Publications by authors named "Chuang-Hsing Kuo"
Article Synopsis
- This study explores the use of microwave combined induction heating (MCIH) to quickly and evenly prepare steam ready-to-eat pork with rice powder, demonstrating effective pasteurization of various bacteria.
- An experimental setup showcased how MCIH reduced cooking time significantly, making it about 8.6 times faster than traditional steaming methods.
- The findings indicate that MCIH produced tender meat with good taste and color, while achieving no microbial growth and extending shelf life to 14 days at 4 °C.
