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
Related Documents :
3052347 - Heat susceptibility of bacterial enteropathogens. implications for the prevention of tr...
18054937 - Consumption of omega-3 fatty acids is not associated with a reduction in carotid athero...
22875537 - Application of maldi-tof mass spectrometry for the detection of enterotoxins produced b...
18644247 - Effects of dehydration and heat stress on food intake and dry matter digestibility in e...
16087287 - Effect of acidic food and drinks on surface hardness of enamel, dentine, and tooth-colo...
2229197 - Monoclonal antibody study of the decorated spongiome of contractile vacuole complexes o...
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    
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
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

Previous Document:  Alternate lunch patterns in high schools. II. Student and foodstaff reactions.
Next Document:  Technique for in-service education.