Continuous wok-frying of vegetables: Process parameters influencing scale up and product quality

Adler‐Nissen, Jens

doi:10.1016/j.jfoodeng.2006.11.002

Cited by 12 publications

(7 citation statements)

References 7 publications

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“…Meal elements are robust semi-prepared convenience components based typically on meat, fish or vegetables and meant for professional use. The authors have recently shown that pre-fried vegetable meal elements have promising properties with respect to high culinary quality and robustness towards freezing and thawing, thereby potentially solving a major hindrance for the use of heat treated vegetables as meal elements [3]. Super chilling involves a partial freezing of the products, which slows down quality deterioration [4].…”

Section: Introductionmentioning

confidence: 99%

Temporal reflectance changes in vegetables

Dissing

Clemmesen

Løje

et al. 2009

2009 IEEE 12th International Conference on Computer Vision Workshops, ICCV Workshops

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Section: Introductionmentioning

confidence: 99%

Temporal reflectance changes in vegetables

Dissing

Clemmesen

Løje

et al. 2009

2009 IEEE 12th International Conference on Computer Vision Workshops, ICCV Workshops

Self Cite

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“…Demonstrations in small versions of industrial equipment (for example, HPP devices, supercritical extractors, extruders, spray‐driers) and in prototype versions of emerging technologies (for example, membrane emulsification, sonication) may draw the attention of cooks. Conversely, traditional and promising cooking techniques may be scaled up into institutional or industrial processes using engineering design, as is the case of cooking in a wok (Adler‐Nissen, ).…”

Section: New Equipment and Technologiesmentioning

confidence: 99%

Relating Food Engineering to Cooking and Gastronomy

Aguilera

2018

Comp Rev Food Sci Food Safe

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Modern consumers are increasingly eating meals away from home and are concerned about food quality, taste, and health aspects. Food engineering (FE) has traditionally been associated with the industrial processing of foods; however, most underlying phenomena related to FE also take place in the kitchen during meal preparation. Although chemists have positively interacted with acclaimed chefs and physicists have used foods as materials to demonstrate some of their theories, this has not been always the case with food engineers. This review addresses areas that may broaden the vision of FE by interfacing with cooking and gastronomy. Examples are presented where food materials science may shed light on otherwise empirical gastronomic formulations and cooking techniques. A review of contributions in modeling of food processing reveals that they can also be adapted to events going on in pots and ovens, and that results can be made available in simple terms to cooks. Industrial technologies, traditional and emerging, may be adapted to expand the collection of culinary transformations, while novel equipment, digital technologies, and laboratory instruments are equipping the 21st-century kitchens. FE should become a part of food innovation and entrepreneurship now being led by chefs. Finally, it is suggested that food engineers become integrated into gastronomy's concerns about safety, sustainability, nutrition, and a better food use.

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“…Earlier studies have shown that stir-fried vegetable meal elements have promising properties with respect to high culinary quality and robustness towards freezing and thawing, thereby potentially solving a major hindrance for the use of heat-treated vegetables as meal elements (Adler-Nissen, 2007). Freeze-chilling involves a complete freezing of the products followed by storage at freezing temperature after which the products will be thawed at refrigeration temperatures (O'Leary et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

Multispectral Imaging of Wok-Fried Vegetables

Clemmensen

Dissing

Hyldig

et al. 2012

jist

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Abstract. This paper shows how multispectral images can be used to assess color change over time in wok fried vegetables. We present results where feature selection was performed with sparse methods from the multispectral images to detect the color changes of wok fried carrots and celeriac stored at +5°C over 14 days. A pairwise t-test was used to detect if the differences over days were significant. For both the original as well as a follow experiment significant differences were seen in particular for celeriac, but also to some extend for carrots.

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Continuous wok-frying of vegetables: Process parameters influencing scale up and product quality

Cited by 12 publications

References 7 publications

Temporal reflectance changes in vegetables

Temporal reflectance changes in vegetables

Relating Food Engineering to Cooking and Gastronomy

Multispectral Imaging of Wok-Fried Vegetables

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