Dahl C A, Matthews M E
J Am Diet Assoc. 1980 Sep;77(3):289-95.
In this study, time-temperature parameters, yield, and moisture and fat content of various foods were determined through laboratory simulation of a cook/chill hospital foodservice system with a microwave oven and after microwave heating for service. Portions (100 gm. per portion) of beef loaf, potatoes, and frozen and canned beans each received four treatments of microwave heating which varied by number of seconds (20 to 110). A wide range (equal to or greater than 46 degrees C.) of internal end temperature was observed after microwave heating portions of food; yield and moisture and fat content of foods decreased as the time of microwave heating increased.
在本研究中，通过使用微波炉对医院烹饪/冷藏食品服务系统进行实验室模拟，并在微波加热后供餐，测定了各类食品的时间-温度参数、产量以及水分和脂肪含量。每份100克的牛肉饼、土豆以及冷冻和罐装豆类均接受了四种微波加热处理，加热时间（20至110秒）各不相同。对食品进行微波加热后，观察到内部最终温度范围很广（等于或高于46摄氏度）；食品的产量以及水分和脂肪含量随着微波加热时间的增加而降低。
