2011 Volume 11 Issue Special_Issue Pages s86-s91
In this study, we investigated the effects of steam on the reduction in fat and/or water content during the heating of foods. Experiments were performed at 250°C with steam and without steam by using three types of heating equipments; the equipments had different heat transfer coefficients and rates of increase of gas humidity. Sausage and raw pork pate were used as model sample materials. During roasting with steam, the amounts of weight loss and fat loss were greater in the raw pork pate than in the sausage because the amount of protein shrinkage in the pork pate was greater than that in the sausage.
