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Showing 1 to 8 of 8 for “"Microwave Cooking"”.
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Effect of Evaporative Cooling, Fat Content and Food Type on Pathogen Survival during Microwave Cooking
Due to the rapid nature of microwave heating, the microbiological safety of foods prepared in the microwave has been in question for several years. Because foods are heated from the inside out and are strictly governed by their own internal properties such as ionic content, moisture level and …
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Retention of Nutrients and Phytochemicals in Fresh and Processed Broccoli
… content was maintained during frozen storage. Microwave cooking decreased the concentration by 16.4% on a WWB and by 7.0% on a DWB in 1994, and by 29.1% on a WWB and by 15.3% on a DWB in 1995. There was no significant change in the initial $\beta$-carotene concentration during fresh storage in …
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Development of safe and ready to eat frozen oyster products using microwave steam-venting technology
… almost 95% of the meat’s moisture after 300 s of microwave cooking. In addition, the achieving of an internal temperature of 90°C after 258 s of microwave cooking assured inactivation of naturally occurring pathogenic bacteria in oyster meat. The study demonstrated that steam venting technology …
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Effect of Fat Content and Food Type on Heat Transfer during Microwave Heating
Microwaves heat food rapidly and foods are prepared in less time. However, due to non-uniform heating nature of microwave cooking, there exists a serious concern over complete elimination of pathogens in the food. There has been an increase in interest to accurately understand the behavior of …
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Microwave appliance performance as affected by container geometry and material
Effects of container geometry and material on microwave cooking performance, as measured by evenness of cooking, firmness, and moisture content were compared. Three food items were heated in round, tube, loaf, and square containers made of clear glass, amber glass, thermoset polyester, and …
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Improving the health benefits of broccoli through myrosinase maintenance
… broccoli products. Results showed that prior to cooking; commercial samples already had a reduced capacity to form SF, due to a lack of activity by the enzyme myrosinase. This loss of activity was found to be due to the thermal treatment during blanching that they all received prior to freezing. …
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Microwave Tempering of Shrimp with Susceptors
Microwave tempering experiments were conducted on frozen blocks of shrimp (FSB) and the results were used to help determine if microwave tempering of FSB is an improved thawing method over the current, traditional method, water immersion. Results of the microwave tempering experiments were also …