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Agricultural and Biological Chemistry Volume 52, 1988 - Issue 9

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Food & Nutrition

Influence of State of Mixing of the Sample on Total Absorbed Energy in Microwave Cooking

Keiko SasakiDepartment of Food and Nutrition, Ochanomizu University, Bunkyo-ku, Tokyo 112, Japan

Akiko ShimadaDepartment of Food and Nutrition, Ochanomizu University, Bunkyo-ku, Tokyo 112, Japan

Keiko HataeDepartment of Food and Nutrition, Ochanomizu University, Bunkyo-ku, Tokyo 112, Japan

Atsuko ShimadaDepartment of Food and Nutrition, Ochanomizu University, Bunkyo-ku, Tokyo 112, Japan

Pages 2273-2278 | Received 24 Mar 1988, Published online: 06 Jun 2016

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https://doi.org/10.1080/00021369.1988.10869021

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References

H. Puschner, “Heating with Microwaves,” Springer-Verlag, New York, 1966, p. 77.
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F. Nakazawa, Science of Cookery, 20, 25 (1987).
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W. R. Tinga and S. O. Nelson, J. Microwave Power, 8, 23 (1973).
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R. E. Mudgett, Food Technol, 1982, (Feb.) 109.
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R. E. Mudgett, D. I. C. Wang and S. A. Goldblith, J. Food Sci., 39, 632 (1974).
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J. B. Hasted, “Aqueous Dielectrics,” Chapman and Hall Ltd., London, 1973, p. 248.
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