電子レンジ加熱食品の昇温過程とテクスチャへの影響 : 青豆のゆで加熱条件

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Green beans were boiled in a microwave oven after absorbing enough water. Their temperatures were measured in the oven with an optic fiber thermometer on the heating. The temperatures of the beans were higher during rising temperature than those of boiling water in which beans were immersed, namely beans were also heated directly by microwave power. The weight of the beans linearly decreased during heating. Although hardness of the beans decreased at the initial stage of the heating like conventional heating, it increased monotonically after a critical heating time. It is considered that water content of the beans decreased in spite of boiling in water because vaporization speed of the absorbed water from beans overcomes absorbing speed of water in to the interior of the beans during the heating. Then texture of the beans became harder. Two methods were proposed to stop the decrease of the water content in the beans on the heating. One is increasing the weight of the boiling materials, beans and/or water, to decrease microwave power per unit mass of the beans. The necessary weight of beans and water were calculated by means of temperature dependence of absorbing speed of water into bean. The other is adding salt, sugar or starch to the boiling water to decrease the penetration depth of microwave power and to lower direct heating rate of beans by microwave power. Suitable amount of table salt or starch was obtained to be significantly effective for keeping the water content in the beans constant during heating.
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 : 青豆のゆで加熱条件

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