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

Figure 4.

Figure 4

The cumulative peak area totals for a GC-MS analysis of curry sauce batches that have been cooked by either conventional steam jacket (“Batch Kettle”) or Steam Infusion with all of the ingredients batched in the kettle; a Steam Infusion cook with the spices added (entrained) from a hopper mid process at 60 °C batch temperature during the cook is also included.