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BULK DENSITIES OF COOKIES UNDERGOING COMMERCIAL BAKING PROCESSES
Author(s) -
HWANG MICHAEL P.,
YAKAWA KANICHI HA
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb06563.x
Subject(s) - volume (thermodynamics) , mathematics , moisture , polynomial , food products , sample (material) , volume expansion , mineralogy , materials science , food science , chemistry , thermodynamics , composite material , physics , chromatography , mathematical analysis , medicine
The densities of food products undergoing baking processes in commercial multi‐zone band ovens of a local plant were measured with a volume replacement method along with a photographic procedure. Three kinds of cookies were selected as the sample products. It was found that the densities are closely related to the temperature and moisture content of cookies during the baking processes. This relationship is statistically represented by polynomial regression equations. The correlation coefficients were better than 0.970. According to the examination of changes in volume of cookies undergoing baking processes, expansion ratios were found to be 2.0‐2.5.