Intelligent Whiteness Tester Analyzes the Relationship between Flour Whiteness and Fritter Quality
A dumbwaiter is a small
freight elevator or lift intended to carry objects rather than people.
Dumbwaiters found within modern structures, including both commercial, public
and private buildings, are often connected between multiple floors. When
installed in restaurants, schools, kindergartens, hospitals, retirement homes
or in private homes, the lifts generally terminate in a kitchen.
The term seems to have been
popularized in the United States in the 1840s, after the model of earlier
"dumbwaiters" now known as serving trays and lazy Susans. The
mechanical dumbwaiter was invented by George W. Cannon, a New York City
inventor. Cannon first filed for the patent of a brake system (US Patent no.
260776) that could be used for a dumbwaiter on January 6, 1883. Cannon later
filed for the patent on the mechanical dumbwaiter (US Patent No. 361268) on
February 17, 1887.Cannon reportedly generated a vast amount of royalties from
the dumbwaiter patents until his death in 1897.
A simple dumbwaiter is a movable
frame in a shaft, dropped by a rope on a pulley, guided by rails; most
dumbwaiters have a shaft, cart, and capacity smaller than those of passenger
elevators, usually 45 to 450 kg (100 to 1000 lbs.) Before electric
motors were added in the 1920s, dumbwaiters were controlled manually by ropes
on pulleys.
Early 20th-century codes
sometimes required fireproof dumbwaiter walls and self-closing fireproof doors
and mention features such as buttons to control movement between floors and
locks on doors preventing them from opening unless the cart is stopped at that
floor. Dumbwaiter Lifts in London were extremely popular in the houses of the
rich and privileged. Maids would use them to deliver laundry to the laundry
room from different rooms in the house. They negated the need to carry handfuls
of dirty washing through the house, saving time and preventing injury.
A legal complaint about a
Manhattan restaurant's dumbwaiter in 1915, which also mentions that food orders
are shouted up and down the shaft, describes its operation and limitations as
follows:
[There is] ... great play between
the cart of the dumb-waiter and the guides on which it runs, with the result
that the running of the cart is accompanied by a loud noise. The rope which
operates the cart of the dumb-waiter runs in a wheel with a very shallow
groove, so that the rope is liable to and does at times slip off. ... The cart
has no shock absorbers at the top, so that when it strikes the top of the shaft
or wheel there is a loud report. ... [T]he ropes of the dumb-waiter strike such
wall at frequent intervals with a loud report. ... [T]he dumb-waiter is often
negligently operated, by running it faster than necessary, and by letting it go
down with a sudden fall.
More recent dumbwaiters can be
more sophisticated, using electric motors, automatic control systems, and
custom freight containers of other kinds of elevators. Recently constructed
book lifts in libraries and mail or other freight transports in office towers
may be larger than many dumbwaiters in public restaurants and private homes,
supporting loads as heavy as 450 kg (990lbs)
Dumbwaiter Lifts Dumbwaiter Lifts, Service Lifts, Service Lift, Dumb Waiter, Dumbwaiter Lift CEP Elevator Products ( China ) Co., Ltd. , https://www.elevatorcomponent.nl
Weigh 200g of flour, add 6g of leavening agent and flour and mix. Dissolve 2.6g of salt and pour it into the flour. Add water to the dough and knead the dough for about 6 minutes to make the dough smooth. The dough was coated with a layer of edible oil. The dough was wrapped in plastic wrap and placed in a proofing box (humidity 60%, temperature 38°C) for 1.5 hours. Rolled up the dough using a rolling pin to grow a strip (thickness 0.8cm, width 14cm), and then use a plastic spatula to cut into small long squares (length 12cm, width 5cm), each two together, in the middle with a chopsticks pressure , cut off at both ends, lengthened to about 30cm. The elongated dough pieces are gently placed in a 190°C fryer. Gently roll until golden yellow, each frying time is controlled at about 2min.
The wet gluten content and whiteness of the powdered samples showed a significant positive correlation with the total score of the fritters, and the ash, gluten index, and drop values ​​were negatively correlated with the total score of the fritters, but the correlation was not significant. The wet gluten content mainly affected the specific volume (r=0.625) and organizational structure (r=0.481) of the fritters, and had a positive correlation with the taste, appearance and odor. Whiteness has a certain positive correlation with each index of the fritters, while ash content mainly influences the color and texture of the fritters, and the correlation coefficients are -0.770 and -0.449, respectively. The gluten index is not related to the total score of the fritters. The drop value was significantly positively correlated with the color of the fritters (r=0.542). It was negatively correlated with other quality indicators of the fritters and had a significant negative correlation with odors (r=-0.548). . The whiteness of the flour was positively correlated with the score of the fritters. The higher the whiteness, the better the quality of the fritters. Using the smart whiteness tester to measure the whiteness of flour, it was found that when the whiteness was above 80%, the total score of the fritters was higher than 80 points, and when the whiteness reached 85%, the trend was basically stable. Therefore, the whiteness of the dough for making fritters should be controlled at more than 80%.
Through the measurement of related research instruments such as the smart whiteness tester, the flavor of the fritters was summarized. There was a significant positive correlation between the wet gluten content and the whiteness of wheat flour and the total score of the fritters. The ash content, gluten index, and falling value were negatively correlated with the total score of the fritters, but the correlation was not significant. The wet gluten content mainly affects the specific volume (r=0.625) and organizational structure (r=0.481) of the fritters; the whiteness has a certain positive correlation with each index of the fritters; the ash content mainly affects the color and texture of the fritters. Structure, correlation coefficient reached -0.770 and -0.449, respectively.