Temperatrure Measurements and Image Processing of Temperature Difference of 3 Kinds of Microwave Oven

Abstract

Temperature difference of microwave heating was studied, comparing with 3 kinds of microwave oven. Samples were globe-shaped 100g and 180g potatoes. The local temperature of potato during microwave heating was measured with optical fiber thermometer. Photographs of potato section in the process of microwave heating were input into the computer and analyzed by image processing. In the 3 kinds of oven, the center of globe-shaped potato was cooked the most rapidly and around the potato was cooked slowly. The potato position in the microwave oven affected the rate of temperature rise and the temperature difference. The potato in the edge of a oven plate was cooked faster and taken less temperature difference than that in the center of a oven plate. The rate of temperature rise of 180g potato was about double as slow as 100g potato, but pattern of the temperature difference of 180g potato was in the same manner as 100g potato.