Study on the temperature-rising characteristics of oil with microwave workstation

The crispness of pre-fried food nugget’s crust will lose when reheating by microwave,because of the temperature gradient between inner and outer,water migrates from inner to outer. As there is plenty of oil in crust,so it is one of the important factors which effects the heating rate of crust when reheating by microwave. In order to control the water migration from inner to outer by improving the temperature-rising characteristics of crust,the temperature-rising of oil was detected by microwave workstation. By doing this,it can solve the crispness problem and develop microwavable pre-fried food.