Sensory Quality and Energy Use for Scrambled Eggs and Beef Patties Heated in Institutional Microwave and Convection Ovens

ABSTRACT

Scrambled eggs (96 portions) and beef patties (96 portions) were heated in institutional microwave and convection ovens to determine energy use in heating and sensory quality of food. For both products, significantly (P < 0.01) more energy (BTU) was used for heating in the convection than in the microwave oven and respective amounts (BTU) were 28658.7 and 9385.7 for eggs; 31313.3 and 9365.0 for beef patties. All scores for sensory quality were significantly (P < 0.01) higher for eggs heated in the microwave than in the convection, but for beef patties, scores were higher for all characteristics and significantly (P < 0.01) higher for appearance, flavor, and general acceptability after heating in the convection rather than the microwave oven.