Microwave Heating of Agar Gels Containing Sucrose

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A mathematical model was developed for predicting the temperature profiles of cylindrical samples of sucrose containing agar gels heated by microwaves. Temperature was modeled in terms of dielectric properties of gels and the power absorbed by the sample. Experimental corroboration of the predicted temperatures was obtained by microwave heating cylindrical gels of 2% agar containing 0, 40, and 60% sucrose. The levels of sucrose in the gels notably affected the temperature profiles in the cylinders. Samples with no sucrose showed a pronounced central heating effect, 40% sucrose samples showed a early uniform heating profile and 60% sucrose samples showed surface heating.

Original languageEnglish (US)
Pages (from-to)1426-1428
Number of pages3
JournalJournal of food science
Issue number6
StatePublished - Nov 1993


  • agar gels
  • mathematical model
  • microwave heating
  • sucrose

ASJC Scopus subject areas

  • Food Science

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