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COOK-CHILL FOODSERVICE SYSTEM WITH A MICROWAVE OVEN: THIAMINE CONTENT IN PORTIONS OF BEEF LOAF AFTER MICROWAVE-HEATING.

SYSTEME DE RESTAURATION AVEC DES ALIMENTS CUITS ET REFRIGERES, AVEC FOUR A MICRO-ONDE : TENEUR EN THIAMINE DE PORTIONS DE PAIN DE BOEUF APRES RECHAUFFAGE PAR MICRO-ONDES.

Author(s) : DAHL C. A., MATTEWS M. E.

Type of article: Article

Summary

TWO HEAT PROCESSES WERE USED TO SIMULATE PREPARATION OF BEEF LOAF AS WOULD OCCUR IN HOSPITAL COOK/CHILL FOODSERVICE SYSTEMS. THIAMIN CONTENT OF BEEF LOAF WAS EVALUATED BEFORE INITIAL COOKING ; AFTER INITIAL COOKING TO 336-339 K (63-66 C) AND 24 HR CHILLED STORAGE AT 279 K (6 C) ; AND AFTER 0, 20, 50, 80 OR 110 SEC OF MICROWAVE-HEATING (2,450 MHZ ; 1,408 W OUTPUT). A DECREASE IN THIAMIN CONTENT (MEAN 0.9 MICROG THIAMIN/G OF BEEF LOAF UNCOOCKED) WAS NOT RELATED TO TIME OR END-TEMPERATURE OF MICROWAVE-HEATING. MICROWAVE-HEATING ACCOUNTED FOR 1/3 OF THE 30% TOTAL THIAMIN LOSS.

Details

  • Original title: SYSTEME DE RESTAURATION AVEC DES ALIMENTS CUITS ET REFRIGERES, AVEC FOUR A MICRO-ONDE : TENEUR EN THIAMINE DE PORTIONS DE PAIN DE BOEUF APRES RECHAUFFAGE PAR MICRO-ONDES.
  • Record ID : 1981-0200
  • Languages: French
  • Publication date: 1980/05
  • Source: Source: J. Food Sci.
    vol. 45; n. 3; 608-612; 2 fig.; 4 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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