7.pdf This presentation captures many uses and the significance of the number...
53211830
1. [INC 281 MULTIDISCIPLINARY WORKSHOP WEEKLY REPORT] January 20, 2012
Name-Surname Sapon Pitak
Student ID. 53211830
Group Name Bork-Kron-Thai
Engineering Team
Bork-Korn-thai
Members
Product Design
P’Duk-dik P’Friend P’Ake P’Elle
Team Members
Weekly Progress
Function steaming for rice cooker
Steaming is a way to cook until done. By using the heat from the hot steam from
the boiling water. Steaming is usually done at atmospheric pressure. Saturated steam temperature
of 100 -105 C, the heat from the steam is transferred to the surface of the food. By convection. And
into the interior parts with the heat.
Heat from the steam to heat the water saturation (moisten heat) to the flour or starch, gelatin
Nice. (gelatinization) and loss of natural protein (protein denaturation), the food is cooked.
Food that has been steamed and cooked to moist skin is a layer of dry frame (crust) is that through
baking (baking), which uses dry heat (dry heat) or frying (frying), which is used as an
intermediary. heat transfer.
Figure 1. rice cooker Figure 2.steaming
Engineering Analysis
Compared to a boil. Food cooked by steaming or by immersion in water to reduce the loss of
nutrients such as vitamins that dissolve in water.
Week Point
In Western cooking, steaming is most often used to cook vegetables - it is rarely used to cook meats.
In Chinese cuisine, vegetables are mostly stir fried or blanched and seldom steamed.
Next Week Job
I will learn Components of an steaming in small area .
Department of Control System and Instrumentation Engineering
KING MONGKUT’s UNIVERSITY OF TECHNOLOGY THONBURI
![[INC 281 MULTIDISCIPLINARY WORKSHOP WEEKLY REPORT] January 20, 2012
Name-Surname Sapon Pitak
Student ID. 53211830
Group Name Bork-Kron-Thai
Engineering Team
Bork-Korn-thai
Members
Product Design
P’Duk-dik P’Friend P’Ake P’Elle
Team Members
Weekly Progress
Function steaming for rice cooker
Steaming is a way to cook until done. By using the heat from the hot steam from
the boiling water. Steaming is usually done at atmospheric pressure. Saturated steam temperature
of 100 -105 C, the heat from the steam is transferred to the surface of the food. By convection. And
into the interior parts with the heat.
Heat from the steam to heat the water saturation (moisten heat) to the flour or starch, gelatin
Nice. (gelatinization) and loss of natural protein (protein denaturation), the food is cooked.
Food that has been steamed and cooked to moist skin is a layer of dry frame (crust) is that through
baking (baking), which uses dry heat (dry heat) or frying (frying), which is used as an
intermediary. heat transfer.
Figure 1. rice cooker Figure 2.steaming
Engineering Analysis
Compared to a boil. Food cooked by steaming or by immersion in water to reduce the loss of
nutrients such as vitamins that dissolve in water.
Week Point
In Western cooking, steaming is most often used to cook vegetables - it is rarely used to cook meats.
In Chinese cuisine, vegetables are mostly stir fried or blanched and seldom steamed.
Next Week Job
I will learn Components of an steaming in small area .
Department of Control System and Instrumentation Engineering
KING MONGKUT’s UNIVERSITY OF TECHNOLOGY THONBURI](https://image.slidesharecdn.com/weeklyreporttemplate-120215091801-phpapp02/85/53211830-1-320.jpg)
