Hydrothermal cooking

Hydrothermal autoclaves. See Autoclaves Hydrothermal cooking, 14 81 Hydrothermal crystallization, 14 85 Hydrothermal development, worldwide, 12 533... 

Fed spray-dried soymilk incubated with microbial phytase prior to hydrothermal cooking and either -Ca from CCM (0.31, 0.46, 0.61%)... 

Lihono, M. A., Serfass, R. E., Sell, J. L., and Palo, P. E. (1997a). Bioavailability of calcium citrate malate added to microbial phytase-treated, hydrothermally cooked soymilk. /. Food Sci. 62,1226-1230. 

A steam-infusion cooking process, known as hydrothermal cooking (HTC), was developed to produce soymilk continuously from ground full-fat soy flour (Johnson et al., 1981). It was claimed that soymilk processed by the HTC process had less beany flavors because of the much shorter time for lipoxygenase to be active and because steam flashing stripped volatiles. The process also increased recovery of dry matter and protein in the soymilk. 

Johnson, L.A. Processing Aqueous Extracts of Soybeans by Rapid-Hydration Hydrothermal Cooking, Ph.D. Dissertation, Kansas State University, Manhattan, KS, 1978. 

Wang, C. L.A. Johnson. Functional properties of hydrothermally cooked protein products./. Am. Oil Chem. Soc. 2001a, 78, 189-195. 

Walshe, J.L., Cooke, D.R., Neumayr, P. 2005. Five questions for fun and profit A mineral systems perspective on metallogenic epochs, provinces and magmatic hydrothermal Cu and Au deposits. In Mao, J. Bierlein, F. P. (eds.), Mineral Deposit Research Meeting the Global Challenge, 1, 477-480. 

Cook, T.L. and Stakes, D.S. (1995) Biogeological mineralization in deep-sea hydrothermal deposits. Science, 267, 1975-1979. 

Cecil LD, Green JR (2000) Radon-222. In Environmental tracers in subsurface hydrology. Cook P, Herczeg AL (eds) Kluwer Academic Publishers, Boston, p 175-194 Christiansen JE (1944) Effect of entrapped air upon the permeability of soils. Soil Sci 58 355-365 Clark JF, Davisson ML, Hudson GB, Macfarlane PA (1998) Noble gases, stable isotopes, and radiocarbon as tracers of flow in the Dakota aquifer, Colorado and Kansas. J Hydrol 211 151-167 Clark JF, Hudson GB (2001) Quantifying the flux of hydrothermal fluids into Mono Lake by use of helium isotopes. Limnol Oceanogr 46 189-196... 

Bello, M Baeza, R Tolaba M. P 2006. Quality characteristics of milled and cooked rice affected by hydrothermal treatment J. Food Eng. 72(2) 124-133. 

Hydrothermal processes lead to a large reduction of residue levels, which is associated not only with volatile substances that vaporise with water vapour, but also with elevated temperatures that accelerate the hydrolysis of pesticides. For example, the loss of malathione can reach almost 100% in cooked spinach and 92% in cooked rice, while cooking tomatoes contaminated with carbaryl can decrease the pesticide concentration to 31%, and cooking meat contaminated with organophosphate insecticides similarly has a decontaminating effect. 

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