Experimental Study of Microwave Baking of Madeira Cake Batter

Megahey, E.K.; McMinn, W.A.M.; Magee, T.R.A.

doi:10.1205/fbp.05033

Cited by 37 publications

(33 citation statements)

References 20 publications

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“…These problems include texture, low volume, lack of color, and crust formation, more dehydration and rapid staling. Megahey et al, (2005) observed the influences of different baking conditions on quality in terms of texture of cake using microwave oven at 250 W and conventional oven at 200°C. Microwave baked cake was found to possess high springiness, moisture content and the low firmness as texture attributes compared with the cake that baked in convection method.…”

Section: Pre Cooking and Cookingmentioning

confidence: 99%

Microwave energy and its application in food industry: A reveiw

Kalla

Devaraju

2017

AJDFR

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This paper reviews an overview of microwave heating as one method of thermal food processing. The higher standard of living and soaring income of consumers have lead for the demand for the modern food processing application. The technological revolution and nutritional awareness have increased the popularity of the microwave heating. Microwave heating is known for its operational safety and nutrient retention capacity with minimal loss of heat-labile nutrients such as vitamins B and C, dietary antioxidants, phenols and carotenoids. This review aims to provide a brief update of microwave heating and its application for food processing applications, with special emphasis on its impact on food quality in terms of microbial and nutritional value changes.

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Section: Pre Cooking and Cookingmentioning

confidence: 99%

Microwave energy and its application in food industry: A reveiw

Kalla

Devaraju

2017

AJDFR

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“…The emitted microwave radiation improved the efficiency of the cooking method because the radiation is able to cook with less power and faster as multiple unit of microwave ovens can be installed [68][69][70][71][72][73]. Unfortunately, the price is higher than a conventional microwave oven.…”

Section: Baking Modulementioning

confidence: 99%

“…[68] *Related mechanism for Microwave Radiation. [69][70][71][72][73] Name: Bidirectional heating cooker (Infrared Radiation). [74] Provided is a bidirectional heating cooker that supplements and improves a function of a conventional infrared radiation cooker, in which the bidirectional heating cooker further includes a lower heating unit that is placed at the lower end of a cooking pan that is heated by radiant heat irradiated by an infrared lamp and that directly heats the cooking pan, to thereby heat the cooking pan quickly by the lower heating unit to thus make the upper and lower portions of food such as none meat put on the cooking pan more quickly roasted than the conventional infrared radiation cooker and reduce a burden of electric charges based on a shortened heating time of the cooking pan, and to thereby make it possible to cook food rapidly by an upper heating unit with the infrared lamp and the lower heating unit that is placed on the cooking pan.…”

Section: Details Mechanismsmentioning

confidence: 99%

A Review on Development of Kek Lapis Sarawak’s Machine

et al. 2016

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Abstract. Kek Lapis Sarawak is a beautifully decorated and flavorful cake that can be considered as the artwork of the Malays in Sarawak. There is an overwhelming demand of the Kek Lapis Sarawak in the market that consequently need for automation. This paper summarizes comprehensive reviewed patents of the current machine and journals which have similar functions and related to the current function of manual process of producing Kek Lapis Sarawak. Conceptual idea of the Kek Lapis Sarawak machine consists of three modules namely Depositor Module, Cooling and Pressing Module and Baking Module. Therefore, patents and journals that have similar functions with these modules are reviewed that look into its advantages. The disadvantages of the design also considered for future design. Hence, the crucial advantages of each module considered are namely improved production rates, increased of hygienic rating, easy to maintenance and portability of a design. The reviewed patents and journals can be considered for the development of Kek lapis Sarawak's machine with some improvisations are needed to meet up the specific requirements of the machine.

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“…Some of these uses in fluids include concentrating of heat-sensitive solutions and slurries (Yuan and Pal 1995), drying of honey (Cui et al 2008), freeze-drying of skim milk (Wang and Guohua 2005), tempering of frozen potato puree (Seyhun et al 2009), minimal processing of apple puree (Picouet et al 2009), processing of cream of asparagus (Giuliani et al 2010), avocado puree (Guzman-Gerónimo et al 2008), and pasteurization of orange juice (Tajchakavit and Ramaswamy 1997;Cinquanta et al 2010). Applications for solid foods comprise baking of bread (Keskin et al 2004), cakes (Megahey et al 2005;Sumnu et al 2005a), and biscuits (Ahmad et al 2001); roasting of nuts (Zook et al 1995), hazelnuts (Uysal et al 2009;Basaran and Akhan 2010), and coffee beans (Nebesny and Budryn 2003); heating of fast food and meals (Burfoot et al 1996) and cooked rice (Zhao et al 2007); precooking of bacon for food service (James et al 2006); drying of pistachios (Kouchakzadeh and Shafeei 2010), macadamias (Silva et al 2006), spaguetti (Pilli et al 2009), banana slices (Drouzas and Shubert 1996), orange slices (Ruíz-Díaz et al 2003), strawberries, apples (Erle and Shubert 2001), grapes (Kassem et al 2011), pumpkin slices (Alibas 2007), peeled longan (Varith et al 2007), carrot slices (Cui et al 2004;Sumnu et al 2005b), soybeans (Gowen et al 2008), potato cubes (Bondaruk et al 2007), herbs (The...…”

Section: Applications Of Microwave Heating To Food Processingmentioning

confidence: 99%

Recent Studies Related to Microwave Processing of Fluid Foods

Salazar-González

Martín-González

López‐Malo

et al. 2011

Food Bioprocess Technol

159

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Microwave heating is a convenient way to heat materials; it is considered to be a fast, clean, and easy to use technology. The use of microwaves for industrial food unit operations is the subject of research since several years ago. However, the application of microwaves depends, among other variables, on the dielectric properties of the material to be heated; otherwise, the efficiency of the process and the quality of the final product cannot be guaranteed. This paper reviews basic concepts related to microwaves and dielectric properties, and then it presents reported dielectric properties data for selected fluid foods and microwaveheating processes that have been recently studied. These processes are focused mainly on microbial inactivation, enzyme inactivation, chemical, physical, or sensory changes evaluation, or for reheating. The temperature uniformity is also discussed as a key issue for successful application of microwave heating, which is now applied by some companies.

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Experimental Study of Microwave Baking of Madeira Cake Batter

Cited by 37 publications

References 20 publications

Microwave energy and its application in food industry: A reveiw

Microwave energy and its application in food industry: A reveiw

A Review on Development of Kek Lapis Sarawak’s Machine

Recent Studies Related to Microwave Processing of Fluid Foods

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