Non-Uniformity of Surface Temperatures After Microwave Heating of Poultry Meat

摘要: Microwave energy has the potential to raise surface temperatures of meat rapidly for a short period time sufficient reduce bacterial numbers significantly without causing physical changes meat. Studies have investigated ability standard domestic microwave oven (2450 MHz; IEC 1191 W), an experimental repeatable cavity 1139 W) and number shielding techniques achieve uniform temperature distributions on pieces poultry In differences up 60 80 degrees C were found between different points same sample after 30 s 3 minutes heating respectively. The use resulted in difference less than 5 average edge middle regular slabs chicken exposure. Results show that heating, using 2450 MHz, is unlikely produce consistently enough damage.