CHARACTERIZATION OF FISH BASED MODEL FOOD SYSTEMS FOR MICROWAVE HEATING MODELING

摘要

Food products can be classified into six categories of food architectures: liquids, aqueous gels, oil-in-water emulsions, water-in-oil emulsions, gelled emulsions, and surfaces. For studies of microwave (MW) heating, model foods with consistent and predictable dielectric properties (e.g. tylose) are frequently used. In this study, the dielectric properties of five fish based model food systems were characterised, and one of these, a liquid with added xanthan, was used for modelling of MW heating, and compared to tylose. The preliminary results indicate a more homogeneous heating for tylose, than for the Xanthan. Besides, as such, the fish based model systems may show a closer resemblance to real food.