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BIG BENEFITS IN MICROWAVE COOKING. APPLICATIONS GROW FOR THIS EFFICIENT, MONEY-SAVING MODERN TECHNOLOGY.

Type of article: Article

Summary

THE ARTICLE DESCRIBES THE USE OF MICROWAVE HEATING FOR TEMPERING, THAT IS RAISING THE TEMPERATURE OF LEAN BEEF FROM COLD STORE AT 255 K (-18 DEG C) TO 269 K (-4 DEG C) FOR PROCESSING INTO HAMBURGER PATTIES AND OTHER PRODUCTS. BLOCKS OF MEAT 45 KILOGRAMS WEIGHT CAN BE TEMPERED AT A RATE OF 2,700 KILOGRAMS PER HOUR. THE SYSTEM CONSISTS OF A CONVEYOR TUNNEL, 9.6 METERS LONG, WITH A CAVITY EQUIPPED WITH THREE 25 KILOW MICROWAVE TRANSMITTERS OPERATING ON 915 MHERTZ. HEATING IS CONTROLLED BY MASS FLOW OR BELT SPEED. C.R.F.

Details

  • Original title: BIG BENEFITS IN MICROWAVE COOKING. APPLICATIONS GROW FOR THIS EFFICIENT, MONEY-SAVING MODERN TECHNOLOGY.
  • Record ID : 1983-1012
  • Languages: English
  • Source: Food Eng. int. - vol. 7 - n. 5
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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