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Changes of Internal Temperature during the Cooking Process of Dumpling (Mandu)
| Content Provider | Semantic Scholar |
|---|---|
| Author | Kim, Jong-Gyu Kim, Joong-Soon |
| Copyright Year | 2013 |
| Abstract | Abstract The temperature changes of dumpling(mandu) during cooking process were examined and the effects of time-temperature and/or time-size interactions on internal temperature were studied. Mandu was purchased from local markets and classified by its weight(small, medium, and large). Boiling, steaming, pan frying, and deep fat frying were adopted. Internal temperature was measured with a food thermometer in every one minute. The internal temperature of mandu increased over time in every cooking process(p<0.05). After three minutes the internal temperature of mandu in boiling, pan frying, and deep fat frying reached over at 74℃, which is high enough temperature to kill the harmful bacteria, but not in steaming. The internal temperature of mandu was significantly affected by cooking time, size, and both in boiling, steaming, and deep fat frying(p<0.05). There were significant differences between the internal and surface temperatures of mandu in the cooking processes except pan frying in three minutes(p<0.05). The results of this study indicate three minutes' cooking of the mandu by boiling, pan frying, and deep fat frying is safe enough to eat. However, longer steaming time is needed in order to reach safe temperature. This study also indicates the cooking time and size of mandu appear to be major factors in determining the internal temperature achieved at 74℃. More research is needed to check time to reach a safe temperature in the cooking process of mandu by steaming. Keywords: internal temperature, cooking, time-temperature interaction, time-size interaction, dumpling (mandu) |
| Starting Page | 485 |
| Ending Page | 492 |
| Page Count | 8 |
| File Format | PDF HTM / HTML |
| DOI | 10.5934/kjhe.2013.22.3.485 |
| Volume Number | 22 |
| Alternate Webpage(s) | http://ocean.kisti.re.kr/downfile/volume/klsa/HSGHBS/2013/v22n3/HSGHBS_2013_v22n3_485.pdf |
| Alternate Webpage(s) | https://doi.org/10.5934/kjhe.2013.22.3.485 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
