Variation of uniformity of microwave reheating within commercial chilled convenience meals.
Author(s) : SWAIN M. J., FOSTER A. M., PHILLIPS I. C., JAMES S. J.
Type of article: Article
Summary
Experiments with mashed potato and lasagne highlighted the range of temperature which can occur with microwave heating, the former having a much narrower distribution. Similar results to lasagne were found with two other commercial meals. The number of replicates for carrying out trials with various foods are indicated. G.R.S.
Details
- Original title: Variation of uniformity of microwave reheating within commercial chilled convenience meals.
- Record ID : 1996-1701
- Languages: English
- Source: FRPERC Newsl. - n. 10
- Publication date: 1995/02
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Precooked food
- Keywords: Reheating; Potato; Microwave; Temperature; Chilling; Puree; Precooked food; Pasta; Distribution
-
SENSORY QUALITY OF SPAGHETTI WITH MEAT SAUCE AF...
- Author(s) : CREMER M. L.
- Date : 1983
- Languages : English
View record
-
THE EFFECT OF OVEN PARAMETERS ON MICROWAVE REHE...
- Author(s) : OMEARA J. P., REILLY D. B.
- Date : 1986
- Languages : English
- Source: Microw. World - vol. 7 - n. 1
View record
-
MICROWAVE INACTIVATION OF BACTERIAL PATHOGENS I...
- Author(s) : SPITE G. T.
- Date : 1984
- Languages : English
- Source: Journal of Food Protection - vol. 47 - n. 6
View record
-
THE EXTENSION OF SHELF LIFE OF COOK/COOL MEAT D...
- Author(s) : PARSONS A. L., SHEARD M., FOXCROFT E. G.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
View record
-
TEMPERATURE HISTORIES OF MENU ITEMS DURING MEAL...
- Author(s) : RIDLEY S. J., MATTHEWS M. E.
- Date : 1983/02
- Languages : English
- Source: Journal of Food Protection - vol. 46 - n. 2
View record