scholarly journals Effect of Microwave Heating on Flavour Generation and Food Processing

10.5772/49935 ◽  
2012 ◽  
Author(s):  
G.E. Ibrahim ◽  
A.H. El-Ghorab ◽  
K.F. El-Massry ◽  
F. Osm
Keyword(s):  
Microwave Heating ◽  
Food Processing

scholarly journals Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1490
Author(s):  
Wei Wang ◽  
Lu Dong ◽  
Yan Zhang ◽  
Huaning Yu ◽  
Shuo Wang
Keyword(s):  
Microwave Heating ◽  
Food Processing ◽  
Thermal Processing ◽  
Superheated Steam ◽  
Quality Characteristics ◽  
Heterocyclic Amines ◽  
Thermal Processes ◽  
Beef Patties ◽  
Thermal Food Processing ◽  
Processing Techniques

In order to reduce the formation of heterocyclic amines in grilled beef patties without destroying their unique quality characteristics, the effects of different thermal processes, including charcoal grilling, infrared grilling, superheated steam roasting and microwave heating, on the production of heterocyclic amines in beef patties and grilling quality characteristics were systematically analyzed. The results showed that infrared grilling can significantly (p < 0.05) reduce the content of heterocyclic amines in grilled patties, and the combination of microwave heating or superheated steam roasting with infrared grilling could further reduce the content of heterocyclic amines, with a maximum reduction ratio of 44.48%. While subtle differences may exist in infrared grilled patties with/without superheated steam roasting or microwave heating, a slight change will not affect the overall quality characteristics of grilled patties. The combined thermal processing will not visually affect the color of the grilled patties. Correlation analysis and regression analysis showed that the reduction in heterocyclic amines caused by microwave heating and superheated steam roasting are related to the moisture content and lipid oxidation of grilled patties, respectively. Using combined thermal processes to reduce the formation of heterocyclic amines is advisable.

scholarly journals Microwave Heating Applications in Food Processing

2014 ◽  
Vol 9 (4) ◽  
pp. 29-34 ◽  
Author(s):  
Okeke. C ◽  
◽  
Abioye, A. E ◽  
Omosun Y
Keyword(s):  
Microwave Heating ◽  
Food Processing

Microwave Heating Distributions in Slabs, Spheres and Cylinders with Relation to Food Processing

1996 ◽  
Vol 61 (6) ◽  
pp. 1105-1114 ◽  
Author(s):  
HENK H.J. REMMEN ◽  
CARINA T. PONNE ◽  
HERRY H. NIJHUIS ◽  
PAUL V. BARTELS ◽  
PIET J.A.M. KERKHOF
Keyword(s):  
Microwave Heating ◽  
Food Processing

Microwave energy and its application in food industry: A reveiw

2017 ◽  
Author(s):  
Adarsh M. Kalla ◽  
Devaraju R.
Keyword(s):  
Microwave Heating ◽  
Food Processing ◽  
Food Industry ◽  
Nutritional Value ◽  
Nutrient Retention ◽  
Standard Of Living ◽  
Retention Capacity ◽  
Processing Application ◽  
Thermal Food Processing ◽  
Value Changes

This paper reviews an overview of microwave heating as one method of thermal food processing. The higher standard of living and soaring income of consumers have lead for the demand for the modern food processing application. The technological revolution and nutritional awareness have increased the popularity of the microwave heating. Microwave heating is known for its operational safety and nutrient retention capacity with minimal loss of heat-labile nutrients such as vitamins B and C, dietary antioxidants, phenols and carotenoids. This review aims to provide a brief update of microwave heating and its application for food processing applications, with special emphasis on its impact on food quality in terms of microbial and nutritional value changes

scholarly journals Microwave Heating in Food Processing

2016 ◽  
Vol 3 (1) ◽  
pp. 1-9
Author(s):  
Idowu Joseph Olaniyi
Keyword(s):  
Microwave Heating ◽  
Food Processing
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