Effective of component configuration and packaging materials on microwave reheating a frozen three‐componment meal

Summary The effects of food component layout and packaging materials (foil vs . plastic) on the microwave reheating characteristics of a standard experimental frozen ready meal consisting of ground beef (130g), processed peas (80g) and mashed potato (102g) were studied. The results show that foil trays can be used successfully to achieve even heating, and that for best results the heating rates of the components need to be matched. This can be achieved by shielding the beef, so reducing the heating rate of the beef to that of the two vegetable components. The thawing times, heating rates after thawing and heating times to 72°C were used to quantitatively assess the effect of varying the component configuration and packaging material. Heating times to 72°C ranged from 8.1 to 18.0min for the meals in the foil trays, and 6.0 to 12.5 min for the meals in the plastic trays. The mean heating rate after the thawing phase, of the meals in foil trays was 49.8°C min −1 and 65.5°C min −1 for the meals in the plastic trays.