53211830
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The weekly report discusses the team's progress on designing a rice cooker. The team analyzed the steaming function for cooking rice. Steaming uses heat from boiling water to cook food through convection and moist heat transfer without a crust. The report compares steaming to boiling, noting steaming results in less nutrient loss. It also provides context on steaming techniques in different cuisines. Next steps are to learn about components for small-scale steaming.
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![[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)
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นาย สพณ พิทักษ์ 53211830
The document is a weekly report from the Bork-Kron-Thai engineering team discussing their progress on designing a rice cooker. This week, they focused on the steaming function and how it works. Steaming uses heat from boiling water to cook food through convection and moist heat without a crust. It helps retain nutrients compared to boiling. They will next learn about components for small-scale steaming.
Method of cooking food
Cooking food has several benefits: it makes food easier to digest, improves appearance, texture, color, flavor and taste, and adds variety to meals. There are three main methods of cooking food - with moist heat, dry heat, and by frying. Boiling is a common moist heat method where food is cooked in water. Steaming cooks food with hot steam without being immersed in water, helping retain nutrients. Pressure cooking uses trapped steam under pressure to cook foods very quickly. Dry heat methods like baking and roasting do not use water and can leave foods crispy.
Effects of heat on food
Heat affects food and cooking in several key ways:
Proteins coagulate and toughen between 71°C to 85°C, but acids can speed coagulation and help dissolve connective tissue. Carbohydrates undergo processes like caramelization and gelatinization when heated, though acids inhibit gelatinization. Fiber in fruits and vegetables breaks down during cooking, making them softer, while sugar makes fiber firmer and baking soda softens it. Heat also causes fats to break down above their smoke point. Minerals and vitamins can be destroyed or leached out by heat and other cooking elements. Heat is transferred to food via conduction, convection, or radiation during different moist-heat or dry-heat
Introduction to cookery
This document provides an introduction to cookery, outlining it as both an art and a science. It discusses the evolution of cooking from early humans discovering fire to the modern sophistication of food preparation. The document then covers various objectives and aims of cooking food, such as sterilization and increasing digestibility, palatability, and variety. It also describes different methods of heat transfer in cooking like conduction, convection, and radiation. The document concludes by classifying common cooking methods as either dry heat or moist heat and providing examples.
06 basic cooking principles
This document provides an overview of basic cooking principles, including what heat is, how it is transferred to foods, and its effects. It explains that heat is a form of energy that causes molecular vibration and expansion. Heat transfer occurs through conduction, convection, radiation, and induction. Conduction requires contact, convection uses liquid/gas, radiation does not require contact and uses infrared or microwave waves, and induction heats metal. The effects of heat on foods include coagulation, gelatinization, caramelization, evaporation, melting, softening, and vitamin/pigment destruction. Cooking times depend on temperature, heat transfer speed, and food characteristics.
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Cooking food involves applying heat through various methods like conduction, convection and radiation. This causes chemical and physical changes in foods that make them safer, easier to digest and more palatable. The main cooking methods are moist heat cooking using boiling, simmering and steaming, and dry heat cooking like baking, roasting and frying. Each method impacts foods in different ways like making meat tender through braising or keeping vegetables nutritious by blanching. Proper application of heat during various cooking processes helps prepare tasty, nutritious meals.
Aims and objectives of cooking
The document discusses the various purposes and effects of cooking food. Cooking food undergoes physical and chemical changes that make it edible, aids digestion, enhances flavor, and kills germs. It also discusses how cooking affects the main constituents of food - proteins, carbohydrates, and fats. Cooking causes proteins to coagulate and connective tissue to become gelatinous and digestible. It converts starches into soluble forms and caramelizes sugars. Fats can decompose if heated for a long time. Texture and mouthfeel are also impacted by cooking methods.
Sanitation and conservation
This document provides suggestions for minimizing nutrient loss and maximizing efficiency during food preparation and cooking. Key recommendations include cooking foods briefly and in their skins, avoiding overcooking or exposure to air or light, using cooking water in sauces or soups, and choosing cooking methods that use less fuel and retain nutrients like vitamins and minerals.
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นาย สพณ พิทักษ์ 53211830
The document is a weekly report from the Bork-Kron-Thai engineering team discussing their progress on designing a rice cooker. This week, they focused on the steaming function and how it works. Steaming uses heat from boiling water to cook food through convection and moist heat without a crust. It helps retain nutrients compared to boiling. They will next learn about components for small-scale steaming.
Method of cooking food
Cooking food has several benefits: it makes food easier to digest, improves appearance, texture, color, flavor and taste, and adds variety to meals. There are three main methods of cooking food - with moist heat, dry heat, and by frying. Boiling is a common moist heat method where food is cooked in water. Steaming cooks food with hot steam without being immersed in water, helping retain nutrients. Pressure cooking uses trapped steam under pressure to cook foods very quickly. Dry heat methods like baking and roasting do not use water and can leave foods crispy.
Effects of heat on food
Heat affects food and cooking in several key ways:
Proteins coagulate and toughen between 71°C to 85°C, but acids can speed coagulation and help dissolve connective tissue. Carbohydrates undergo processes like caramelization and gelatinization when heated, though acids inhibit gelatinization. Fiber in fruits and vegetables breaks down during cooking, making them softer, while sugar makes fiber firmer and baking soda softens it. Heat also causes fats to break down above their smoke point. Minerals and vitamins can be destroyed or leached out by heat and other cooking elements. Heat is transferred to food via conduction, convection, or radiation during different moist-heat or dry-heat
Introduction to cookery
This document provides an introduction to cookery, outlining it as both an art and a science. It discusses the evolution of cooking from early humans discovering fire to the modern sophistication of food preparation. The document then covers various objectives and aims of cooking food, such as sterilization and increasing digestibility, palatability, and variety. It also describes different methods of heat transfer in cooking like conduction, convection, and radiation. The document concludes by classifying common cooking methods as either dry heat or moist heat and providing examples.
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This document provides an overview of basic cooking principles, including what heat is, how it is transferred to foods, and its effects. It explains that heat is a form of energy that causes molecular vibration and expansion. Heat transfer occurs through conduction, convection, radiation, and induction. Conduction requires contact, convection uses liquid/gas, radiation does not require contact and uses infrared or microwave waves, and induction heats metal. The effects of heat on foods include coagulation, gelatinization, caramelization, evaporation, melting, softening, and vitamin/pigment destruction. Cooking times depend on temperature, heat transfer speed, and food characteristics.
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Cooking food involves applying heat through various methods like conduction, convection and radiation. This causes chemical and physical changes in foods that make them safer, easier to digest and more palatable. The main cooking methods are moist heat cooking using boiling, simmering and steaming, and dry heat cooking like baking, roasting and frying. Each method impacts foods in different ways like making meat tender through braising or keeping vegetables nutritious by blanching. Proper application of heat during various cooking processes helps prepare tasty, nutritious meals.
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Sanitation and conservation
This document provides suggestions for minimizing nutrient loss and maximizing efficiency during food preparation and cooking. Key recommendations include cooking foods briefly and in their skins, avoiding overcooking or exposure to air or light, using cooking water in sauces or soups, and choosing cooking methods that use less fuel and retain nutrients like vitamins and minerals.
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The document discusses the effects of heat on various components of food. Proteins coagulate and become tough or dry between 71-85°C. Cooking meats properly can make them tender. Acids like lemon juice and vinegar speed coagulation and help dissolve connective tissue. Carbohydrates undergo processes like caramelization and gelatinization when heated, while acids inhibit gelatinization. Heat softens fruits and vegetables by breaking down fiber, though sugar makes fiber firmer and baking soda softer. Fats begin to break down and deteriorate rapidly when heated to their smoke point. Minerals may leach out and vitamins can be destroyed by heat and cooking elements. Heat is transferred through conduction, convection,
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Minimal processing of foods involves techniques that preserve foods while retaining much of their nutritional quality and sensory characteristics. This involves light methods like washing, cutting, and packaging at cold temperatures under film. Minimally processed fruits and vegetables are prepared for consumption with minimal further processing needed prior to eating. The processing aims to meet consumer demand for convenience while maintaining nutritional value, fresh appearance, and taste with fewer additives. Emerging technologies like pulsed electric fields and high hydrostatic pressure can reduce microbes in fruit juices without affecting nutrients or taste. Factors like wounding during processing, respiration rate, ethylene production, and enzymatic browning affect the decay and shelf life of minimally processed produce.
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Cooking food provides several benefits: it increases digestibility, preserves nutrients, and kills harmful bacteria. There are various methods of cooking, including dry-heat methods like baking, roasting, and grilling, and moist-heat methods like boiling, simmering, and steaming. Regardless of the specific method, cooking works by applying heat through conduction, convection, or radiation to cause physical and chemical changes in foods.
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Principles of cooking
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Methods of cooking
The document discusses different cooking methods including dry heat methods like broiling, grilling, roasting, baking, sautéing, deep-frying and pan-frying. It also covers moist heat methods such as blanching, boiling, poaching, simmering and steaming. Finally, it describes combination methods including braising and stewing that use both dry and moist heat techniques.
Archna's Lecture- Class12CBSE Food Nutrition & Dietetics Unit 1 Ch 4 Methods...
This video is for Class 12 students of Food Nutrition and Dietetics Skill Elective subject (834) based on CBSE syllabus. Text is in English and audio is in Hindi. Unit 1, Chapter 4 has been covered in this video. I n this we will cover basic concepts of benefits of cooking, principles of cooking food, moist methods of cooking, dry methods of cooking, combination methods of cooking, boiling method, advantages and disadvantages of boiling method, pressure cooking, advantages and disadvantages of pressure cooking, steaming, advantages and disadvantages of steaming, poaching, advantages and disadvantages of poaching, blanching, advantages and disadvantages of blanching, toasting, advantages and disadvantages of toasting, baking, advantages and disadvantages of baking, simmering, advantages and disadvantages of simmering, stewing, advantages and disadvantages of stewing, roasting, advantages and disadvantages of roasting, grilling / broiling,advantages and disadvantages of grilling / broiling, stir frying, advantages and disadvantages of stir frying, frying, advantages and disadvantages of frying, sautéing, advantages and disadvantages of sautéing, braising and advantages and disadvantages of braising,
Food Processing Techniques
This document discusses food processing using hot air. It begins by defining food processing and its history. Foods are heated for reasons like inactivating microorganisms, enzymes, and avoiding browning. Heating induces physical and chemical changes that affect sensory characteristics. Methods of hot air processing include microwave heating, drying, thermal processing, and various cooking techniques. Drying removes moisture using hot air flow. Factors like moisture level, temperature, and air flow impact the drying process. Processing affects properties such as taste, shelf life, texture, flavor, color, and nutrition. Choice of heat treatment depends on contamination level, oxygen presence, organism resistance, and food characteristics. Common drying equipment includes tray, kiln, tunnel, convey
Pres3. Processing by Application of Heat
Heat application has many benefit for eating quality and sensory properties of many food products. Therefore, this chapter discusses much high-temperature processing such as blanching, pasteurization, sterilization, extrusion, evaporation, dehydration, distillation and rehydration.
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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