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The overall effect is a slower heating process, which causes tissue to coagulate. In simple coagulation/cutting mode machines, the lower duty cycle typical of coagulation mode is usually heard by the ear as a lower frequency and a rougher tone than the higher frequency tone typical of cutting mode with the same equipment.
Diathermy is produced by two techniques: short-wave radio frequencies in the range 1–100 MHz (shortwave diathermy) or microwaves typically in the 915 MHz or 2.45 GHz bands (microwave diathermy), the methods differing mainly in their penetration capability. [4] [5] [6] It exerts physical effects and elicits a spectrum of physiological responses.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Pages in category "Cutting techniques (cooking)" The following 10 pages are in this category, out of 10 total. This list may not reflect recent changes. A.
Cutting of the curds after setting. The curd is cut into 6-to-16-millimetre (1 ⁄ 4 to 5 ⁄ 8 in) cubes using stainless steel wire knives. A smaller cube size means the cheese will be lower in moisture, whereas a larger cube size will result in a high-moisture cheese. It is important that cutting time is minimized and that the cuts be clean.
Forming machine for sausages with forming of a collagen casing, further setting by coagulation and drying High-temperature, short-time cooking-extrusion of snacks with continuous filling of a flavoured paste Continuous Paddle mixer Mixing by agitation in a closed volume Snack coating Helicoidal, scraping paddles Batch Vat mixer
A harmonic scalpel cuts via vibration. The scalpel surface itself cuts through tissue by vibrating in the range of 55,500 Hz. The high frequency vibration of tissue molecules generates stress and friction in tissue, which generates heat and causes protein denaturation.
Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...