Effect of steam cooking of food on mass transfer

摘要

The aim of the work is to study the impact of steam cooking processes against the loss and/or the generation of aroma compounds in foods. The presence of water on the thermodynamic behavior of these aroma compounds is also take into account in order to better understand transfers. The first studies have been conducted on potatoes. To characterize the transfer of aroma compounds during cooking, it is necessary to know mass balances. For this, the aroma compounds are analyzed after 20 minutes of steam cooking (100°C) at 3 levels: in food itself, in the gaseous phase and in the cooking juice. Among the aroma compounds identified in the cooked potatoes, the most important are aldehydes, especially hexanal. This aroma compound, present in the raw potato and increasing during cooking, is chosen to study the mass transfer.