Analysis of physicochemical and microbiological measurements of food prepared using different stoves

Abstract:

This research aims to analyze the physicochemical and microbiological measurements of food prepared using different stoves as liquefied petroleum gas (LPG), wood, charcoal, electric resistance and induction stoves. The results of the analysis showed how the stove could affect the thermal treatment of the food. The most significant results observed were the total bacteria concentration in the boiled milk in the wood and charcoal stove did not meet the requirements after the cooking process and is not fit to consume. In addition, the preservation of protein and fat was greater in induction stoves in grilled beef baked beans and steamed salmon after the cooking process. Furthermore, the micronutrients of vitamin C lost in similar quantities in electric, LPG and induction stoves for boiled spinach, boiled potatoes and apple cider. A greater loss of vitamin C was observed in wood and charcoal stoves.

Año de publicación:

2017

Keywords:

• Physicochemical
• microbiological
• measurements
• measurements
• Stoves

Fuente:

scopus