In many cases microwave ovens are not conducive for the development of aromas when heating foods. Much of this is due to the extreme speed of heating and the low ambient temperatures in the oven. However, other factors also play a role such as evenness of heating, varying depths of penetration into foods, and most importantly water pumping which maintains the food surface at a temperature of or near 100 degrees C and a water activity of 1.0, neither of which is suitable for Maillard aromas. It remains for the food technologist to overcome these problems through special formulations and the addition of suitable flavors.
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