Cooking Temperature Research Articles

Particulate emissions from cooking: emission factors, emission dynamics, and mass spectrometric analysis for different cooking methods

Abstract. Since most people, especially in developed countries, spend most of their time indoors, they are heavily exposed to indoor aerosols, which can potentially lead to adverse health effects. A major source of indoor aerosols are cooking activities, which release large quantities of particulate emissions (in terms of both number and mass), often with complex compositions. To investigate the characteristics of cooking emissions and what influences these emissions, we conducted a comprehensive study by cooking 19 dishes with different ingredients and cooking methods. The emissions were monitored in real time with several online instruments that measured both physical and chemical particle properties as well as trace gas concentrations. The same instrumentation was used to study the influence of cooking emissions on the ambient aerosol load at two German Christmas markets. In contrast to previous studies, which often focus on individual aspects or emission variables, this broad and coherent approach allows a comparison of the influence of different parameters (e.g., ingredients, cooking method, cooking temperature, cooking activities) on the emissions. We found an influence of cooking emissions on six variables: number concentration of smaller (particle diameter dp > 5 nm) and larger (dp > 250 nm) particles, particulate matter (PM: PM1, PM2.5, PM10), black carbon (BC), PAHs (polycyclic aromatic hydrocarbons), and organic aerosol mass concentration. In general, similar emission characteristics were observed for dishes with the same cooking method, mainly due to similar cooking temperature and use of oil. The temporal dynamics in the emissions of the aforementioned variables, as well as the sizes of the emitted particles, were mainly influenced by the cooking temperature and the activities during cooking. Emissions were quantified using emission factors, with the highest values for grilled dishes, 1 to 2 orders of magnitude lower for oil-based cooking (baking, stir-frying, deep-frying), and the lowest for boiled dishes. For the identification of cooking emissions with the Aerodyne aerosol mass spectrometer (AMS), and more generally for the identification of new AMS markers for individual organic aerosol types, we propose a new plot type that takes into account the mass spectral variability for individual aerosol types. Combining our results and those of previous studies for the quantification of cooking-related organic aerosols with the AMS, we recommend the use of relative ionization efficiency values higher than the default value for organics (RIEOrg = 1.4): 2.17 ± 0.48 for rapeseed-oil-based cooking and 5.16 ± 0.77 for soybean-oil-based cooking.

Transgenic rice with microbial high-temperature-resistant β-glucosidase gene significantly improved 2-acetyl-1-pyrroline content and edible quality.

The content of 2-acetyl-1-pyrroline (2-AP) directly affects the aroma and taste of rice. Δ1-Pyrroline and methylglyoxal are the precursors of 2-AP synthesis, and β-glucosidase plays an important role in the synthesis of methylglyoxal. In this study, β-glucosidase gene cloned from Pyrococcus furiosus was molecularly modified to obtain the high-temperature-resistant β-glucosidase gene 371-β-glucosidase (T371A), which was transformed into kitaake varieties (Oryza sativa L. subsp. japonica) by Agrobacterium-mediated transformation method, and transgenic rice with heterologous expression of T371A was obtained. Experiments were conducted in transgenic rice to investigate whether this gene had an effect on the synthesis of 2-AP. Under the optimum reaction temperature of 50°C and cooking temperature of 100°C, the enzyme activity of β-glucosidase in transgenic rice seeds was prominently increased by 260-280% and 419-426% over that of the control, respectively. The content of 2-AP in transgenic rice seeds significantly increased by 75-105% under normal temperature and high-temperature cooking conditions compared with the control. It was also found that transgenic rice increased the content of methylglyoxal and decreased the expression of betaine aldehyde dehydrogenase (BADH2). The high-temperature-tolerant β-glucosidase gene obtained in this study provides an innovative technical strategy for molecular breeding of high-edible aroma crops and has wide application potential. © 2024 Society of Chemical Industry.

Bacillus Cereus Control Using Lactoferrin and/or Propolis Incorporated Carboxymethyl Cellulose Edible Coating in Chilled Beef Fillets

Background: Bacillus cereus (B. cereus) is a major food poisoning bacterium that resists high cooking temperatures. The aim of this study was to prepare Carboxymethyl Cellulose (CMC) edible coats incorporated with lactoferrin, propolis and mixtures of them and evaluate their effects on B. cereu) experimentally inoculated in beef fillets stored in the refrigerator till spoilage. Methods: Prepare Carboxymethyl Cellulose (CMC) edible coats incorporated with lactoferrin, propolis and mixtures of them and evaluate their effects on bacillus cereus that experimentally inoculated in beef fillets stored refrigerated till spoilage. Results: The results revealed a significant and gradual increase in B. cereus count from ~8 log CFU/g. In first day the count reached a population of 9.69±0.12 and 9.27±0.02 log CFU/gm. at 9th day of storage in un-coated group (BF/BC) and blank coated group (CMC/BF/BC), respectively. While coated groups showed a significant decrease in B. cereus count from ~8 log CFU/gm. in first day of inoculation to 5.80±0.1, 5.41±0.06, 5.11±0.02 in CMC/BF/BC/LF, CMC/BF/BC/PR and CMC/BF/BC/LF/PR groups, respectively. The groups with coated beef showed a significant decrease (P<0.05) in B. cereus count from approximately 8 log CFU/g. On the first day of inoculation to 5.80, 5.41, and 5.11 in the Lactoferrin fortified CMC edible coating beef fillet, propolis fortified CMC edible coating beef fillet, and Lactoferrin/propolis fortified CMC edible coating beef fillet groups, respectively, on the 21st day of refrigerated storage. A synergistic antimicrobial effect between Lactoferrin and propolis was shown against B. cereus. Conclusion: It was revealed that CMC fortified with LF/PR plus its anti-B. cereus effect increased the shelf life and enhanced sensory profile of beef fillets during the 21 days of storage.

Inhibitory Effects of Fruit Powders on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork

Polycyclic aromatic hydrocarbons (PAHs), carcinogenic substances primarily formed through pyrolysis and oxidation of fat at high cooking temperatures, are commonly found at high levels in grilled meats. Reducing PAHs formation by incorporating natural antioxidants, such as through marination, has been demonstrated to be effective. However, the inhibitory effect of fresh phenolic-rich fruit powders on PAHs formation in charcoal-grilled meats remains unknown. To clarify the application of the fruit powders, 15 experimental groups were conducted. All pretreatment techniques (spraying, marinating, and mixing) were applied across all four freeze-dried fruit powders (lemon, guava, papaya, and mango). Each method was systematically tested with each fruit powder to evaluate its effect on inhibiting the formation of the four PAHs (BaA, CHR, BbF, and BaP) in charcoal-grilled pork belly and loin. Firstly, guava powder exhibited the highest phenolic content and antioxidant activity compared to the lemon, papaya, and mango powders (p < 0.05), among which the main phenolic compounds were ellagic acid, quercetin, and epigallocatechin gallate (EGCG). Further, marination of pork belly with guava powder exhibited the highest inhibition rate of PAHs (94.8%), followed by lemon (91.1%), papaya (89.8%), and mango (89.0%), with a statistically significant difference at p < 0.05. The reduction in estimated daily intake (EDI) and the increase in the margin of exposure (MOE) indicate that consuming grilled meat treated with these fruit powders poses no safety concerns and may potentially reduce health risks. Finally, the sensory evaluation showed that marinating with guava powder did not perceptibly affect the sensory attributes of the meat. Overall, this study provides a potent strategy for inhibiting the formation of PAHs in meat during charcoal grilling by incorporating fruit powder while preserving sensory qualities.

Low‐Temperature Domestic Deep‐Frying of Soybean‐Cake Tempe in Vegetable Cooking Oils: How Many Times Are Stable to Use?

ABSTRACTTempe has gained global popularity, with local vegetable oils commonly used for frying. This study evaluates the cooking temperature and stability of five vegetable oils (olive [Oo], palm [Po], canola [Cnlo], sunflower [Sfo], and coconut [Cco]) for deep‐frying Tempe, using acid and peroxide values (AV and PV), antiradical activity, and saturated and unsaturated fatty acids. AV, PV, and linolenic acid (LNA) were referenced to international standards for vegetable oil (0.6 mg KOH/g, 10 mEq of oxygen/kg oil, and 2% for AV, PV, LNA respectively). The initial oil temperature was 130°C ± 1°C, with final temperatures between 145.7°C ± 6.8°C at the lowest and 156.8°C ± 13.0°C at the highest, well below existing studies (≥170°C–250°C). Based on AV and PV, Oo, Po, and Cco were stable up to the fourth, fifth, and eighth frying repeat (FR). The PV of Cnlo (10.2 mEq of oxygen/kg oil) and Sfo (15.5 mEq of oxygen/kg oil) exceeded the maximum limit after one use. The Fresh Cnlo LNA (7.35%) was higher than the limit, while the rest of the oils remained lower and stable until the seventh FR. Po exhibited the highest average antiradical activity (85.42% ± 4.63%), followed by Oo (31.01% ± 10.26%), Sfo (27.96% ± 9.67%), Cnlo (21.85% ± 5.71%), and Cco (14.40% ± 3.46%). Cco had the highest saturated fatty acids (SFA), Oo had the highest monounsaturated fatty acids (MUFA), and Sfo had the highest polyunsaturated fatty acids (PUFA). No significant SFA, MUFA, or PUFA changes were observed up to the seventh FR. Trans‐fatty acids C18:1n 9T and C18:2n 6T were undetected in fresh and used oil, indicating a unique character in low‐temperature deep‐frying in domestic settings. This study provides a comprehensive analysis of low‐temperature deep‐frying of Tempe. It suggests that Oo, Po, Cnlo, Sfo, and Cco were stable to deep‐fried Tempe for four, five, zero, one, and eight FR, respectively. Deep‐frying Tempe at lower temperatures and for a shorter duration may enhance its health benefits and help retain its flavor.”

Effect of cooking conditions on chickpea flour functionality and its protein physicochemical properties.

Chickpea is an important food legume that usually undergoes various processing treatments to enhance nutritional value and functional properties. This study aimed to investigate the effects of different cooking conditions on physicochemical, structural, and functional properties of chickpea, especially its protein macromolecules. Kabuli chickpea seeds were processed by water cooking at different temperatures (63, 79, 88, and 96°C), followed by evaluating flour solubility, water-holding capacity (WHC), pasting property, as well as the total protein profile and fractionated protein distributions. Cooking treatments significantly decreased flour solubility (from 39.45 to 25.21g/100g flour) and pasting viscosity (peak and final viscosities, from 1081 to 300.5cP and 1323 to 532cP, respectively), while increasing WHC (from 0.862 to 1.144g H2O/g flour) of chickpea flour (p<0.05). These behaviors were enhanced by increasing cooking temperature. Meanwhile, cooking induced a significant change of chickpea proteins, modifying the albumin- and globulin-like fractions of chickpea protein to display glutelin-like behavior. The current study provides potential approaches for manipulating chickpea flour functionalities (e.g., solubility, viscosity, and WHC) to address the process and product challenges and favor product innovation.

Exploring the impact of cooking techniques and storage conditions on resistant starch levels in mung beans and its effect upon blood glucose level and lipid profile in vivo.

Mung beans contain various antinutritional components. Processing and cooking methods can reduce these antinutritional factors and increase the availability and digestibility of nutrients. Resistant starch is also known as dietary fiber, which helps to reduce the cholesterol and glucose level in blood. It is formed during cooking and storage of food at low temperature. This study aimed to assess the effects of cooking and storage temperature on the formation of resistant starch in processed mung bean, as well as its effect on blood glucose levels and lipid profile in humans and rats. The common cooking methods namely boiling, steaming after germination, roasting, and pressure cooking were chosen. The cooked samples were stored at different temperatures including freshly prepared within 1 h (T1), stored for 24 h at room temperature (20-22°C) (T2), kept at 4°C for 24 h (T3), and reheated after storing at 4°C for 24 h (T4). The study revealed that germinated-steamed mung beans had significantly higher levels of resistant starch (27.63 ± 0.76), and lower level of glycemic index (26.28 ± 3.08) and amylose (40.91 ± 0.06) when stored at 4°C for 24 h (T3) followed by (T2), (T4), and (T1) as compared to other cooking methods (boiling, pressure cooking, and roasting). The germinated-steamed mung beans (T1) resulted in 96% decline in blood glucose parameters of rats (36 Wistar albino rats aged 2 to 3 months were selected) than the control group as observed in 28 days diet intervention (100 mg/kg resistant starch orally). There is a need to make people aware about the selection of appropriate cooking (steamed after germination) and storage methods (T3) to increase the RS content and to lower the glycemic index of food at domestic level.

Reactivity, Pathways, and Iodinated Disinfection Byproduct Formation during Chlorination of Iodotyrosines Derived from Edible Seaweed.

Iodine derived from edible seaweed significantly enhances the formation of iodinated disinfection byproducts (I-DBPs) during household cooking. Reactions of chlorine with monoiodotyrosine (MIT) and diiodotyrosine (DIT) derived from seaweed were investigated. Species-specific second-order rate constants (25 °C) for the reaction of hypochlorous acid with neutral and anionic MIT were calculated to be 23.87 ± 5.01 and 634.65 ± 75.70 M-1 s-1, respectively, while the corresponding rate constants for that with neutral and anionic DIT were determined to be 12.51 ± 19.67 and 199.12 ± 8.64 M-1 s-1, respectively. Increasing temperature facilitated the reaction of chlorine with MIT and DIT. Based on the identification of 59 transformation products/DBPs from iodotyrosines by HPLC/Q-Orbitrap HRMS, three dominant reaction pathways were proposed. Thermodynamic results of computational modeling using density functional theory revealed that halogen exchange reaction follows a stepwise addition-elimination pathway. Among these DBPs, 3,5-diiodo-4-hydroxy-benzaldehyde and 3,5-diiodo-4-hydroxy-benzacetonitrle exhibited high toxic risk. During chlorination of MIT and DIT, iodinated trihalomethanes and haloacetic acids became dominant species at common cooking temperature (80 °C). These results provide insight into the mechanisms of halogen exchange reaction and imply important implications for the toxic risk associated with the exposure of I-DBPs from household cooking with iodine-containing food.

Enhancing the Shelf Life of Sous-Vide Red Deer Meat with Piper nigrum Essential Oil: A Study on Antimicrobial Efficacy against Listeria monocytogenes.

Using sous-vide technology in combination with essential oils offers the potential to extend the preservation of food items while preserving their original quality. This method aligns with the growing consumer demand for safer and healthier food production practices. This study aimed to assess the suitability of minimal processing of game meat and the effectiveness of vacuum packaging in combination with Piper nigrum essential oil (PNEO) treatment to preserve red deer meat samples inoculated with Listeria monocytogenes. Microbial analyses, including total viable count (TVC) for 48 h at 30 °C, coliform bacteria (CB) for 24 h at 37 °C, and L. monocytogenes count for 24 h at 37 °C, were conducted. The cooking temperature of the sous-vide was from 50 to 65 °C and the cooking time from 5 to 20 min. Additionally, the study monitored the representation of microorganism species identified through mass spectrometry. The microbiological quality of red deer meat processed using the sous-vide method was monitored over 14 days of storage at 4 °C. The results indicated that the TVC, CB, and L. monocytogenes counts decreased with the temperature and processing time of the sous-vide method. The lowest counts of individual microorganism groups were observed in samples treated with 1% PNEO. The analysis revealed that PNEO, in combination with the sous-vide method, effectively reduced L. monocytogenes counts and extended the shelf life of red deer meat. Kocuria salsicia, Pseudomonas taetrolens, and Pseudomonas fragi were the most frequently isolated microorganism species during the 14-day period of red deer meat storage prepared using the sous-vide method.

Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces

Tomato pomace (TP) is an underutilized source of bioactive compounds with potential application in the food sector. A factorial experiment was designed to compare three culinary techniques, Thermomix®, Roner®, and traditional pan-frying, for the preparation of tomato sauces, enriched or not with TP, applying two temperatures and two cooking times. A multivariate analysis was performed on all the results obtained for the metabolites. The addition of TP significantly increased the content of bioactive compounds, especially phenolic compounds. OPLS-DA models were generated using cooking technique, temperature, and time as discriminant factors. The cooking technique had a greater effect on the phenolic content than cooking temperature or time. Thermomix® released bioactive compounds from the tomato into the sauce to a similar extent as pan-frying. Roner® proved to be effective in preserving the volatile fraction of the sauce. The Thermomix® significantly increased the amount of bioactive compounds, while the Roner® increased the volatile compounds.

Efficiency of natural and forced convection systems in cooking ham: Industrial scale validation

AbstractThis study evaluated the efficacy of cooking processes in natural and forced convection systems, for ensuring microbiological safety in industrial‐scale ham production. The cold point of the tanks was determined by measuring the water temperature every 2 min, with a maximum variation of 1.4°C between different regions of the tanks. The calculation of the lethal value (Fcal) was carried out using Enterococcus faecalis as the target microorganism due to its high resistance to heat treatment. The cooking temperature was measured at the geometric center of the ham and, in both convection systems, it reached the Fref value (23.6 min), necessary to achieve a reduction of 8 log (8 D), with Fcal of 45.7 and 45 min of cooking in the natural and forced convection systems. Both convection systems achieved microbial reductions exceeding 15‐log cycles (15 D), surpassing regulatory requirements despite occasional core temperatures below standard thresholds. In both systems (natural and forced), the cold spot was found on the left side, at a lower height, and toward the front of the tank. After heat treatment, no microorganisms were detected in the ham cooked in natural or forced convection systems. Both systems (natural and forced convection) proved viable at an industrial scale, provided that appropriate cooking protocols are followed.Practical ApplicationsThe practical applications of this study are significant for the food industry and regulatory bodies involved in food safety. These include quality assurance in ham production, food safety compliance, process optimization, risk mitigation, and guidance for industrial practices. Overall, this study has practical implications for improving food safety, quality control, and production efficiency in the ham industry. It fills a gap in validation studies on industrial‐scale ham cooking, providing valuable information for industry stakeholders and regulatory bodies alike.

Investigating the crystallinity of hard candies prepared and stored at different temperatures with low field-NMR relaxometry.

In this study, hard candies were produced by using sucrose, glucose syrup and water. They were cooked at different temperatures, changing from 135 to 145 °C with an interval of 2.5 °C. They were stored at different storage temperatures, which were 25, 4, -18 and -80 °C. Hard candies placed at room temperature were stored for 2 months. In order to understand the crystallization characteristics of the hard candies, time domain (TD) proton nuclear magnetic resonance (1H-NMR) parameters of longitudinal relaxation time (T1) and second moment (M2) measurements were conducted. Moisture contents of the hard candies were determined by Karl-Fischer titration. X-ray diffraction experiments were also conducted as the complementary analysis. Increasing cooking temperature increased the crystallinity and decreased the moisture content of the hard candies significantly (P ≤0.05). Furthermore, storage temperature and storage time had significant effects on the crystallinity of the hard candies (P ≤0.05). The results of T1 and M2 correlated with each other (r > 0.8, P ≤ 0.5) and both produced the highest value at the cooking temperature of 145 °C and storage temperature of 4 °C (P ≤ 0.05). The values of T1 and M2 were obtained as 245.9 ms and 13.0 × 10-8 Hz2, respectively, for the cooking temperature of 145 °C and storage temperature of 4 °C. This study demonstrated that the crystallinity of hard candies can be observed and examined by TD-NMR relaxometry, as an alternative to commonly used methods. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Acrylamide detection and reduction in meat products using organic acids, fruit extracts, and probiotics

Grilled foods are an important source of acrylamide, which has neurotoxic, genotoxic, and carcinogenic properties. The current study aims to evaluate the level of acrylamide in beef, chicken, and fish products, especially those requiring high cooking temperatures, using High Performance Liquid Chromatography (HPLC). Reduction of acrylamide by organic acids i.e., (citric acid, malic acid, tartaric acid, and lactic acid) and fruit extracts of lemon, apple, and grape has also been investigated. The results revealed that the highest mean acrylamide concentration was found in chicken products (grilled chicken) which recorded 8.32 μg/100 g, followed by beef products (beef grilled) with a concentration of 7.91 μg/100 g, and fish products (pan-fried fish burgers) which recorded 6.77 μg/100 g). Furthermore, the mixture of organic acid has the highest effect on reducing the level of acrylamide in a chemical model system. Moreover, the fruit extract mixture was more effective in reducing the percentage of acrylamide in the grilled chicken than organic acids mixture. Finally, the addition of fruit extract improved the sensory properties of grilled chickens. In sum, this study offers novel and promising natural strategies to decrease acrylamide in meat products toward further future application in meat industry to deliver safe food to consumers.

The effect of operating conditions on neutral sulphite semi-chemical pulping properties: an industrial pilot plant study

The influence of pulping variables on the pulp and black liquor properties for a neutral sulphite semi-chemical pulping system was investigated in a pilot plant pulping setup situated at an industrial paper mill. Eucalyptus chips were used as raw material and the operating variables were Na2SO3 charge (8–18% w/w on oven-dry wood), Na2CO3 charge (0.5–3.0% w/w on oven-dry wood) and maximum cooking temperature (160–180 °C). Response surface methodology was used to parametrize empirical models to find the optimal conditions for maximizing the short-span compression strength index of the pulp. The derived regression models for the black liquor properties and the pulp hypo number had R2-adjusted values above 0.8 and p-values for overall significance below 0.05. The derived regression models for the handsheet strength properties had R2-adjusted values between 0.3 and 0.45 and p-values for overall significance either below 0.05 or between 0.05 and 0.1. The sulphite charge, followed by the carbonate charge, had the most notable effect on the evaluated properties with the effects of temperature being less significant. Optimization of the pilot plant system showed that the short-span compression strength index of the pulp could be maximized to 26.7 N m/g, using a sulphite charge of 9.4% (w/w on oven-dry wood) and a carbonate charge of 1.94% (w/w on oven-dry wood), similar to short-span compression strength indices typically achieved using other pulping processes.

IDENTIFICATION AND QUANTIFICATION OF MAJOR POLYPHENOLS IN DIFFERENT TYPES OF OLIVE OIL: A SYSTEMATIC REVIEW OF HEALTH BENEFITS

Olive oil is a key component of the Mediterranean diet, renowned for its flavor and health benefits, especially for its polyphenol content. These polyphenols have strong antioxidant properties, protecting cells from oxidative stress and reducing the risk of chronic diseases such as cardiovascular disease, cancer, and neurodegenerative disorders. This study aims to systematically identify and quantify the main polyphenols in different types of olive oil, including Extra Virgin Olive Oil (EVOO), Virgin Olive Oil (VOO), Refined Olive Oil (ROO), Pure Olive Oil (POO), and Pomace Olive Oil. Using a qualitative approach and descriptive analysis, a comprehensive literature study was conducted to collect and evaluate research on polyphenol content in various olive oils. The results showed significant differences in polyphenol profiles. EVOO, which is produced through cold pressing without heat or chemicals, has the highest polyphenol content, offers superior health benefits and complex flavors. VOO, although more processed, still contained moderately high polyphenols, suitable for medium temperature cooking. ROO, which is extensively processed, has lower polyphenol levels, ideal for high temperature cooking but with fewer health benefits. POO, a blend of VOO and ROO, offers a balance of flavor and practicality. Pomace Olive Oil, with the lowest polyphenol content, is used mainly for industrial frying due to its high smoke point. In conclusion, this study emphasizes the importance of choosing the type of olive oil based on its use and health benefits. EVOO is optimal for raw or lightly cooked dishes, VOO for all- purpose cooking, and ROO and Pomace Olive Oil for high temperature applications. This research guides consumers and manufacturers in making the right choice to optimize the health benefits of olive oil.

Flavor-switchable scaffold for cultured meat with enhanced aromatic properties

Cultured meat is emerging as a new type of food that can provide animal protein in a sustainable way. Many previous studies employed various types of scaffolds to develop cultured meat with similar properties to slaughtered meat. However, important properties such as flavor were not discussed, even though they determine the quality of food. Flavor characteristics vary dramatically depending on the amount and types of amino acids and sugars that produce volatile compounds through the Maillard reaction upon cooking. In this study, a flavor-switchable scaffold is developed to release meaty flavor compounds only upon cooking temperature mimicking the Maillard reaction of slaughtered meat. By introducing a switchable flavor compound (SFC) into a gelatin-based hydrogel, we fabricate a functional scaffold that can enhance the aromatic properties of cultured meat. The temperature-responsive SFC stably remains in the scaffold during the cell culture period and can be released at the cooking temperature. Surprisingly, cultured meat fabricated with this flavor-switchable scaffold exhibits a flavor pattern similar to that of beef. This research suggests a strategy to develop cultured meat with enhanced sensorial characteristics by developing a functional scaffold which can mimic the natural cooking flavors of conventional meat.

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

Based on proteomics probing into the deterioration mechanism of pork batter gel caused by different cooking temperatures

The purpose of this experiment was to explore the influence of different cooking temperatures on the deterioration characteristics of pork batter gel by using proteomics, gel electrophoresis, size and chemical bond of aggregates. The results showed that the protein molecules of the pork batter gel was degraded during heating cooking and the protein aggregates were composed of many degraded protein fragments; compared with the control group 75 °C (0 min), the significant degradation of cytoskeleton showed at 110 °C (30 min) and 121 °C (30 min) and the significant degradation of myosin complexonly appeared at 121 °C (30 min). As the heating temperature points increased, compared with the control group 75 °C (0 min), the different temperatures could promote the separation of metal ions with proteins especially at 110 °C (30 min) and 121 °C (30 min), which could ultimately influence quality of pork batter gel by the size of particle. As the increase of heating temperature points, the recombination of aggregates composed of different proteins was not conducive to the retention of capillary water, which reduced the texture of pork batter gel. This research provided theoretical support for improving the process property of the meat products.

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

&lt;p&gt;Determining the quality of &lt;em&gt;gula apong&lt;/em&gt; is crucial to optimizing its production, with cooking temperature being a key factor affecting both taste and shelf life. The &lt;em&gt;gula apong&lt;/em&gt; 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 &lt;em&gt;gula apong&lt;/em&gt;. 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 &lt;em&gt;gula apong&lt;/em&gt; is approximately around 165 °C. The recommended boiling temperature for Nipah sap is 140 °C. This IoT system can reduce the cooking time of &lt;em&gt;gula apong&lt;/em&gt; 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 &lt;em&gt;gula apong&lt;/em&gt; but also reduce the cooking time and cost.&lt;/p&gt;

133 The effect of sire lines and endpoint cooking temperature on consumer eating experience and visual appeal in pork loin chops

Abstract Prior research and public perception of pork suggest breed influence visual characteristics like color and size and palatability traits like tenderness and flavor of pork chops. Therefore, the objective of this study was to assess consumer perception of visual appeal and palatability of pork loin chops from three sire lines cooked to two different degrees of doneness (DOD). Boneless pork loins from three sire lines (Duroc, Berkshire, and Synthetic) were aged to 14 d post-mortem. Loin quality was then measured, and 2.54-cm chops were frozen from each loin. Chops from each sire line were overwrap-packaged in sets of two and displayed in a retail case with two representative packages per sire line. Panelists rated each package for color, marbling, and size on a just about right (JAR) scale and then indicated their overall liking of each package. Chops from each sire line were cooked to either 63°C or 71°C, cut into 1-cm cubes and two samples from each chop were served to each consumer. Panelists rated 6 samples, each sire line and DOD, for tenderness, flavor, and juiciness on a JAR scale and then rated overall liking. Data were analyzed as a randomized complete block design (RCBD) in SAS 9.4 with panelist age range serving as an influence effect for all panel data. Berkshire chops did not differ (P &amp;gt; 0.08) in redness from other chops, but required 0.13 kg less force to shear, and had a 16.23 cm2 smaller LEA compared with Synthetic and Duroc chops (P &amp;lt; 0.02). Duroc chops had the greatest marbling (P &amp;lt; 0.04) but did not differ in visual color score from other treatments (P &amp;gt; 0.10). There were no differences in consumer visual evaluations (P &amp;gt; 0.45), with traits from all sire lines averaging between 43 and 57 (JAR = 50). Sire line also did not alter visual liking (P = 0.94). There were tendencies for interactions (P &amp;gt; 0.09) between DOD and sire line for consumer sensory evaluation. In general, consumers rated Berkshire chops cooked to 63°C more favorably than other sire line and DOD combinations. Consumers rated chops with different DOD similarly for tenderness and flavor, but tended to score juiciness of chops cooked to 63°C closer to JAR (P = 0.07). Duroc chops were the least tender and least acceptable (P &amp;lt; 0.05). Berkshire chops were juicer than Duroc and Synthetic chops (P &amp;lt; 0.02). Overall, consumers scored all chops between 3.1 and 12.3 units below the JAR line (100-unit scale) regardless of sire line or DOD for tenderness, juiciness, and flavor with overall acceptability within 10 units of neither like nor dislike, which may be indicative of consumers general negative perceptions of pork loin chops.