EFFECT OF HEATING METHODS ON THIAMINE RETENTION IN FRESH OR FROZEN PREPARED FOODS
Leslie N. Kahn, G. E. LIVINGSTON
Journal of Food Science
Abstract
SUMMARY— Thiamine retentions were determined in beef stew, chicken a la f or newburg and peas in cream sauce, which ware 11 freshly prepared and held for 1, 2 or 3 he ld 180°F (82.2°) or 2) freshly prepared, frozen at −10°F (−23.3°C) and reheated to reheated using microwaves, infrared heating or boiling water immersion. Similar treatments had the on the thiamine retention in the various products. The average thiamine retentions Boy de n products (based on 100% for the freshly prepared foods) were 93.5% in the frozen‐microwave heated products; 90% in the frozen‐infrared heated products; 86% in the frozen‐immersion hot products versus 78% in the fresh hot products after 1 hr, 74% after 2 hr and 67% after 3 hr.
Extracted Claims
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thiamine retained beef stew, chicken a la f or newburg, peas in cream sauce
“The average thiamine retentions Boy de n products (based on 100% for the freshly prepared foods) were 93.5% in the frozen‐microwave heated products; 90% in the frozen‐infrared heated products; 86% in ...”