| Evaluation of food properties |
Heating and stirring processes ensure that mixing is uniform, cooking is even without any irregularities, each batch remains stable, and unwanted substances like scum and burnt bits are eliminated. It also aids in water evaporation for concentration, flavor infusion through vacuum, and controlling bacteria. These processes are also used for conducting scale-up tests, confirming time, maintaining desired shape and color, and assessing the effects of roasting, frying, and boiling. Additionally, they facilitate cooling, straining, and dehydration. |
