Irradiation, Microwave, and Ohmic Processing of Foods

Potter, Norman N.; Hotchkiss, Joseph H.

doi:10.1007/978-1-4615-4985-7_11

Cited by 6 publications

(4 citation statements)

References 8 publications

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“…Microwave ovens are widely used for cooking and reheating of foods in millions of kitchens throughout the world. Food heating by microwave results from the conversion of microwave energy into heat by friction of vibrating water molecules due to rapid fluctuations in the electromagnetic field (Decareau, 1992;Potter and Hotchkiss, 1996).…”

Section: Introductionmentioning

confidence: 99%

Effect of Heating and Processing Methods of Milk and Dairy Products on Conjugated Linoleic Acid and Trans Fatty Acid Isomer Content

Herzallah

Humeid

Al‐Ismail

2005

Journal of Dairy Science

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The conventional heating methods of milk did not cause any significant increase in the trans isomer content, with the exception of milk heated at 63 +/- 1.0 degrees C for 30 min and milk microwaved for 5 min, which were significantly increased by 19 and 31%, respectively. The chemical changes of lipids were generally accelerated with the severity of the heat treatment and duration of storage. The conjugated linoleic acid content of cheese heated in a microwave oven for 5 min decreased by 21%, and microwave heating for 10 min caused a decrease of 53% compared with that of freshly boiled cheese.

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Section: Introductionmentioning

confidence: 99%

Effect of Heating and Processing Methods of Milk and Dairy Products on Conjugated Linoleic Acid and Trans Fatty Acid Isomer Content

Herzallah

Humeid

Al‐Ismail

2005

Journal of Dairy Science

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“…The more rapid heat conduction of the microwave radiant energy for a microwave fryer exhibited faster heat transfer than traditional deep-fat frying. Microwaves will penetrate to a depth of more than 10 mm and are absorbed by the moisture content of pork skin [ 21 ]. Microwaves can generate heat within the pork skin, fat and collagen and water with different loss factors; therefore, different components do not immediately heat up equally.…”

Section: Discussionmentioning

confidence: 99%

“…Microwaves can generate heat within the pork skin, fat and collagen and water with different loss factors; therefore, different components do not immediately heat up equally. Nevertheless, as the component is heated up, it can conduct between pork skin components [ 21 ].…”

Section: Discussionmentioning

confidence: 99%

Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying

Lin

Chan

Huang

et al. 2021

Foods

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The fat content of fried pork rinds is high, and alternative frying helps reduce the oil content and maintain their texture and taste. Different frying methods such as microwave-assisted, traditional deep frying and vacuum frying on the breaking force, color, microstructure, water loss and oil absorption attributes of fried pork rinds were evaluated in this study. The fat content of microwave-assisted and vacuum-fried pork rinds was lower (24.2 g/100 g dry weight basis (db) and 17.1 g/100 g db, respectively) than that (35.6 g/100 g db) of traditional deep-fat frying. Non-uniform, holy and irregular surface microstructures were obtained by vacuum frying due to rapid mass transfer at low pressure. The first-order kinetic models of water loss and oil absorption of traditional and microwave-assisted frying of pork rinds were established. Microwave frying caused a faster moisture loss rate, shorter frying time and lower pork rind oil content, makes it an attractive substitute for traditional deep-fat frying.

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“…A certain time is needed for heat to reach the center of the batter. Microwave energy exists in the form of high frequency electromagnetic waves that cause molecular excitation of dipolar molecules, such as water and fat, resulting in evolution of heat internally (Potter 1995;Datta 1990). What makes microwave especially interesting in bakery applications is that most of them involve batter or dough which must be made to expand under the influence of heat.…”

Section: Introductionmentioning

confidence: 99%

Effects of Baking Parameters on the White Layer Cake Quality by Combined Use of Conventional and Microwave Ovens

Bilgen

Coşkuner

Karababa

2004

J Food Processing Preservation

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The eflects of combined conventional and microwave oven baked white layer cake characteristics were studied. Two types of commercially milled wheatpour, white (A) and whole wheat (B), were used. The modified white layer cake making method was used for conducting the cake baking trials. R e conventional baking times (8 or I I min), microwave power (400 or 600 w) and microwave baking time (30, 40, or 50 s) were chosen as baking parameters. Conventional baking was applied to form the cake crust before baking with the microwave oven used to form the crumb of the cakes. The performance of combination baking was compared with the performance of conventional baking. The volume, bake loss, internal factors, and crust color of cakes were evaluated as quality characteristics. The bake losses of cakes using the combination of short oven

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Irradiation, Microwave, and Ohmic Processing of Foods

Cited by 6 publications

References 8 publications

Effect of Heating and Processing Methods of Milk and Dairy Products on Conjugated Linoleic Acid and Trans Fatty Acid Isomer Content

Effect of Heating and Processing Methods of Milk and Dairy Products on Conjugated Linoleic Acid and Trans Fatty Acid Isomer Content

Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying

Effects of Baking Parameters on the White Layer Cake Quality by Combined Use of Conventional and Microwave Ovens

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