Cooking raises the temperature of the food resulting in a number of processes which improve its digestibility, palatability, flavour and safety. Cooking occurs when a source of energy causes heat to flow through food by conduction, convection and radiation. In domestic techniques energy transfer takes place by conduction and convection, utilizing heating media with direct food contact (boiling, frying, steam cooking), or by radiation by means of electromagnetic radiations of various wavelength and frequency (grilling, toasting, microwaves). The best domestic cooking method is microwaving, which causes minor changes in the nutritional characteristics of foods. On the contrary, boiling shows a more pronounced loss of nutrients which are released in the cooking medium. Today new cooking methods are investigated, among which the use of electrical current (ohmic cooking).
Processi di cottura domestica
RANA, ROBERTO LEONARDO;
2004-01-01
Abstract
Cooking raises the temperature of the food resulting in a number of processes which improve its digestibility, palatability, flavour and safety. Cooking occurs when a source of energy causes heat to flow through food by conduction, convection and radiation. In domestic techniques energy transfer takes place by conduction and convection, utilizing heating media with direct food contact (boiling, frying, steam cooking), or by radiation by means of electromagnetic radiations of various wavelength and frequency (grilling, toasting, microwaves). The best domestic cooking method is microwaving, which causes minor changes in the nutritional characteristics of foods. On the contrary, boiling shows a more pronounced loss of nutrients which are released in the cooking medium. Today new cooking methods are investigated, among which the use of electrical current (ohmic cooking).I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
