Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Development of the Pot lid Preventing Overflow

국물 넘침 방지용 냄비 뚜껑 개발

  • Baek, Seung-Hwa (Dept. of Bio Food Science and Biotechnology, Chungbuk Provincial University of Science and Technology) ;
  • Cha, Kyung-Ok (Dept. of Food Industry and Cook, Woosuk University) ;
  • Kim, Hyung-Yeon (Division of Bio-environment, Wonkwang University) ;
  • Kim, Joong-Man (Division of Bio-environment, Wonkwang University)
  • 백승화 (충북과학대학 바이오식품생명과학과) ;
  • 차경옥 (우석대학교 외식산업조리학과) ;
  • 김형연 (원광대학교 생명자원과학대학 생명환경학부) ;
  • 김중만 (원광대학교 생명자원과학대학 생명환경학부)
  • Published : 2007.03.30
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Abstract

In order to develop a pot lid that would not overflow, three parts were created, each different in size. One cover (A") had a small hole (dia. 10 cm) for the vapor to escape (dia. about 2.5 mm). Another, cover A' had a medium-sized hole (dia. about 5 cm) for the vapor to escape. Cover A (dia. 300 mm, $120\;mm^H$) had a large hole (dia. 100 mm) for the vapor to escape. Because the new cover was partially open while soy paste solution cooking, it showed that it could not only prevent overflow, but also extend the burning approaching and salinity increase time, reducing both cooking time and the amount of energy necessary to cook.

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