Impact of cooking conditions on the properties of rice: Combined temperature and cooking time

2018 ◽  
Vol 117 ◽  
pp. 87-94 ◽  
Author(s):  
Meng He ◽  
Chen Qiu ◽  
Zhanghua Liao ◽  
Zhongquan Sui ◽  
Harold Corke
Keyword(s):  
Cooking Time ◽  
Cooking Conditions

Organic material dissolved during oxygen-alkali pulping of hot water extracted birch sawdust

TAPPI Journal ◽  
2015 ◽  
Vol 14 (4) ◽  
pp. 237-244 ◽  
Author(s):  
JONI LEHTO ◽  
RAIMO ALÉN
Keyword(s):  
Acetic Acid ◽  
Betula Pendula ◽  
Cooking Time ◽  
Hot Water ◽  
Partial Hydrolysis ◽  
Chemical Pulping ◽  
Black Liquors ◽  
Aliphatic Carboxylic Acids ◽  
Hydrolysis Of ◽  
Cooking Conditions

Untreated and hot water-treated birch (Betula pendula) sawdust were cooked by the oxygen-alkali method under the same cooking conditions (temperature = 170°C, liquor-to-wood ratio = 5 L/kg, and 19% sodium hydroxide charge on the ovendry sawdust). The pretreatment of feedstock clearly facilitated delignification. After a cooking time of 90 min, the kappa numbers were 47.6 for the untreated birch and 10.3 for the hot water-treated birch. Additionally, the amounts of hydroxy acids in black liquors based on the pretreated sawdust were higher (19.5-22.5g/L) than those in the untreated sawdust black liquors (14.8-15.5 g/L). In contrast, in the former case, the amounts of acetic acid were lower in the pretreated sawdust (13.3-14.8 g/L vs. 16.9-19.1 g/L) because the partial hydrolysis of the acetyl groups in xylan already took place during the hot water extraction of feedstock. The sulfur-free fractions in the pretreatment hydrolysates (mainly carbohydrates and acetic acid) and in black liquors (mainly lignin and aliphatic carboxylic acids) were considered as attractive novel byproducts of chemical pulping.

scholarly journals Formic Acid Pulping of Bagasse

1970 ◽  
Vol 41 (3) ◽  
pp. 245-250 ◽  
Author(s):  
M Sarwar Jahan
Keyword(s):  
Formic Acid ◽  
Acid Concentration ◽  
Strength Properties ◽  
Kappa Number ◽  
Cooking Time ◽  
Pulp Yield ◽  
Cooking Conditions

Atmospheric formic acid pulping of bagasse was done with varying formic acid concentration and cooking time. Pulp yield and kappa number decreased with increasing formic acid concentration or cooking time. The optimal cooking conditions were 90 % formic acid and 90 min of cooking at 95°C. The pulp yield at this condition was 44.4 % and kappa number 26.1. The strength properties were acceptable in formic acid pulping of bagasse. Addition of H2SO4 catalyst in formic acid degraded carbohydrate, resulting lower pulp yield and inferior strength properties. The strength properties were improved slightly after bleaching. Bangladesh J. Sci. Ind. Res. 41(3-4), 245-250, 2006

scholarly journals EFFECTS OF COOKING CONDITIONS ON THE TEXTURE PROFILE, SENSORY AND PROXIMATE QUALITIES OF PRESSURE COOKED BAMBARA NUTS

2020 ◽  
Vol 19 (1) ◽  
pp. 159-185
Author(s):  
H. A. BAKARE ◽  
M. A. ADEGUNWA ◽  
R. A. AKERELE ◽  
A. O. TIJANI ◽  
O. O. ALAKE ◽  
...  
Keyword(s):  
Crude Protein ◽  
Cooking Time ◽  
Pressure Cooking ◽  
Texture Profile ◽  
Sensory Qualities ◽  
Resident Time ◽  
Textural Attributes ◽  
Desirability Index ◽  
Range Of Values ◽  
Cooking Conditions

This study evaluated the effects of pressure cooking on the textural attributes of Bambara nuts using Response Surface Methodology (RSM).The  study optimized cooking condition {Weight of Bambara (250 – 1000g), cooking time (20 -90 min) and post cooking resident time (2-12 min)} for the pressure boiling on the textural and qualities of Bambara. Five out of the eleven optimised solutions (Desirability Index range of 0.919 to 0.936) were compared with samples from conventionally boiled Bambara for proximate and sensory (colour, texture, aroma and Overall acceptance) qualities.  Data were analysed using RSM, analysis of variance and PPMC. Models for hardness, springiness, cohesiveness, fracturability and sensory texture with adjusted R2 values of 83.41%, 80.99%, 67.37% ,  93,75%  and  88.96%  respectively adequately explained the textural and sensory qualities of boiled bambara. The range of values for moisture, fat, ash, crude protein and carbohydrate were 47.88, 2.24, 1.98, 24.30, 20.91 % to 50.58, 2.58, 2.19, 25.49, 21.87% respectively.  Boiled Bambara produced at verified optimisation solutions (527.62g, 82.55, 10.43 min and 591.69g, 82.96, 9.52 minutes) were not significantly different (p >0.05) from that produced by conventional  method (weight and Cooking time: 500g and 125 min.) in spite of the relatively longer cooking time  of the later.    

scholarly journals EVALUATION OF COOKING TIMES OF EGYPTIAN AND INTRODUCED COWPEA (VIGNA UNGUICULATA) GENOTYPES UNDER DIFFERENT COOKING CONDITIONS

2020 ◽  
Vol 21 (supplement 1) ◽  
Author(s):  
Salma A.E. Soaud ◽  
S.M. Abdelsayyed ◽  
E.M.I. Mahgoub ◽  
H.A.M. Wafa ◽  
H.A.M. Wafa ◽  
...  
Keyword(s):  
Sodium Bicarbonate ◽  
Vigna Unguiculata ◽  
Cooking Quality ◽  
Cooking Time ◽  
Broad Sense Heritability ◽  
New Approach ◽  
Cowpea Seeds ◽  
Phenotypic Variations ◽  
Cooking Times ◽  
Cooking Conditions

Cooking times of fourteen Egyptian and introduced cowpea genotypes were evaluated under different cooking conditions. Soaking treatments manifested shorter time than unsoaked treatments. Adding sodium bicarbonate or baking powder to soaking and cooking solutions gave more shorter cooking time. Microwaves treatment gave the shortest cooking time than all other treatments and conserved as a new approach. All studied cowpea genotypes and all cooking treatments exhibited significant variations. The blacked colored seeds needed shorter cooking time than the red seeds, while round or small seeds needed longer time to complete cooking. The observed significant differences among the genotypes were reflected to genotypic and phenotypic variations and consequently to high broad sense heritability estimates and to high values of genetic advances. Such estimates suggested the ability to achieve possible improvement in cooking time of cowpea seeds which might eventually reflect on their cooking quality.

scholarly journals PENGARUH PEMUTIHAN OKSIGEN DUA TAHAP TERHADAP KUALITAS PULP Acacia mangium

2016 ◽  
Vol 1 (02) ◽  
Author(s):  
Paryono ,
Keyword(s):  
Acacia Mangium ◽  
Kappa Number ◽  
Cooking Time ◽  
Maximum Temperature ◽  
Bleaching Process ◽  
Two Stages ◽  
Cooking Conditions ◽  
Unbleached Pulp ◽  
Made In ◽  
Oxygen Bleaching

In this study, the unbleached pulp was made in the laboratory by cooking conditions: Active Alkali (AA) 18%, Sulfidity (S) 32%, ratio 1: 4, maximum temperature 165 oC, with cooking time of 2 + 1.5 hours. Pulp with kappa number of 20.01 and 52.30% yield was produced. Oxygen bleaching process was varied into a single stage bleaching process, a two-stage bleaching process with and without washing. The results showed that the two stages oxygen bleaching processes, without washing with variation of NaOH addition 100:0 and 80:20 gave the higher reduction of kappa number and the increasing of bleaching yield compare to one stage oxygen bleaching. The higher reduction of kappa number gave the higher of reduction of viscosity, but had no effect on fiber composition. Two oxygen stage bleaching without washing is recommended.Key words : oxygen bleaching, kappa number, viscosity, yield filtered  ABSTRAKPada penelitian ini pulp belum putih dibuat di laboratorium dengan kondisi pemasakan : AA 18 %, S 32 %, rasio 1 : 4, temperatur maksimum 165 OC, dan waktu 2 + 1,5 jam. Dihasilkan pulp dengan bilangan kappa 20,01 dan rendemen tersaring 52,30 %. Proses pemutihan oksigen divariasi menjadi proses pemutihan satu tahap, proses pemutihan dua tahap dengan dan tanpa pencucian. Hasil penelitian menunjukkan pemutihan oksigen dua tahap tanpa proses pencucian dengan variasi penambahan NaOH 100 : 0 dan 80 : 20 memberikan penurunan bilangan kappa yang lebih besar dan peningkatan rendemen pemutihan dibanding dengan pemutihan oksigen satu tahap. Penurunan viskositas sebanding dengan penurunan bilangan kappa, dimana semakin besar penurunan bilangan kappa juga mengakibatkan penurunan viskositas yang semakin besar tetapi tidak berpengaruh terhadap komposisi serat. Pemutihan oksigen dua tahap tanpa proses pencucian sangat disarankan. Kata kunci : pemutihan oksigen, bilangan kappa, viskositas, rendemen tersaring  

Lignin Behavior During the Autocatalyzed Methanol Pulping of Eucalyptus globulus Changes in Molecular Weight and Functionality

Holzforschung ◽  
2000 ◽  
Vol 54 (4) ◽  
pp. 373-380 ◽  
Author(s):  
Miguel A. Gilarranz ◽  
Francisco Rodríguez ◽  
Mercedes Oliet
Keyword(s):  
Molecular Weight ◽  
Eucalyptus Globulus ◽  
Functional Group ◽  
Alcohol Concentration ◽  
Empirical Models ◽  
Cooking Time ◽  
Surface Response Design ◽  
Central Composite ◽  
Low Alcohol ◽  
Cooking Conditions

Summary The molecular weight distribution and functional group contents (phenolic and carbonyl) of lignin samples from the autocatalyzed pulping of Eucalyptus globulus wood were determined. A total of 17 pulping runs were carried out at different conditions according to a surface response design experimental matrix (central composite). The influence of pulping temperature (170–200°C), pulping time (40–120 min) and methanol concentration (30–70%, w/w) on the characteristics of the isolated lignins was studied. Empirical models were developed and used to predict the lignin properties as a function of the cooking conditions. Under high temperature, long cooking time and low alcohol concentration, a rise in functional groups content and a drop in molecular weight of lignin

scholarly journals A Study of Automatic Judgment of Food Color and Cooking Conditions with Artificial Intelligence Technology

Processes ◽  
2021 ◽  
Vol 9 (7) ◽  
pp. 1128
Author(s):  
Chern-Sheng Lin ◽  
Yu-Ching Pan ◽  
Yu-Xin Kuo ◽  
Ching-Kun Chen ◽  
Chuen-Lin Tien
Keyword(s):  
Artificial Intelligence ◽  
Image Processing ◽  
Color Space ◽  
Color Difference ◽  
Color Space Conversion ◽  
Before And After ◽  
Artificial Intelligence Technology ◽  
Artificial Intelligence Algorithm ◽  
Time Image ◽  
Cooking Conditions

In this study, the machine vision and artificial intelligence algorithms were used to rapidly check the degree of cooking of foods and avoid the over-cooking of foods. Using a smart induction cooker for heating, the image processing program automatically recognizes the color of the food before and after cooking. The new cooking parameters were used to identify the cooking conditions of the food when it is undercooked, cooked, and overcooked. In the research, the camera was used in combination with the software for development, and the real-time image processing technology was used to obtain the information of the color of the food, and through calculation parameters, the cooking status of the food was monitored. In the second year, using the color space conversion, a novel algorithm, and artificial intelligence, the foreground segmentation was used to separate the vegetables from the background, and the cooking ripeness, cooking unevenness, oil glossiness, and sauce absorption were calculated. The image color difference and the distribution were used to judge the cooking conditions of the food, so that the cooking system can identify whether or not to adopt partial tumbling, or to end a cooking operation. A novel artificial intelligence algorithm is used in the relative field, and the error rate can be reduced to 3%. This work will significantly help researchers working in the advanced cooking devices.

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