Microwave heating and food and nutrition
Nutrition is the first element of the food , not food that is not nutritious , vitamins the body needs essential nutrients , it is a necessary condition for human survival . Of course, minerals and provide energy, constitute the body tissue of carbohydrates, proteins, fats are also extremely important. Food is an important source of nutritional supplements , including natural and ultimately water . For microwave heating on the impact of food and nutrition , mainly for water and the impact of micro-elements .
A microwave baked goods vitamin retention
Microwave and gas on the cake mix in vitamin B1 and vitamin B2 retention effect ( see table below )
Products Method Time / min water loss vitamin B1 vitamin B2 retention retention rate
A microwave chocolate cake 1.83 7.1 90.0
Gas 25 13.1 77.0
Microwave chocolate cake B 1.83 6.7 78.6 96.5
Gas 25 14.4 53.1 100.0
Ginger cake microwave 1.83 8.0 92.0 68.0
Gas 25 10.8 88.6 100.0
Cupcakes Microwave 1.83 8.0 100.0 75.5
Gas 25 16.0 81.0 82.0
2 , the microwave vegetable products vitamin retention rate
Using microwave energy to different blanching vegetables , vitamin C content is almost unaffected , we use 100g sample was heated in the microwave at different times , in order to determine the peroxidase and catalase inactivation time . After the test the microwave to the desired blanching time 20-30s. After blanching vegetables soaked in cold water to cool quickly , after blanching in boiling water were found in 1-3min, steam blanching need 2-4min.
Blanching vegetables and vitamin C on the retention rate of ( see table below )
Heating vitamin C retention rate / %
Carrots, spinach, cauliflower, peas, beans
Microwave 100.0 96.0 100.0 100.0 100.0
Boiling water 36.7 23.5 92.8 80.0 87.5
Vapor 82.4 37.6 100.0 98.0 93.5
3 , the retention of vitamin meat products
Microwave equipment and the type of equipment to heat meat products , to obtain the results described , microwave heating Vitamin Nutrition meat saved some more . Thomas believes to have this result because unlike ordinary microwave heating as heating from the outside to the inside , but from the inside to the outside of the heating .
Different methods for making vitamin retention rate of meat ( such as the quality of the sample ) ( see table below )
Method preserves Aluminum / %
Beef Vitamin B1 Vitamin B2 Vitamin B5
Microwave heating 9310089
Conventional heating 919,555
Pork Vitamin B1 Vitamin B2 Vitamin B5
Microwave heating 909 991
Conventional heating 849,279

 

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