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Subject: Family Resource Management × Author: Alakuntla Priyanka × Start date: 2020 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Thermal Efficiency and Quality of Cooked Food: Evaluation of Cookware Materials
    (Punjab Agricultural University, Ludhiana, 2021) Alakuntla Priyanka; Gupta, Ritu
    The present study entitled “Thermal efficiency and quality of cooked food: Evaluation of cookware materials” was undertaken with an aim to find out the commonly available cookware materials for surface cooking, to study the thermal efficiency of selected cookware materials as well as to assess the extent of microbial and toxic contents in food cooked in selected cookware. The study was conducted in three parts i.e., market survey, household survey and laboratory experiments. Market and household survey was conducted in different locations of Ludhiana city. For laboratory experiments, six commonly used cookware materials namely non-stick, stainless steel, nonstick with ceramic coating, nonstick with granite coating, hard anodized and clay pans were selected and two standardized recipes namely jeera rice and potato with fenugreek leaves vegetable (dry) were selected. The results revealed that hard anodized was best in terms of heat conductivity followed by non-stick with ceramic coating pan; whereas, stainless steel followed by nonstick with ceramic coating pan were best in terms of heat retention. Lowest fuel consumption was observed in stainless steel pan followed by hard anodized and nonstick with ceramic coating pan due to larger diameter. Non-stick with ceramic coating pan followed by non-stick pan were found best in terms of organoleptic evaluation. The heavy metal analysis showed that chromium content in all the selected cookware was higher than permissible limit (0.05-0.20 mg/day) in both the cooked recipes. Nonstick with ceramic coating recorded lowest chromium content i.e. 0.28 and 0.80 mg immediately after cooking and 0.45 and 0.94 mg after one hour of cooking in jeera rice and potatoes with fenugreek leaves vegetable (dry) respectively. Arsenic and cadmium contents were found to be within permissible limits. Nickel and lead were found minimum in nonstick with ceramic coating and clay pan when compared with all other selected cookware materials. No microbial contamination was observed in selected cookware materials.