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초록보기
This study was carried out to evaluate the effects of microwave power level on cooking properties of ground pork patties
(fat level: 20%). Each patty was cooked from a thawed state to 76.7℃ (center temperature) in a microwave oven with power
levels of 40% (360 W), 60% (540 W), 80% (720 W), and 100% (full power, 900 W), respectively. Cooking rate increased
with power level, and the non-uniformity also increased with time during cooking. Overheating at the edge of the patties
was observed for all power levels, and maximum temperature differences in between the edge position and center position
were found in patties cooked at the 900 W power level. Compositional properties, total cooking loss, and drip loss were not
affected by power level, although moisture content was lower at the edge than at the center position. As the power level
increased, the reduction in patty diameter of cooked patties increased while the reduction in patty thickness decreased. Pork
patties cooked at lower power levels (360 W and 540 W) had higher shear force values than those cooked at higher power
levels (720 W and 900 W). Few changes were observed in instrumental color values.권호기사
참고문헌 (29건) : 자료제공( 네이버학술정보 )
| 번호 | 참고문헌 | 국회도서관 소장유무 |
|---|---|---|
| 1 | Effect of Heating Rate on Meat Batter Stability, Texture and Gelation  |
미소장 |
| 2 | Factors Affecting Color Properties of Beef Patties Cooked on an Outdoor Gas Grill |
미소장 |
| 3 | Postcooking temperature changes in beef patties. |
미소장 |
| 4 | Buffler, C. R. and Stanford, M. A. (1991) Effect of dielectric and thermal properties on the microwave heating of foods. Microw. World. 12, 15-23. | 미소장 |
| 5 | Chamchong, M. and Datta, A. K. (1999) Thawing of food in a microwave oven: I. Effect of power levels and power cycling. J. Microw. Power Electromagn. Energy 34, 9-21. | 미소장 |
| 6 | Cho, K. H. (1994) Effect of microwave cooking on roast heated to three different internal temperatures with three different microwave power levels. Korean J. Food Cookery Sci. 10, 394-404. | 미소장 |
| 7 | Decareau, R. V. (1985) Microwave in the food processing industry. Academic Press, Orlando, pp. 234. | 미소장 |
| 8 | Engelder, D. S. and Buffler, C. R. (1991) Measuring dielectric properties of food product at microwave frequencies. Microw. World 12, 2-11. | 미소장 |
| 9 | Temperature uniformity of microwave heated foods as influenced by product type and composition |
미소장 |
| 10 | Effect of Heating Rate on Thermally Formed Myosin, Fibrinogen and Albumin Gels |
미소장 |
| 11 | Effects of Microwave Cooking Rate on Palatability of Pork Loin Chops |
미소장 |
| 12 | Knutson, K. N., Marth, E. H., and Wagner, M. K. (1987) Microwave heating on the food. Lebensm.-Wiss. Technol. 22, 101-110. | 미소장 |
| 13 | Variability in Color, Cooking Times, and Internal Temperature of Beef Patties under Controlled Cooking Conditions |
미소장 |
| 14 | Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperatures. |
미소장 |
| 15 | Mudgett, R. E. (1986) Microwave properties and heating characteristics of foods. Food Technol. 40, 84-93, 98. | 미소장 |
| 16 | Mudgett, R. E. (1988) Electromagnetic energy and food processing. J. Microw. Power Electromagn. Energy 23, 225-230. | 미소장 |
| 17 | MOISTURE LOSS AS RELATED TO HEATING UNIFORMITY IN MICROWAVE PROCESSING OF SOLID FOODS |
미소장 |
| 18 | Nykvist, W. E. and Decareau, R. V. (1976) Microwave meat roasting. J. Microw. Power 11, 3-24. | 미소장 |
| 19 | Ohlsson, T. (1999) Minimal processing of foods with electric heating methods. In: Processing foods: Quality optimization and process assessment. Oliveira, F. A. R. and Oliveira, J. C. (eds), CRC Press, FL, pp. 97-105. | 미소장 |
| 20 | Ohlsson, T. and Bengtsson, N. (2001) Microwave technol-ogy and foods. Adv. Food Nutri. Res. 43, 65-140. | 미소장 |
| 21 | DIELECTRIC PROPERTIES OF MODEL MEAT EMULSIONS AT 900 AND 2800 MHz IN RELATION TO THEIR COMPOSITION |
미소장 |
| 22 | Ohlsson, T. and Risman, P. O. (1978) Temperature distribution of microwave heating, spheres and cylinders. J. Microw. Power 13, 303-310. | 미소장 |
| 23 | Risman, P. O. (1992) Metal in the microwave oven. Microw. World 13, 28-33. | 미소장 |
| 24 | Saliba, D. A., Foegeding, E. A., and Hamann, D. D. (1987) Structural failure and nondestructive rheological analyses of frankfurter batter: effects of heating rates and sugars. J. Texture Stud. 18, 241-242. | 미소장 |
| 25 | SAS (1999) Statistical analysis system release 8.01. Cary, NC, USA | 미소장 |
| 26 | Schiffman, R. F. (1986) Food product development for microwave processing. Food Technol. 40, 94-98. | 미소장 |
| 27 | Experimental and Numerical Study of Microwave Thawing Heat Transfer for Food Materials |
미소장 |
| 28 | Zhang, H. and Datta, A. K. (2000) Coupled electromagnetic and thermal modeling of microwave oven heating of foods. J. Microw. Power Electromagn. Energy 35, 71-85. | 미소장 |
| 29 | Dielectric and thermophysical properties of meat batters over a temperature range of 5–85 °C |
미소장 |
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