Figure 2
From: Full-time response of starch subjected to microwave heating
Temperature curves of the samples treated with three different heating methods. (a) Temperature curves of the samples treated with microwave heating (1200 W) and rapid conventional heating. (b) Temperature curves of the samples heated using microwave heating (1200 W × 32 s, 600 W × 20 s, 300 W × 14 s, 600 W × 12 s) and rapid conventional heating. (c) Temperature curves of the samples treated using conventional heating.
