Journal of Microwave Power and Electromagnetic Energy (JMPEE)
TITLE	Cook/Chill Foodservice Systems with a Microwave oven: Aerobic Plate Counts from Beef Loaf, Potatoes and Frozen Green Beans [PDF]
AUTHORS	C.A. Dahl, M.E. Matthews and E. H. Marth 1980 15 2 95-106
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Abstract The purpose was to evaluate microbiological quality and end temperature (ET) of portioned food after heating in a microwave oven as used in a hospital cook/chill foodservice system. Beef loaf (15 kg), potatoes (6 kg), and green beans (5 kg) were prepared in a laboratory. After initial cooking to 60°C, and storage (7°C for 24 h), beef loaf (100 g) was microwave heated: 20, 50, 80 or 110 s. Potatoes were reconstituted, stored (7°C for 24 h), portioned (100 g/portion), and microwave-heated: 25, 45, 65 or 84 s. Beans were thawed (7°C for 24 h), portioned (100 g/portion), and microwave-heated: 20, 50, 80 or 110 s. Aerobic plate counts (APC) for foods were obtained throughout product flow. Wide ranges of ET and of APC in foods indicates that research is needed, for greater control of microwave-heating through advanced microwave engineering and food technology, to produce food with constant microbiological quality.