Naslov
Temperature distribution and its effects on nutritional value of ready-to-eat meals heated with microwaves

Autori
Bauman, Ingrid ; Bobić, Zoran

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Euro Food Chem IX / - Interlaken, 1997, 724-728

Skup
Euro Food Chem IX

Mjesto i datum
Interlaken, Švicarska,

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Temperature distribution ;microwaves

Sažetak
Recent increased use of microwaves has increased the need for research and development in the following areas: heat and mass transfer during the heating process; the resulting sensory, nutritional and bacteriological qualities of food. The pasteurization process should heat, without over-cooking, whilst rendering the product microbiologiccally safe and reducing the number of present spoilage organisms. The required process will depend on the bacterial load of the material prior to pasteurization, the extent of heat treatment during cooking prior to in-pack pasteurization, subsequent storage conditions at the manufactures retailers and consumers premises and the final reheating by the consumer which could possibly be insufficient to kill any potentially harmful microbes which have grown during the storage periods. The ability of a microwave system to produce heating temperatures without reducing the product quality was investigated. The measurement of temperatures reached by food proved to be difficult and sometimes inaccurate, therefore a new technique was used. The purpose of this study was to describe a system that enabled food temperature profiles to be measured reliably during microwave heating. The aim of the present work was to achieve temperatures of 800C throughout the products because had proved to be adequate for pasteurizing most foodstuffs.

Izvorni jezik
Engleski

POVEZANOST RADA