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NCBI ROFL: Magnetic resonance temperature mapping of
microwave-fried chicken fingers.

post from Discoblog » NCBI ROFL on 13 April 2010 07:00:29 PM. © Discoblog » NCBI ROFL

“The main objective of this study was to compare the heating patterns of chicken fingers deep-fried conventionally and using a microwave. Two dimensional internal temperature maps of fried chicken fingers with rectangular geometry were measured post frying using magnetic resonance imaging (MRI). Frying was performed in a microwave oven at 365 W power level for [...]

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