TEMPERATURE DISTRIBUTION IN MICROWAVE-HEATED FOOD MODELS

被引：23

作者：

RAMASWAMY, HS

PILLETWILL, T

机构：

[1] Department of Food Science McGill University Macdonald Campus, Ste. Anne de Bellevue

来源：

JOURNAL OF FOOD QUALITY | 1992年 / 15卷 / 06期

关键词：

D O I：

10.1111/j.1745-4557.1992.tb00969.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Temperature distribution during microwave reheating was studied with different food models: 10% starch gel in family-serving size microwavable dishes and two laboratory-formulated food products (spaghetti with meat sauce, rice and-salmon with white sauce) similar to commercial sous vide products in small trays. The study revealed rather uneven temperature distribution in all test samples, with corners registering close to boiling temperatures while interior locations were still below 50C. This distribution could be normalized by prolonged full power heating with lid on or in some instances by heating at lower power levels.

引用

页码：435 / 448

页数：14

共 10 条

[1]

Aleixo J.A.G., Swaminathan B., Jamesen K.S., Pratt D.E., Destruction of pathogenic bacteria in turkeys roasted in microwave oven, Journal of Food Science, 50, pp. 873-880, (1985)

[2]

Burfoot D., Griffin W.J., James S.J., Microwave pasteurization of prepared meals, J. Food Eng., 8, pp. 145-156, (1988)

[3]

Burfoot D., James S.J., Foster A.M., Self K.P., Wilkins T.J., Phillips I., Temperature uniformity after reheating in domestic microwave ovens, Process Engineering in the Food Industry, 2, pp. 1-14, (1990)

[4]

Copson D.A., Microwave Heating, pp. 290-292, (1975)

[5]

Decareau R.V., Microwaves in the Food Processing Industry, (1985)

[6]

El-Hag N., The refrigerated food industry: current status and developing trends, Food Technol., 43, 3, pp. 96-98, (1989)

[7]

Mudgett R.E., Microwave food processing, Food Technol., 43, 1, pp. 117-126, (1989)

[8]

Parkes L.R., (1990)

[9]

Rosenberg U., Bogl W., Microwave pasteurization, sterilization, blanching and pest control in the food industry, Food Technol., 41, 6, pp. 92-99, (1987)

[10]

Sawyer C.A., Conventional hot air and microwave ovens, J. Food Protection, 48, 5, pp. 429-434, (1985)

← 1 →