Advantages And Disadvantage Of Microwave Dryinging

After each of the solids were completely dry, each was placed into a MelTemp device. The temperature at which each solid began to melt and completed melting was recorded.

Cooking in a microwave uses less energy. Toasting bread in a toaster is cheaper than using the grill.

When the product was completely dry two different melting points were recorded, averaged and then compared to the standards in order to identify the product. The theoretical yield and percent yield were also calculated.

Although a lot of hair dryers may look very different from the outside, but not much has changed on the inside since the 1920’s, aside from adding some safety precautions, most hairdryers still use a heating element and a motor driven fan. By using the heating element and fan, a hairdryer converts the electrical energy to convectional heat.

The second objective of this research is to apply and validate a new process techniques for the production of food-protein/fiber based nutraceuticals such as microwave treatments as a processing or pre-processing technique to alter the molecular structure of proteins and fibers thereby enhancing their digestibility and yielding proteins, fibers or hydrolysates, with novel functionality, nutraceutical benefits and reduced allergenicity. This objective is aiming to determine the range of conditions under which to obtain the optimum product properties with improved activities as functional ingredients in food industry inheriting nurtaceutical properties. In this regard, my previous investigations revealed that microwave is a promising technique that could lead to novel functional ingredients[4, 5].

The purpose of this lab was to explore the characteristics of hydrates. Hydrates are solid ionic compounds that contain water that is chemically bound to the crystal. In doing this lab, the percentage of water contained in various hydrates, if dehydration is a reversible or irreversible change, and the mathematical relationship between starting mass and mass lost. As there is no simple way to predict the amount of water molecules in a hydrated compound, it must be determined by experimenting. This experiment involves heating said hydrates so the water molecules evaporated from the solid compound. In the different

3. Explain the difference between dry heat and moist heat preparation methods. List and describe two examples of each.

My investigative question is does microwaved water stunt plant growth? I was interested in learning more about this topic because I wanted to know if microwaves can put chemicals in your food causing you to not get all of the nutrients from the food. The purpose of my experiment is to see if water set to a boil on the stove, water set to a boil in the microwave, or water from both the microwave and stove will make plants grow more, also to see if the microwave puts bad chemicals into your food. My independent variable is the type of water used. My dependant variable is the height of the plant. My hypothesis is, if plants are grown with microwaved water then they will not grow as much as plants grown with water heated from the stove.

The purpose of this experiment was to come up with the optimal temperature of the Fungal Amylase, Aspergillus oryzae, and the Bacterial Amylase, Bacillus liceniformis, as well as to identify if different temperatures would indeed affect the enzyme amylase by either slowing down the process or denaturing the enzyme. Enzymes are complex proteins, they can be thought of as a substance fabricated by a living organism that behaves as a stimulus, otherwise known as a catalyst, to cause a specific biochemical reaction. This experiment was performed by keeping the amylase mixed with starch at different temperatures, either in the heated water or in the ice bath. The temperatures varied at either 0, 25, 55, or 85 degrees Celsius. After a certain amount of time we would then move the test tubes containing the amylases and position them on a plate where iodine was then added to the starch amylase solution. We would do the same thing at different time intervals to see exactly how the enzyme catalyzed the starch. The hypothesis of this experiment was thought to be that the higher the temperature the slower the enzyme would then hydrolyze the starch. Both the Fungal and the Bacterial Amylase had an optimal temperature of 55 degrees Celsius as shown by our concluded results in this

A moist heat cooking method is typically used to improve the tenderness of a tougher meat cut by using moisture to hydrolyze collagen into gelatin. Cooking with moist heat allows more time for collagen to soften by using low temperatures. If cooked too long in a high temperature, the collagen proteins will thicken resulting in a dry, flavorless meat product. In the simmering of the chicken marsala, the chicken meat was covered with the tomato mixture sauce and kept at a steady temperature allowing the collagen proteins to break down resulting in a flavorful, tender product.

Based on Table 1 and Figure 1, the different range of temperatures tested had an effect on the enzymatic reactions. It appears that the lower temperatures such as 0°C and 25°C displayed a high absorbance. These results indicate that there was a high presence of starch and low enzymatic function. In comparison, the higher temperatures such as 37°C and 95°C displayed a low absorbance. These results indicated that there was a low presence of starch and high enzymatic function.

Most people use microwaves everyday. A lot of people actually wonder how microwaves work. For example, radio waves and radiation, microwaves use radio waves and radiation to heat foods (How Microwave Cooking Works, 2015). Furthermore, radio waves heat food by getting water molecules out of food (How Cooking Works, 2015). In addition, the history of a microwave started off very interesting. For instance, there was someone whose name was Dr.Percy Spencer, he accidently discovered the microwave (Clevenger 2015). More importantly, Dr.Percy had a chocolate bar in his pocket, he was testing a new vacuum and then the radiation and heat from the vacuum melted the chocolate (Clevenger, 2015). In the end, microwaves are something that is very useful

Our procedures called for constant remeasure of our equipment. We have noticed the change in the masses of some of the constant materials, which was odd. I feel like it was our own error. We observed that the food did not burn up all the way. Some pieces were still its original color instead of burned which affected our results. The results we have had is inconclusive because of how drastic the error was.

The input microwave frequency also affects the moist air dissipation factor at a particular input frequency, the less it is penetrated by microwave energy. In moist air with high dissipation factors, the heating that occurs, the microwave energy is due to thermal conductance though molecular collisions. Therefore, temperature at or near the surface will be higher. In this case, the heat loss become significant and an increase in moist air heating time will

Heat transfer processes are prominent in engineering due to several applications in industry and environment. Heat transfer is central to the performance of propulsion systems, design of conventional space and water heating systems, cooling of electronic equipment, and many manufacturing processes (Campos 3).