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NUTRITIONAL AND HYGIENIC ASPECTS OF MICROWAVE TREATMENT OF QUICK-FROZEN FOODS.

[In Hungarian. / En hongrois.]

Author(s) : BIRO G.

Type of article: Article

Summary

NUTRITIONAL AND HYGIENIC ASPECTS OF MICROWAVE TREATMENT OF FOODS AND MEAL PREPARATION IS DESCRIBED ON THE BASIS OF PERTINENT LITERATURE. THE CHANGE IN THE NUTRITIVE VALUE IS SIMILAR TO THAT UNDER TRADITIONAL TREATMENT. HOWEVER, WHERE THE TIME OF TREATMENT CAN BE SHORTENED, THE MEASURE OF CHANGE IS LOWER, PARTICULARLY IN HEAT-SENSITIVE VITAMINS. MICROWAVE OVENS ARE PARTICULARLY USEFUL IN THAWING QUICK-FROZEN FOODS AND IN PREPARING THEM FOR CONSUMPTION. WITH UNEVEN HEATING, THE MICROBIAL COUNT IN THE FOODS WAS LESS REDUCED THAN WITH TRADITIONAL HEAT TREATMENT. BUT BY APPLYING THE NECESSARY IRRADIATION PERIOD OR OTHER SUITABLE TECHNICAL SOLUTION, THIS CAN BE PREVENTED.

Details

  • Original title: [In Hungarian. / En hongrois.]
  • Record ID : 1991-0195
  • Languages: Hungarian
  • Source: Hütöipar - vol. 36 - n. 1
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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