

Study with the several resources on Docsity
Earn points by helping other students or get them with a premium plan
Prepare for your exams
Study with the several resources on Docsity
Earn points to download
Earn points by helping other students or get them with a premium plan
Community
Ask the community for help and clear up your study doubts
Discover the best universities in your country according to Docsity users
Free resources
Download our free guides on studying techniques, anxiety management strategies, and thesis advice from Docsity tutors
The contradiction between the common belief that aluminum foil packages should be avoided in microwave ovens and scientific evidence supporting their safe and effective use. The study, conducted at the fraunhofer institute for process engineering and packaging, compares the heating performance of food in aluminum foil trays to plastic trays in various microwave ovens. Results show that microwave heating of food in aluminum foil packages is safe, achieves good heating quality, and can be rapid.
Typology: Study notes
1 / 3
This page cannot be seen from the preview
Don't miss anything!
n the perception of most microwave oven users, all metal items includ- ing food packages with aluminium foil have to be banned from the oven. This perception is enhanced by manu- als and general guidelines, which strictly advise not to introduce metal into the microwave oven. Aluminium foil packages are not even mentioned in most manuals. Interestingly, the same manuals promote the use of household foil to cover exposed parts like the legs of a chicken during mi- crowave heating [1].
Neglecting packages with aluminium foil for microwaveable foods is how- ever not justified by microwave phys- ics and is in contradiction to numer- ous experimental studies in the past [2, 3, 4, 5]. The studies dating from the 1970ies through the 1990ies agree that use of aluminium foil trays in the microwave oven is perfectly viable and can lead to good heating results. A recent experiment carried out at the Fraunhofer Institute for Process Engineering enforces the earlier results [6]. Modern microwave ovens are equipp- ed with a glass or ceramic turntable onto which food containers or dishes
sess microwave heating of food in different packaging solutions con- taining aluminium foil in a number of modern microwave ovens for the home kitchen. The tested packs in- cluded aluminium foil trays in differ- ent sizes, plastic containers with foil or laminated foil lid, and dishes cov- ered with household foil. Figure 2 shows two of the used foil trays. Per- formance comparison was made with similar plastic trays. Four differ- ent ovens with microwave-power ratings from 700 W to 1000 W were used. The heated foods were egg bat- ter, frozen lasagne, and minced meat. Microwave heated foods were investigated for minimum and maxi- mum temperatures, temperature patterns, and visual appearance of food. Results of the microwave heating experiments with packages contain- ing aluminium foil can be resumed as follows:
More than 200 packages with alu- minium foil were heated in micro- wave ovens without a single case of hazardous condition or damage of oven. Electric sparks with aluminium foil trays were only observed in se- vere abuse situations, where empty trays touched each other or touched the oven wall during microwave expo- sition. The abuse situations had to be provoked and it is unlikely to create them by careless operation. Thus this situations will hardly occur during normal operation of the microwave ovens. Even though sparks can look spectacular, they are not dangerous nor do they damage the oven. Mostly they result in small marks or burnt
Aluminium foil packages are safe in microwave ovens
Photos: FhG
are placed (Figure 1). The turntable promotes more uniform heating by continuously turning the food con- tainer through the microwave inter- ference pattern inside the oven chamber. The microwave energy en- ters into the chamber through a mi- crowave window, mostly at the right side wall of the oven, and is reflected and scattered by the oven walls until it is absorbed in the food. A small part of the energy may be reflected through the window back to the mag- netron, the device producing the electromagnetic microwave field. If, however, no absorbing material is present in the oven chamber, large amounts of power can be reflected back and can lead to thermal wear of the magnetron. The presence of food containers with aluminium foil does not alter the situation significantly. The contribution of such containers to the back reflection is small and does not affect the operating life of the magnetron [4]. A further concern in connection with food packages containing aluminium foil in microwave ovens is the forma- tion of sparks between container and metal walls of the oven chamber. These sparks are safely avoided if only a few millimetres wide air-gap is maintained between the food pack- age metal surface and the oven wall. The glass turntable supports a safe distance of package material to both, oven chamber walls and floor, and makes occurrence of sparks ex- tremely unlikely. The Fraunhofer Institute for Process Engineering and Packaging recently carried out a study in order to re-as-
Figure 1: Cooking chamber of microwave oven with microwave window in the right side wall and with glass turntable. Cover of microwave window is removed.
Figure 2: Two aluminium foil containers used in the microwave heating experi- ments. Left: single compartment container. Right: dual compartment container.
spots in the oven walls that are with- out consequence on the oven’s op- eration.
The heating quality of food in pack- ages with aluminium foil was similar to heating in plastic trays though heating patterns were quite different. Temperature patterns can be visual- ised in a simple way by heating liquid egg batter for a short time and then separate solidified batter from still liquid material. This is shown in figure 3. In the case of foil trays, microwave power enters the food load generally from the surface of the tray filling, where the batter starts to solidify. Direct access of the microwave field to batter at edges, corners, and bottom is shielded by the foil. Therefore it heats at a slower rate and stays liquid for a longer time. Minimum temperatures were measured at tray or compartment
edges and corners in particular at the bottom, maximum temperatures were always at the surface near the tray or compartment centre. Microwave heating patterns in plas- tic trays were nearly complementary. Solidification of batter started at edges and corners of filling. Most of the centre area including the surface heated slower and stayed liquid with the chosen heating times. The liquid batter fraction has been scraped away in figure 3 bottom/right for better visualisation of the heating pattern. Maximum temperatures were measured at corners and edges while minimum temperatures were measured at surface near the centre of the tray or compartment. With some foods like frozen lasagne and minced meat, temperature pat- terns seemed to be more uniform in aluminium foil trays than in plastic trays. In some cases, the visual ap- pearance of heated food was better in aluminium foil trays by surface
browning and crust forming, while in plastic trays the food surface re- mained wet and soft. This is exempli- fied in figure 4, which shows a com- parison between lasagne heated in foil and in plastic tray. In practically all heating trials, it was possible to achieve satisfying results with alu- minium foil trays as well as with plastic trays with a simple heating scheme. The oven power was set to maximum and chosen heating times resulted from a schematic calcula- tion. Further improvement of heating in aluminium foil trays seems possi- ble, if the heating regime is optimised and adapted to the specific food and to tray geometry.
Microwave heating in packages con- taining aluminium foil is in many situ- ations nearly as quick as in plastic packages. In order to achieve the same heating effect heating times for foil trays had to be longer as com- pared to the heating time for plastic trays. Depending on food composi- tion and tray geometry the heating time was extended by 20% to 70%. The consumed electric energy was higher by the same proportion. A large influence of oven design on heating performance with aluminium foil trays was also observed. Gener- ally, the heating efficiency was lower for small foil trays and higher for large foil trays. Dependence of heat- ing efficiency from food properties was not quite as clear. Efficiency was at the low end for heating tests with tap water and at the high end for egg batter. Frozen lasagne and minced meat were in between. In plastic containers with foil lid, the effect of the lid on heating efficiency was very small. The heating time extension
Figure 3: Heating patterns visualised with egg batter in dual compartment foil (left) and plastic trays (right). Below left: liquid batter at bottom of foil tray. Below right: liquid batter at centre region of plastic tray was scraped away.