Search results for: cooking process

Authors: Shurouq Munzer

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This study investigates methods for inferring the presence of cooking activity at an archaeological site through the study of cooking tools, contextual evidence, and food preparation techniques. This paper examines the patterns of cooking utensils and categorizes the morphological features as well as the types of clay utilized in manufacturing such cooking utensils. Despite challenges in accessing such evidence due to its limited availability in books and excavations. The excavation results provide the point for evaluating progress in daily life and underscore the cultural, social, and economic significance of studying cooking activity at archaeological sites within their archaeological contexts.

Keywords: coarse ware, cooking utensils, ḥisba, waqif, muḥtasib, foodways, practice, cuisine, food preparation

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Authors: F. Deng, R. Sanchez, A. Beltran, S. Maestre

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The high nutritional value associated with seafood is related to the presence of essential trace elements. Moreover, seafood is considered an important source of energy, proteins, and long-chain polyunsaturated fatty acids. Generally, seafood is consumed cooked. Consequently, the nutritional value could be degraded. Seafood, such as fish, shellfish, and seaweed, could be considered as one of the main iodine sources. The deficient or excessive consumption of iodine could cause dysfunction and pathologies related to the thyroid gland. The main objective of this work is to evaluated iodine stability in hake (Merluccius) undergone different culinary techniques. The culinary process considered were: boiling, steaming, microwave cooking, baking, cooking en papillote (twisted cover with the shape of a sweet wrapper) and coating with a batter of flour and deep-frying. The determination of iodine was carried by Inductively Coupled Plasma Mass Spectrometry (ICP-MS). Regarding sample handling strategies, liquid-liquid extraction has demonstrated to be a powerful pre-concentration and clean-up approach for trace metal analysis by ICP techniques. Extraction with tetramethylammonium hydroxide (TMAH reagent) was used as a sample preparation method in this work. Based on the results, it can be concluded that the stability of iodine was degraded with the cooking processes. The major degradation was observed for the boiling and microwave cooking processes. The content of iodine in hake decreased up to 60% and 52%, respectively. However, if the boiling cooking liquid is preserved, this loss that has been generated during cooking is reduced. Only when the fish was cooked by following the cooking en papillote process the iodine content was preserved.

Keywords: cooking process, ICP-MS, iodine, hake

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Authors: Hasika Mith, Hassany Ly, Hengsim Phoung, Rathana Sovann, Pichmony Ek, Sokuntheary Theng

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Rice is one of the most important crops used in the production of ready-to-cook (RTC) products such as rice vermicelli, noodles, rice paper, Banh Kanh, wine, snacks, and desserts. Meanwhile, extrusion is the most creative food processing method used for developing products with improved nutritional, functional, and sensory properties. This method authorizes process control such as mixing, cooking, and product shaping. Therefore, the objectives of this study were to produce rice vermicelli using a twin screw extruder, and the cooking properties of extruded rice vermicelli were investigated. Response Surface Methodology (RSM) with Box-Behnken design was applied to optimize extrusion conditions in order to achieve the most desirable product characteristics. The feed moisture rate (30–35%), the barrel temperature (90–110°C), and the screw speed (200–400 rpm) all play a big role and have a significant impact on the water absorption index (WAI), cooking yield (CY), and cooking loss (CL) of extrudate rice vermicelli. Results showed that the WAI of the final extruded rice vermicelli ranged between 216.97% and 571.90%. The CY ranged from 147.94 to 203.19%, while the CL ranged from 8.55 to 25.54%. The findings indicated that at a low screw speed or low temperature, there are likely to be more unbroken polymer chains and more hydrophilic groups, which can bind more water and make WAI values higher. The extruded rice vermicelli's cooking yield value had altered considerably after processing under various conditions, proving that the screw speed had little effect on each extruded rice vermicelli's CY. The increase in barrel temperature tended to increase cooking yield and reduce cooking loss. In conclusion, the extrusion processing by a twin-screw extruder had a significant effect on the cooking quality of the rice vermicelli extrudate.

Keywords: cooking loss, cooking quality, cooking yield, extruded rice vermicelli, twin-screw extruder, water absorption index

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Authors: Auswell Amfo-Antiri, Esther Eshun, Theresa A. Amu

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Cooking Bambara groundnut (Bambara beans) is time and energy-consuming. Over time, some substances have been used to help reduce cooking time and save energy. This experimental study was carried out to find ways of reducing the cooking time of Bambara groundnut using selected organic substances. Twenty grams (20g) each of fresh pawpaw leaves, guava leaves, ginger, onion, and palm kernel were cooked with five samples of 200g of the creamy variety of raw Bambara groundnut. A control was cooked without any organic substance added. All six samples were cooked with equal quantities of water (4L); the gas mark used for cooking the samples was marked 5, the highest for the largest burner, using the same cooking pot. Gas matter. The control sample used 192 minutes to cook thoroughly. The ginger-treated sample (AET02) had the shortest cooking time of 145 minutes, followed by the onion-treated sample (AET05), with a cooking time of 157 minutes. The sample cooked with Palm kernel (AET06) and Pawpaw (AET04) used 172 minutes and 174 minutes, respectively, while sample AET03, cooked with Guava, used 185 minutes for cooking. The difference in cooking time for the sample treated with ginger (AET02) and onion (AET05) was 47 minutes and 35 minutes, respectively, as compared with the control. The comparison between Control and Pawpaw produced [p=0.163>0.05]; Control and Ginger yielded [p=0.006<0.05]; Control and Kernel resulted in [p=0.128>0.05]; Control and Guava resulted in [p=0.560>0.05]. The study concluded that ginger and onions comparatively reduced the cooking time for Bambara ground nut appreciably. The study recommended that ginger and onions could be used to reduce the cooking time of Bambara groundnut.

Keywords: cooking time, organic substances, ginger, onions, pawpaw leaves, guava leaves, bambara groundnut

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Authors: Siu Hua Chang, Ayub Md Som, Jagannathan Krishnan

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The kinetics of Cu(II) transport through a bulk liquid membrane with different membrane materials was investigated in this work. Three types of membrane materials were used: Fresh cooking oil, waste cooking oil, and kerosene each of which was mixed with di-2-ethylhexylphosphoric acid (carrier) and tributylphosphate (modifier). Kinetic models derived from the kinetic laws of two consecutive irreversible first-order reactions were used to study the facilitated transport of Cu(II) across the source, membrane, and receiving phases of bulk liquid membrane. It was found that the transport kinetics of Cu(II) across the source phase was not affected by different types of membrane materials but decreased considerably when the membrane materials changed from kerosene, waste cooking oil to fresh cooking oil. The rate constants of Cu(II) removal and recovery processes through the bulk liquid membrane were also determined.

Keywords: transport kinetics, Cu(II), bulk liquid membrane, waste cooking oil

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Authors: A. Elgendi, H. Farag, M. E. Ossman, M. Abd-Elfatah

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This paper explores the using of waste cooking oil (WCO) as an attractive option to reduce the raw material cost for the biodiesel production. This can be achieved through two steps; esterification using g-C3N4photocatalyst and then alkali transesterification. Several parameters have been studied to determine the yield of the biodiesel produced such as: Reaction time (2-6 hrs), catalyst concentration (0.3-1.5 wt.%), number of UV lamps (1or 3 lamps) and methanol: oil ratio (6:1-12:1). From the obtained results, the highest percentage yield was obtained using methanol: Oil molar ratio of 12:1, catalyst dosage 0.3%, time of 4 hrs and using 1 lamp. From the results it was clear that the produced biodiesel from waste cooking oil can be used as fuel.

Keywords: biodiesel, heterogeneous catalyst, photocatalytic esterification, waste cooking oil

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Authors: Sudha Shukla, Bablu Kumar, Gyan Prakash Gupta, U. C. Kulshrestha

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Air pollutants emitted from solid biofuels during cooking are the major contributors to poor air quality, respiratory problems, and radiative forcing, etc. in rural areas of most of developing countries. The present study reports the chemical characteristics and sources of ambient aerosols and traces gases during cooking and non-cooking hours emitted during biofuel combustion in a village in North-Central India. Fine aerosol samples along with gaseous species (Sox, NOx, and NH₃) were collected during September 2010-March 2011 at Khairatpur village (KPV) which is located in the Uttar Pradesh state in North-Central India. Results indicated that most of the major ions in aerosols and Sox, NOx, and NH₃ gases were found to be higher during cooking hours as compared to non-cooking hours suggesting that solid biofuel combustion is an important source of air pollution. Results of Principal Component Analysis (PCA) revealed that combustion of solid biofuel, vehicular emissions, and brick kilns were the major sources of fine aerosols and trace gases in the village. A health survey was conducted to find out the relation between users of biofuels and their health effects and the results revealed that most of the women in the village were suffering from diseases associated with biofuel combustion during cooking.

Keywords: ambient aerosols, biofuel combustion, cooking, health survey, rural area

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Authors: E. Oskoueian, E. Maroufyan, Y. M. Goh, E. Ramezani-Fard, M. Ebrahimi

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The fish meat plays an important role in the human health as it contains high quality protein. The tilapia fish considered as the third largest group of farmed fish. The oxidative deterioration of fish meat may occur during the cooking process. The proper cooking process and using natural antioxidant to prevent oxidation and enhance the quality of the tilapia fish fillet is necessary. Hence, this research was carried out to evaluate the potential of clove essential oil to prevent lipid peroxidation and enhance the antioxidant activity of tilapia fish fillet cooked using microwave and griller. The results showed that cooking using microwave significantly (p < 0.05) increased the lipid peroxidation and decreased the DPPH and ferric reducing activity power of the fish fillet as compared to grilling. The fortification of fish fillet using clove essential oil prevented from lipid peroxidation and enhanced the antioxidant activity of the fish fillet significantly (p < 0.05). Consequently, fortification of tilapia fish fillet using clove essential oil followed by cooking using griller to have high quality cooked fish meat is recommended.

Keywords: antioxidant activity, fillet, fish, fortification, lipid peroxidation

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Authors: Supatchalee Sirichokworrakit

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Fishbone of Nile tilapia (Tilapia nilotica), waste from the frozen Nile tilapia fillet factory, is one of calcium sources. In order to increase fish bone powder value, this study aimed to investigate the effect of tilapia bone flour (TBF) addition (5, 10, 15% by flour weight) on cooking quality, texture and sensory attributes of noodles. The results indicated that tensile strength, color value (a*) and water absorption of noodles significantly decreased (p≤0.05) as the levels of TBF increased from 0-15%. While cooking loss, cooking time and color values (L* and b*) of noodles significantly increased (p≤0.05). Sensory evaluation indicated that noodles with 5% TBF received the highest overall acceptability score.

Keywords: tilapia bone flour, noodles, cooking quality, calcium

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Authors: Ana Beltran Sanahuja, A. Valdés García, Saray Lopez De Pablo Gallego, Maria Soledad Prats Moya

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Tomato consumption has greatly increased worldwide in the last few years, mostly due to a growing demand for products like sofrito. In this sense, regular consumption of tomato-based products has been consistently associated with a reduction in the incidence of chronic degenerative diseases. The sofrito is a homemade tomato sauce typical of the Mediterranean area, which contains as main ingredients: tomato, onion, garlic and olive oil. There are also sofrito’s variations by adding other spices which bring at the same time not only color, flavor, smell and or aroma; they also provide medicinal properties, due to their antioxidant power. This protective effect has mainly been attributed to the predominant bioactive compounds present in sofrito, such as lycopene and other carotenoids as well as more than 40 different polyphenols. Regarding the cooking process, it is known that it can modify the properties and the availability of nutrients in sofrito; however, there is not enough information regarding this issue. For this reason, the aim of the present work is to evaluate the cooking effect on the antioxidant capacity of different variants of tomato-based sofrito combined with other spices, through the analysis of total phenols content (TPC) and to evaluate the antioxidant capacity by using the method of free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). Based on the results obtained, it can be confirmed that the basic sofrito composed of tomato, onion, garlic and olive oil and the sofrito with 1 g of rosemary added, are the ones with the highest content of phenols presenting greater antioxidant power than other industrial sofrito, and that of other variables of sofrito with added thyme or higher amounts of garlic. Moreover, it has been observed that in the elaboration of the tomato-based sofrito, it is possible to cook until 60 minutes, since the cooking process increases the bioavailability of the carotenoids when breaking the cell walls, which weakens the binding forces between the carotenoids and increases the levels of antioxidants present, confirmed both with the TPC and DPPH methods. It can be concluded that the cooking process of different variants of tomato-based sofrito, including spices, can improve the antioxidant capacity. The synergistic effects of different antioxidants may have a greater protective effect; increasing, also, the digestibility of proteins. In addition, the antioxidants help to deactivate the free radicals of diseases such as atherosclerosis, aging, immune suppression, cancer, and diabetes.

Keywords: antioxidants, cooking process, phenols sofrito

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Authors: Vanaja T., Sravya P. K.

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Cooking and eating qualities have major roles in determining the quality characteristics of rice. Traditional rice varieties are highly diversified with each other with respect to unique nutrient, cooking, and eating characteristics, which can be used as parents for the development of high-quality varieties. In order to gather vital information for upcoming rice breeding programs, a study was conducted to assess the diversity of the cooking attributes and sensory evaluation of 28 traditional rice genotypes of Kerala, India, conserved at Regional Agricultural Research Station, Pilicode of Kerala Agricultural University. The cultivars ‘Kochuvithu’, ‘Jeerakachamba’, and ‘Rajameni’ exhibited the highest volume expansion ratio. The highest Kernel elongation ratio was recorded for ‘Gandhakasala’, ‘Rajameni’, and ‘Avadi’. A shorter cooking time based on Alkali spread value was shown by the cultivars ‘Kozhivalan’, ‘Kunhikayama’, ‘Rasagadham’, ‘Jadathi’, ‘Japanviolet’, ‘Nooravella’, ‘Punchavella’, ‘Avadi’, ‘Vadakan vellarikayama’, ‘Punchaparuthi’, ‘Shyamala’, ‘China Silk’, ‘Marathondi’, and ‘Gandhakasala’. Sensory evaluation revealed that the cultivars ‘Japanviolet’, ‘Kunhukunhu’, and ‘Kalladiyaran’ can be categorized under moderate to very much.

Keywords: rice, traditional rice varieties, cooking qualities, sensory evaluation, consumer acceptance

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Authors: Fuji Astuti, Helen Onyeaka

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The aim of the study was to investigate the combine effects of cinnamaldehyde (0.25 and 0.45% v/v) on thermal resistance of pathogenic Escherichia coli during low temperature long time (LT-LT) cooking below 60℃. Three different static temperatures (48, 53 and 50℃) were performed, and the number of viable cells was studied. The starting concentrations of cells were 10⁸ CFU/ml. In this experiment, heat treatment efficiency for safe reduction indicated by decimal logarithm reduction of viable recovered cells, which was monitored for heating over 6 hours. Thermal inactivation was measured by means of establishing the death curves between the mean log surviving cells (log₁₀ CFU/ml) and designated time points (minutes) for each temperature test. The findings depicted that addition of cinnamaldehyde exhibited to elevate the thermal sensitivity of E. coli. However, the injured cells found to be well-adapted to all temperature tests after certain time point of cooking, in which they grew to more than 10⁵ CFU/ml.

Keywords: cinnamaldehyde, decimal logarithm reduction, Escherichia coli, LT-LT cooking

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Authors: Amessis-Ouchemoukh Nadia, Salhi Rim, Ouchemoukh Salim, Ayad Rabha, Sadou Dyhia, Guenaoui Nawel, Hamouche Sara, Madani Khodir

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The cooking method is a key factor influencing the quality of vegetables. In this study, the effect of the most common cooking methods on the nutritional composition, phenolic content, pigment content and antioxidant activities (evaluated by DPPH, ABTS, CUPRAC, FRAP, reducing power and phosphomolybdene method) of fresh, steamed, and boiled red beet was investigated. The fresh samples showed the highest nutritional and bioactive composition compared to the cooked ones. The boiling method didn’t lead to a significant reduction (p< 0.05) in the content of phenolics, flavonoids, flavanols and DPPH, ABTS, FRAP, CUPRAC, phosphomolybdeneum and reducing power capacities. This effect was less pronounced when steam cooking was used, and the losses of bioactive compounds were lower. As a result, steam cooking resulted in greater retention of bioactive compounds and antioxidant activity compared to boiling. Overall, this study suggests that steam cooking is a better method in terms of retention of pigments and bioactive compounds and antioxidant activity of beetroot.

Keywords: beta vulgaris, cooking methods, bioactive compounds, antioxidant activities

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Authors: Jorge Martínez-Rodríguez, Esther Pérez-Carrillo, Diana Laura Anchondo Álvarez, Julia Lucía Leal Villarreal, Mariana Juárez Dominguez, Luisa Fernanda Torres Hernández, Daniela Salinas Morales, Erick Heredia-Olea

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Maize tortillas are a staple food in Mexico which are mostly made by nixtamalization, which includes the cooking and steeping of maize kernels in alkaline conditions. The cooking step in nixtamalization demands a lot of energy and also generates nejayote, a water pollutant, at the end of the process. The aim of this study was to reduce the cooking time by adding a maize soaking step before nixtamalization while maintaining the quality properties of masa and tortillas. Maize kernels were soaked for 36 h to increase moisture up to 36%. Then, the effect of different cooking times (0, 5, 10, 15, 20, 20, 25, 30, 35, 45-control and 50 minutes) was evaluated on viscosity profile (RVA) of masa to select the treatments with a profile similar or equal to control. All treatments were left steeping overnight and had the same milling conditions. Treatments selected were 20- and 25-min cooking times which had similar values for pasting temperature (79.23°C and 80.23°C), Maximum Viscosity (105.88 Cp and 96.25 Cp) and Final Viscosity (188.5 Cp and 174 Cp) to those of 45 min-control (77.65 °C, 110.08 Cp, and 186.70 Cp, respectively). Afterward, tortillas were produced with the chosen treatments (20 and 25 min) and for control, then were analyzed for texture, damage starch, colorimetry, thickness, and average diameter. Colorimetric analysis of tortillas only showed significant differences for yellow/blue coordinates (b* parameter) at 20 min (0.885), unlike the 25-minute treatment (1.122). Luminosity (L*) and red/green coordinates (a*) showed no significant differences from treatments with respect control (69.912 and 1.072, respectively); however, 25 minutes was closer in both parameters (73.390 and 1.122) than 20 minutes (74.08 and 0.884). For the color difference, (E), the 25 min value (3.84) was the most similar to the control. However, for tortilla thickness and diameter, the 20-minute with 1.57 mm and 13.12 cm respectively was closer to those of the control (1.69 mm and 13.86 cm) although smaller to it. On the other hand, the 25 min treatment tortilla was smaller than both 20 min and control with 1.51 mm thickness and 13.590 cm diameter. According to texture analyses, there was no difference in terms of stretchability (8.803-10.308 gf) and distance for the break (95.70-126.46 mm) among all treatments. However, for the breaking point, all treatments (317.1 gf and 276.5 gf for 25 and 20- min treatment, respectively) were significantly different from the control tortilla (392.2 gf). Results suggest that by adding a soaking step and reducing cooking time by 25 minutes, masa and tortillas obtained had similar functional and textural properties to the traditional nixtamalization process.

Keywords: tortilla, nixtamalization, corn, lime cooking, RVA, colorimetry, texture, masa rheology

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Authors: V. Jagadish, Mathiyalagan V.

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Prediction of Door Touch temperature of a Cooking Oven using CFD Simulation. Self-Clean cycle is carried out in Cooking ovens to convert food spilling into ashes which makes cleaning easy. During this cycle cavity of oven is exposed to high temperature around 460 C. At this operating point the user may prone to touch the Door surfaces, Side Shield, Control Panel. To prevent heat experienced by user, cooling system is built in oven. The most effective cooling system is developed with existing design constraints through CFD Simulations. Cross Flow fan is used for Cooling system due to its cost effectiveness and it can give more air flow with low pressure drop.

Keywords: CFD, MRF, RBM, RANS, new product development, simulation, thermal analysis

Procedia PDF Downloads 158

Authors: S. Njoumi, L. Ben Haj Said, M. J. Amiot, S. Bellagha

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The main objective of this research was to establish the kinetics of variation of total polyphenol content (TPC) and total flavonoid content (TFC) in Tunisian Corchorus olitorius powder and in a traditional home cooked-meal (Molokheiya) when using stewing and stir-frying as cooking methods, but also to compare the effect of these two common cooking practices on water content, TPC, TFC and color. The L*, a* and b* coordinates values of the Molokheiya varied from 24.955±0.039 to 21.301±0.036, from -1.556±0.048 to 0.23±0.026 and from 5.675±0.052 to 6.313±0.103 when using stewing and from 21.328±0.025 to 20.56±0.021, from -1.093± 0.011to 0.121±0.007 and from 5.708±0.020 to 6.263±0.007 when using stir-frying, respectively. TPC and TFC increased during cooking. TPC of Molokheiya varied from 29.852±0.866 mg GAE/100 g to 220.416±0.519 mg GAE/100 g after 150 min of stewing and from 25.257±0.259 mg GAE/100 g to 208.897 ±0.173 mg GAE/100 g using stir-frying method during 150 min. TFC of Molokheiya varied from 48.229±1.47 mg QE/100 g to 843.802±1.841 mg QE/100 g when using stewing and from 37.031± 0.368 mg QE/100 g to 775.312±0.736 mg QE/100 g when using stir-frying. Kinetics followed similar curves in all cases but resulted in different final TPC and TFC. The shape of the kinetics curves suggests zero-order kinetics. The mathematical relations and the numerical approach used to model the kinetics of polyphenol and flavonoid contents in Molokheiya are described.

Keywords: Corchorus olitorius, Molokheiya, phenolic compounds, kinetic

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Authors: Lakshmi E. Jayachandran, Manepally Rajkumar, Pavuluri Srinivasa Rao

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The objective of this research was to study the changes in eating quality of rice during storage under varying temperature and moisture regimes. Paddy (IR-36) with high amylose content (27%) was stored at a temperature range between 10 to 40°C and moisture content from 9 to 18% (d.b.) for 6 months. Drastic changes in color and parameters representing cooking qualities, cooked rice texture, and surface morphology occurred after 4 months of storage, especially at elevated temperature conditions. Head rice yield was stable throughout the storage except at extreme conditions of temperature and moisture content. Yellowing of rice was prominent at combinations of high temperature and moisture content, both of which had a synergistic effect on the b* values of rice. The cooking time, length expansion ratio and volume expansion ratio of all the rice samples increased with prolonged storage. The texture parameter, primarily, the hardness, cohesiveness, and adhesiveness of cooked rice samples were higher following storage at elevated temperature. Surface morphology was also significantly affected in stored rice as compared to fresh rice. Storage of rice at 10°C with a grain moisture content of 10% for 2 months gave cooked rice samples with good palatability and minimal cooking time. The temperature was found to be the most prominent storage parameter for rough rice, followed by moisture content and storage duration, influencing the quality of rice.

Keywords: rice, cooking quality, storage, surface morphology

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Authors: E. Kayitesi, S. Moyo, V. Mavumengwana

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Cleome gynandra (spider plant) is an African green leafy vegetable categorized as an indigenous, underutilized and has been reported to contain essential phenolic compounds. Phenolic compounds play a significant role in human diets due to their proposed health benefits. These compounds however may be affected by different processing methods such as cooking and drying. Cleome gynandra was subjected to boiling, steam blanching, and drying processes and analysed for Total Phenolic Content (TPC), Total Flavonoid Content (TFC), antioxidant activity and flavonoid composition. Cooking and drying significantly (p < 0.05) increased the levels of phenolic compounds and antioxidant activity of the vegetable. The boiled sample filtrate exhibited the lowest TPC followed by the raw sample while the steamed sample depicted the highest TPC levels. Antioxidant activity results showed that steamed sample showed the highest DPPH, FRAP and ABTS with mean values of 499.38 ± 2.44, 578.68 ± 5.19, and 214.39 ± 12.33 μM Trolox Equivalent/g respectively. An increase in quercetin-3-rutinoside, quercetin-rhamnoside and kaempferol-3-rutinoside occurred after all the cooking and drying methods employed. Cooking and drying exerted positive effects on the vegetable’s phenolic content, antioxidant activity as a whole, but with varied effects on the individual flavonoid molecules. The results obtained help in defining the importance of African green leafy vegetable and resultant processed products as functional foods and their potential to exert health promoting properties.

Keywords: Cleome gynandra, phenolic compounds, cooking, drying, health promoting properties

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Authors: Elif Aykin Dincer, Ozlem Kilic, Busra F. Bilgic, Mustafa Erbas

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Stale breads and rusk flour are used traditionally in meatballs produced in Turkey as a structure enhancer. This study researches the possibilities of using retrograded wheat flour in the meatball production and compares the physical and sensorial characteristics of these meatballs with stale bread (traditional) and rusk (commercial) used meatballs. The cooking loss of meatballs produced with using retrograded flour was similar to that of commercial meatballs. These meatballs have an advantage with respect to cooking loss compared to traditional meatballs. Doses of retrograded flour from 5% to 20% led to a significant decrease in cooking loss, from 21.95% to 6.19%, and in the diameter of meatballs, from 18.60% to 12.74%, but to an increase in the thickness of meatballs, from 28.82% to 41.39%, respectively, compared to the control (0%). The springiness of the traditional meatballs was significantly higher than that of the other meatballs. This might have been due to the bread crumbs having a naturally springy structure. Moreover, the addition of retrograded flour in the meatballs significantly (P<0.05) affected the hardness, springiness and cohesiveness of the meatballs with respect to textural properties. In conclusion, it is considered that the use of 10% retrograded flour is ideal to improve the sensorial values of meatballs and the properties of their structure.

Keywords: cooking loss, flour, hardness, meatball, sensorial characteristics

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Authors: Djeukeu Asongni William, Leng Marlyse, Gouado Inocent

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Background: Process for obtaining D. schimperiana chips involves a long period of cooking followed by drying of obtained products in the sun. Such a process could induce the modification of the functional properties of the chips, thus reducing the technological uses of these products. This study was conducted with a view to assessing the impact of this process on the chips of D. schimperiana. Methods: The chips used were purchased in Baham, Bamendjou and Bagangté markets during the month of February 2013. A representative sample of each market chips was formed by mixing the chips of several sellers. The control sample consisted of fresh yams that have been sliced to the average size of local chips then dried in the oven at 45 ° C for 36 h. On each sample was performed the analysis of the physico-chemical properties (carbohydrates, lipids, proteins, iron , phosphorus, reducing sugars, ash and total starch) and gelling properties both with and without inhibitor alpha-amylases (0.018 and 0.146 mol / l). Results: Results show that the levels of ash 2.99 g / 100gms, iron 1.01 g / 100gms and phosphorus 532.06 mg / 100gms fresh sample were significantly higher than those of the products obtained in the traditional process. The functional properties of the chips obtained from different methods shows that the peak viscosity of the fresh sample is larger than the other samples with or without inhibitor. In addition, the fresh sample has the lowest breakdown under the same conditions. Conclusion: These results show that traditional process reduces technological potential of chips, thus limiting the value of D. schimperiana.

Keywords: Dioscorea schimperiana, chips, functional properties, technological properties, valorization

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Authors: Mukesh Kumar, Onkar Singh, Naveen Kumar, Amar Deep

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The waste cooking oil is taken as feedstock for biodiesel production. For this research, waste cooking oil is collected from many hotels and restaurants, and then biodiesel is prepared for experimentation purpose. The prepared biodiesel is mixed with mineral diesel in the proportion of 10%, 20%, and 30% to perform tests on a diesel engine. The experimental analysis is carried out at different load conditions to analyze the impact of the blending ratio on the performance and emission parameters. When the blending proportion of biodiesel is increased, then the highest pressure reduces due to the fall in the calorific value of the blended mixture. Experimental analysis shows a promising decrease in nitrogen oxides (NOx). A mixture of 20% biodiesel and mineral diesel is the best negotiation, mixing ratio, and beyond that, a remarkable reduction in the outcome of the performance has been observed.

Keywords: alternative sources, diesel engine, emissions, performance

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Authors: Kopal Verma, Umesh C. Kulshrestha

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India is a rural major country and majority of rural population is dependent on burning of biomass as fuel for domestic cooking on traditional stoves (Chullahs) and heating purposes. This results into indoor air pollution and ultimately affects health of the residents. Still, a very small fraction of rural population has been benefitted by the facilities of Liquefied Petroleum Gas (LPG) cylinders. Different regions of country follow different methods and use different type of biomass for cooking. So in order to study the differences in cooking practices and resulting indoor air pollution, this study was carried out in two rural areas of India viz. Budhwada, Madhya Pradesh and Baggi, Himachal Pradesh. Both the regions have significant differences in terms of topography, culture and daily practices. Budhwada lies in plain area and Baggi belongs to hilly terrain. The study of carbonaceous aerosols was carried out in four different houses of each village. The residents were asked to bring slight change in their practices by cooking only with biomass (BB) then with a mix of biomass and LPG (BL) and then finally only with LPG (LP). It was found that in BB, average values of organic carbon (OC) and elemental carbon (EC) were 28% and 44% lower in Budhwada than in Baggi whereas a reverse trend was found where OC and EC was respectively more by 56% and 26% with BL and by 54% and 29% with LP in Budhwada than in Baggi. Although, a significant reduction was found both in Budhwada (OC by 49% and EC by 34%) as well as in Baggi (OC by 84% and EC by 73%) when cooking was shifted from BB to LP. The OC/EC ratio was much higher for Budhwada (BB=9.9; BL=2.5; LP=6.1) than for Baggi (BB=1.7; BL=1.6; LP=1.3). The correlation in OC and EC was found to be excellent in Baggi (r²=0.93) and relatively poor in Budhwada (r²=0.65). A questionnaire filled by the residents suggested that they agree to the health benefits of using LPG over biomass burning but the challenges of supply of LPG and changing the prevailing tradition of cooking on Chullah are making it difficult for them to make this shift.

Keywords: biomass burning, elemental carbon, liquefied petroluem gas, organic carbon

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Authors: Chun-Yu Chen, Kua-Rong Wu, Yu-Cheng Chen, Perng-Jy Tsai

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Cooking fumes are known containing polycyclic aromatic hydrocarbons (PAHs) and aldehydes, and some of them have been proven carcinogenic or possibly carcinogenic to humans. Considering their chronic health effects, long-term exposure data is required for assessing cooking workers’ lifetime health risks. Previous exposure assessment studies, due to both time and cost constraints, mostly were based on the cross-sectional data. Therefore, establishing a long-term exposure data has become an important issue for conducting health risk assessment for cooking workers. An approach was proposed in this study. Here, the generation rates of both PAHs and aldehydes from a cooking process were determined by placing a sampling train exactly under the under the exhaust fan under the both the total enclosure condition and normal operating condition, respectively. Subtracting the concentration collected by the former (representing the total emitted concentration) from that of the latter (representing the hood collected concentration), the fugitive emitted concentration was determined. The above data was further converted to determine the generation rates based on the flow rates specified for the exhaust fan. The determinations of the above generation rates were conducted in a testing chamber with a selected cooking process (deep-frying chicken nuggets under 3 L peanut oil at 200°C). The sampling train installed under the exhaust fan consisted respectively an IOM inhalable sampler with a glass fiber filter for collecting particle-phase PAHs, followed by a XAD-2 tube for gas-phase PAHs. The above was also used to sample aldehydes, however, installed with a filter pre-coated with DNPH, and followed by a 2,4-DNPH-cartridge for collecting particle-phase and gas-phase aldehydes, respectively. PAHs and aldehydes samples were analyzed by GC/MS-MS (Agilent 7890B), and HPLC-UV (HITACHI L-7100), respectively. The obtained generation rates of both PAHs and aldehydes were applied to the near-field/ far-field exposure model to estimate the exposures of cooks (the estimated near-field concentration), and helpers (the estimated far-field concentration). For validating purposes, both PAHs and aldehydes samplings were conducted simultaneously using the same sampling train at both near-field and far-field sites of the testing chamber. The sampling results, together with the use of the mixed-effect model, were used to calibrate the estimated near-field/ far-field exposures. In the present study, the obtained emission rates were further converted to emission factor of both PAHs and aldehydes according to the amount of food oil consumed. Applying the long-term food oil consumption records, the emission rates for both PAHs and aldehydes were determined, and the long-term exposure databanks for cooks (the estimated near-field concentration), and helpers (the estimated far-field concentration) were then determined. Results show that the proposed approach was adequate to determine the generation rates of both PAHs and aldehydes under various fan exhaust flow rate conditions. The estimated near-field/ far-field exposures, though were significantly different from that obtained from the field, can be calibrated using the mixed effect model. Finally, the established long-term data bank could provide a useful basis for conducting long-term exposure assessments for cooking workers exposed to PAHs and aldehydes.

Keywords: aldehydes, cooking oil fumes, long-term exposure assessment, modeling, polycyclic aromatic hydrocarbons (PAHs)

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Authors: Xianbao Sun, Jinlong Zhao, Shudong He, Jing Li

Abstract:

Volutharpa ampullacea perryi is a high-protein marine shellfish. However, few data are available on the effects of boiling temperatures and time on quality of the meat. In this study, colour, texture and sensory characteristics of Volutharpa ampullacea perryi meat during the boiling cooking processes (75-100 °C, 5-60 min) were investigated by colors analysis, texture profile analysis (TPA), scanning electron microscope (SEM) and sensory evaluation. The ratio of cooking loss gradually increased with the increase of temperature and time. The colour of meat became lighter and more yellower from 85 °C to 95 °C in a short time (5-20 min), but it became brown after a 30 min treatment. TPA results showed that the Volutharpa ampullacea perryi meat were more firm and less cohesive after a higher temperature (95-100 °C) treatment even in a short period (5-15 min). Based on the SEM analysis, it was easily found that the myofibrils structure was destroyed at a higher temperature (85-100 °C). Sensory data revealed that the meat cooked at 85-90 °C in 10-20 min showed higher scores in overall acceptance, as well as color, hardness and taste. Based on these results, it could be constructed that Volutharpa ampullacea perryi meat should be heated on a suitable condition (such as 85 °C 15 min or 90 °C 10 min) in the boiling cooking to be ensure a better acceptability.

Keywords: Volutharpa ampullacea perryi meat, boiling cooking, colour, sensory, texture

Procedia PDF Downloads 280

Authors: J. O. Idoko, C. N. Michael, T. O. Fasuan

Abstract:

This study investigated the effects of cooking time, seed-to-water ratio and soaking time on proximate and functional properties of African walnut seed using Box-Behnken design and Response Surface Methodology (BBD-RSM) with a view to increase its utilization in the food industry. African walnut seeds were sorted washed, soaked, cooked, dehulled, sliced, dried and milled. Proximate analysis and functional properties of the samples were evaluated using standard procedures. Data obtained were analyzed using descriptive and inferential statistics. Quadratic models were obtained to predict the proximate and functional qualities as a function of cooking time, seed-to-water ratio and soaking time. The results showed that the crude protein ranged between 11.80% and 23.50%, moisture content ranged between 1.00% and 4.66%, ash content ranged between 3.35% and 5.25%, crude fibre ranged from 0.10% to 7.25% and carbohydrate ranged from 1.22% to 29.35%. The functional properties showed that soluble protein ranged from 16.26% to 42.96%, viscosity ranged from 23.43 mPas to 57 mPas, emulsifying capacity ranged from 17.14% to 39.43% and water absorption capacity ranged from 232% to 297%. An increase in the volume of water used during cooking resulted in loss of water soluble protein through leaching, the length of soaking time and the moisture content of the dried product are inversely related, ash content is inversely related to the cooking time and amount of water used, extraction of fat is enhanced by increase in soaking time while increase in cooking and soaking times result into decrease in fibre content. The results obtained indicated that African walnut could be used in several food formulations as protein supplement and binder.

Keywords: African walnut, functional properties, proximate analysis, response surface methodology

Procedia PDF Downloads 395

Authors: M. Dezyani, R. Ezzati bbelvirdi, M. Shakerian, H. Mirzaei

Abstract:

Sodium Hexametaphosphate (SHMP) is commonly used as an Emulsifying Salt (ES) in process cheese, although rarely as the sole ES. It appears that no published studies exist on the effect of SHMP concentration on the properties of process cheese when pH is kept constant; pH is well known to affect process cheese functionality. The detailed interactions between the added phosphate, Casein (CN), and indigenous Ca phosphate are poorly understood. We studied the effect of the concentration of SHMP (0.25-2.75%) and holding time (0-20 min) on the textural and Rheological properties of pasteurized process Cheddar cheese using a central composite rotatable design. All cheeses were adjusted to pH 5.6. The meltability of process cheese (as indicated by the decrease in loss tangent parameter from small amplitude oscillatory rheology, degree of flow, and melt area from the Schreiber test) decreased with an increase in the concentration of SHMP. Holding time also led to a slight reduction in meltability. Hardness of process cheese increased as the concentration of SHMP increased. Acid-base titration curves indicated that the buffering peak at pH 4.8, which is attributable to residual colloidal Ca phosphate, was shifted to lower pH values with increasing concentration of SHMP. The insoluble Ca and total and insoluble P contents increased as concentration of SHMP increased. The proportion of insoluble P as a percentage of total (indigenous and added) P decreased with an increase in ES concentration because of some of the (added) SHMP formed soluble salts. The results of this study suggest that SHMP chelated the residual colloidal Ca phosphate content and dispersed CN; the newly formed Ca-phosphate complex remained trapped within the process cheese matrix, probably by cross-linking CN. Increasing the concentration of SHMP helped to improve fat emulsification and CN dispersion during cooking, both of which probably helped to reinforce the structure of process cheese.

Keywords: Iranian processed cheese, emulsifying salt, rheology, texture

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Authors: Aseem Rajvanshi, Pankaj Kumar Pandey

Abstract:

Increase in population has increased the demand of energy to fulfill all its needs. This will result in burden on fossil fuels especially crude oil. Waste oil due to its disposal problem creates environmental degradation. In this context, this paper studies utilization of waste cooking oil and waste motor sludge for making lubricating grease. Experimental studies have been performed by variation in time and concentration of mixture of waste cooking oil and waste motor sludge. The samples were analyzed using penetration test (ASTM D-217), dropping point (ASTM D-566), work penetration (ASTM D-217) and copper strip test (ASTM D-408). Among 6 samples, sample 6 gives the best results with a good drop point and a fine penetration value. The dropping point and penetration test values were found to be 205 °C and 315, respectively. The penetration value falls under the category of NLGI (National Lubricating Grease Institute) consistency number 1.

Keywords: crude oil, copper strip corrosion test, dropping point, penetration test

Procedia PDF Downloads 294

Authors: Kopal Verma, Umesh C. Kulshrestha

Abstract:

The mountainous regions are very crucial for a country because of their importance for weather, water supply, forests, and various other socio-economic benefits. But the increasing population and its demand for energy and infrastructure have contributed very high loadings of air pollution. Various activities such as cooking, heating, manufacturing, transport, etc. contribute various particulate and gaseous pollutants in the atmosphere. This study was focused upon indoor air pollution and was carried out in four rural households of the Baggi village located in the Hamirpur District of the Himachal Pradesh state. The residents of Baggi village use biomass as fuel for cooking on traditional stove (Chullah). The biomass types include wood (mainly Beul, Grewia Optiva), crop residue and dung cakes. This study aimed to determine the organic carbon (OC), elemental carbon (EC), major cations and anions in the indoor air of each household. During non-cooking hours, it was found that the indoor air contained OC and EC as low as 21µg/m³ and 17µg/m³ respectively. But during cooking hours (with biomass burning), the levels of OC and EC were raised significantly by 91.2% and 85.4% respectively. Then the residents were advised to switch over as per our soft approach options. In the first approach change, they were asked to prepare the meal partially on Chullah using biomass and partially with liquefied petroleum gas (LPG). By doing this change, a considerable reduction in OC (53.1%) and in EC (41.8%) was noticed. The second change of approach included the cooking of entire meal by using LPG. This resulted in the reduction of OC (84.1%) and EC (73.3%) as compared to the values obtained during cooking entirely with biomass. The carbonaceous aerosol levels were higher in the morning hours than in the evening hours because of more biomass burning activity in the morning. According to a general survey done with the residents, the study provided them an awareness about the air pollution and the harmful effects of biomass burning. Some of them correlated their ailments like weakened eyesight, fatigue and respiratory problems with indoor air pollution. This study demonstrated that by replacing biomass with clean fuel such as LPG, the indoor concentrations of EC and OC can be reduced substantially.

Keywords: biomass burning, carbonaceous aerosol, elemental carbon, organic carbon, LPG

Procedia PDF Downloads 117

Authors: Shumani Ramuhaheli, Christopher C. Enweremadu, Hilary L. Rutto

Abstract:

In this study, biodiesel from used cooking oil was produced as purified by washing with water (water wash) and amberlite (dry wash). The work presents the results of short term tests on performance characteristics of diesel engine using both biodiesel-fuel samples. In this investigation, the water wash biodiesel and dry wash biodiesel and diesel were compared for performance using a four-cylinder diesel engine. The torque, brake power, specific fuel consumption and brake thermal efficiency were analyzed. The tests showed that in all cases, dry wash biodiesel performed marginally poorer compared to water wash biodiesel. Except for brake thermal efficiency, diesel fuel had better engine performance characteristics compared to the biodiesel-fuel samples. According to these results, dry washing of biodiesel has a marginal effect on engine performance.

Keywords: biodiesel, engine performance, used cooking oil, water wash, dry wash

Procedia PDF Downloads 363

Authors: Wisnu Adi Yulianto, Agus Slamet, Sri Luwihana, Septian Albar Dwi Suprayogi

Abstract:

Parboiled rice was developed to produce rice, which has a low glycemic index for diabetics. However, diabetics also have a chromium (Cr) deficiency. Thus, it is important to fortify rice with Cr to increase the Cr content. Moreover, parboiled rice becomes rancid easily and has a musty odor, rendering the rice unfavorable. Natural herbs such as pandan leaves (Pandanus amaryllifolius Roxb.), bay leaves (Syzygium polyanthum [Wigh] Walp) and cinnamon bark powder (Cinnamomon cassia) are commonly added to food as aroma enhancers. Previous research has shown that these herbs could improve insulin sensitivity. The purpose of this study was to evaluate the effect of herbal extract coatings on the cooking quality and the preference level of chromium fortified - parboiled rice (CFPR). The rice grain variety used for this experiment was Ciherang and the fortificant was CrCl3. The three herbal extracts used for coating the CFPR were cinnamon, pandan and bay leaf, with concentration variations of 3%, 6%, and 9% (w/w) for each of the extracts. The samples were analyzed for their alkali spreading value, cooking time, elongation, water uptake ratio, solid loss, colour and lightness; and their sensory properties were determined by means of an organoleptic test. The research showed that coating the CFPR with pandan and cinnamon extracts at a concentration of 3% each produced a preferred CFPR. When coated with those herbal extracts the CFPR had the following cooking quality properties: alkali spreading value 5 (intermediate gelatinization temperature), cooking time, 26-27 min, color value, 14.95-15.00, lightness, 42.30 – 44.06, elongation, 1.53 – 1.54, water uptake ratio , 4.05-4.06, and solid loss, 0.09/100 g – 0.13 g/100 g.

Keywords: bay leaves, chromium, cinnamon, pandan leaves, parboiled rice

Procedia PDF Downloads 456