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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ACS symposium series
ISSN
0097-6156
页码
v.386-394
其它主题
Reaccion de maillard; Cuisson microondes; Propriete dielectrique; Four a microondes; Propiedades dielectricas; Reaction de maillard; Compose de la flaveur
语言
英语
注释
references. In the series analytic: Thermally generated flavors: Maillard, microwave, and extrusion processes / edited by T.H. Parliament, M.J. Morello, and R.J. Mc Gorrin. AVAILABILITY: US (DNAL QD1.A45).
类型
Journal Article; Journal Part
来源
ACS-symposium-series (USA). (1994). (no. 543) p. 386-394.
团体作者
R.F. Schiffmann Associates, Inc., New York, NY.
Gent Univ. (Belgium). Faculteit Landbouwkundige en Toegepaste Biologische Wetenschappen.
2012-11-15
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