Cooking Process Research Articles

Enhancing the Functionality of a Single Burner Electric Cooker through IoT Automation

Single-burner electric cookers are frequently utilized in homes and small kitchens because they offer unmatched convenience and portability. However, they often grapple with challenges such as energy inefficiency and limited temperature control, and in some instances, pose potential hazards ranging from fires to electric shocks. Addressing these issues, this research explores the integration of IoT (Internet of Things) automation as a transformative solution to enhance the overall efficiency of single-burner electric cookers. Through the integration of IoT technology, the electric cooker was automated with programmable timer functionality and precise temperature control and connected to a smart device via a wireless connection. This allows users to remotely manage and control the cooker's operations using a dedicated app. The system includes a microcontroller, temperature sensor, timer module, Wi-Fi module, and a mobile app. Users can input the desired cooking parameters on the app, which are then transmitted to the microcontroller through a Wi-Fi network. The temperature sensor continuously monitors the cooking temperature and sends feedback to the microcontroller, which makes necessary adjustments to maintain the desired temperature. The timer function ensures that the cooking process concludes at the specified time, preventing overcooking or burning of food. This system introduces features such as remote monitoring and control, improved cooking precision, enhanced safety measures, and increased energy efficiency

Effect of Extruder Configuration and Extrusion Cooking Processing Parameters on Selected Characteristics of Non-Starch Polysaccharide-Rich Wheat Flour as Hybrid Treatment with Xylanase Addition

The effects of a single-screw extruder configuration and processing variables such as conventional extrusion or hybrid treatments with xylanase were tested on the extrusion performance and selected characteristics of the developed non-starch polysaccharide-rich (NSP-rich) wheat flour. L/D 16 and 20 extruder configurations with various screw profiles were used. The interactions between processing variables (moisture content 23, 25, 27%; screw speed 40, 60, 80 rpm; xylanase level 0, 50, 100 ppm) were assessed to indicate energy consumption and the rheological properties of flour. The results showed that the possibility of obtaining enzyme-assisted extruded flour products derived from flours of varying characteristics depended on the processing conditions. The application of various extruder configurations and screw profiles showed significant effects on both processing behavior and rheological characteristics. The longer L/D 20 extruder configuration using a screw profile with mixing elements allowed us to obtain products with lower extrusion pressure (max. 20.8 bar) and energy requirements (max. SME = 33.1 kWh/kg) and better rheological properties (max. Hyd = 69.2%, less intensive starch gelatinization with max. C3 = 1.47 Nm) than the L/D 16 version. The extruded wheat flour was characterized by improved hydration properties and limited retrogradation tendency, especially when hybrid extrusion with xylanase was applied. This may lead to favorable results, as the newly developed enzymatic extrusion modification method produces NSP-rich wheat flour with specific techno-functional and rheological characteristics that can be seen as a potential “clean label” enhancer in bakery products. Our statistical analysis confirmed feed moisture and screw speed to be the variables with the most significant effect on wheat flour features.

Implementation of Heat Exchanger Palm Fruit Cooker for Optimum Production of Palm Oil

Palm oil as a product of palm fruit, is currently in high demand in Nigeria. The demand for the product is far higher than the supply. With this increase in demand, the price of the product is significantly in the increase. There is need to develop ways of efficiently producing the product from the available palm fruit. The heat exchanger palm fruit cooker designed has two chambers; the inner and outer chamber, the outer is for water content and the inner for the palm fruit to undergo the cooking process. The component has heat energy requirement of 46kJ with use of 45kg of fuel (firewood) to cook the palm fruit. It is made up of mild steel consisting of 6mm for the outer chamber and 2mm for the inner chamber for easy conduction of heat from the boiled water in the outer chamber. The study concludes by showing the economic benefits of constructing the cooker which produces more oil than the normal cooking pots in use.

Optimizing gula apong production with an IoT-based temperature monitoring system

<p>Determining the quality of <em>gula apong</em> is crucial to optimizing its production, with cooking temperature being a key factor affecting both taste and shelf life. The <em>gula apong</em> industry faced challenges due to the lack of reliable real-time temperature monitoring methods during the cooking process. Traditional approaches were inefficient and inaccurate, leading to difficulties in maintaining consistent product quality and meeting market demands. This highlights the necessity of monitoring the temperature throughout each cooking process. This research aims to develop an internet of things (IoT)- based cooking temperature monitoring system to enhance quality control measures in the production of <em>gula apong</em>. The IoT prototype collects temperature data from the thermocouple sensor, then transmits it to cloud storage through a Wi-Fi communication network, utilizing the Node-RED platform for data processing and analysis. Data obtained from the on-site measurement shows that the optimal temperature for producing standard-quality <em>gula apong</em> is approximately around 165 °C. The recommended boiling temperature for Nipah sap is 140 °C. This IoT system can reduce the cooking time of <em>gula apong</em> to 3 hours from the traditional 4 to 6 hours. Utilizing the data acquired from this study helps the producers not only maintaining the quality of <em>gula apong</em> but also reduce the cooking time and cost.</p>

Search for Biomarkers for the LC-ESI-QqQ Determination of Phenoxymethylpenicillin Treatment in Raw or Cooked Chicken Meat Samples.

The high standards required for food safety make it necessary to trace unambiguously raw or cooked food products coming from medicated animals. Nevertheless, considering the lability of β-lactams and their degradation, the detection of the presence of antibiotics in meat either raw or submitted to a cooking process is not easily affordable. To achieve this goal, an evaluation of the effect of common domestic cooking procedures, such as boiling and grilling, on the fate of phenoxymethylpenicillin (PENV) residues was performed. Finally, in this work, the penilloic acid from PENV (MET02) and the corresponding penicilloic acid (PENV-HYDRO) are suggested as biomarkers. These compounds present the highest relative abundances 5 days after the treatment was stopped (5PT) and show enough thermal stability to be considered suitable biomarker candidates for the pharmacological treatment instead of the parent compound. Nevertheless, the peaks corresponding to MET02 are significantly more intense than those for PENV-HYDRO, which makes preferential the use of MET02 to perform the control of samples.

Construction and characterization of murine single-chain variable fragment (MuscFv) antibody against acrylamide in coffee

Ingredients of food, especially sugar and starch at high-temperature cooking processes could lead to the formation of acrylamide (AA). This chemical is a harmful carcinogen, a neurotoxicant, a reproductive toxicant, and a carcinogen in animal species. However, the detection of acrylamide contamination in food goes unnoticed. In this work, the mouse monoclonal antibody in the form of a single chain variable fragment (scFv) specific to acrylamide was selected from the murine scfv (muscfv) phage-displayed library. Acrylamide (AA) was used as an antigen for bio-panning. The murine single-chain variable fragment (MuscFv) antibody specific to acrylamide in coffee was successfully constructed, which was determined by ELISA and HPLC. Currently, this is the first study, which describes the selection of antibodies against acrylamide from the muscfv phage-displayed library and could be used as a tool for the detection of acrylamide in coffee.

ANALISIS ALIRAN UDARA PADA PIPA KOMPOR BURNER

A used oil burner stove is a type of stove that uses used oil as fuel to produce fire and heat which is used in the cooking process. This concept is more commonly found in areas with limited access to conventional energy sources such as electricity or gas. Apart from that, there is a blower which has an important function to maintain sufficient and high-speed air flow towards the combustion axis, thereby helping to increase oil burning efficiency. This test was carried out using Solidworks software with the CFD or Computational Fluid Dynamic feature which has the function of analyzing fluid flow on an object by entering the required parameters. In this paper, a burner stove pipe with an initial cross-sectional area of 2" inches and a final cross-sectional area of 1/2" inches is used where an initial velocity input is given with independent variables of 2 m/s, 4 m/s and 6 m/s and the output is obtained or The results on the stove burner pipe were 17.9 m/s, 37.3 m/s and 54.6 m/s.

Se-Pair Search for Deciphering Selenium-Encoded Peptide and a Pyrolysis-Thermolysis Dietary Model for Minimizing Loss of "KKSe(M)R" during Processing.

Dietary deficiency of selenium is a global health hazard. Supplementation of organic selenopeptides via food crops is a relatively safe approach. Selenopeptides with heterogeneous selenium-encoded isotopes or a poorly fragmented peptide backbone remain unidentified in site-specific selenoproteomic analysis. Herein, we developed the Se-Pair Search, a UniProtKB-FASTA-independent peptide-matching strategy, exploiting the fragmentation patterns of shared peptide backbones in selenopeptides to optimize spectral interpretation, along with developing new selenosite assignment schemes (steps 1-3) to standardize selenium-localization data reporting for the selenoproteome community and thereby facilitating the discovery of unexpected selenopeptides. Using selenium-biofortified rice under cooking, fermentation, and high-temperature and high-pressure processing conditions as a pyrolysis-thermolysis dietary model, we probed the single-molecule-level kinetic evolution of the novel selenopeptide "KKSe(M)R" with qual-quantitative information on graph-theory-oriented localization calculations, abundance patterns, activation energy, and rate constants at a selenoproteome-wide scale. We ground-truth-annotated thirteen pyrolysis-thermolysis products and inferred four pyrolysis-thermolysis pathways to characterize the formation reactivity of the main intermediate variables of KKSe(M)R and constructed an advanced probe-type ultrasound technique prior to pyrolysis-thermolysis conditions for minimizing loss of KKSe(M)R during processing. Importantly, we reveal the unappreciated pyro-excitation diversion of KKSe(M)R at pyrolysis-thermolysis time and temperature matrices. These findings provide pioneering theoretical guidance for controlling dietary selenium supplementation within the safety thresholds.

Analisis Kesehatan dan Keselamatan Kerja pada Proses Produksi Konsentrat Kopi dengan Metode Preliminary Hazard Analysis

The coffee concentrate production process is still classified as not having good K3 due to the lack of appropriate personal protective equipment and good organization. This research is a qualitative research. Primary data itself consists of production data, including production flow. Through research related to Occupational Safety and Health carried out in the Aroma Kahuripan production process, it was found that there were several risks of work accidents that could occur. The potential for work accidents in the coffee powder cooking process has a priority risk level of 1, which indicates that it requires immediate treatment. Handling potential work accidents requires an appropriate K3 system. Suggestions for reducing the potential for accidents include personal protective equipment, designing workstations and additional equipment, as well as regular checks. With this proposal, companies can reduce the potential for work accidents.

Identification of volatile and non-volatile migrants released during sous vide cooking by UPLC-IMS-QTOF and DI-SPME-GC-MS using a design of experiments approach

The rise of new culinary advances combined with science has made it possible to find new optimum methods of cooking, such as vacuum cooking (Sous Vide), that allow achieving pleasant textures, preserving the genuine nature of the food and also its original flavour. Sous Vide involves the direct contact of plastic materials with food during cooking, causing the possible release of chemical compounds that may alter the properties of the food and pose a risk to human health. In this work, the migration kinetics that takes place during this cooking process have been estimated thanks to a design of experiments (DoE). DoE has been applied to 4 samples of vacuum cooking bags containing 3 food simulants (ethanol 10%, acetic acid 3% and isooctane) under typical cooking conditions of the culinary technique. The study also allowed the identification of the main volatile and non-volatile migrants that can be transferred from this particular packaging. Twenty-nine non-volatile species were identified by ultra-high performance liquid chromatography coupled to a quadrupole-time-of-flight ion-mobility separation mass spectrometer (UPLC-IMS-QTOF) and sixty-four volatile species were identified by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). Furthermore, a comprehensive literature analysis was conducted to explore the applications, origins, and potential toxicity of these compounds.

Inhibition of Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in air-fried beef tenderloins marinated with concentrated cranberry juice

The aim of this study was to investigate the effect of marinating beef tenderloin with concentrated cranberry juice on the formation of Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL). In order to achieve this, the concentrated cranberry juice was prepared from cranberry fruit and characterised. Subsequently, beef tenderloins were marinated at two different concentrations (25% and 50%) and three different marination times (2, 6 and 24 h), after which they were cooked in an airfryer at 200 °C for 12 min. Following the cooking process, CML, CEL, thiobarbituric acid reactive substances (TBARS) and colour were analysed. It was found that concentrated cranberry juice has high phytochemical and bioactivity properties. Cranberry juice was found to be high in total phenolic compounds (TPC), total flavonoid compounds (TFC), antioxidant activity and rich in bioactive compounds. It was found that cranberry juice significantly altered the colour properties (L*, a*, and b*) of raw beef tenderloin samples (p < 0.05). It was observed that increasing the concentration and time of the marinade significantly inhibited the formation of CML (p < 0.05), but that it did not significantly inhibit the formation of CEL (p > 0.05). As the concentration*time interaction increased from the control variable, the level of CML decreased (p < 0.01). This interaction inhibited CML by up to 12.39 μg/g, reducing it to 1.2 μg/g. An interaction between CML and TBARS and pH values was identified. In conclusion, marinating beef tenderloin with concentrated cranberry juice effectively inhibits the formation of CML while stabilising the formation of CEL, demonstrating its potential as a strategy to mitigate the formation of advanced glycation end products (AGEs) in meat products.

Effects of starch gelatinisation and water migration on the hardness of parboiled rice

SummaryParboiled rice is well known for its high nutritional value, while its firm texture is still challenging to accept by consumers. In this study, the effects of starch gelatinisation and water migration on the increased hardness of parboiled rice were investigated. The hardness of parboiled rice was affected by starch gelatinisation, displaying an increasing trend with an increasing degree of starch gelatinisation (DSG). Examination of the water migration characteristics during soaking showed that the water uptake capacity of parboiled rice was significantly enhanced. Compared to white rice soaked at 90 °C, the water molecules in parboiled rice were restricted to the outer layer of starch. Significant correlations between rice hardness, DSG and moisture absorption‐related parameters were established, indicating that gelatinised starch limits the migration of water to the inside of the rice kernel, resulting in a firm rice grain. These results enhance the understanding of starch gelatinisation by parboiling and water migration properties during the cooking process of parboiled rice. This study provided new insights into the regulation of hardness by parboiled rice processing.

An innovative functional cracker enriched in α-linolenic acid from Camelina oil (Camelina sativa L.): Nutritional and bioaccessibility assessment

Today growing interest to accomplish the authorities’ nutritional and health claim is oriented towards vegetable-based α-linolenic acid (ALA) enriched foods.The aim of this work was to develop a cracker (CKO) enriched with Camelina seed (Camelina sativa L.) oil (CO), a well-known ALA and linoleic acid (LA) source. A fast HPLC-WVD method was set up and validated to quantify ALA and LA in CO and CKO. CKO was thought as bread alternatives that meets the health claim of European Commission regulation on cardiovascular well-being.Results indicated an ALA content in CO of 27.06 ± 1.65 g/100 g, with an ALA/LA ratio higher than two; differently, ALA content was of 2.10 ± 0.15 g/100 g in CKO, with lower ratio due to LA contribution of other ingredients. Cooking process did not affect PUFAs content in CO, confirming its stability when incorporated in food products. ALA bioaccessibility was lower than 34 % in raw oil, while increased when CO was incorporated in CKO (40.06 ± 0.83 %), thus indicating a protecting activity within the food matrix. These results confirmed that CKO could represent a suitable food to deliver camelina oil essential fatty acids, even if an additional optimization of the formulation is required to further improve ALA bioaccessibility.

Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in beef tenderloins

In this study, the inhibitory effects of homemade hawthorn vinegar-based marinade on the formation of Nε-(carboxymethyl) lysine (CML) and Nε-(carboxyethyl) lysine (CEL) during the cooking of beef tenderloins investigated. Additionally, the goal was to determine the bioactive compounds present in hawthorn vinegar that could contribute to these effects, both quantitatively and qualitatively. For this purpose, hawthorn vinegar was first produced from hawthorn fruit and characterized. Then, beef tenderloins were marinated at two different concentrations (25% and 50%) and three different marination times (2, 6 and 24 h) and cooked in a airfryer at 200 °C for 12 min. After the cooking process, analyses were conducted for CML, CEL, thiobarbituric acid reactive substances (TBARS), sensory and color. Hawthorn vinegar was found to have high phytochemical and bioactivity properties. It was found that hawthorn vinegar significantly altered the color properties (L*, a*, and b*) of raw beef tenderloin samples (P < 0.05). The marinating process did not adversely affect the sensory properties of the beef tenderloin, other than odour, and even improved its texture and appearance. Increasing the marination concentration and time significantly inhibited CML and CEL formation (P < 0.05), marinating the meat for 24 h reduced CML formation from 13.75 μg/g to 2.5 μg/g, while CEL formation decreased from 17.58 μg/g to 16.63 μg/g. Although CEL was inhibited at low levels during marination, it remained stable. In conclusion, this study showed that hawthorn vinegar contains bioactive compounds that significantly inhibit the formation of CML and stabilize the formation of CEL.

Innovative method for producing plant-based meat analogs: Acid/calcium-induced internal gelation of potato protein/alginate composites

When creating plant-based meat analogs, it is often challenging to mimic the structural and textural attributes of real meat products during the cooking process. In this study, we investigated the potential of using potato protein/calcium alginate composite gels to formulate plant-based meat analogs. These gels provide a semi-solid texture at ambient temperature that remains intact during cooking because the electrostatic crosslinks are resistant to heat. Composite gels consisting of potato protein (10 wt%) and alginate (0–2 wt%) were prepared using the internal gelation method. This method involves dispersing an insoluble form of calcium (CaHPO4) throughout the protein-polysaccharide matrix and then using glucono-delta-lactone (GDL) to slowly lower the pH, thereby releasing the Ca2+ ions evenly throughout the system. The calcium alginate increased the strength of the potato protein gels and provided structural resistance to heat. Appreciable water loss occurred during cooking for simple calcium alginate gels, but this was prevented when potato proteins were present. Increasing the alginate concentration from 0 to 1.5 % increased the strength of the composite gels but higher levels promoted phase separation and network disruption, which reduced the gel strength. Heating did not appreciably alter the microstructure of the composite gels, but it did alter that of the pure potato protein gels. Finally, the potential of the composite gels as plant-based meat analogs was assessed by comparing their thermal denaturation and textural properties to those of real chicken breast. The potato protein/alginate composites were shown to simulate the thermal denaturation and textural changes of real chicken during the cooking process. Overall, our results suggest that calcium alginate gels may be useful in the formulation of plant-based meat products with improved cooking properties.

Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil.

High rice consumption levels accompanied by a lifestyle lacking in physical activity leads to obesity and diabetes due to the rice consumed generally has high digestibility and high glycemic index. Red palm oil (RPO) is a vegetable oil suggested to have the potential to reduce starch digestibility and increase the bioactive compounds of rice. This research aimed to find out the best cooking method to produce rice with a sensory quality similar to regular rice and to study the effect of the best cooking method on the glycemic response and physicochemical properties of rice. The results showed that RPO addition increased the antioxidant activities and total carotenoid levels of rice. The addition of RPO after cooking has better antioxidant activity and total carotenoid than before cooking. Adding 2% RPO before or after cooking produced rice with similar or better sensory quality than regular rice. Rice cooked with 2% RPO added before cooking had a lower glycemic response than regular rice, which was suggested to be caused by the increasing formation of the amylose lipid complex and the triglycerides that protected the starch from amylase enzyme. The formation of the amylose lipid complex and triglyceride layers protecting rice starch was confirmed by the new peaks of the FTIR spectra, the appearance of oil-coated starch morphology, and the changes in the proportion of C and O atoms. In conclusion, the addition of 2% RPO before the cooking process can be considered as a cooking method to produce rice for diabetic patients.

Evaluation of the effects of various fan parameters on the cooking process in commercial cooking ovens

Commercial kitchen ovens are utilized in various capacities and models within commercial enterprises, operating on either electric or gas power. Numerous parameters affect the cooking process. Particularly, for effective cooking in an oven, it’s crucial to evenly distribute airflow over the food. Correct airflow significantly impacts the cooking process. Considering the differences in processing requirements based on the characteristics and quantity of the food (such as temperature, humidity, fan speed, duration, etc.), the method of heat transfer should be primarily assessed. Non-uniform distribution of hot air during the cooking process leads to varied cooking qualities among trays within the oven. Therefore, in achieving effective cooking, factors like oven cavity, number of trays, fan geometry, fan rotation speed, direction, movement intervals, and the turbulent airflow generated by the fan in the cooking chamber need thorough examination. This study analyzed simulation data evaluating the effects of different fan geometries, fan rotation directions, and timing on heat transfer in a prototype electric commercial cooking oven using gastronomic GN-1/1 sized with 10 trays. Additionally, comparison of test and design validation data in the specially developed prototype cooking oven was conducted. Assessments were made with different fan movements (fan diameters, rotation direction, speed etc.) and a fan protection plate in front of the oven to achieve more efficient heat distribution on the food. Depending on various fan parameters, this study contributed to reducing energy consumption in the prototype commercial cooking oven.

Effect of different chloride salts on chicken burger quality

The effect of using different chloride salts on the quality of chicken burgers was evaluated by physicochemical, textural, and sensorial analyses. Chicken burgers were prepared with five different chloride salt amounts (T1: 2% NaCl, T2: 1% NaCl, T3: 1% NaCl + 1% KCl, T4: 1% NaCl + 1% CaCl2, and T5: 1% NaCl + 0.5% KCl + 0.5% CaCl2). The pH, moisture content, water activity, TBARS, cooking yield, moisture retention, and colour values were measured to determine the physicochemical properties of the burgers. Additionally, texture profile analysis and sensory evaluation were performed on the cooked samples. Reducing or partially replacing NaCl with KCl increased the pH level compared with the control, whereas using CaCl2 decreased the pH level. The highest moisture content and aw values were determined in burgers containing 1% NaCl. Partial substitution of NaCl with KCl and/or CaCl2 increased L* and b* values. A 50% reduction of NaCl or its replacement with 50% KCl did not affect the moisture retention and cooking yield compared with the control, but using CaCl2 caused a decrease. Also, the cooking process significantly affected the pH, moisture, aw, TBARS, and colour of the chicken burgers (p &lt; 0.01). Reducing NaCl to 1% or partially replacing it with KCl and/or CaCl2, decreased the hardness, resilience, and chewiness of the samples, whereas the use of CaCl2 caused a greater decrease of these effects. In the preparation of chicken burgers, a 50% substitution of NaCl with CaCl2 reduced sensory scores for appearance, flavour, texture, and general acceptability, whereas a reduction of NaCl or 50% substitution with KCl had no effect.

Domestic cooking effects on nutritional quality and phytochemical contents of zinc biofortified Lepidium sativum L. sprouts

ABSTRACT The impact of the common cooking practices on the nutritional value and the antioxidant contents of Lepidium sativum zinc biofortified sprouts was assessed in the present investigation. Garden cress sprouts showed an increase of dry matter, ash, proteins, carbohydrates, sodium, iron and zinc contents according to the applied cooking process. Antinutrient and pigment contents (chlorophylls, carotenoids and anthocyans) were diminished by applying various cooking treatments. A significant drop of total phenolic (25.57 – 60.87%) and total flavonoid contents (58.04 – 71.86%), catechin hydrate (81.90 – 96.15%), sinapic acid (62.44 – 84.79%), myricitin (97.62 – 99.12%) and rutin (52.83 – 83.41%) was detected in cooked plant material. Nevertheless, cooking practices raised the caffeic acid contents by 21.97 to 29.74% and boil and steam cooking increased the chlorogenic acid amounts by 1.89% and 9.28%, respectively. Microwaving favored an improvement of the antioxidant performances. Overall, Microwaving permitted good nutrients retention along with the best antioxidant performances.

IoT Based Smart Kitchen Using Fuzzy Intelligence and Signal Processing

Kitchen management remains a challenging task, despite many technological advancements. As a result, it's clearly time for us to get the kitchen work done with ease. The ingenious Kitchen uses the Internet of Things for design and features a mobile application as a user interface. Smart Kitchen includes a grocery management system, a fuzzy system for adaptive cooking and signal processing for identifying the cooker whistle. In the grocery management system, an ultra-sonic sensor measures the inventory level and using a Wi-Fi module, data updates the value of a particular key in the cloud. Users can see the amount of item left, be notified of shortage, and get the shopping list using the mobile application.