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Electronic temperature control in electric ovens for increased accuracy in food research
Author(s) -
VILJOEN D.L.,
MULLER M.,
SWARDT J.B.,
SADIE A.
Publication year - 1997
Publication title -
journal of consumer studies and home economics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 0309-3891
DOI - 10.1111/j.1470-6431.1997.tb00291.x
Subject(s) - thermostat , temperature control , reliability (semiconductor) , consistency (knowledge bases) , control (management) , controller (irrigation) , automotive engineering , computer science , reliability engineering , environmental science , electrical engineering , engineering , control engineering , thermodynamics , biology , agronomy , power (physics) , physics , artificial intelligence
In food research, temperature is one of the variables that must be controlled at all times; household electric ovens are often used for this purpose. The aim of this study was to determine whether an electronic temperature controller (ETC) – an electronic apparatus with a solid‐state switch and sensitive sensor – can provide improved temperature control, and consequently sustained food quality, compared with a capillary thermostat in a household electric oven. It was found that the ETC is indeed able to provide better temperature control in household electric ovens. It can, therefore, make a valuable contribution to food research, where consistency during replication is vital for the reliability of research results.