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Quality Assessment of Food Products Cooked by Far-Infrared Radiation and Conventional Methods

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  Paper number  026016,  2002 ASAE Annual Meeting . (doi: 10.13031/2013.9180) @2002
Authors:   Heather Carnahan, Julianne Forman, Nicholas Shilton, Kumar Mallikarjunan, David Vaughan, Sarah J. Formaian, Kourtney M. Mueller
Keywords:   far-infrared radiation, near-infrared radiation, color texture, quality, beef patties, green peppers, pita bread

An inquiry was made into the quality of three food products prepared by far-infrared radiation, near-infrared radiation, and pan-frying. A colorimeter and universal testing machine were used to assess qualities, respectively, of frozen and fresh beef patties, green peppers, and pita bread cooked by these methods. Yield losses and time temperature cooking profiles were also obtained. Color measurements revealed a significant difference in the surface color of beef patties but not green peppers or pita bread. Texture assessments indicated a variation in beef patty firmness between the three cooking methods. The shear resistance of the green peppers and pita bread, however, was consistent across the three cooking methods. Yield losses further supported the texture data. Results revealed that the quality of far infrared cooked products matched or surpassed that of products cooked by conventional means.

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