Cooking times

Wood chip moisture content Sulfidity of cooking liquor Strength of chemical application Liquor-to-wood ratio Temperature cycle Cooking time/Reaction rate... 

Nielsen et al. (39) used pea flour and pea protein concentrate, both cooked and raw, in noodles and spaghetti. The pasta was made from composite flours prepared by blending 33% pea flour with 67% wheat flour or 20% pea concentrate with 80% wheat flour. Protein content of the fortified noodles was approximately one-third higher than the wheat flour noodles. Addition of pea flour reduced the cooking time, but resulted in a softer product and lower yield than the wheat pastas. Precooking the pea flour improved flavor and decreased noodle dough stickiness, but the texture and yield of the cooked pasta was still less than that of wheat products. 

Dry beans have been traditionally prepared by soaking and cooking in the home or consumed as commercially processed canned beans. Whole beans require soaking and cooking to ensure uniform expansion of the seed coat and hydration of the cotyledon matrix. Long cooking times required to achieve satisfactory palatability have impeded further utilization of dry beans. The use of dry edible beans could be readily expanded if they were available in the form of a shelf-stable flour. 

Extended cooking. This can be done by enhancing cooking time or temperature or by multiple dosing of the cooking liquors. 

The vapor pressure of a liquid dictates when a substance will boil. In fact, the boiling point of a substance is defined as the temperature at which the vapor pressure equals the external pressure. Typically, the external pressure is equal to atmospheric pressure, and we define the normal boiling point as the temperature when the vapor pressure equals 1 atmosphere. If we consider water heated on a stove, the bubbles that develop in the liquid contain water vapor that exerts a pressure at the specific vapor pressure of water at that temperature. For example, when water reaches 60°C, any bubbles that form will contain vapor at 149 mm Hg (see Table 9.4). At this pressure, and any other pressure below 760 mm Hg (1 atmosphere), the external pressure of 1 atmosphere causes the bubbles to immediately collapse. As the temperature of the water rises, the vapor pressure continually increases. At 100°C, the vapor pressure inside the bubbles finally reaches 760 mm Hg. The vapor pressure is now sufficient to allow the bubbles to rise to the surface without collapsing. At higher elevations where the external pressure is lower, liquids boil at a lower temperature. At the top of a 15,000-foot peak, water boils at approximately 85°C rather than 100°C. This increases the cooking time for items, as noted in the directions of many packaged food. If the external pressure is increased, the boiling temperature also increases. This is the concept behind a pressure cooker. The sealed cooker allows pressure to build up inside it... 

Figure 9.1 The effect of cooking time on compressive force of cooked potatoes.

This is the scale-up rule for baking or cooking time in cases involving meat of the same kind a, p = idem). It states that when the mass of meat is doubled, the cooking time will increase by 2 = 1.58. 

Cooking Time (min) Max Temp (FO) PER Lysine Acid Hydrol. Content Enzyme Hydrol. Methionine Content ... 

Glucan in dry pasta products can be determined using the Basic Protocol. Since pasta particles tend to be firmer than other cereal products, cooking time may be extended if necessary (up to 15 min see Basic Protocol, step 6). Fresh pasta products require additional sample preparation steps. It can be analyzed in either pureed or dried form. In ready-to-eat meals, P-glucan may be incorporated into a side dish such as pasta or pot barley. Because it will most likely be mixed with a sauce, which will interfere with P-glucan determination, the pasta must be washed prior to analysis. 

Schroeder, C. W., Beltran, E. G., Effect of Irradiation on Cooking Time of Dehydrated Vegetables, Institute of Food Technologists, Annual Meeting, 1964. 

Elementary chlorine-free (ECF) process. Using modifications to the standard process, such as alternatives to free chlorine in the form of chlorine dioxide (delivered by sodium chlorate), prolonged cooking times, and prebleaching with oxygen before the main bleaching with chlorine dioxide, about the same quality of paper was reached without the drawbacks of elementary chlorine (see Table 6.4). 

Food Sample Cooking procedure Cooking time (min) Revertants/ sample Revertants/ m ... 

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