Perceived temperature effects on microwave heated meals and meal components

Abstract

Two experiments were carried out to evaluate the effect of serving temperature on the pleasantness of microwave heated ready meals and meal components. Serving temperature clearly affected sensory attributes and the pleasantness of the meal components. However, while instrumental measurements had indicated large differences in temperatures between two microwave heated ready meals with different arrangement of meal components, the consumer panel perceived only small differences in some sensory attributes. Regardless of temperature differences, the overall pleasantness of the two microwave heated meals was judged to be similar. We concluded that serving temperature is critical for the pleasantness of food but, to the extent that it varied in microwave heating, it did not have a major impact on the overall pleasantness of the meal. Possibly in long‐term use, very uneven temperature distribution may become a nuisance and therefore, the arrangement of meal components with a more uniform temperature distribution is recommended.

School meal acceptance depends on the dish, student, and context

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Raw and Heat-Treated Milk: From Public Health Risks to Nutritional Quality

“…The industrial setting up of microwave heating processes, nevertheless, faces two major issues. There is a non-uniform temperature distribution inside food product, creating temperature gradients within the product and resulting in hot and cold spots within the food matrix, moreover energy costs are high [119].…”

Odour and flavour perception in flavoured model systems: Influence of sodium chloride, umami compounds and serving temperature

“…The effect of serving temperature on flavour perception depends on the food and the sensory attribute evaluated. Ryynänen, Tuorila, and Hyvönen (2001) reported an increase in both the odour and flavour intensities with serving temperature in different meals components, including meat patties.…”