Effect of microwave heating in cook/chill foodservice systems. Some data on temperature, yield, moisture and fat content of typical foods.

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.