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Temperature uniformity of microwave-heated foods as influenced by product type and composition.

Author(s) : FAKHOURI M. O., RAMASWAMY H. S.

Type of article: Article

Summary

Investigation of the efficiency of microwave cooking for different chilled or frozen foods. Temperature uniformity can be improved through longer cooking at a lower setting. The composition of the product influences its cooking rate.

Details

  • Original title: Temperature uniformity of microwave-heated foods as influenced by product type and composition.
  • Record ID : 1994-2293
  • Languages: English
  • Source: Food Res. int. - vol. 26 - n. 2
  • Publication date: 1993

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