Effects of 910 MHz Solid-State Microwave Cooking on the Quality Properties of Broccoli (<i>Brassica olearacea</i> L. var. <i>Italica</i> Plenck), Carrots (<i>Daucus carota</i> subsp. <i>Sativus</i>), and Red Peppers (<i>Capsicum annuum</i> L. cv. Kapya)

Effects of 910 MHz Solid-State Microwave Cooking on the Quality Properties of Broccoli (<i>Brassica olearacea</i> L. var. <i>Italica</i> Plenck), Carrots (<i>Daucus carota</i> subsp. <i>Sativus</i>), and Red Peppers (<i>Capsicum annuum</i> L. cv. Kapya)

Domestic microwave ovens offer rapid cooking but face challenges such as non-uniform temperature distribution and hot spots. A novel solid-state heating system, which precisely controls microwave frequency and power, provides a promising alternative to traditional microwave ovens utilizing magnetron...

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Bibliographic Details
Main Authors: Gönül Çavuşoğlu Kaplan, Ebru Fıratlıgil
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Foods
Subjects:
solid-state microwave cooking
microwave cooking
broccoli
red pepper
carrot
Online Access:https://www.mdpi.com/2304-8158/13/21/3459
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