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Microwaves: Chapter 7

Microwaves: Chapter 7. I. History of Microwaves. Started during World War II Large, heavy and very expensive $1,300 Modern microwaves Convenient, and available in different sizes. II. Food-Related uses of Microwaves. 3 different places of use 1. Home

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Microwaves: Chapter 7

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  1. Microwaves: Chapter 7

  2. I. History of Microwaves • Started during World War II • Large, heavy and very expensive • $1,300 • Modern microwaves • Convenient, and available in different sizes

  3. II. Food-Related uses of Microwaves 3 different places of use 1. Home • Used to boil water, heat frozen foods, defrost foods, or to make popcorn • Consumers use it because of convenience

  4. 2. Foodservice • Have high-output capabilities • Used to reheat foods • Not frequently used, unless for individual portions • Not a time saver with large quantities

  5. 3. Food Industry a. Meat tempering • Largest use of microwaves in food industry • As food is tempered, it is brought to temperature below freezing • Not frozen, but still firm • Conventional thawing would take several days • Microwave tempering takes a few minutes • Less drip loss and microbial growth

  6. b. Microwave Drying • Saved time and energy • Can be used for pasta, fruit juice concentrates, herbs, breadcrumbs, chips, and snack foods c. Pasteurization • Fresh pasta, bread, granola, yogurt, meat products, and prepared meals

  7. Sterilization --Using overpressure conditions --Produces temperatures 230 to 266 degrees F. • Proofing -- Used for baking bread, pizza, cake, and pastry products. --Usually used with conventional baking

  8. III. What are Microwaves? High-frequency electromagnetic waves of radiant energy. a. How do they heat food? • i. Interact with electrically polarized molecules (dipolar molecules) Include water, protein, and CHO. • ii. Dipolar molecules act like tiny magnets and align in the microwave electromagnetic field. • iii. Field alternates rapidly • iv. Causing polarized molecules in the food to rotate rapidly • v. Heat is produced by the friction that is created.

  9. IV. Advantages of Microwave Cooking • Speed of Cooking and Reheating of Food • Reduction of Nutrient Loss • Energy Conservation

  10. V. Limitations of Microwave Cooking • a. Surface Browning of Foods • b. Overcooking • c. Unevenness of Heating • d. Food Safety • May not destroy all of the Salmonella or Trichinellaspiralis

  11. VI. Cooking Suggestions a. Browning • Large pieces of food are able to brown in the microwave • Small pieces of food need another way b. Stirring and Turning • Power is unevenly distributed • Needs to be turned around, turned over, and stirred

  12. c. Standing Time • i. Foods still cook after a few minutes after being removed • ii. Take this into consideration to avoid overcooking d. Defrosting e. Combine Microwaves and Conventional Cooking • Food can be prepared more efficiently f. Heating Meals

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