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Chapitre D'ouvrage Année : 2021

Microwave heating and modern cuisine

Résumé

The electric field of microwaves is responsible for the dielectric heating, which is effected via two primary mechanisms: dipolar polarization and ionic conduction. The dipolar polarization mechanism is the primary principle of microwave dielectric heating, which involves the heating of electrically insulating materials by dielectric loss. In a typical microwave oven, the core of the equipment is a magnetron, which converts electrical current to microwaves, which are then channeled into the cooking chamber using a waveguide. The lack of an external source of heat during microwave heating generally leads to a lack of browning, because the surface of food does not heat as much as in a traditional oven or during radiative heating in a grill. Browning can be achieved in some cases by cooking the food in contact with a material that absorbs microwaves and heats, with the food in direct contact with the hot surface then heating by conduction.

Domaines

Chimie
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Dates et versions

hal-03231987 , version 1 (21-05-2021)

Identifiants

  • HAL Id : hal-03231987 , version 1

Citer

Hervé This, Vo Kientza, Alan L. Kelly. Microwave heating and modern cuisine. Handbook of Molecular Gastronomy, 2021, 9780429168703. ⟨hal-03231987⟩
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