Analysis of the Effects of Microwave Combined Induction Heating on Steamed Pork with Rice Powder.

Su-Der Chen, Chuang-Hsing Kuo, Rong-Shinn Lin

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

3 authors.

Su-Der ChenDepartment of Food Science, National Ilan University, Number 1, Section 1, Shen-Lung Road, Yian City 260007, Yilan County, Taiwan.ORCID 0000-0002-6390-8978

Chuang-Hsing KuoDepartment of Food Science, National Ilan University, Number 1, Section 1, Shen-Lung Road, Yian City 260007, Yilan County, Taiwan.

Rong-Shinn LinDepartment of Biotechnology and Animal Science, National Ilan University, Yian City 260007, Yilan County, Taiwan.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigates the application of microwave combined induction heating (MCIH) to steam ready-to-eat pork with rice powder, emphasizing the advantages of rapid and uniform heating. The experimental setup included a mixture of 180 g pork strips, 30 g rice powder, and 10 g water in a CPET tray using MCIH with 1080 W microwave (MW) and 130 °C induction heating (IH) for 150 s. The results showed a quick temperature increase rate of 0.56 °C/s that achieved pasteurization against a variety of pathogenic bacteria, such as

Indexed as

lethalitymicrowave combined induction heatingqualitysteamed pork

Identifiers

PMID38998532

DOI10.3390/foods13132026

PMCPMC11241582

What OpenQuestion holds

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.