Document Detail

Effect of microwave heating in cook/chill foodservice systems. Some data on temperature, yield, moisture and fat content of typical foods.
MedLine Citation:
PMID:  7410757     Owner:  NLM     Status:  MEDLINE    
In this study, time-temperature parameters, yield, and moisture and fat content of various foods were determined through laboratory simulation of a cook/chill hospital foodservice system with a microwave oven and after microwave heating for service. Portions (100 gm. per portion) of beef loaf, potatoes, and frozen and canned beans each received four treatments of microwave heating which varied by number of seconds (20 to 110). A wide range (equal to or greater than 46 degrees C.) of internal end temperature was observed after microwave heating portions of food; yield and moisture and fat content of foods decreased as the time of microwave heating increased.
C A Dahl; M E Matthews
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of the American Dietetic Association     Volume:  77     ISSN:  0002-8223     ISO Abbreviation:  J Am Diet Assoc     Publication Date:  1980 Sep 
Date Detail:
Created Date:  1980-11-24     Completed Date:  1980-11-24     Revised Date:  2003-11-14    
Medline Journal Info:
Nlm Unique ID:  7503061     Medline TA:  J Am Diet Assoc     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  289-95     Citation Subset:  AIM; IM    
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MeSH Terms
Cooking and Eating Utensils
Dietary Fats / analysis
Food Service, Hospital*
Meat* / analysis
Vegetables* / analysis
Water / analysis
Reg. No./Substance:
0/Dietary Fats; 7732-18-5/Water

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

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