Improvement of Temperature Distribution Uniformity of Ready-to-Eat Rice during Microwave Reheating via Optimizing Packaging Structure

作者：Chai Liu, Liuyang Shen, Huiran Liu, Xue Gong, Chenghai Liu, Xianzhe Zheng, Shuo Zhang, Chen Ning Yang · 发表于：Foods · 年份：2023 · DOI：10.3390/foods12152938 · 被引用次数：14 · 研究领域：Postharvest Quality and Shelf Life Management、Nanocomposite Films for Food Packaging、Food Drying and Modeling

The taste quality of ready-to-eat rice is influenced by the uniformity of temperature distribution during microwave reheating. The temperature distribution uniformity of ready-to-eat rice loaded in a rectangular lunch box is investigated under microwave reheating. The results show that with a 10-80 °C temperature increase in the ready-to-eat rice, the thermal conductivity increases, dielectric constant, and specific heat increase and then decrease, while the dielectric loss factor decreases and then slightly increases. The microwave-heating process of ready-to-eat rice exhibits a clear 'corner effect', and the observed 'hot spot' results in poor temperature uniformity in ready-to-eat rice. A metalized packaging structure design is subsequently proposed to ameliorate the temperature non-uniformity. According to comparative results of four metalized packaging forms, the spray film volume and film thickness corresponding to film volume are developed as 3.5×10-4 mL/mm2, 0.30 mm, respectively, which levels off the difference in temperature to improve the temperature distribution uniformity of ready-to-eat rice by microwave reheating.