Effect of microwave heating in cook/chill foodservice systems
1980
Dahl, Carol Anne | Matthews, M. Eileen
The final temperature, yield and moisture and fat content of meat loaf, mashed potatoes and green beans were analyzed in a simulated cook/chill hospital foodservice operation. Procedures for preparation, cooking, chilling and reheating in a microwave oven were followed according to the Hazard Analysis Critical Control Point model. The processing included bulk storage for 24 hours at 6 degrees C, division into 100 g portions, storage for 2 hours at 6 degrees C, and microwave heating. Results were very inconsistent for end temperature--the beef loaf varied from 20-51 degrees C after 20 seconds of heating; potatoes varied 40 degrees even after 85 seconds in the microwave oven. Yield decreased proportionately as heating time increased; evaporative loss increased. These results indicate some lack of consistency in microbiological quality of food served in hospital cook/chill systems.
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