Mullin J, Bows J
Colworth Laboratory, Sharnbrook, Bedford, UK.
Food Addit Contam. 1993 Nov-Dec;10(6):663-72. doi: 10.1080/02652039309374193.
Product development of microwavable foods originally suffered from a high degree of non-uniform heating which is generic in microwave heating. Typically, foods have suffered from either overheated edges or under heated centres. This was compounded by short reheat times which allowed little opportunity for temperature equilibration. A crucial step in overcoming this problem has been the understanding provided from time-temperature data. Conventional temperature measurements by thermocouple, etc. are inappropriate in microwave cooking due to the high electric fields which are present (ca 15 kV/m). The result is either very significant interference, or even failure of the sensor. Therefore, alternative methods were developed to meet the need, some of which are discussed in this paper. One such measurement system is the now commonplace fibre optic probe, originally from Luxtron. The discrete data provided from this system are compared with the surface imaging data delivered by thermal imaging. These techniques are discussed in the context of microwave packaging materials heated in situ in a microwave oven and the need for temperature data as a basis for establishing testing regimes.
微波食品的产品开发最初受到微波加热中普遍存在的高度不均匀加热问题的困扰。通常情况下，食品要么边缘过热，要么中心加热不足。再加热时间短使温度平衡的机会很少，这加剧了上述问题。克服这一问题的关键一步是从时间 - 温度数据中获得的认识。由于存在高电场（约15 kV/m），通过热电偶等进行的传统温度测量在微波烹饪中并不适用。结果要么是非常严重的干扰，甚至是传感器失效。因此，开发了替代方法来满足需求，本文将讨论其中一些方法。一种这样的测量系统是现在很常见的光纤探头，最初由路创公司生产。将该系统提供的离散数据与热成像提供的表面成像数据进行比较。在微波炉中原位加热的微波包装材料的背景下讨论了这些技术，以及作为建立测试制度基础的温度数据的需求。
