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EFFECTIVE OF COMPONENT CONFIGURATION AND PACKAGING MATERIALS ON MICROWAVE REHEATING A FROZEN THREE-COMPONENT MEAL.

Author(s) : BOWS J. R., RICHARDSON P. S.

Type of article: Article

Summary

THE EFFECTS OF FOOD COMPONENT LAYOUT AND PACKAGING MATERIALS ON THE MICROWAVE REHEATING CHARACTERISTICS OF A FROZEN READY MEAL CONSISTING OF GROUND BEEF (130 G), PROCESSED PEAS (80 G) AND MASHED POTATO (102 G) WERE STUDIED. FOIL TRAYS CAN BE USED SUCCESSFULLY TO ACHIEVE EVEN HEATING, AND FOR BEST RESULTS THE HEATING RATES OF THE COMPONENTS NEED TO BE MATCHED. HEATING TIMES TO 345 K (72 DEG C) RANGED FROM 8.1 TO 18.0 MIN FOR THE MEALS IN THE FOIL TRAYS, AND 6.0 TO 12.5 MIN FOR THE MEALS IN THE PLASTIC TRAYS. THE HEATING RATE AFTER THAWING, OF THE MEALS IN FOIL TRAYS WAS 49.8 AND 65. 5 K/MIN FOR THE MEALS IN THE PLASTIC TRAYS.

Details

  • Original title: EFFECTIVE OF COMPONENT CONFIGURATION AND PACKAGING MATERIALS ON MICROWAVE REHEATING A FROZEN THREE-COMPONENT MEAL.
  • Record ID : 1991-1255
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 25 - n. 5
  • Publication date: 1990/10
  • Document available for consultation in the library of the IIR headquarters only.

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