Effects of container geometry and material on microwave
cooking performance, as measured by evenness of cooking,
firmness, and moisture content were compared. Three food
items were heated in round, tube, loaf, and square containers
made of clear glass, amber glass, thermoset polyester, and
polysulfone. Unflavored gelatin, custard, and cakes were
prepared three times in each of the 13 microwave containers.
Evenness of cooking was determined by comparing meltdown and
temperature in gelatin, temperature and separation/uncooked
portions in custard, and index to volume in cakes. Firmness
was measured in custard while moisture content was determined
in cakes. In analysis of the data, ANOVA and Duncan’s multiple range test were performed.
Significant differences were found between shapes as
food items heated more evenly in tube and round containers
than in square containers. Food quality was affected more by
shape than by material. Foods prepared in the, plastic
materials were more evenly heated than in the glass
materials.
Statistically, shape and material interacted with each
other for three measures of microwave appliance performance temperatures and separation/uncooked portions of custards,
and index to volume in cakes. The interaction of shape and
material was greater as the heating time increased.
next to an author's name indicates that all files or directories associated with their ETD are accessible from the Virginia Tech campus network only.
![[VT]](http://scholar.lib.vt.edu/images/ETD-db/restricted.gif)
