• Journal of Environmental Health Sciences
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• v.41 no.2
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• pp.82-89
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• 2015

Objectives: This study was performed to investigate the effect of cooking time on the internal temperature and color of cutlets and the reduction of indicator organisms in cutlets by cooking. Methods: Three kinds of commercially packed frozen cutlets (pork, chicken and fish cutlets), were purchased from local markets. The cutlets were cooked in a frying pan at $180^{\circ}C$ for four minutes. Internal temperature was measured with a food thermometer. Color was measured using a Hunter spectrocolorimeter. Aerobic colony counts, coliforms, and Escherichia coli were determined according to the Food Code of Korea. Results: The internal cooked temperature of every cutlet reached over $74^{\circ}C$, the temperature considered safe, after three minutes, while external temperature reached this level in two minutes (p < 0.001). The instrumental color value as lightness (L) in the cooked cutlets significantly changed (p < 0.001) after one minute. The level of aerobic colony counts of fresh cutlets was under the specification and was reduced to one tenth its level in the cooked cutlets. Coliforms and E. coli were not detected in all samples. The internal temperature of the cutlets was significantly affected by cooking time and weight (p < 0.001). The interaction effect of time and weight was also significant (p < 0.001), and time was the more influential factor. Conclusion: The results of this study indicate that the sampled cutlets should be cooked for a minimum of three minutes or more in order to ensure food safety. The results also indicate that if consumers cease cooking based on external temperature or color, there will be a risk of inadequate cooking.

• Proceedings of the KIEE Conference
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• 2011.07a
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• pp.1270-1271
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• 2011

A study on the energy consumption(weigh against of the energy consumption for analyzed oven) and the energy consumption of follow cooking time (weigh against of cooking time for analyzed oven)through weigh against far-infrared radiation oven and other system. for this study, analysis the energy consumption follow temperature change and calculate the energy consumption until come to saturation temperature. also, the energy consumption is measured for food analysis follow cooking time. The energy reduced cost and time is estimated.

• Korean Journal of Food Science and Technology
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• v.52 no.3
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• pp.310-315
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• 2020

The aim of this study was to investigate the texture change of cooked rice within a short time after cooking. Using four instant rice brands, the texture change within 30 min after cooking was measured by the texture profile analysis (TPA) method for hardness, adhesiveness, cohesiveness, chewiness, and springiness with different compression ratios (30, 70%) and cross-head speeds (0.5, 1.0 mm/s). In the case of cohesiveness, adhesiveness, and chewiness, there were significant differences in the rice textures at 20 to 30 min after cooking compared to that in the sample immediately after cooking. In particular, adhesiveness showed significant differences at 10 min after cooking. However, there were little significant differences within 30 min for springiness. In conclusion, when measuring cooked rice texture, it is desirable to measure it, if possible, within 10 to 20 min after cooking.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.494-502
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• 1995

The study was conducted to evaluate the characteristics of Nuhbiani qualities with the different cooking, reheating methods and storage conditions. Cooking and reheating methods were used with pan, microwave and their combinations. Precooked samples were stored for 0, 1, 4, 7, 15 days in the refrigerator and for 15, 30 days in the freezer. TBA value, shear value by rheometer and sensory attributes in rancidity, hardness, juiciness and overall acceptability were measured. There was no significant difference between cooking, reheating methods in TBA values. Lower values in TBA were noted in the Nuhbiani of frozen storage as compared with that of refrigerated storage. There is a tendency that TBA values were increased as the storage time extended during the refrigeration. Shear values were more increased by microwave cooking and microwave reheating than other methods showing harder texture. Results from sensory evaluation of rancidity, hardness, juiciness and overall acceptability show that there were no significant differences between storage methods, among storage periods and cooking, reheating methods.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.98-114
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• 2003

This paper is written to analyze systematically the varieties of informations about cooking stream procedure on the basis of the basic theory of installation and arrangement such as SLP(Systemic Layout Planning) and to deduce the plan for the device, installation and arrangement suitable to cooking stream procedure. Through the substantial improvement in the modeling of hotel L, the optimization of the capacity of installation and arrangement, and the reduction of food resource stream and its movement and through the analysis of cooking stream procedure by disposing and dividing the main kitchen into three individual ones, the improvement of productivity in comprehensive cookery such as the specialization and equalization of cooking procedure and improvement effect of the price-reduction. Moreover, as for the problem of arrangement of installation, it was displayed that the effect went up to twice through the flexible production-related systems such as the improvement of arrangement, reduction of cooking preparation time, the standardization of cookery.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.34-41
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• 2004

The retention rate of riboflavin in two cooked vegetable salads (spinach salad and sesame leaf salad) were examined at every cooking stage, holding temperature and holding time, with various cooking methods, and a better food preparation method developed. The riboflavin contents of the samples were analyzed by HPLC, with fluoresence detection. The changes in the pH and water contents of the samples were measured during the holding stage at various temperatures and times. There were significant differences in the riboflavin contents during the various preparation and cooking processes, such as trimming, washing, boiling and parching etc. The retention rates of the riboflavin with the various holding methods and cooking temperature were also significantly different. The boiling process caused large losses of riboflavin: in the cases of spinach salad and sesame leaf salad these were 78％ and 52％ respectively. The pH and water contents showed faster change during 0-6 hours than during 6-12 hours.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.512-523
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• 1999

A purpose of this study was to figure out the best cooking conditions of salted-dried fish by a sensory evaluation on cooked salted-dried flathead. Cooking of the salted-dried fish is traditional and popular in Korea, and salted-dried flathead is a favorite with southern Korea. The raw material for the examination were a raw flathead and 3 degrees salted(2%, 4%, 6%)-dried flathead which added 3 kinds cooking treatment (steaming, boiling, baking) within three different times(5, 10 and 15 min.) respectively. The category scaled descriptive test and response surface methodology were applied for the evaluation, and the results of the evaluation were analyzed by SAS program. The result of the study were as follows : 1. For the steaming cooking, scale at 6% salt concentration and 5 minutes cooking time were the best conditions of the salted-dried flathead cooking. 2. For the boiling, 6% salt concentration and 10 minutes cooking time were the best conditions. 3. For the baking, 6% salt concentration and 10 minutes cooking time were the best conditions. 4. The baking group got higher estimations on the items of browning, cooked condition and meaty aroma than steaming and boiling group on Duncan's multiple range test. According to the result of the Duncan's test, baking is better cooking way for the salted-dried flathead.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.181-190
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• 2008

The purpose of this study is to make profits and enhance national competitiveness through the globalization of Korean food. For this purpose, this study analyzed the certificate of qualification for Korean cooking technicians in the field of technical cooking. The results of presenting the perception, motivation for acquisition, and improvement measures of the Korean cooking certificate are as follows. First, as for the perception, if Korean cooking technicians acquire the certificate, they are acknowledged to acquire the qualifications and basic technology as licensed cooks in Korean food; however, they cannot practically execute cooking affairs. They cannot receive additional marks in time of employment. Getting the special education in cooking schools is helpful to acquiring the certificate. Second, the motivation for acquisition results from its advantage over other types of business, and a hope for running Korean food restaurants. Third, the improvement measures cover changing examination contents to be utilized in practical affairs, improving cooking methods, fair evaluation, and considering excessive technicians not to depreciate the value of the certificate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.3
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• pp.270-278
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• 1992

Two of the Hard White Winter (HWW) wheats had higher farina yield than mixed Hard Red Winter (HRW) wheat. Optimum steaming time for HRW farina spaghetti was 3min under 86-98$^{\circ}C$. Optimum cooking time decreased after steam treatment. Steam treated spaghetti showed much higher strength of dried spaghetti, lower cooking loss, and cooked weight, less stickiness, and total organic matters (TOM) value than in treated spaghetti after cooking. The rooking qualities except stickiness were significantly different between treated and untreated steam. The quality of hard wheat farina spaghetti was more affected than that of durum spaghetti after steam treatment. HWW farina spaghetti im-roved all the qualities of steam treated and untreated spaghetti than those of HRW farina spaghetti except stickiness. From the observations of scanning electron microscope (SEM), maybe two general principles of steaming can be explained by : i) forming hydrophobic protein film on surface of pasta, ii) higher retrogradation of starch, which cause less swelling of starch.

• Journal of the Korean Home Economics Association
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• v.17 no.2
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• pp.32-38
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• 1979

The purpose of this experiment was to find out the contained quantity of ascorbic acid form persimmon tea. They were different according to the month when the persimmon leaves were picked, the way of cooking and the length of time spent after cooking. The results of experiment can be summarized as follows : 1. About the same contained quantities of ascorbic acid were obtained among the persimmon leaves picked in September and October, and small contained quatities of it were obtained among the persimmon leaves picked in November. Therefore it can be concluded that the persimmon leaves picked in September and October are better than the leaves picked in November for permision tea. 2. According to the way of cooking the contained quantity of ascorbic acid were different. When green leaves were washed and boiled for 1 monute and dried in the shade for 48 hours, the largest contained quantity of ascorbic acid were obtained. When they were steamed in the steam box for 1 minute and 30 seconds and dried in shade for 48 hours medium contained quantity of ascorbic acid were obtained . The contained quantity of ascorbic acid were decreased when green leaves were dried without boiling when green leaves were dried without boiling or when branches of leaves were taken away by hand and dried. 3. The contained quantity of ascobic acid were also different according to the length of time spent after cooking. After 15 minutes from cooking it began to increase and after 150 minutes it reached the highest degree. After this time it began to decrease. 4. the best fragrance, taste and color of the Persimmn Tea are found out, after steaming in the steaming box for one minute and half second and after drying in the shade for fourty-eight hours.