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Accession number;03A0366064
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| Title;Effect of Sodium Chloride on the Sample Temperature and Absorbed Energy during Microwave Cooking |
| Author;
NAKAMURA KEIKO
(Fukushima Univ., Fac. of Educ.)
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Journal Title;Journal of Home Economics of Japan
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Journal Code:F0763A
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ISSN:0913-5227
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VOL.54;NO.5;PAGE.351-356(2003)
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| Figure&Table&Reference;FIG.4, REF.19 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;The effect of sodium chloride on the sample temperature and absorbed energy during microwave heating was investigated by using 0-20% NaCl solutions. The energy-transfer efficiency of the samples increased up to a sample volume of 500 ml, then slightly increased and finally approximated to about 90% of the power of the microwave oven. As the concentration of NaCl was increased, the energy-transfer efficiency decreased for every sample volume. The difference in energy-transfer efficiency between the NaCl solution and water was negligible when the NaCl concentration was 1%. Although the average temperature of each NaCl solution was lower than that of the water before reaching boiling point, the amount of evaporation was higher. This phenomenon resulted from the extreme nonuniformity of temperature in the NaCl solution. It is believed that the microwave power in the NaCl solution was mostly absorbed until it had penetrated several millimeters from the surface, and that the heated liquid near the surface was moved above by convection. The NaCl solution was not efficiently heated in the microwave oven, since the propotion of energy consumed for evaporation was higher than that of water. (author abst.) |
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