Microwave의 성질과 그 이용 = The Characteristics & Usage of Microwave in Food Preparation

다국어 초록 (Multilingual Abstract)

Microwave processes are slowly gaining acceptance by the food industry or various processing operations such as blanching, cooking, drying, pasteurizing, sterilizing and thawing of bulk food products.
Today, there is a greater level of activity in this field than ever before, caused by the explosive growth of the home microwave oven and industry's search for ever more efficient means of food processing.
The heating of materials by microwave is affected by number of properties of the equipment and the materials being heated.
The studies on retention of nutrients showed that microwave cooking is very efficient for retention of thiamin
Microwave oven was found to be inadequate for beef roasting and cake baking because a cooking is completed too fast to absorb the heat and develop flavour, α color.
The microwave cooking procedure did not completely eliminate any of pathogenic bacteria from the turkeys.
However, total count of bacteria was diminished significantly. Although wrapping did not have astatistically significant effect on interal end temperature or on counts of bacteria of products tested, wrapping products generally provided a slight improvement in microbial quality when mean counts were considered.
The study on economy of microwave showed the increasing payback of microwave facilities.