Electronic Instrumentation and Computational Simulation to Evaluate the Combined Use of Microwave and Infrared Technologies for Reheating Biphasic Foods

Abstract

AbstractCombined use of microwave and infrared technologies for reheating food may be considered an efficient technique in food industry and fast food chains, as the overall quality and identity standard are maintained. The aim of this study was to test a new methodology for reheating baked foods, using both radiations. Computer simulation and preliminary tests were carried out controlling radiations emissions. The tests were conducted with biphasic foods to show the effectiveness and action of technologies. Preliminary studies were carried out to verify the effect of radiations in each food phase, which provided the action times of 15 s of microwave and 30 s of infrared. It was possible to measure the internal and external temperature of the samples, as well as moisture migration from the center to the surface. The results showed that the process was effective to reheat samples, providing attractive samples to consumers, according to sensorial analysis.