Journal of Microwave Power
and Electromagnetic Energy (JMPEE) |
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TITLE |
Non-Uniformity of Surface
Temperatures After Microwave Heating of Poultry Meat [PDF] |
AUTHORS |
E.O. Goksoy, C. James and S.J. James 1999 34 3 149-160 |
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Abstract Microwave energy has the potential
to raise the surface temperatures of meat rapidly for a short period of time
sufficient to reduce bacterial numbers significantly without causing physical
changes to the meat. Studies have investigated the ability of a standard
domestic microwave oven (2450 MHz; IEC 1191 W) an experimental repeatable
microwave cavity (2450 MHz; IEC 1139 W) and a number of shielding techniques
to achieve uniform surface temperature distributions on pieces of poultry
meat. In the domestic oven temperature differences of up to 60 and Key Words: Decontamination, poultry,
temperature distribution |