Abstract
The quality of baked products is the complex, multidimensional result of a recipe, and a controlled heating process to produce the desired final properties such as taste, colour, shape, structure and density. The process of baking a sponge cake in a convective oven at different air temperatures (160-180-220 °C) leading to the same loss of mass was considered in this study. A special mould was used which allowed unidirectional heat transfer in the batter. Instrumentation was developed specifically for online measurement of weight loss, height variation and transient temperature profile and pressure in the product. This method was based on measuring heat fluxes (commercial sensors) to account for differences in product expansion and colour. In addition, measurement of height with a camera was coupled to the product mass to calculate changes in density over time. Finally, combining this information with more traditional measurements gave a better understanding of heat and mass transfer phenomena occurring during baking.
Highlights
Drying, cooking and browning are examples of operations in food processing of cereal products which combine heat and mass transfer
The data recorded during a typical baking trial are shown in Figures 5 and 6: air temperature in the oven; weight and temperatures (T1, T2, T3, T4 and surface) of product; mould base temperatures (T5, T6)
° Figure 6: Product temperature profiles and heating fluxes received by the product
Summary
Drying, cooking and browning are examples of operations in food processing of cereal products which combine heat and mass transfer. By acting in the core of the product or at the surface, they confer specific technological properties to the final product, such as dimension, water content and mechanical resistance. For a better understanding of the mechanisms involved in such processes, data must be acquired using sensors adapted for continuous or batch processes, temperature levels and environment They provide a range of measurements on line for changing parameters such as product temperature, height, internal pressure and mass. They might be related to process parameters, heat fluxes received by the product, water losses and changes in volume and composition throughout the baking process. Heat fluxes are received by the product via the surface and through the mould walls or the tray on which it is placed. Pierrel and Newborough (2003) produced oven heat flux maps, and established “baking comfort zones” related to heating mode and product responses
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