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KMID : 1134819980270030489
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Journal of the Korean Society of Food Science and Nutrition
1998 Volume.27 No. 3 p.489 ~ p.494
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Effect of Heating Height within Microwave Oven on Microwave Heating of Food
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Kum Jun-Seok
Ha Tae-Youl
Han Ouk
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Abstract
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For the purpose of improving the qualities of popcorn, potato, frozen hotdog and steamed egg, the effects of food height(0㎜: H0, 5㎜: H5, 10㎜: H10, 15㎜: H15) for microwave cooking on physicochemical properties were investigated. In popcorn, weight loss was decreased as height increased while volume of popcorn was increased, which indicated that popcorn was poped very well as height increased. H10 showed the highest taste score in sensory evaluation. In potato, degree of gelatinization was increased as height increased. HI0 showed the highest overall acceptance score. In frozen hotdog, hardness of hotdog was decreased as height increased and H15 showed the lowest hardness score (408.8g). In steamed egg, H5 showed the highest temperature and H10 showed the highest overall acceptance score. Physicochemical properties of food were changed by heating height of microwave heating.
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KEYWORD
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microwave, heating
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