Microwave products

Trends in frozen potato products include the development of improved microwaveable products, more flexible manufacturing techniques, improved defect removal and reduction in fat content of fast-serve products. 

Flavors added to microwave food systems have a greatly expanded role compared to flavors added to products prepared by conventional heating. The flavors must provide not only the characterizing flavor (i.e., lemon, butter, vanilla, etc.), but also the typical roasted, toasted, and baked flavors which do not develop in microwave heated products. New flavors designed for use in microwave products must mask the raw uncooked flavor characteristics and other undesirable flavor notes frequently found in many microwave bases. Microwave flavors must also deliver pleasant aromas into the room during the microwave process. Development of these flavors for microwave application is dependent upon a fundamental understanding of microwave heating on flavor performance in food systems. 

Other reactions, such as the formation and degradation of 1-amino-1-deoxyketoses, were previously reported to proceed to a much greater extent in microwave products than in those prepared by conventional heating systems (5). 

Many problems associated with successfully identifying and simulating the flavors characteristic of conventionally baked foods have yet to be overcome in the development of new microwave products. This study addresses these problems by identifying compounds most important to the characteristic flavors of white cake batter, microwave and conventionally baked cake. Gas chromatography, mass spectrometry, and odor analysis by sniffing indicated that compounds such as diacetyl, C4-C10 aldehydes, C4-C10 alcohols, C8-C11 dienals, 3-octen-2-one, and 7-octen-4-ol were common to all three flavor systems. Conventional cake was found to contain higher levels of isopentenal and furfural than microwave cake. 

Over the past few years, many advances have been made in the area of microwave product development with items such as popcorn, pizza, and frozen entrees. However, products such as baked goods have met with limited success. To date, many of the texture-related problems have been solved, but the majority of flavor-related problems (particularly flavor development during baking) have not. 

One of the major problems associated with the flavor development of microwave products results from the fact that the reduced time/temperature relationship during baking is not conducive to the formation of a crisp, outer crust or many of the Maillard compounds associated with a conventionally baked flavor. These microwave baked products thus have a different flavor character from conventionally baked products and are typically judged "inferior by consumers. 

Comparison of flavor extracts from white cake batter, micro-wave, and conventionally baked cakes have provided insight as to the types of flavor compounds initially present before baking and as to the types of compounds which form (or do not form) during the baking process. Ultimately, this type of information will aid in the formulation of conventionally baked flavors to be added to microwave products. frJien used in conjunction with microwave accessories which promote crust formation, these flavors can benefit the food industry in the development of quality microwave baked products. 

Gorry P A and Grice R 1979 Microwave discharge source for the production of supersonic atom and free radical beams J. Rhys. E Sc/. 12 857-60... 

Anyway, there have been two very hot topics in chemistry lately clay microwaves. Both have been shown to do remarkable things in preparative organic chemistry. And this article Strike has [58], has combined both to produce some stunning reductive ami-nations of ketones to final amine products. The procedure involves mixing naked ketone, the amine, some clay and some NaBH4 in a beaker and zapping it in the microwave for only a couple of minutes. That s it. The general procedure is as follows ... 

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. 

Products fro2en ia the United States iaclude precooked, processed entrees ia meal-si2e portions packaged ia microwaveable crystalli2ed polyester trays with polyester film closures, and overpackaged ia ptinted paperboard cartons. 

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

Plastics Fabrication and Processing. The apphcation of microwave or r-f energy in various stages of fabrication of plastic products is widespread. Most apphcations operate at low frequency, ca 27 MHz. The estabhshed processes are weU known (180). 

Dryings of Castings and Other Products. The use of microwaves in the curing and drying of foundry cores is weU estabhshed (185). The best example is the use of microwaves for drying water-based core washes at 2450 MHz with up to 150 kW. These apphcations have not, however, found apphcation in manufacturing. Many similar drying apphcations have been examined (186,187). 

---