| Cook/chill foodservice system with a microwave oven: aerobic plate counts from beef loaf, potatoes and frozen green beans. | |
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MedLine Citation:
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PMID: 7003155 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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The purpose was to evaluate microbiological quality and end temperature (ET) of portioned food after heating in a microwave oven as used in a hospital cook/chill foodservice system. Beef loaf (15 kg), potatoes (6 kg), and green beans (5 kg) were prepared in a laboratory. After initial cooking to 60 degrees C, and storage (7 degrees C for 24 h), beef loaf (100 g) was microwave heated: 20, 50, 80 or 110 s. Potatoes were reconstituted, stored (7 degrees C for 24 h), portioned (100 g/portion), and microwave-heated: 25, 45, 65 or 84 s. Beans were thawed (7 degrees C for 24 h), portioned (100 g/portion), and microwave-heated: 20, 50, 80 or 110 s. Aerobic plate counts (APC) for foods were obtained throughout product flow. Wide ranges of Et and of APC in foods indicates that research is needed, for greater control of microwave-heating through advanced microwave engineering and food technology, to produce food with constant microbiological quality. |
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Authors:
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C A Dahl; M E Matthews; E H Marth |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: The Journal of microwave power Volume: 15 ISSN: 0022-2739 ISO Abbreviation: J Microw Power Publication Date: 1980 Jun |
Date Detail:
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Created Date: 1981-02-19 Completed Date: 1981-02-19 Revised Date: 2008-11-21 |
Medline Journal Info:
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Nlm Unique ID: 0332155 Medline TA: J Microw Power Country: CANADA |
Other Details:
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Languages: eng Pagination: 95-105 Citation Subset: IM |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Animals Cattle Fabaceae / microbiology Food Microbiology* Hot Temperature Meat Microbiological Techniques Microwaves* Plants, Medicinal Vegetables |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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