Carrots cooked by microwaves were judged less tender in both the core and external flesh area than those cooked by conventional boiling. Broccoli cooked by microwaves was less tender in the external layer but softer in the central flesh than that cooked conventionally. Cooking methods made essentially no difference in the concentration of water-insoluble pectic substances. The predominant factor responsible for the textural differences in vegetables cooked by microwaves seemed to be dehydration as evidenced by 1) a twofold water loss during cooking as compared to conventional method, 2) a significantly more shrunken contour of the vegetable piece, and 3) increased collapse of cells and extensive radial fissures in the paren-chymatous tissues. / Graduation date: 1974

Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1991. / Vita. Abstract. Includes bibliographical references (leaves 149-155). Also available via the Internet.

Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1992. / Vita. Abstract. Includes bibliographical references (leaves 81-91). Also available via the Internet.

Typescript (photocopy). / Digitized by Kansas Correctional Industries

Call number: LD2668 .T4 1978 M66 / Master of Science

Call number: LD2668 .T4 1979 W45 / Master of Science

Typescript (photocopy). / Digitized by Kansas Correctional Industries

Digitized by Kansas Correctional Industries

Custard, cake, beef patties, potatoes, frozen broccoli, and frozen chicken pot pie were cooked or heated at 100% (High), 70% (Medium High) or 50% (Medium) power in a transformer microwave oven or an inverter microwave oven. Separate batches of each food were prepared for instrumental and sensory evaluation. Cooking at 50% (Medium) power produced less smooth custards and broccoli woodier in texture than at other power levels. More moist potatoes, harder in texture, and beef patties more tender at center resulted from cooking at 70% (Medium High) power. Cooking at 100% (High) power produced less set custards and less consistent temperature in pot pie, along with more tender cakes, juicier beef patties, and potatoes whiter in color. Within particular foods, there were also significant differences by oven type. In the inverter oven, at 50% (Medium) power, custards were more set and less tender, while broccoli had a fresher flavor and potatoes a softer texture than the same foods cooked in a transformer microwave. At 70% (Medium High) power, the transformer microwave produced a potato less white than that cooked in the inverter oven. High (100%) power inverter-microwaved custard was less creamy than its transformer-cooked counterpart; broccoli and cake cooked in the inverter microwave at this power level had a fresher flavor and a weaker chocolate flavor, respectively. There were not overall differences in quality in foods cooked at different power levels in the two oven types. However, for certain foods, there were advantages for the selected cooking conditions. / Master of Science

Call number: LD2668 .T4 1979 M39 / Master of Science