Abstract
We studied the changes in the quality (sensory tests) of 23 kinds of deep-fried dishes and their re-heating conditions using the cook-chill system.
The results are as follows.
1) The re-heating conditions affected the re-heating time, the changes in the weight of the dishes and the sensory test evaluations.
2) The re-heating time differed according to the heating systems and the set temperatures. It was also affected by the weight of a dish.
3) The weight of the dishes decreased for all the re-heating systems. The Decreasing rate of the dish weight differed according to the heating systems, the setting temperatures, the weights of the dishes and the variety of deep-fried dishes.
4) The conditions for the re-heating system and the dishes were judged appropriate for the cookchill by more than 80% of the panelists that scored a high sensory test evaluation.
5) It is possible to apply the cook-chill system to deep-fried dishes. However some deep-fried dishes need to be investigated with respect to the choice of foods, and the re-heating conditions.
