Cooking system

There are four types of food sterilization processes terminal sterilization in prefiUed containers in a batchwise process terminal sterilization in prefiUed containers of appropriate design heated to the required temperatures in a continuous process aseptic filling foUowing batchwise cooking in an appropriate retort and aseptic filling in a continuous cooking system equipped with appropriate valves to aUow the necessary pressures for attainment of the required sterilization temperatures. 

Q The most detailed studies were reported by Hermansson and Akesson ( , 41) and Hermansson (42) in which the properties of a soy isolate, caseinate, WPC, and model test systems of additive and lean beef or pork were studied. Solubility, swelling, and viscosity (properties reviewed as related to water absorption) were correlated with moisture loss in the raw systems. In cooked systems, the best predictability of meat texture as affected by additive was a statistical model that included the functional properties of swelling and gel strength of protein additive dispersions. 

Pressurized alkaline cooking systems at high temperatures were introduced in the 1850s. According to the method proposed by C. Watt and H. Burgess, sodium hydroxide solution was used as cooking liquor and the resulting spent liquor was concentrated by evaporation and burned. The... 

At this point, the raw material goes into either a batch or continuous cooking system. Within the cooking system, the heating and grinding action breaks down the fat cells in the animal tissue to release the fat. The rendering process consists essentially of two steps. First, the raw material is heated or cooked to evaporate the moisture. The second step is the removal of fat. 

E/E denotes electric heating and cooking systems G/E denotes gas heating and electric cooking systems G/G denotes gas heating and cooking systems... 

Despite much research to demonstrate new uses, only about 3% of the available soybean meal is processed into edible flours and protein concentrates (>65% protein) and isolates (>90% protein). The flash desolventizer was developed to reduce protein denaturation and produce highly soluble protein food ingredients from soybeans (Fig. 11.17). Integrating these desolventizing systems with subsequent cooking systems produces edible protein flours with a broad spectrum of protein dispersibility characteristics. The system includes a desolventizing tube, a flake separator, a circulating... 

Over the past decade a continuous increase in the number of application fields has been observed. Besides parts for the automotive industry (cam rollers, valve plates for common rail systems), which have not been produced in the volume that was predicted 10 years ago, applications such as cutting tools, ball bearings, wear parts, applications at high temperatures, and application in the electronic industry are becoming increasingly important [1-4]. A new cooking system based on a silicon nitride plate is penetrating into the market at the moment [5j. 

Matsumoto N, Fukunishi O, Miyanaga M, Kakihara K, Nakajima E, Yoshizumi H. (1982). Industrialization of a non-cooking system for alcoholic fermentation from grains. Agric Biol Chem, 46, 1549-1558. 

Two types of structure visible in cooked system -smooth aerated matrix (IMP) and continuous protein gel network (SSP)... 

Much more gel network than previous cooked systems but difficult to distinguish between different proteins. Collagen fragments present... 

In cooked system mostly pink protein gel network with picrosirius red - probably gelatin from dispersed collagen... 

Mixture of protein matrix trapping fat and finer emulsion in cooked system... 

Some emulsified fat present in raw system. Cooked system consisted of aerated emulsion with fat cells and collagen fragments... 

Fat cells and free fat trapped in protein matrix in raw system, with some emulsification. Cooked system had areas of protein matrix trapping fat, with fat coalescence and also emulsified fat visible... 

Since the beginning of the development of cooking systems with glass ceramic hobs in the late 1960s, several millions of cooktop panels have been sold worldwide. 

In addition to the colour shade and decoration, design requests are satisfied by the various geometric types of cooktop panels for built-in or freestanding cookers rectangular, oval-shaped, circular, square, with and without holes for control devices. These are advantages in design that no other cooking system can offer, and it is the properties of this product which make them possible. 

Only in this way it was possible to provide a good cooking system with the perfect combination of advantages in appearance/design and in function, which convinces both the customer and the end user and guarantees a long-range market success. This is exactly the idea of the Ceran-Top-System , which means that the components are not to be treated separately but as a system of components with mutual interaction. 

To consolidate and extend the market success it was important that Schott as the producer of the glass ceramic panel did not only pursue the optimization of the glass ceramic panel itself but also of the whole cooking system in order to achieve a cooking system of utmost quality. 

The possible influences of the cookware also demonstrate the necessity of designing the cooktop as a system for example, the alteration of the flatness of the pan base while water comes to the boil must be taken into calculation. The flatness of the pan base is altered during heating-up (see Fig. 3.7) and, in turn, this alteration influences the boiling time and so the performance of the whole cooking system. 

All these examples should generally show how important the knowledge and consideration of the essential criteria are for marketability and for practical use, how strongly the components of the cooking system influence each other, and how the individual properties and their mutual interaction can provide further design improvements. 

So this design will be very successful if the development is treated as a development of an entire cooking system (heating element, control device,... 

The following applies to the appliance manufacturer as well as to the manufacturer of components and to the consumer the very best and most successful cooking system will be the one which represents the optimal combination of all properties decisive for the customer s motivation to buy and those important for practical use. 

In Sect. 3.1 on the Ceran-Top-System our approach to the development and optimization of cooking systems was described. Schott always takes a system-approach to help create the optimum appliance for a satisfied end user in collaboration with suppliers of components and our customers, the appliance manufacturers. In this way the appliance is commercially very successful and with it also the component we supply the Ceran cooktop panel. 

Together with our partners we optimize the performance of the system, taking into account all the elements of the cooking system (see Fig. 3.20) from heating element to cookware, for which we have made suggestions regarding their layout and have developed tests. 

Most important for the technical performance of the cooking system -and thus consumer satisfaction - is the heat flow as it influences the boiling time, energy consumption, temperature distribution in the cookware, usage of cookware of various kinds, and the long-term stability of the cookware. 

---