.
- Microwave power output dependency on supply voltage.
- Microwave power reduction with operating time.
A common problem with microwave-heated foods can be poor uniformity of heating leading to the formation of hot and cold spots. The uneven heating of microwave foods can be influenced by:
- Non-uniform distribution of dipolar molecules and ionic materials within the food.
- Differences in microwave absorption of frozen/thawed areas.
- Product/component edge heating effects.
- Areas of high and low microwave field […]
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