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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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-10-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/21/3459 |
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