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Hot and crispy convenience foods from easy microwave preparation Convenience foods prepared in the home. OVERVIEW experience eating batter-dipped deep-fried food -- mouth feel internal sound crunch sharp gradient bite outer shell soft hot inside replicate convenience stored freezer rapidly microwave BACKGROUND challenges subsidiary questions foods water ultra-dry conditions time sublimates (passes directly gas passing liquid state) vapor condenses either packaging Modern home freezers defrost frozen condensation interior even drier drawing produces burn meat products re-freezing ruptures cell walls baked sublimation stale microwaving molecules migrate surface crispy outside moist soggy Part solution seek limit migration moisture want stays eliminate keep microwaved surfaceo Microwaves heat vibrating cook ovens deep-fryers layers ways concentrate energy heating crisping outsideo Starch major component surfaces starches behave differently cooking Corns go rubbery wheat flours suspect structural transformations storage edible modulate reactions preparation maintaining crispiness CONSTRAINTS ingredient-based solutions GRAS generally recognized safe human consumption preference non-artificial ingredientso Cost --always issue (1-2 cents pound final product)o Cooking box finish 4-6 minuteso Storage packaged Ideally quality 18 months minimum SOLUTION AREAS modification stabilized heating/cooling/wetting/drying cycles ends crunchy case starting doesnt matter Approaches cross-linkingFood structure centers create barrier prevent escaping (or single location hole end) replace beneficial propertiesCoatings attractors (oils waxes) |
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