| 摘要 |
<p>A method of cooking juiced foods by sensing "in-situ" humidity and temperature environmental conditions of a rate of change of the slope of the "characteristic humidity curve" to indicate the degree of cooking of the juiced foods. By determining the rate of change of the slope of the "characteristic humidity curve", the value is indicative of the temperature level of microwave cooking of the juiced foods and can be used to control microwave cooking of the juiced foods.</p> |
