| 摘要 |
Foodstuffs in the form of pieces or portions are heated by applying microwave radiation to the portions as they are continuously conveyed. In the region where the microwaves are applied to the food, the food is immersed in a liq. medium, esp. water. Where the microwave treatment is intended for sterilising the food, the water is pref. maintained at 80-90 degrees C; where, however deep-frozen foods are being thawed out, the water is pref. maintained at about 5 degrees C. Where the microwave treatment is for pasteurising packaged foodstuffs, esp. precooked foods the packages are immersed in the water before the application of the microwaves and not removed from it until after the application ceases. The use of a flowable medium, esp. water, around the articles while they are subject to microwave treatment provides a very high degree of temp. equalisation, thus preventing hot spots resulting in overcooking or damage to the food. At the same time, the power loss involved is only is approx. 20%. |
