Method of cooking foods in a microwave oven

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

1977-08-30

1979-05-15

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

426523, A23L 100

Patent

active

041548558

ABSTRACT:
A method of cooking foods containing a substantial liquid component by sensing "in-situ" humidity and temperature environmental conditions of a microwave oven heating cavity. The method monitors the rate of change of the slope of the "characteristic humidity curve" to indicate the degree of cooking of the foods. By determining the rate of change of the slope of the "characteristic humidity curve", the value is indicative of the degree of the temperature level of microwave cooking of the foods and can be used to control microwave cooking of the foods.

REFERENCES:
patent: 3467804 (1969-09-01), Smith
patent: 3839616 (1974-10-01), Risman
patent: 4080564 (1978-03-01), Nitta et al.
Schmidt, A. X., "Material and Energy Balances", Prentice-Hall, Inc., N.J., 1962, pp. 61-65.

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