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Effects of Microwave Dehydration Study On Carrot, Onion and Grape

Arpan, Dutta and Pannalal, Ranu and Srinivasa Rao, Chandra (2007) Effects of Microwave Dehydration Study On Carrot, Onion and Grape. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Microwave ovens are generally used for time efficiency in both industrial applications such as restaurants and at home, rather than for cooking quality, although some modern recipes using microwave ovens rival recipes using traditional ovens and stoves. In a microwave oven, food may be heated for so short a time that it is cooked unevenly, since heat requires time to diffuse through food, and microwaves only penetrate to a limited depth. Microwave ovens are frequently used for reheating previously cooked food. Uneven heating in micro waved food is partly is due to uneven distribution of microwave energy inside the oven, and partly due to the different rates of energy absorption in different parts of the food. The first problem is reduced by a stirrer, a type of fan that reflects microwave energy to different parts of the oven as it rotates, and by a turntable or carousel that turns the food. It is also important not to place food or a container in the center of a microwave’s turntable. That actually defeats its purpose. Rather, it should be placed a bit off-center so that the item travels all round the area of oven’s cooking cavity, thus assuring even heating.
Uncontrolled Keywords: dehydration Drying microwave dehydration carrot onion grape rehydration
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 06 Preservation and Storage > 05 Microwave heating
Divisions: CFTRI Resource Centres > Hyderabad
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Mar 2008 09:05
Last Modified: 28 Dec 2011 09:32
URI: http://ir.cftri.com/id/eprint/1662

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