Microwaves cooking

A good compilation of the functions of fats in various food products is available (26). Some functions are quite subtle, eg, fats lend sheen, color, color development, and crystallinity. One of the principal roles is that of texture modification which includes viscosity, tenderness (shortening), control of ice crystals, elasticity, and flakiness, as in puff pastry. Fats also contribute to moisture retention, flavor in cultured dairy products, and heat transfer in deep fried foods. For the new technology of microwave cooking, fats assist in the distribution of the heating patterns of microwave cooking. 

Microwave Cooking Pads. A simple and effective method of reducing fat in meat products involves the use of microwavable heating pads. 

C. Buffler, Microwave Cooking and Processing EngineeringFundamentals for the Food Scientist, Van Nostrand Reinhold, New York, 1992. 

Nylon Conventional and microwave cooking applications Good oxygen barrier... 

Startin, J.R., Sharman, M., Rose, M.D., Parker, I., Mercer, A.J., Castle, L. and Gilbert, J. (1987). Migration from plasticized films into foods. 1. Migration of di(2-etylhexyl) adipate from PVC films during home-use and microwave cooking, Food Addit. Contam., 4, 4, 385-398. 

Bacon - [MEAT PRODUCTS] (Vol 16) -microwave cooking [MICROWAVE TECITNOLGY] (Vol 16) -phosphates for curing [PHOSPHORIC ACID AND PHOSPHATES] (Vol 18)... 

Castle, L., Jickells, S.M., Sharman, M., Gramshaw, J.W., Gilbert, J., 1988, Migration of the plasticizer acetyltributyl citrate from plastic film into foods during microwave cooking and other domestic use. J. Food Prot. 51 (12)916-919. 

C How does microwave cooking differ from conventional cooking ... 

Figure 11.4. Structures of various heterocyclic amines. IQ is 2-amino-3-methylimidazo-quinoline. MelQx is 2-amino-3,8-dimethylLtnidazo-quinoxalme. 4,8-DiMelQx is 2-amino-3,4,8-trimethylimidazo-quinoxaline. PhIP is 2-amino-l-methyl-6-phenylimidazo-pyridine. These and other related compounds can be found in fried or broil beef, fish, and chicken, but can also be created by cooking mixtures of creatinine, amino acids, and glucose. Microwave cooking, or cooking in aluminum foil, reduces the formation of heterocyclic amines. (From Sugimura, 1997.)...

Klein et al. (135) found that approximately one-half of the initial ascorbic acid in fresh raw spinach was retained in the cooked vegetable. The amount of water and vegetable (1 4) used in each method was constant, and cooking times were similar. No significant differences in ascorbic acid content between conventionally and microwave cooked spinach were found. 

---