Microwave Processing of Wieners 1. Composition and Method of Preparation

Abstract The application of microwave energy to the cooking of wiener emulsions was studied using a 2450 MHz, 2kW microwave tunnel with a forced hot air system. Bursting of the cased emulsion was prevented by emulsion deaeration and a 2-stage microwave cooking process. Commercially acceptable emulsions were cooked by microwave energy to yield wieners having excellent emulsion stability, color, skin and peelability. Processing conditions and emulsion composition are reported.