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Computerized electronic temperature control system for thermal efficiency during baking in food research
Author(s) -
Viljoen D. L.,
Muller M.,
De Swardt J. B.,
Sadie A.,
Vosloo M. C.
Publication year - 2001
Publication title -
international journal of consumer studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 1470-6423
DOI - 10.1111/j.1470-6431.2001.00145.x
Subject(s) - thermostat , reproducibility , reliability (semiconductor) , temperature control , process engineering , food science , environmental science , computer science , automotive engineering , mathematics , chemistry , statistics , engineering , mechanical engineering , power (physics) , physics , quantum mechanics
A more sophisticated temperature control system than the capillary thermostat in conventional electric ovens is necessary for laboratory research on foods. The aim of the study was to develop a computerized temperature control system (CTCS) for conventional electric ovens and to determine whether the CTCS could effect comparable and consistent results in two ovens with regard to oven and product characteristics of baked products. No significant differences were found between the two ovens with regard to average oven temperature, texture and height of products. In most instances there were also no significant differences between the ovens with regard to instrumental colour measurement and moisture loss. The regression results also illustrated the effectiveness of the CTCS, i.e. that an increase in set oven temperature of 1°C has a significant effect on specific oven and product characteristics. The CTCS therefore significantly improved the reproducibility of quality characteristics of baked products. Thus, more consistent and repeatable results can be obtained to improve the reliability of consumer‐driven food research.