Document Detail


Effect of microwave heating in cook/chill food service system. Energy balance for heating beef loaf.
MedLine Citation:
PMID:  7264116     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
In the microwave-heating subsystem of the simulated cook/chill food service, 100-gm. portions of precooked beef loaf were heated 80 sec. (2,450 mHz; 237 V.; 3,003 W. input power; 1,407 W. output power) to a mean internal end temperature of 82 +/- 9 degrees C. Mean input power to the microwave oven during heating, controlled by a transformer, was 240 kJ. per 80 sec. Fifty-three percent of the input power to the microwave oven was used to operate the oven. Of the 47 percent output power available to heat the beef loaf, 12 percent of the total input power was estimated to heat beef loaf, 17 percent was estimated to evaporate water from beef loaf, and 18 percent was attributed to miscellaneous energy losses.
Authors:
C A Dahl; M E Matthews; D B Lund
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of the American Dietetic Association     Volume:  79     ISSN:  0002-8223     ISO Abbreviation:  J Am Diet Assoc     Publication Date:  1981 Sep 
Date Detail:
Created Date:  1981-10-25     Completed Date:  1981-10-25     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  7503061     Medline TA:  J Am Diet Assoc     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  296-301     Citation Subset:  AIM; IM    
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MeSH Terms
Descriptor/Qualifier:
Animals
Cattle
Conservation of Energy Resources / economics
Cookery* / economics
Food Preservation
Meat*
Microwaves*

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


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