Document Detail


Current and future foodservice applications of microwave cooking/reheating.
MedLine Citation:
PMID:  4019983     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Microwave ovens are widely used in foodservice establishments; currently, they are used primarily for reheating. In comparison with conventional methods, approximately 75% less energy is required for microwave cooking or heating. In the future, it is possible that minimal microwave energy will be used to extend shelf life of foods. It is expected that "combination" convention or convection/microwave systems and conveyor microwave systems that can be electronically programmed will be widely used in the future. New food product designs and types of disposable packaging are available.
Authors:
C J Hoffman; M E Zabik
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of the American Dietetic Association     Volume:  85     ISSN:  0002-8223     ISO Abbreviation:  J Am Diet Assoc     Publication Date:  1985 Aug 
Date Detail:
Created Date:  1985-09-11     Completed Date:  1985-09-11     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  7503061     Medline TA:  J Am Diet Assoc     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  929-33     Citation Subset:  AIM; IM    
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MeSH Terms
Descriptor/Qualifier:
Food Service, Hospital
Food Technology / instrumentation*
Hot Temperature*
Microwaves*

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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