A new oven system (Aqua-gas
TM) using superheated steam and micro droplets of hot water, has been developed. In this system, a mixture of superheated steam and hot water is achieved under normal pressure by spraying pressurized boiling water into a heating chamber through a nozzle. It was found that Aqua-gas has a higher heat transfer rate than ordinal superheated steam. The moisture content of the food product processed with this oven system can be controlled by regulating the amount of micro droplets used in the superheated steam.
In order to assess the basic cooking and processing properties of Aqua-gas treated food materials, a comparison between Aqua-gas treatment and boiling and steaming used as conventional cooking methods was undertaken using broccoli, green soybeans, Japanese radish, taros and carrots as test materials. The following results were obtained :
(1) The record of the heat transfer : When treated by Aqua-gas, the speed of the temperature rise at the central part of the materials at early stage of cooking is higher than when treated by conventional boiling (start cooking in cold water) and steaming, making the heat transfer highly coefficient.
(2) Moisture : No significant difference was recognized between the percentages of the moisture content of the materials treated by “Aqua-gas”, and those of neither conventionally “boiled” nor “steamed” materials.
(3) Color : Green vegetables such as broccoli and soybeans in AQG heating has higher score in a* value than steaming. But no such effect could be found from the scores of red carrots, white Japanese radish and taros.
(4) Texture : Vegetables like Broccoli and soybeans need little time to be processed by Aqua-gas heating. The texture of the cooked vegetables is between the textures of the boiled (tender) and the steamed (less tender than well-boiled), and was evaluated as “just right” by the evaluation of sensory testing.
As for the vegetables that require relatively longer cooking time (longer than 10minutes), however, the texture of the Aqua-gas processed vegetables (e.g. Japanese radish, carrots and taros) was softer than that of the boiled and⁄or steamed.
(5) Nutrition information : In case of Aqua-gas heating, the levels of amino acids, such as alanine, aspartic acid and glutamic acid that indicate the level of sweetness, were higher than after boiling. The levels of amino acids, such as arginine that presents bitterness, were lower after conventional steaming. And the result of the sensory testing made it clear that the food processed by Aqua-gas heating were rated as the sweetest and the most tasteful.
As for minerals and total vitamin C, Aqua-gas heating also controlled the reduction of the total amount of the minerals, and the loss of vitamins, as well.
(6) Application of Aqua-gas heating for preliminary heating of taros : As for the sensory testing of taros, a significant difference between Aqua-gas heating and non preliminary heating was not observed in overall evaluation such as the texture of the foods, and the comprehensive evaluation of taste, as well. Therefore Aqua-gas heating could be expected to replace preliminary heating.
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