About: Microwave Heating - the Influence of Oven and Load Parameters on the Power Absorbed in the Heated Load

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About: Microwave Heating - the Influence of Oven and Load Parameters on the Power Absorbed in the Heated Load Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The microwave power is a parameter greatly influencing the rate of heating. Several authors reported on certain differences between the rated power output as a aparmeter used by oven manufactures in the labelling of ovens, and the power actually deliverd to the heated product. A review of the respective information is given in this article together with the results of own experiments following the influence of the oven type and the heated substance parameters on the power actually absorbed in the substance volume during its heating. As the heated substance, water and sollutions of NaCl and sucrose odf different concentrations were used. For the heating, four type of the domestic microwave oven and glass and plastic containers, were used. The decreasing of the efficiency of heating with the decreasing volume of the heated substance and a certain relation between the rate of this decrease and the types of oven and of substance was estimated. d of substance The microwave power is a parameter greatly influencing the rate of heating. Several authors reported on certain differences between the rated power output as a aparmeter used by oven manufactures in the labelling of ovens, and the power actually deliverd to the heated product. A review of the respective information is given in this article together with the results of own experiments following the influence of the oven type and the heated substance parameters on the power actually absorbed in the substance volume during its heating. As the heated substance, water and sollutions of NaCl and sucrose odf different concentrations were used. For the heating, four type of the domestic microwave oven and glass and plastic containers, were used. The decreasing of the efficiency of heating with the decreasing volume of the heated substance and a certain relation between the rate of this decrease and the types of oven and of substance was estimated. d of substance (en)
Title	Microwave Heating - the Influence of Oven and Load Parameters on the Power Absorbed in the Heated Load Microwave Heating - the Influence of Oven and Load Parameters on the Power Absorbed in the Heated Load (en)
skos:prefLabel	Microwave Heating - the Influence of Oven and Load Parameters on the Power Absorbed in the Heated Load Microwave Heating - the Influence of Oven and Load Parameters on the Power Absorbed in the Heated Load (en)
skos:notation	RIV/00027022:_____/02:00000065!RIV/2003/MZE/M04003/N
http://linked.open.../vavai/riv/strany	117-124
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MZE-M04-99-01)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2003
http://linked.open...aciTvurceVysledku	Hoke, Karel Houšová, Jiřina
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav potravinářský Praha, v.v.i.
http://linked.open...dnocenehoVysledku	653419
http://linked.open...ai/riv/idVysledku	RIV/00027022:_____/02:00000065
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	microwave heating; microwave power; power absorption (en)
http://linked.open.../riv/klicoveSlovo	microwave heating microwave power power absorption
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[DEAB4371949F]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...ocetUcastnikuAkce	0 (xsd:int)
http://linked.open...nichUcastnikuAkce	0 (xsd:int)
http://linked.open...UplatneniVysledku	2002
http://linked.open...v/svazekPeriodika	20
http://linked.open...iv/tvurceVysledku	Hoke, Karel Houšová, Jiřina
http://linked.open...n/vavai/riv/zamer	Optimalisation of population nutrition by the increase of complex quality of foods and the implementation of new technologies and equipment
issn	1212-1800
number of pages	8 (xsd:int)

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