Relating food engineering to cooking and gastronomy
JM Aguilera - Comprehensive reviews in food science and food …, 2018 - Wiley Online Library
Modern consumers are increasingly eating meals away from home and are concerned
about food quality, taste, and health aspects. Food engineering (FE) has traditionally been …
about food quality, taste, and health aspects. Food engineering (FE) has traditionally been …
Kinetics of cooking of rice: A review
Rice is an important source of food for a major portion of the world's population, with a
production capacity of about 700 MTPA. Thus efforts are being made continuously to …
production capacity of about 700 MTPA. Thus efforts are being made continuously to …
Computational fluid dynamics study of biomass cook stove—part 1: hydrodynamics and homogeneous combustion
In this work, a computational fluid dynamics (CFD)-assisted optimization study has been
carried out, implementing geometric design modifications in a biomass cook stove (BCS) to …
carried out, implementing geometric design modifications in a biomass cook stove (BCS) to …
Effect of steam cooking on textural properties and taste compounds of shrimp (Metapenaeus ensis)
Y Xu, Y Chen, Y Cao, W Huang, S Zhang… - Food Science and …, 2016 - jstage.jst.go.jp
This study was performed to clarify the relationship between internal temperature and quality
of steamed shrimps. Shrimps were steamed to different internal endpoint temperature (75 C …
of steamed shrimps. Shrimps were steamed to different internal endpoint temperature (75 C …
Effects of different cooking methods on the proximate composition and physical properties of Brown shrimp (Metapenaeus dobsonii) during cooking and freezing …
Present study aimed to evaluate the changes in proximate composition and physical
attributes in brown shrimp (Metapenaeus dobsonii) exposed to different methods of cooking …
attributes in brown shrimp (Metapenaeus dobsonii) exposed to different methods of cooking …
Development of a dual cylindrical microwave and ohmic combination heater for minimization of thermal lags in the processing of particulate foods
SH Lee, W Choi, CT Kim, S Jun - LWT-Food Science and Technology, 2015 - Elsevier
Dual cylindrical microwave chambers equipped with ohmic heating tubes were designed to
maximize the electric field strength for thermal treatment of particulate foods. Temperature …
maximize the electric field strength for thermal treatment of particulate foods. Temperature …
Design and development of energy efficient continuous cooking system
For large scale cooking, it is desirable to implement continuous cooking. In addition to the
usual advantages of continuous cooking (size of cooker, uniform cooked quality, possibility …
usual advantages of continuous cooking (size of cooker, uniform cooked quality, possibility …
Starch consolidation of red clay-based ceramic slurry inside a pressure-cooking system
RL Menchavez, CRM Adavan, JM Calgas - Materials Research, 2014 - SciELO Brasil
The consolidation of red clay-based slurry by gelatinization of starch in a domestic pressure
cooker was presented. Aqueous ceramic slurries were prepared consisting of a ternary …
cooker was presented. Aqueous ceramic slurries were prepared consisting of a ternary …
Kinetics of cooking of unsoaked and presoaked split peas (Cajanus cajan)
Cooking methods used currently are about 10–15% thermally efficient. To develop better
efficient methods of cooking, it is desirable to understand the kinetics of cooking …
efficient methods of cooking, it is desirable to understand the kinetics of cooking …
Image analysis based validation and kinetic parameter estimation of rice cooking
The thermal efficiency of currently employed cooking methods ranges between 10 and 25%.
Cooking accounts for∼ 40% of total energy consumed in develo** world indicating …
Cooking accounts for∼ 40% of total energy consumed in develo** world indicating …