Click on “Download PDF” for the PDF version or on the title for the HTML version. If you are not an ASABE member or if your employer has not arranged for access to the full-text, Click here for options. Microwave Oven Solids Determination of High Oil FoodsPublished by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org Citation: Applied Engineering in Agriculture. 5(3): 415-418. (doi: 10.13031/2013.26537) @1989Authors: J. G. Greenlee, G. H. Brusewitz Keywords: Convection oven, Dry solids, Quality standard, Solids content Mustard, mayonnaise and salad dressing were dried in a microwave oven as a rapid method of determining solids content. Power setting, drying time and types of oil absorbent padding were varied to determine the most accurate methodology. Sample temperature was measured immediately after drying. The error in dry solids content compared to the standard convection oven procedure was directly related to the final product temperature. Procedures are outlined for determining the solids content of these food materials by microwave drying. (Download PDF) (Export to EndNotes)
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