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The performance evaluation of a continuous vegetable cooker.

Ramesh, M. N. (2000) The performance evaluation of a continuous vegetable cooker. International Journal of Food Science and Technology, 35 (4). 377-384, 16 ref..

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Abstract

A continuous vegetable cooker was developed to improve the traditional means of cooking by improving the nutritional, textural and hygienic quality of the vegetables. The equipment consists of a continuous conveyor with a facility for open steaming into the chamber through a steam sprayer. Vegetables used were green peas (var. Arkel), carrots (var. Desi), kohlrabi (var. Caulorapa) and radish (var. White and Stout). Final cooked products were evaluated in terms of degree of cooking and product quality (retention of chlorophyll, vitamin C and carotenoids; microbiological quality). Thermal efficiency of the cooker and specific energy consumption were compared with published data for steam blanchers. Results showed that the continuous vegetable cooker produced improved quality cooked vegetables under more hygienic conditions than batch type conventional cooking. Optimum parameters for 85 3% cooking were identified, based on min. steam requirement and residence time. Performance of the cooker was consistent in cooking all 4 vegetables. Thermal efficiency and specific energy consumption were comparable to those of the steam blancher data available in the literature.

Item Type: Article
Uncontrolled Keywords: CARROTS-; COOKING-; PEAS-; RADISHES-; VEGETABLES-SPECIFIC; COOKERS-; GREEN-PEAS; KOHLRABI-; QUALITY-
Subjects: 600 Technology > 08 Food technology > 07 Food Engineering
600 Technology > 08 Food technology > 23 Vegetables
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Jul 2008 11:07
Last Modified: 30 Dec 2016 11:10
URI: http://ir.cftri.com/id/eprint/7690

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