What You Need to Know
The steam pressure inside bamboo culms can reach up to 0.2 MPa, and the bamboo’s lignocellulosic walls release hemicellulose-derived sugars that lower the pH to about 5.5, inhibiting spoilage microbes. The heat transfer is dominated by convection within the steam-filled conduit and conduction through the bamboo wall, while the hygroscopic nature of bamboo absorbs moisture, maintaining a moist cooking environment.
The Science
Primary Reaction
Protein denaturation and moisture transfer via steam heating