Method of browning foods in a microwave oven

Details Method of browning foods in a microwave oven Method of browning foods in a microwave oven

1977-08-30

1980-01-01

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Measuring, testing, or controlling by inanimate means

Preparing solid product in final form by heating

426523, 426243, 219 1055R, A23L 100, H05B 906

Patent

active

041817443

ABSTRACT:
A method for effectively browning foods in a microwave oven by controlling the humidity of the cooking environment. Humidity and temperature sensors are provided to measure the relative humidity of the environment surrounding a foodstuff to be browned as the food is cooked by microwave energy. The actual sensed conditions are compared with a predetermined optimum relative humidity. Adjustments to the relative humidity are then made by either increasing or decreasing the air exchange rate, or by increasing or decreasing the amount of heat added to the air exchanged, or both.

REFERENCES:
patent: 3467804 (1969-09-01), Smith
patent: 3839616 (1974-10-01), Risman
Schmidt, A. X., "Material and Energy Balances," Prentice-Hall Inc., N.J., 1962, pp. 61-65.

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