Boiled food

Shibata [4.20] described the freeze drying of boiled rice as a method to produce convert food (fast food). The paper is quoted as the advantages of food freeze drying are mmarized within it Structure and taste of the boiled food can be restored in approx. 3 in by adding hot water of +80 °C, and the dried product can be stored well. 

An article in the Journal of Home Economics really caught my attention. It said that boiling foods causes loss of 48 percent of the iron, 31 percent of the calcium, 46 percent of the phosphorus, and 45 percent of the magnesium. I don t believe that it s any accident that iron, calcium, and magnesium are three of the foremost mineral deficiencies among adults in this country. 

With a lower vapor pressure for any given temperature, a higher temperature is thus required for the solution to boil than for the pure solvent. Thus, boiling food will happen at temperatures higher than 100°C, making it more likely that microbes will be killed, and also making it more likely that some of the nutritional biochemicals in the food will be altered. 

B.S. Anami, V.C. Burkptdli, Colour based identification and classification of boiled food grain images. Int. J. Food Eng. 5(5), 1556-3758 (2009)... 

In foods, carbohydratc-ridi foods cot ed at high temperatures and under low-moisture conditions have been found to contain acrylamide. The mpound has not been found in raw and boiled foods. Researchers have established that acrylamide in foods arises from reactions related to the Maillard reaction, a nonenzymatic reaction re x>n-sible for the brown color of cooked foods. The Maillard reaction involves the initial cxmibination of an amino acid and a reducing sugar. In the case of foods, the amino acid has been found to be asparagine. A complex series of steps leading to acrylamide has been proposed. Heating time and temperature are crucial 1 he role of water and the influence of side reactions are less well understood. 

Why do you think people who live at high altitudes are advised to add salt to water when boiling food like pasta What mole fraction of NaCI is needed to raise the boiling point of HjO by 3 C Does the amount of salt added to water (typically about one teaspoon to four quarts of water) substantially change the boiling point (HjO) = O.srC/molal. 

Ecole Nationale Superieure du Petrole et des Moteurs Formation Industrie end point (or FBP - final boiling point) electrostatic precipitation ethyl tertiary butyl ether European Union extra-urban driving cycle volume fraction distilled at 70-100-180-210°C Fachausschuss Mineralol-und-Brennstoff-Normung fluid catalytic cracking Food and Drug Administration front end octane number fluorescent indicator adsorption flame ionization detector... 

The fermentation of / -paraffins in the C q to range for protein production has provided a new oudet for these hydrocarbons (see Foods, nonconventional). Because it operates in Hquid phase, the UOP Molex process can readily accomplish the separation of / -paraffins from such a wide boiling feedstock. 

Vacuum Treatment. Milk can be exposed to a vacuum to remove low boiling substances, eg, onions, garlic, and some silage, which may impart off-flavors to the milk, particularly the fat portion. A three-stage vacuum unit, known as a vacreator, produces pressures of 17, 51—68, and 88—95 kPa (127, 381—508, and 660—711 mm Hg). A continuous vacuum unit in the HTST system may consist of one or two chambers and be heated by Hve steam, with an equivalent release of water by evaporation, or flash steam to carry off the volatiles. If Hve steam is used, it must be cuUnary steam which is produced by heating potable water with an indirect heat exchanger. Dry saturated steam is desired for food processing operations. 

Propylene Oxide. Propylene oxide [75-56-9] (qv), C H O, is a higher homologue of ethylene oxide that boils at 35°C. Propylene oxide is not as germicidaHy active as ethylene oxide (291), but has one distinct advantage it hydrolyzes to produce nontoxic propylene glycol (292), allowing use for treating foods. Three hours at 37°C reduced the microbial count of cocoa powder by 50—70% and molds by 90—99% (293). Powdered cosmetics and toiletries are treated with 1—2% of Hquid propylene oxide in sealed containers, and the temperature is raised to cause vaporization and increased activity (294). 

It is possible to carry out such oxidation processes as the conversion of acetaldehyde to acetic acid, or methyl alcohol to formaldehyde in aluminum plants, thus avoiding boiling anhydrous acids. The metal is especially valuable for handling delicate chemicals, which must not acquire metallic taste or color. For these reasons, aluminum has found extensive use in the food, dairy, brewing and fishing industries. 

The processing industry has given operations involving heat transfer to a boiling liquid the general name of evaporation. The most common application is the removal of water from a processing stream. Evaporation is used in the food, chemical, and petrochemical industries, and usually it results in an increase in the concentration of a certain species. 

Epoxy phenolic coatings These materials are also cured at relatively high temperatures and are made by the reaction of the epoxy resin with the phenolic resin. They are slightly less critical in application requirements, are less sensitive to curing conditions and can be applied in thicker coats. The best use for both these materials is as tank linings used for the storage or food products, drinks, etc. or for process plant, evaporators, etc. that contain boiling water. 

Polycarbonate It is a tough, transparent plastic that offers resistance to bullets and thrown projectiles in glazing for vehicles, buildings, and security installations. It with stands boiling water, but is less resistant to weather and scratching than acrylics. It is notch-sensitive and has poor solvent resistance in stressed molded products. Use includes coffee makers, food blenders, automobile lenses, safety helmets, lenses, and many nonburning electrical applications. 

T oods packaged in flexible containers and processed for commercial sterilization are a part of the trend toward improved quality in convenience foods. The retorted pouch has the package integrity of the metal can coupled with the food quality, reheating, and serving convenience of frozen, boil-in-the-bag foods (1). Its use for combat rations has especially interested military R D personnel because of the functional advantages over the metal can (2). 

Raw ingredients and cooked recipes were analyzed for stable isotopes of carbon (Abonyi 1993). To our knowledge, no one has determined if there are differences in the stable isotope values of raw and cooked foods, however Hastorf and DeNiro (1985) did compare plant remains that were heated to those that had not been heated. They found no significant difference in isotope values due to heating. Marino and DeNiro (1987) studied the effects ofheating (boiling and roasting) on several types of plants to determine if cellulose... 

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