The performance evaluation of a continuous vegetable cooker

被引：7
|
作者：
Ramesh, MN [1 ]
机构：
[1] Cent Food Technol Res Inst, Dept Food Engn, Mysore 570013, Karnataka, India
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2000年 / 35卷 / 04期
关键词：
cooking; energy consumption; nutrient retention; texture; thermal efficiency;
D O I：
10.1046/j.1365-2621.2000.00392.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A continuous vegetable cooker was evaluated and shown to produce improved quality-cooked vegetables under more hygienic conditions as compared to batch type conventional cooking. The operating parameters for 85 +/- 3% degree of cooking as optimal were determined for green peas, carrot, kohlrabi, and radish. The final product was evaluated in comparison to conventional cooking in terms of the degree of cooking and product quality (retention of chlorophyll, vitamin C and carotenoids; microbial analysis). The thermal efficiency of the cooker and specific energy consumption were compared with published data for steam blanchers.
引用
收藏
页码：377 / 384
页数：8
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