TEMPERATURE UNIFORMITY OF MICROWAVE HEATED FOODS AS INFLUENCED BY PRODUCT TYPE AND COMPOSITION

被引：65

作者：

FAKHOURI, MO ^{[1
]}

RAMASWAMY, HS ^{[1
]}

机构：

[1] MCGILL UNIV, DEPT FOOD SCI, MACDONALD CAMPUS, Ste Anne De Bellevue H9X 3V9, PQ, CANADA

来源：

FOOD RESEARCH INTERNATIONAL | 1993年 / 26卷 / 02期

关键词：

MICROWAVE; TEMPERATURE UNIFORMITY; SAFETY; FROZEN AND REFRIGERATED FOODS;

D O I：

10.1016/0963-9969(93)90062-N

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Temperature uniformity following microwave heating was studied with commercially refrigerated and frozen foods, as well as with several food models formulated by incorporating different combinations of protein and fat into a starch gel. Commercially produced foods microwave-heated according to manufacturer's instructions generally showed large temperature nonuniformity with center temperatures below 70-degrees-C (except with frozen lasagna). Temperature uniformity could be improved by heating at lower power levels for longer periods. Product composition influenced the heating rate and the temperature uniformity in the food model, with added fat improving both.

引用

页码：89 / 95

页数：7

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