A Study on the Convection of Liquid in the Cooking Pan and the Osmotic Pressure of Foods

Of Japanese cooking methods, boiling and stewing are usually applied in mass-feeding, but there are very few data on heat transference. Most troubles occur in designing the heating apparatus or improvement of cooking methods. Beside these, there are destroying the shape of food is destroyed during t...

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Bibliographic Details
Published inEiyōgaku zasshi Vol. 31; no. 4; pp. 145 - 151
Main Authors Saito, Kimiko, Takagi, Kazuo, Katayama, Kimiko
Format Journal Article
LanguageEnglish
Published The Japanese Society of Nutrition and Dietetics 1973
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ISSN0021-5147
1883-7921
DOI10.5264/eiyogakuzashi.31.145

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Summary:Of Japanese cooking methods, boiling and stewing are usually applied in mass-feeding, but there are very few data on heat transference. Most troubles occur in designing the heating apparatus or improvement of cooking methods. Beside these, there are destroying the shape of food is destroyed during the boiling in the cooking pan. This phenomenon seems to be partly concerned with the osmotic pressure of foods. The results obtained were as follows: 1. There was no significant difference between fresh water and the 3% starch solution in the convection of heat. 2. Solid substances such as solid-foods, did not disturb normal convection of liquid. 3. The lid of the cooking pan can maintain temperature of the space between the liquid surface and the lid as same as the upper-layer temperature of the water.
ISSN:0021-5147
1883-7921
DOI:10.5264/eiyogakuzashi.31.145