Microwave oven과 Microwave 조리의 특성 = Characteristics of Microwave oven and Microwave Cookery

다국어 초록 (Multilingual Abstract)

Nowadays, the incidences of using microwave in cookery are increasing rapidly, for the characteristics of microwave cooking fits well into today's convenience­oriented life style.
Since this is a newer wokery method very different from conventional heating method, many studies were conducted on microwave cookery vs. conventional one.
The studies on retention of nutrients showed that microwave cooking did not change fatty acid pattern. Beef roasted in microwave oven usually received lower scores both for acceptability and overall desirability than those cooked in conventional oven.
The study on the combined effect of types of oven, conventional and microwave, and types of heat, moisture and dry, showed significant interactions among the treatments.
Microwave oven was found to be inadequate for cooking pork since heat was not high enough to kill Trichinae in pork.
The use of microwave as a final heating method in a hospital cook/chill food service system was found to reduce yield of foods, causing increased loss of moisture and fat through dripping and evaporation.
The studies on retention of nutrients were conducted with potatoes using microwave and conventional oven, and demonstrated that microwave cooking did not change mineral composition significantly.
However, total amino acids content in cortex region showed to be increasing and that in pith decreased as a result of microwave heating which is different from the results of conventional one.