ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The core temperature of a sample of mashed potato with a high ionic content of added salt, potassium chloride, ammonium chloride, monosodium glutamate, sodium citrate, sodium nitrite, potassium nitrate, or D-lysine increased much less when heated in a microwave oven than did that containing sucrose, glucose, aspartate, glutamine, or no added salts. This is interpreted as being due to a decreased penetration of the microwaves into the food. The technique, its relevance to reheating of manufactured food, and the possible consequential effect of added salt on reduced bacterial kill are discussed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1992.tb01191.x
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