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Effects of Heat Transfer by Radiation and Convection on Browning of Cookies at Baking
Author(s) -
SHIBUKAWA SHOKO,
SUGIYAMA KUNIKO,
YANO TOSHIMASA
Publication year - 1989
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.1365-2621.1989.tb04666.x
Subject(s) - browning , lightness , heat transfer , convection , chemistry , radiation , food science , thermodynamics , thermal radiation , optics , physics
ABSTRACT The effects of modes of heat transfer (radiation or convection) on the baking color development of food were studied. An experimental baking oven that could be altered to two heat transfer modes was designed; the ratio of heat by radiative transfer to total heat transferred was about 30% or 70%. The glucose‐glutamate solutions were heated at different air temperatures to measure the browning rates to calculate the activation energies. Cookies were baked at 200°C to measure the lightness of color on the surface and the surface temperature. It was clarified that the development of color depended on the temperature only.