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. 2021 Jul 30;10(8):1763. doi: 10.3390/foods10081763

Figure 3.

Figure 3

(A) The Steam Infusion VactionTM Pump system data for the heating of 400 kg water. The temperature in the Steam Infusion heated kettle starts at 7 °C and finishes at 92 °C over the duration of the cooking time of 8 min. (B) The Steam Infusion VactionTM Pump system data for the heating of 400 kg chocolate custard. The temperature in the Steam Infusion heated kettle starts at 9 °C and finishes at 85 °C over the duration of the cooking time of 6.5 min.