Microwave heating uniformity of ready meals as affected by placement, composition, and geometry

The importance of chemical and physical modifications in a ready meal on microwave heating uniformity was investigated. Experimental materials were four-component chilled ready meals which were heated in a domestic microwave oven. The experiment was set up by using 2(5) factor design and data were evaluated by analysis of variance. Temperatures during and after microwave heating were measured. Heating uniformity could be mainly modified by arrangement and geometry of components and type of tray. In contrast, chemical modifications had no effect or some combined effects with other factors