Microwave Bumping: Quantifying Explosions in Foods During Microwave Heating |
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| Authors: | Y.C. FU C.H. TONG D.B. LUND |
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| Affiliation: | Authors are affiliated with the Dept. of Food Science, Rutgers - The State University of New Jersey, Cook College, P. O. Box 231, New Brunswick, NJ 08903. |
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| Abstract: | An apparatus was developed to quantify the degree of bumping due to the explosion of food particulates during microwave heating. The apparatus consisted of a sound recording device, a digital storage oscilloscope, and an electric filter. Degree of bumping for a product was defined by integration of the magnitude of an explosion over time of bumping. The sound spectrum of explosion was analyzed by Fast Fourier Transform (FFT) analysis. Frequency of bumping was usually in the range 1.6 kHz to 8 kHz. The character of microwave bumping varied according to localized microwave superheating effects, product formulations, and prior heat treatment of the food. |
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| Keywords: | bumping explosions microwave heating |
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