Cooking Room Research Articles

Simple, practical, and efficient on-line correction of process deviations in batch retort through simulation

This paper describes a simple, practical and efficient (nearly precise, yet safe) strategy for on-line correction of thermal process deviations during retort sterilization of canned foods. The strategy is intended for easy implementation in any cannery around the world. Commercial systems currently in use for on-line correction of process deviations do so by extending process time to that which would be needed had the entire process been carried out at the lower retort temperature reached at the lowest point in the deviation (“commercial” correction). This method of correction often results in extensive unnecessary over-processing with concomitant deterioration in product quality, and costly interruption to the retort loading/unloading rotation schedules in retort cook room operations. These problems are addressed by a novel control strategy that takes into account the duration of the deviation in addition to the magnitude of the temperature drop. It calculates a “proportional” extended process time at the recovered retort temperature that will deliver the final specified target lethality with very little over processing in comparison to current industry practice. Results from an exhaustive “optimization” search routine using the complex method are also reported, that show the proposed strategy will always result in a corrected process that delivers no less than the final target lethality specified for the originally scheduled process.

Optimum on-line correction of process deviations in batch retorts through simulation

This paper describes broader applications of computer-based batch retort control systems that make use of mathematical models to accomplishing on-line correction of unexpected process deviations in thermal processing of low-acid canned foods. Current systems over extend process time with costly consequences to product quality and retort operating schedules in cook room operations. These problems are addressed by describing novel control strategies that also treat the retort temperature as a control variable, rather than just process time alone. On-line correction is accomplished by choosing an optimum higher constant retort temperature for the remainder of the process that will deliver the specified target lethality within the original process time remaining. The paper also describes on-line correction of process deviations occurring during a pre-programmed variable or dynamic retort temperature process that might be chosen to maximize nutrient retention in a conduction-heated food. In this situation, an optimum combination of retort temperature and process time is chosen for the remainder of the process that will deliver the maximum possible nutrient retention without compromising the specified final target lethality. Examples are given for the case of solid product undergoing a conduction-heating process in different shaped containers (cylindrical can and retort pouch), as well as liquid product undergoing forced convection heating in cylindrical cans under mechanical agitation.

Energy consumption in batch thermal processing: model development and validation

Thermal processing is an important method of food preservation in the manufacture of canned foods, retortable pouches, trays and bowls (retortable shelf-stable foods). The aim of this research was to develop a mathematical model to estimate total and transient energy consumption during the heat processing of retortable shelf-stable foods. The transient energy balance for a system defined as the steam and its water condensate in the retort requires no work term. The heat transfer terms include radiation and convection to the cook room environment, and heat transfer to the food in the cans. Mass and energy balance equations for the system were solved simultaneously, and the equation describing heat transfer in the food material was solved numerically using an explicit finite difference technique. Correlations valid in the range of interest (100 °C through 140 °C) were utilized to estimate the thermodynamic properties of steam, condensate, and food product. Depending upon selected conditions, retort insulation will account for a 15–25% energy reduction. In addition, initial temperature could reduce the peak energy demand in the order of 25–35%. These models should be useful in searching for optimum scheduling of retort battery operation in the canning plant, as well as in the optimising process conditions, to minimize energy consumption.

Examination of a Cooking Room in Home Economics Education at Schools for Handicapped Students (1) : Problem Situation and Consciousness of Home Economics Teachers for Improvement of Cooking Rooms

Examination of a Cooking Room in Home Economics Education at Schools for Handicapped Students (1) : Problem Situation and Consciousness of Home Economics Teachers for Improvement of Cooking Rooms

Examination of a Cooking Room in Home Economics Education at Schools for Handicapped Students (3) : Condition of Cooking Tables According to the Degrees of Handicaps

Examination of a Cooking Room in Home Economics Education at Schools for Handicapped Students (3) : Condition of Cooking Tables According to the Degrees of Handicaps

Examination of a Cooking Room in Home Economics Education at Schools for Handicapped Students (2) : Analysis of Facilities and Equipments

Examination of a Cooking Room in Home Economics Education at Schools for Handicapped Students (2) : Analysis of Facilities and Equipments

集会関連施設の段階構成と室構成 : 集会関連施設の施設供給論に関する基礎的研究・その1

This paper aimes firstly to classify the network composition of assembly facilities in nation-wide 371 cities, towns and villages, and secondly to classify the room composition in 379 assembly facilities picked out from above-mentioned 371 areas. The essentials in this paper are as follows; 1) Regarding to variety of assembly facilities especialy to whether they have function of social education or not, and to plotting unit of them, this paper classified the network composition into the following 6 types. (1) 2-stage type (2) 3-stage type with function of social education (3) 3-stage type with some function excepting social education (4) 3-stage type with both function of social education and others (5) above 4-stage type with some function excepting social education (6) above 4-stage type with both function of social education and others 2) Regarding to number of rooms, existence of rooms for specific use -concretely cooking room, library and rooms for child' activity-, and to physical style of rooms whether japanese style or foreign style, this paper classified the room composition into 51 types in detail 183 types. And typical room composition is {Hall + Continued 2 rooms in Japanese style + 1 or 2 independent room in foreign style + cooking room+ library}.

Development of Furniture for Laboratory in School No2 : Design Process and Evaluation of Cooking Table for Student's Use in Senior High School Cooking Room

Development of Furniture for Laboratory in School No2 : Design Process and Evaluation of Cooking Table for Student's Use in Senior High School Cooking Room

Development of Furniture for Laboratory in School No.1 : Design of Cooking Room's Furniture for Home Economics in Senior High School

Development of Furniture for Laboratory in School No.1 : Design of Cooking Room's Furniture for Home Economics in Senior High School

家庭科施設・設備に関する研究(2) : 調理室の施設・設備について

家庭科施設・設備に関する研究(2) : 調理室の施設・設備について

女子の給食婦労働と事務労働との労働科学的比較研究 : 1. 時間研究について : 産業疲労に関する研究 第2報

Time studies of women workers, workers for lunch service at primary schools, office girls, and keypunchers, were carried out in order to evaluate the difference of load in their work for 5 days from Monday to Friday. In the comparative studies among these different jobs, the motion of labor of the workers were surveyed and analysed every 30 seconds. The homelife and hours of sleep of the workers were investigated with a questionnaire to each worker every day. The results obtained are summarized as follows: (1) Such work as keypunching or office work was classified as mental work with light physical work, while the school lunch work was classified as light work, as evaluated by E.M.R. in terms of muscular labor. (2) Working hours of the workers for lunch service at primary schools, especially at schools located in the urban districts, were shorter than those of the other two. And also, hours of the actual labor of the workers for lunch service at rural schools were about an hour longer than those of the workers at urban schools. It was probably due to lack of dishwashing equipments in the cooking room of rural schools. (3) In actual working hours of the workers, there was considerable difference between keypunchers and the other two kinds of workers. The actual working hours of keypunchers were daily variable, for instance, the lowest value of their actual working hours was only 27.4 percent of their total working hours. (4) The rest time at home of the workers for lunch service was comparatively shorter than that of the other two kinds of workers. This is due to the difference of hours spent for domestic work among these three kinds of workers. The hours of sleep showed no significant difference among these three kinds of workers.

岡山県美作西部地方の民家 : 鳥取,岡山県下における民家の研究・その3

This also forms a part of the treatises on houses in Tottori and Okayama prefectures. We treat in this paper houses in the western part of the mountainious Mimasaka, where plans and constructions of houses nesemble to those of Tottori prefecture. We visited in this vicinity Kojiro in Katsuyamacho, Tomimura and Kamisaibaracho, and researched 13 houses. Having selected 2 or 3 typical houses in each of these villages which belong to the 17th and 18th centuries, and having restored them to their original forms, we tried to clarify the differences to those of Tottori and among those of these 3 villages. As to the plan, the arrangements of rooms are the same, having also one large hall along the earth floor and 2 rooms, but in Kojiro comes veranda in front of the hall and drawing room, and has deep eaves before the veranda. But in Tomimura, the partition between drawing room and bed room stretches into the hall some 6 or 7 feet malsing a screen wall. The comer behind this wall is called Ryorinoma, that means cooking room, sugesting the original shape to divide the hall into halves. We see in other parts of Okayama prefecture houses that have 4 rooms even in the end of the 17th century. Of course in Osaka and Nara frefecture even in the beginning of the 17th century, every house always has 4 rooms. But in the end of the 18th century, we see these plan everywhere even in Tottori and Okayama prefectures. Refering to the construction, in Tomimura taking advantage of the pillar at the end of the screen wall they lay beams in the different way.