電子レンジ加熱食品の昇温過程とテクスチャへの影響 : 通常の含水量の食品

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Several kinds of roots and meat were heated or boiled in a microwave oven and their temperatures were measured with an optic fiber thermometer during heating or boiling. The temperatures of the almost all samples (30-200 g) were higher during rising temperature than those of the water (300 ml) in which the samples were immersed on boiling, i.e. samples were heated directly by microwave power. The temperature of the several roots during the boiling process reached up to 105℃ even in the boiling water, and then went down to 100℃. On the other hand the temperatures of the direct heating process of potatoes and sweet potatoes rose as high as 118℃, then dropped gradually and held at 100℃.It is considered that in the initial stage of vaporization the internal vapor pressure of the water contained in the sample increases there because the volume of vapor generating in the sample is more than that of vapor getting out of the surface. The higher vapor pressure raises the boiling temperature of water, stresses the internal structure of the sample, and at last bursts the structure at a few points on spouting from the surface. Then the internal pressure and the temperature go down to one atmospheric pressure and to 100℃, respectively. The observation of the heated potato by an optical microscope showed a few broken cell walls and starch flowed out from them. Starch squeezed from the broken cells presumably changed the texture of the potato heated in a microwave oven.
社団法人日本家政学会の論文
1992-07-15

電子レンジ加熱食品の昇温過程とテクスチャへの影響 : 通常の含水量の食品

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