About: Temperature Profiles in Dough Products during Microwave Heating with Susceptors

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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 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 (650W), 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 temperature reached at the end of heating of the bottom surface of samples varied between 103 and 115 deg C at the heating without susceptors, and between 110 and 155 deg 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 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. content of moi 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 (650W), 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 temperature reached at the end of heating of the bottom surface of samples varied between 103 and 115 deg C at the heating without susceptors, and between 110 and 155 deg 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 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. content of moi (en)
Title	Temperature Profiles in Dough Products during Microwave Heating with Susceptors Temperature Profiles in Dough Products during Microwave Heating with Susceptors (en)
skos:prefLabel	Temperature Profiles in Dough Products during Microwave Heating with Susceptors Temperature Profiles in Dough Products during Microwave Heating with Susceptors (en)
skos:notation	RIV/00027022:_____/02:00000066!RIV/2003/MZE/M04003/N
http://linked.open.../vavai/riv/strany	151-160
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MZE-M04-99-01)
http://linked.open...iv/cisloPeriodika	4
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	666566
http://linked.open...ai/riv/idVysledku	RIV/00027022:_____/02:00000066
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	microwave heating, temperature profile in food; browning effect; crisping effect (en)
http://linked.open.../riv/klicoveSlovo	microwave heating browning effect crisping effect temperature profile in food
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[401416068DCE]
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	10 (xsd:int)

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