Sample Position Effects on Moisture Analyses by a Microwave Oven Method

Autor:	Donald H. Kropf, L. H. Hayward
Rok vydání:	2019
Předmět:	Moisture Chemistry Microwave oven Heat distribution Sample (material) technology industry and agriculture food and beverages Total dissolved solids complex mixtures Microbiology Moisture analysis Food science Microwave Food Science
Zdroj:	Journal of food protection. 43(8)
ISSN:	1944-9097
Popis:	Microwave ovens are useful in rapid moisture analysis systems and preliminary drying to prepare analytical samples. Because of uneven heat distribution reported previously, we compared effects of 20 sample locations in a microwave oven cavity on moisture percentages of six meat and three milk samples. The same two hot spots (high moisture percentages) were noted for meat and milk samples. Microwave moisture percentages did not differ from standard oven drying results for meat samples but were higher (P < .05) for milk. Placing the sample beaker consistently in the same microwave oven location is advocated.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::598ca45ffc0abb0ae50c072c8546b8d6 https://pubmed.ncbi.nlm.nih.gov/30822974 Zobrazit plný text záznamu