Effect on Cooking of the Quality and Thickness of Cooking Pots

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  • 材質及び厚さの異なる鍋の調理適性に関する研究
  • ザイシツ オヨビ アツサ ノ コトナル ナベ ノ チョウリ テキセイ ニ カンスル ケンキュウ

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Many kinds of pots are used for cooking food. But the basictechnical data on them are insufficient. Several pots of various quality, thickness, and material were used to examine the effect on heating food. The heating characteristics and general cooking suitability of each type of pot were evaluated by measuring the temperature distribution on the bottom of the pot and the water temperature, and calculating the heat retention, evaporation rate and heat efficiency. The amount of applied heat was varied and the effect of different heat levels was examined. Before, a test food was finally heated.<BR>The heat capacity decrease and the thermal conductivity increased, the thermal efficiency also increased and the temperature rise of the food being heatedin the pot was more rapid.<BR>Pots which were thin or had low thermal conductivity had anuneven temperature distribution across the bottoms and tended to scorch.<BR>The food heated in a pot with low thermal conductivity tended to disintegrate while boiling.<BR>The applied heat level was increased, effect on cooking suitability was also increased.

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