Factors effecting the suitability of aluminium-foil trays for microwave oven heating: Comparison with plastic trays

Raija Ahvenainen, Raija-Liisa Heiniö

Research output: Contribution to journalArticleScientificpeer-review

4 Citations (Scopus)

Abstract

The suitability of shallow aluminium trays (thickness of food layer 20 mm) for heating of different casseroles in microwave ovens was extensively studied. The effects of the shapes and sizes of the trays, the initial temperature and the type of oven were tested systematically for the usability of the aluminium trays, the required heating time and heating results. The results were compared with those obtained using CPET trays. It was also investigated whether incorrect placing of an aluminium tray in the oven would cause risk situations, such as arcing.

It was found that, when used correctly, aluminium trays are suitable for heating of both frozen and chilled casserole products in a microwave oven. Especially in the case of frozen products, aluminium trays are more suitable than plastic trays. The post‐heating quality can be improved by packaging of foods in an aluminium tray instead of a plastic tray. The shape of the trays also has an important role. Aluminium trays are better suited than plastic trays for heating in a combination oven.
Original languageEnglish
Pages (from-to)255-264
Number of pages10
JournalPackaging Technology and Science
Volume5
Issue number5
DOIs
Publication statusPublished - 1992
MoE publication typeA1 Journal article-refereed

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