With the purpose to reliably manufacture high-quality tofu, the authors undertook research directed toward the development of a new practical cooker for tofu, and the conclusions are as follows: 1) Accurate calculation methods by adjusting the correlation between the nama-go viscosity and pressure drop, which are essential for the system design, are obtained. 2) Since the new cooker provides a constant residence time and thermal denaturation of protein is uniform, a hard tofu can be consistently manufactured. 3) The unit has improved hygiene characteristics because of ease of CIP, and operating efficiency and yields are both higher.
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