Abstract
The brown color of food was compared after cooking in pans made from carbon steel (Fe) and fluoroplastic coated aluminum (Al-F). A difference in the browning rate was found between the two pan materials, the water content of the food, and the cooking method employed. The browning rate increased linearly in the first to middle stage of heating. The browning time for food heated in the Al-F pans was about twice as long for baking, and nearly,1.5 times as long for stir-frying than when using the Fe pans. There was uneven heating and few yellow regions in the food heated in the Fe pans. The browning rate gradually fell with increasing water content of the food samples, and the browning time for high-moisture food being twice as long as that for low-moisture food. The browning time for stir-frying was 1.5 to twice as long as that for baking method.
