<figure class="fr-image-container fr-full"><img srcset="https://cdn.discovermagazine.com/assets/image/29791/fingers-300x225-s.webp 480w, https://cdn.discovermagazine.com/assets/image/29791/fingers-300x225-m.webp 660w" sizes="(max-width: 480px) 480px, 660px" src="https://cdn.discovermagazine.com/assets/image/29791/fingers-300x225-s.jpg" title="fingers-300x225.jpg" loading="lazy" data-id="29791"><figcaption class="fr-figcaption"><p class="fr-caption"></p></figcaption></figure><p>"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 0.5 and 1.5 min after bringing the oil temperature to 180 +/- 1 degrees C. Samples were also fried in a conventional fryer at 180 degrees C for 2 and 5 min for comparison. Variations in internal temperature distribution increased proportionally to frying time in both microwave and conventional frying. Internal thermal equilibrium is reached in all samples after 13 min of holding time. Internal structural changes, void formation, were also visualized in the images. Void formation did not significantly impact cooling rates."</p><div class="vert-display-toggle collapsible relative flex flex-col items-center "><div class="vert-unit mt-4 mb-3 top-20"><div ad-type="mobile-desktop" class="ad-wrapper vert min-h-boombox flex items-start justify-center" data-ad-mapping="inline" data-ad-slot="Discover/inline-ad" id="div-inline-ad-0"></div></div><span aria-label="Advertisement" class="text-ad mt-1 text-[11px] uppercase">Advertisement</span></div><p><a href="http://www.ncbi.nlm.nih.gov/pubmed/19646038" title=""></a></p><figure class="fr-image-container fr-full"><img srcset="https://cdn.discovermagazine.com/assets/image/29792/ch-fingers-s.webp 480w, https://cdn.discovermagazine.com/assets/image/29792/ch-fingers-m.webp 660w" sizes="(max-width: 480px) 480px, 660px" src="https://cdn.discovermagazine.com/assets/image/29792/ch-fingers-s.jpg" title="ch-fingers.jpg" loading="lazy" data-id="29792"><figcaption class="fr-figcaption"><p class="fr-caption"></p></figcaption></figure><p><em>Photo: flickr/</em><a href="http://www.flickr.com/photos/adamjackson/3503237754/" title="">adamjackson1984</a></p><div data-embedid="4b651d8f-ea11-445f-9ea7-e776ca36eef3" id="insticator-embed-temp"></div><p> Related content: Discoblog:<a href="http://blogs.discovermagazine.com/discoblog/2009/09/23/but-i-want-to-eat-my-cheese-pie-now/" title=""> NCBI ROFL: But I want to eat my cheese-pie now!</a></p><p> Discoblog: <a href="http://blogs.discovermagazine.com/discoblog/2009/04/22/fresh-squeezed-orange-juice-odor-a-review/" title="">NCBI ROFL: Fresh squeezed orange juice odor: a review</a></p><p> Discoblog: <a href="http://blogs.discovermagazine.com/discoblog/2009/04/03/does-pizza-cause-cancer/" title="">NCBI ROFL: Does pizza cause cancer?</a></p>

Explore the heating patterns of chicken fingers with a comparison between microwave and conventional frying methods.

The Sciences

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

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ncbi rofl

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"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 0.5 and 1.5 min after bringing the oil temperature to 180 +/- 1 degrees C. Samples were also fried in a conventional fryer at 180 degrees C for 2 and 5 min for comparison. Variations in internal temperature distribution increased proportionally to frying time in both microwave and conventional frying. Internal thermal equilibrium is reached in all samples after 13 min of holding time. Internal structural changes, void formation, were also visualized in the images. Void formation did not significantly impact cooling rates." Photo: flickr/adamjackson1984 Related content: Discoblog: NCBI ROFL: But I want to eat my cheese-pie now! Discoblog: NCBI ROFL: Fresh squeezed orange juice odor: a review Discoblog: NCBI ROFL: Does pizza cause cancer?

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NCBI ROFL：微波炉炸鸡块的磁共振温度图谱。

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