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Effects of Radiant Heat Transfer: Cake Baking in a Conventional Electric Residential Oven
Author(s) -
Garrison Carolyn L.,
Peart M. Virginia
Publication year - 1986
Publication title -
home economics research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.372
H-Index - 31
eISSN - 1552-3934
pISSN - 0046-7774
DOI - 10.1177/1077727x8601400307
Subject(s) - heat transfer , materials science , environmental science , waste management , nuclear engineering , thermodynamics , engineering , physics
In order to study the role of irradiation in cake baking, irradiation levels on the upper, lower, and side surfaces of a cake and utensil were varied. This was done by increasing the reflectance of thermal radiation in an electric residential oven while controlling the average oven air temperature by thermostat setting. Irradia tion levels were measured using a cake‐pan radiometer. Cake moisture loss and bottom crust formation were increased during baking by increased radiation on the lower cake surface. Radiation increase on the upper cake surface caused a greater degree of browning of that surface. Lower surface browning was related to both increased moisture loss and smaller cake volume.