Transfer of heat and moisture during microwave baking of potatoes

Journal of the Science of Food and Agriculture

Volumn 82, Issue 9, 2002, Pages 1070-1073

  Wilson, W D ^a   MacKinnon, I M ^a   Jarvis, M C ^a  

^a UNIVERSITY OF GLASGOW   (United Kingdom)

Author keywords

Cell wall; Cooking; Potato; Starch; Texture; Thermal diffusion

Indexed keywords

FOOD SCIENCE;

SOLANUM TUBEROSUM;

EID: 0036306643     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1129     Document Type: Article

References (13)

1. Acceptability of microwave and conventionally baked potatoes
2. Transfer of heat and moisture during oven baking of potatoes
3. Finite element modeling of heat and mass transfer in food materials during microwave heating - Model development and validation
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5. Size and shape effect on nonuniformity of temperature and moisture distributions in microwave heated food materials: Part I. Simulation
6. The textural analysis of cooked potato. 3. Simple methods of determining texture
7. The textural analysis of cooked potato. 1. Physical principles of the separate measurement of softness and dryness
8. Effect of methyl-ester content on heat degradation of chelator-soluble carrot pectin
9. Fracture in potato tuber parenchyma
10. Intercellular deformationin compressed organs
11. Swelling behaviour of cell wall and starch in potato (Solanum tuberosum L) tuber cells. I. Starch leakage and structure of single cells
12. Intercellular separation forces generated by intracellular pressure