About overheated steam

Heating principal

Direct heating method in which caloric steam directly contacts food ingredients.
Since a generation of condensation heat which has a largest calorie arises contact point of the food, a heat dissipation to other than foods is small.

Due to the above 1 and 2, a high efficient heat transfer is achieved.

Advantages of steam cooking / Nutrient retention

Comparison of vitamin C content in vegetables after different heat treatments (Report from Inui et al (Osaka Prefecture University)

Vitamin C (mg/100gFW)	Broccoli	Carrot	Pumpkin
Boil cooking	16.7±5.9	2.1±0.5	7.8±1.3
Superheated steam (our device)	56.0±3.3	2.6±0.3	10.0±2.2
Raw	88.3±1.8	4.9±0.7	12.7±1.4

Values are expressed as means±SD, n=3

Comparison of vitamin C content in vegetables after different heat treatments (Report from Inui et al (Osaka Prefecture University)

Vitamin C (mg/100gFW)

Broccoli	16.7±5.9	56.0±3.3	88.3±1.8
Carrot	2.1±0.5	2.6±0.3	4.9±0.7
Pumpkin	7.8±1.3	10.0±2.2	12.7±1.4

Values are expressed as means±SD, n=3

It is verified that in superheated steam cooking, the retention of VitaminC in broccoli which contains a lot of vitamin C is high (63.4% retained)

In comparison with boil cooking…

Nutrient is not eluted into water
Therefore an original sweet taste and natural flavor of vegetables are well maintained.
Physical collision due to boiling is not present and firmness is maintained

Advantages of steam cooking / Improvement of preserving property

The following vegetables were subjected to a heat treatment for 80 seconds according to MSC (100°C) and boil cooking
Vegetables were put into a tray and a lid thereof is lightly closed so that the vegetables contact with oxygen, followed by still standing for 24 hours at room temperature (ca. 20°C)

	Broccoli	Cabbage
Superheated steam (our device)	Kept the green color	Kept the green color
Boil cooking	Partially discolored	Discolored (whitish)

The following vegetables were subjected to a heat treatment for 80 seconds according to MSC (100°C) and boil cooking
Vegetables were put into a tray and a lid thereof is lightly closed so that the vegetables contact with oxygen, followed by still standing for 24 hours at room temperature (ca. 20°C)

Broccoli	Kept the green color	Partially discolored
Cabbage	Kept the green color	Discolored (whitish)

It is confirmed that a process of degradation is well controled.

Comparison with other systems

Comparison conducted under a condition of boiling potatoes (pieces of app. 15 g)

	Multi steam cooker	Steam Convection Oven 10-stage gas system by company X	Rotary pot (gas) capacity: 190 L
Processing ability	140kg / h	30kg / h	45kg / h
Electricity usage (electricity expense)	4kW/h (76JPY/h)	0.54kW/h (10JPY/h)	ー
Water consumption (water expense)	48L/h (19JPY/h)	10L/h (4JPY/h)	225L/h (90JPY/h)
Steam consumption (fuel expense)	110kg/h (737JPY/h)	ー	ー
Gas consumption	ー	35kW/h (280JPY/h)	50kW/h (400JPY/h)
Cost for processing1kg of potatoes	5.9JPY	11JPY	10JPY

ACE SYSTEM Co., Ltd.

Main Factory

3-1-3 Ayumino, Izumi-city, Osaka 594-1157, Japan
TEL: +81-725-54-3958
FAX: +81-725-54-3957

Tokyo Office

3-21-7 Hasune, Itabashi-ku, Tokyo 179-0046, Japan
TEL：+81-3-3868-3983
FAX：+81-3-3868-3838

Fukuoka Office

1-6-23 Higashinaka, Hakata-ku, Fukuoka-city, 812-0892, Japan
TEL：+81-92-292-8903
FAX：+81-92-292-8904

Development Center Sales and Service Office

2-6-3 Ayumino, Izumi-city, Osaka 594-1157, Japan
TEL：+81-725-58-7717
FAX：+81-725-58-7715

About
Superheated Steam