microwave oven
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2022 ◽  
Vol 335 ◽  
pp. 00040
Author(s):  
Mursye Nataly Regar ◽  
Yuli Frita Nuningtyas ◽  
Muhammad Halim Natsir

This research aimed to examine the differences encapsulant of leilem leaves and avocado seed (1 : 1) using a microwave oven to the microcapsule product physical quality and microscopic structure. The method was used laboratory experimental with 5 different encapsulants consist of gum arab (A1), whey (A2), chitosan (A3), maltodextrin (A4) and zeolit (A5) with 4 replications in every treatment, respectively. The Variables observed in this research consist of physical quality (dry matter, density, yield, solubility of solids) and microscopic structure. The data of physical quality was evaluate the size and structure, then the microscopic structure was analysed by analysis of variance (ANOVA) of the experiment using Completely Randomized Design (CRD). The results showed that the use of different encapsulates showed a significant (P < 0.05) effect on density and the solubility of solids in the product but it were not significant effect on dry matter and yield. Furthermore, different encapsulants also showed significantly different on the microscopic structure. Therefore, it can be concluded that the encapsulation process of the mixed extract of leilem leaves and avocado seeds using a microwave oven and chitosan encapsulation can produce the best physical quality and microscopic structure.


Author(s):  
Avishek Banerjee ◽  
Kannan Srinivasan

Microwave ovens have been widely used in recent years to heat food quickly and efficiently. Users estimate the time to heat the food by prior knowledge or by trial and error process. However, this often results in the food being over-heated or under-heated, destroying the nutrients. In this paper, we present RFTemp, a system that can monitor microwave oven leakage to estimate the temperature of the food that is being heated and thus estimate the accurate time when the food has reached the targeted temperature. To design such a system, we propose an innovative microwave leakage sensing procedure and a novel water-equivalent food model to estimate food temperature. To evaluate the real-world performance of RFTemp we build a prototype using software defined radios and conducted experiments on various food items using household microwave ovens. We show that RFTemp can estimate the temperature of the food with a mean error of 5°C, 2x improvement over contactless infrared thermometer and sensors.


2021 ◽  
Vol 2145 (1) ◽  
pp. 012057
Author(s):  
Asma Samoh ◽  
Ratchapak Chitaree

Abstract Without proper caution, the microwave leakage from a microwave oven door can be harmful to users’ health. In practice, the leaked radiation has to be blocked while the visible light is allowed to pass for a visual inspection of the cooking progress inside the oven. To fulfil the requirements, the door design based on the principle of the frequency selective surface (FSS) was proposed and the gridded square loop pattern was chosen. In the simulation conducted by COMSOL Multiphysics software, the size of the proposed FSS was given as 40.7×40.7 mm with a dielectric thickness of 2.8 mm. Two important characteristics in terms of shielding effectiveness (SE) and optical transparency (OT) of the proposed FSS configuration at normal incidence were simulated and found to be 62.7 dB and 57.5%, respectively. The simulation results indicate that the proposed FSS is applicable to a safety design of a microwave oven door in suppressing the microwave leakage. Parametric studies on the characteristics due to geometrical dimensions and glass substrate thickness were also investigated. These parameters were found to affect the shielding and transmitting performances of the proposed FSS.


2021 ◽  
Vol 64 (12) ◽  
pp. 95-103
Author(s):  
Haojian Jin ◽  
Jingxian Wang ◽  
Swarun Kumar ◽  
Jason Hong

Despite widespread popularity, today's microwave ovens are limited in their cooking capabilities, given that they heat food blindly, resulting in a nonuniform and unpredictable heating distribution. We present software-defined cooking (SDC), a low-cost closed-loop microwave oven system that aims to heat food in a software-defined thermal trajectory. SDC achieves this through a novel high-resolution heat sensing and actuation system that uses microwave-safe components to augment existing microwaves. SDC first senses the thermal gradient by using arrays of neon lamps that are charged by the electromagnetic (EM) field a microwave produces. SDC then modifies the EM-field strength to desired levels by accurately moving food on a programmable turntable toward sensed hot and cold spots. To create a more skewed arbitrary thermal pattern, SDC further introduces two types of programmable accessories: A microwave shield and a susceptor. We design and implement one experimental test bed by modifying a commercial off-the-shelf microwave oven. Our evaluation shows that SDC can programmatically create temperature deltas at a resolution of 21°C with a spatial resolution of 3 cm without the programmable accessories, and 183°C with them. We further demonstrate how an SDC-enabled microwave can be enlisted to perform unexpected cooking tasks: Cooking meat and fat in bacon discriminatively and heating milk uniformly.


Author(s):  
Lucian Păunescu ◽  
◽  
Sorin Mircea Axinte ◽  
Marius Florin Drăgoescu ◽  
Bogdan Valentin Păunescu ◽  
...  

2021 ◽  
Vol 910 (1) ◽  
pp. 012035
Author(s):  
Seerwan A. Abdullah

Abstract The objectives of this study were to examine microwave oven (MO) and entails conventional heating (CH) under normal condition and difference times to produce popped of popcorn in some parameters of expansion popping volume, un-popped kernels and flake size, as well as the preservation of nutritional value and sensory tests of two types of popcorn (A and B), which were bought from local market and used. The results obtained that the size/shape of samples A and B were 6.31 mm3 (Medium Round (MR)) and 5.95 mm3 (Medium Flat (MF)), respectively. The highest significant of expansion volume was recorded in sample (A) under cooked by (MO) after 4 min (16.55 cm3/g) whereas, sample (B) under cooked by (CH) after six minutes (7.19 cm/g) was recorded lowest expansion volume. The flake size values of both samples (A) and (B) after (MO) were ranged between 1.88-2.18 and 1.72-1.98. The percentage of un-popped kernel was dramatically decreased from 30.67 to 1.67% and 38.67 to 1.66 % by (MO) and 10 to 1% and 7 to 1% by (CH) with increased time from 4 to 6 min of popping in both samples. Otherwise, the highest variation value of carbohydrate, oil and protein were observed (2.72, 1.51 and 0.33) respectively, in sample (A) under (CH) after 6 min, while the lowest variation value of carbohydrate was recorded (0.12,) in sample B under cooked by (MO) after four minutes, as well as the lowest variation values of oil and proteins were investigated (0.15 and 0.03) in sample (A) under cooked by (MO) after 4 min. Regarding the minerals (Fe and Zn) were slightly decreased with increased time of popping. Hence the highest values for each parameters of tenderness, crispiness, adhesives and overall acceptance were observed (8.33, 8.33, 9.0 and 8.55), respectively, in sample (A) by used (MO) for 5 min.


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