메뉴 건너뛰기




Volumn 72, Issue 2, 2007, Pages

Microwave heating of cooked pork patties as a function of fat content

Author keywords

Energy dissipation; Heating profiles; Household microwave oven; Pork meat; Thermodynamical properties

Indexed keywords

ANIMAL; ARTICLE; COOKING; FAT INTAKE; FOOD HANDLING; HEAT; HUMAN; MEAT; METHODOLOGY; MICROWAVE RADIATION; RADIATION; SAFETY; SWINE;

EID: 33847769052     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00269.x     Document Type: Article
Times cited : (22)

References (28)
  • 1
    • 0036191403 scopus 로고    scopus 로고
    • Determination of protein denaturation in muscle foods using the dielectric properties
    • Bircan C, Barringer SA. 2002. Determination of protein denaturation in muscle foods using the dielectric properties. J Food Sci 67(1):202-5.
    • (2002) J Food Sci , vol.67 , Issue.1 , pp. 202-205
    • Bircan, C.1    Barringer, S.A.2
  • 2
    • 84884755044 scopus 로고    scopus 로고
    • Microwave processing, nutritional and sensory quality
    • Schubert H, Regier M, editors, Cambridge, U.K, Woodhead Publishing. p
    • Brewer M. 2005. Microwave processing, nutritional and sensory quality. In: Schubert H, Regier M, editors. The microwave processing of foods. Cambridge, U.K.: Woodhead Publishing. p 76-94.
    • (2005) The microwave processing of foods , pp. 76-94
    • Brewer, M.1
  • 3
    • 27644544522 scopus 로고    scopus 로고
    • The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85 °C
    • Brunton NP, Lyng JG, Zhang L, Jacquier JC. 2006. The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85 °C. Meat Sci 72:236-44.
    • (2006) Meat Sci , vol.72 , pp. 236-244
    • Brunton, N.P.1    Lyng, J.G.2    Zhang, L.3    Jacquier, J.C.4
  • 4
    • 12344280403 scopus 로고    scopus 로고
    • Effect of radiofrequency (RF) heating on the texture, colour and sensory properties of a comminuted pork meat product
    • Brunton NP, Lyng JG, Li W, Cronin DA, Morgan D, McKenna B. 2005. Effect of radiofrequency (RF) heating on the texture, colour and sensory properties of a comminuted pork meat product. Food Res Int 38:337-344.
    • (2005) Food Res Int , vol.38 , pp. 337-344
    • Brunton, N.P.1    Lyng, J.G.2    Li, W.3    Cronin, D.A.4    Morgan, D.5    McKenna, B.6
  • 5
    • 2942731281 scopus 로고
    • Dielectric properties of foods and microwave material
    • New York: Van Nostrand Reinhold. p
    • Buffler CH. 1993. Dielectric properties of foods and microwave material. In: Microwave cooking and processing. New York: Van Nostrand Reinhold. p 46-69.
    • (1993) Microwave cooking and processing , pp. 46-69
    • Buffler, C.H.1
  • 6
    • 14644398500 scopus 로고    scopus 로고
    • Mathematical analysis of microwave heating process
    • Campañone LA, Zaritzky NE. 2005. Mathematical analysis of microwave heating process. J Food Eng 69:359-68.
    • (2005) J Food Eng , vol.69 , pp. 359-368
    • Campañone, L.A.1    Zaritzky, N.E.2
  • 7
    • 33847774779 scopus 로고    scopus 로고
    • CEI IEC 60705. 1999. Household microwave ovens-methods for measuring performance. IEC publication 60705:1999, Geneva: 3rd Intl. Electrotechnical Commission.
    • CEI IEC 60705. 1999. Household microwave ovens-methods for measuring performance. IEC publication 60705:1999, Geneva: 3rd Intl. Electrotechnical Commission.
  • 10
    • 0002198676 scopus 로고
    • Measuring dielectric properties of food products at microwave frequencies
    • Engelder DS, Buffler CR. 1991. Measuring dielectric properties of food products at microwave frequencies. Microw World 12(2):2-11.
    • (1991) Microw World , vol.12 , Issue.2 , pp. 2-11
    • Engelder, D.S.1    Buffler, C.R.2
  • 11
    • 0002139655 scopus 로고
    • Temperature uniformity of microwave heated foods as influenced by product type and composition
    • Fakhoury MO, Ramaswamy HS. 1993. Temperature uniformity of microwave heated foods as influenced by product type and composition. Food Res Int 26(2):89-95.
    • (1993) Food Res Int , vol.26 , Issue.2 , pp. 89-95
    • Fakhoury, M.O.1    Ramaswamy, H.S.2
  • 12
    • 20044392680 scopus 로고    scopus 로고
    • Effect of fat content and temperature on dielectric properties of ground beef
    • Gunasekaran N, Mallikarjunan P, Eifert J, Summer S. 2005. Effect of fat content and temperature on dielectric properties of ground beef. Trans ASAE 48(2):673-80.
    • (2005) Trans ASAE , vol.48 , Issue.2 , pp. 673-680
    • Gunasekaran, N.1    Mallikarjunan, P.2    Eifert, J.3    Summer, S.4
  • 13
    • 10944220982 scopus 로고    scopus 로고
    • Microwave cooking properties of ground pork patties as affected by various fat levels
    • Jeong JY, Lee ES, Paik H-D, Choi JH, Kim CJ. 2004. Microwave cooking properties of ground pork patties as affected by various fat levels. J Food Sci 69(9):708-14.
    • (2004) J Food Sci , vol.69 , Issue.9 , pp. 708-714
    • Jeong, J.Y.1    Lee, E.S.2    Paik, H.-D.3    Choi, J.H.4    Kim, C.J.5
  • 14
    • 19444374895 scopus 로고    scopus 로고
    • Sterilization of scrambled eggs in military polymeric trays by radio frequency energy
    • Leuchapattanaporn K, Wang Y, Wang J, Tang J, Hallberg LM, Dunne P. 2005. Sterilization of scrambled eggs in military polymeric trays by radio frequency energy. J Food Sci 70(4):288-94.
    • (2005) J Food Sci , vol.70 , Issue.4 , pp. 288-294
    • Leuchapattanaporn, K.1    Wang, Y.2    Wang, J.3    Tang, J.4    Hallberg, L.M.5    Dunne, P.6
  • 15
    • 37349016809 scopus 로고    scopus 로고
    • Microwave heating and the dielectric properties of foods
    • Schubert H, Regier M, editors, Cambridge, U.K, Woodhead Publishing
    • Meda V, Orsat V, Raghavan V. 2005. Microwave heating and the dielectric properties of foods. In: Schubert H, Regier M, editors. The microwave processing of foods. Cambridge, U.K.: Woodhead Publishing.
    • (2005) The microwave processing of foods
    • Meda, V.1    Orsat, V.2    Raghavan, V.3
  • 16
    • 0010023128 scopus 로고
    • Thermal properties of emulsion type sausages during cooking
    • Mittal GS, Wang CY, Usborne WR. 1989. Thermal properties of emulsion type sausages during cooking. Can Inst Food Sci Technol J 22(4):359-63.
    • (1989) Can Inst Food Sci Technol J , vol.22 , Issue.4 , pp. 359-363
    • Mittal, G.S.1    Wang, C.Y.2    Usborne, W.R.3
  • 17
    • 0016069045 scopus 로고
    • The frequency and temperature dependence of dielectric data as determined by a cavity perturbation technique
    • Ohlsson T, Bergssson NE, Risman PO. 1974. The frequency and temperature dependence of dielectric data as determined by a cavity perturbation technique. J Microw Power 9:129-45.
    • (1974) J Microw Power , vol.9 , pp. 129-145
    • Ohlsson, T.1    Bergssson, N.E.2    Risman, P.O.3
  • 19
    • 0029838783 scopus 로고    scopus 로고
    • Microwave heating uniformity of ready meals as affected by placement, composition, and geometry
    • Ryynämen S, Ohlsson T. 1996. Microwave heating uniformity of ready meals as affected by placement, composition, and geometry. J Food Sci 61(3): 620-4.
    • (1996) J Food Sci , vol.61 , Issue.3 , pp. 620-624
    • Ryynämen, S.1    Ohlsson, T.2
  • 20
    • 4744350227 scopus 로고    scopus 로고
    • Hamburger composition and microwave uniformity
    • Ryynämen S, Risman PO, Ohlsson T. 2004. Hamburger composition and microwave uniformity. J Food Sci 69(7):187-96.
    • (2004) J Food Sci , vol.69 , Issue.7 , pp. 187-196
    • Ryynämen, S.1    Risman, P.O.2    Ohlsson, T.3
  • 21
    • 4644252488 scopus 로고    scopus 로고
    • An analysis of temperature distribution in microwave heating of food with non-uniform dielectric properties
    • Sakai N, Wang C, Toba S, Watanabe M. 2004. An analysis of temperature distribution in microwave heating of food with non-uniform dielectric properties. J Chem Eng Japan 37(7):858-62.
    • (2004) J Chem Eng Japan , vol.37 , Issue.7 , pp. 858-862
    • Sakai, N.1    Wang, C.2    Toba, S.3    Watanabe, M.4
  • 22
    • 0012662709 scopus 로고
    • Understanding microwave reactions and interactions
    • April Available from
    • Schiffman RF. 1993. Understanding microwave reactions and interactions. Food Product Design 0493DE April 1993 Available from http://www. foodproductdesign.com/archive/1993/0493DE.html.
    • (1993) Food Product Design
    • Schiffman, R.F.1
  • 23
    • 0037394697 scopus 로고    scopus 로고
    • Modeling the dielectric properties of ham as a function of temperature and composition
    • Sipahioglu O, Barringer SA, Taub I, Prakash A. 2003a. Modeling the dielectric properties of ham as a function of temperature and composition. J Food Sci 68(3):904-9.
    • (2003) J Food Sci , vol.68 , Issue.3 , pp. 904-909
    • Sipahioglu, O.1    Barringer, S.A.2    Taub, I.3    Prakash, A.4
  • 24
    • 0141675120 scopus 로고    scopus 로고
    • Characterization and modeling of dielectric properties of turkey meat
    • Sipahioglu O, Barringer SA, Taub I, Yang APP. 2003b. Characterization and modeling of dielectric properties of turkey meat. J Food Sci 68(2):521-7.
    • (2003) J Food Sci , vol.68 , Issue.2 , pp. 521-527
    • Sipahioglu, O.1    Barringer, S.A.2    Taub, I.3    Yang, A.P.P.4
  • 25
    • 84986520529 scopus 로고
    • Dielectric properties of bentonite pastes as a function of temperature
    • Tong CH, Lentz RR. 1993. Dielectric properties of bentonite pastes as a function of temperature. J Food Process Preserv 17(2):139-45.
    • (1993) J Food Process Preserv , vol.17 , Issue.2 , pp. 139-145
    • Tong, C.H.1    Lentz, R.R.2
  • 27
    • 0030443659 scopus 로고    scopus 로고
    • Microwave heating distributions in slabs, spheres and cylinders with relation to food processing
    • Van Remmen HHJ, Ponne CT, Nijhuis HH, Bertels PV, Kerkhof PJAM. 1996. Microwave heating distributions in slabs, spheres and cylinders with relation to food processing. J Food Sci 61(6):1105-14.
    • (1996) J Food Sci , vol.61 , Issue.6 , pp. 1105-1114
    • Van Remmen, H.H.J.1    Ponne, C.T.2    Nijhuis, H.H.3    Bertels, P.V.4    Kerkhof, P.J.A.M.5
  • 28
    • 2942699176 scopus 로고    scopus 로고
    • Dielectric and thermophysical properties of meat batters over a temperature range of 5-85 °C
    • Zhang L, Lyng JG, Brunton N, Morgan D, McKenna B. 2004. Dielectric and thermophysical properties of meat batters over a temperature range of 5-85 °C. Meat Sci 68:173-84.
    • (2004) Meat Sci , vol.68 , pp. 173-184
    • Zhang, L.1    Lyng, J.G.2    Brunton, N.3    Morgan, D.4    McKenna, B.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.