Using a domestic microwave oven for the measurement of water in food
1989
Hudson, G.J.
A domestic microwave oven was used to measure the water content, a useful index of protein and energy content, of more than 8000 samples of cooked food in three villages in The Gambia, West Africa. The microwave oven offers several advantages over conventional freeze-dryers; it is inexpensive, small and maintenance-free. Values for water content are obtained within a few minutes, in contrast to the many hours required for freeze-drying.
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