Abstract
From the viewpoint of quality control for wet-heating, the ks of steaming and heating in hot water was measured, the changes in the internal temperature and hardness were predicted, and sensory evaluation was performed. The ks of steaming was slightly smaller than that of heating in hot water around 85°C, whereas it was slightly higher around 100°C. However, sensory evaluation detected no significant difference in the hardness between the steamed and boiled samples at the same cooking time predicted using ks, which was determined on the basis of the average hardness of the samples that were steamed and the samples that were heated in hot water. Although the ks values for steaming and heating in hot water differed slightly depending on temperature range as seen from the results of hardness measurement, the hardness of the vegetables attained almost the same values for the same heating times as seen in the results of sensory evaluation.
