Premium
Microwave Heating of Scrambled Eggs in a Hospital Foodservice System
Author(s) -
CREMER M. L.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04224.x
Subject(s) - microwave heating , microwave , zoology , heating system , microwave power , voltage , materials science , environmental science , analytical chemistry (journal) , chemistry , toxicology , electrical engineering , biology , thermodynamics , chromatography , telecommunications , physics , computer science , engineering
Temperatures of scrambled eggs (117 portions) after heating in microwave ovens in a hospital foodservice system were examined to (a) determine the extent to which temperature could be controlled in actual foodservice operation and (b) the relationship of voltage, portion weight, temperature before heating, and power (W) within ovens to temperature of food after heating in actual operation. Temperature variability was controlled to the extent of 5°C (average 2 scoops), as indicated by the standard deviation, with 96% of the temperatures at 74°C or above as indicated by standard score conversion (2). Significant (P < 0.01) correlation (‐) was found between temperature of eggs after heating and voltage; this occurred within a range of 3V. Temperature after heating was significantly (P < 0.01) correlated (+) with temperature before heating and (‐) with portion weight (P < 0.05). No significant relationship was found between temperature and power (W) within ovens but voltage was significantly (P < 0.01) correlated (‐) with power. Food may be heated in microwave ovens in foodservice systems if factors influencing heating are rigidly controlled, but complete safety cannot be assured.