Application of Microwave Technology in Food Preservation and Processing

Wäppling-Raaholt, Birgitta; Isaksson, Sven; Holtz, Emma; Ahrné, Lı́lia

doi:10.1002/9781118406281.ch18

Cited by 4 publications

(1 citation statement)

References 35 publications

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“…Under an oscillating electric field of specific frequency, microwaving causes molecular frictions of electric dipoles (particularly water molecular), and then increases temperature of microwaved samples [ 9 ]. More detailed principles about the microwave processing have been interpreted [ 10 ]. Because of rapidly heating of materials, microwaving has been explored for extracting oil and fat from seeds and other foods [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of rendering methods on yield and quality of chicken fat recovered from broiler skin

Lin

Tan

2016

Asian-Australas J Anim Sci

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ObjectiveIn order to utilize fat from broiler byproducts efficiently, it is necessary to develop an appropriate rendering procedure and establish quality information for the rendered fat. A study was therefore undertaken to evaluate the influence of rendering methods on the amounts and general properties of the fat recovered from broiler skin.MethodsThe yield and quality of the broiler skin fat rendered through high and lower energy microwave rendering (3.6 W/g for 10 min and 2.4 W/g for 10 min for high power microwave rendering (HPMR) and high power microwave rendering (LPMR), respectively), oven baking (OB, at 180°C for 40 min), and water cooking (WC, boiling for 40 min) were compared.ResultsMicrowave-rendered skin exhibited the highest yields and fat recovery rates, followed by OB, and WC fats (p<0.05). HPMR fat had the highest L*, a*, and b* values, whereas WC fat had the highest moisture content, acid values, and thiobarbituric acid (TBA) values (p<0.05). There was no significant difference in the acid value, peroxide value, and TBA values between HPMR and LPMR fats.ConclusionMicrowave rendering at a power level of 3.6 W/g for 10 min is suggested base on the yield and quality of chicken fat.

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Section: Introductionmentioning

confidence: 99%