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Performance Characteristics of Ovens With Natural and Forced Convection
Author(s) -
McFarland Mary Louise Weaver,
Hunt Fern E.
Publication year - 1988
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 - 10.1177/1077727x8801600308
Subject(s) - forced convection , convection , natural convection , range (aeronautics) , volume (thermodynamics) , mechanics , materials science , chemistry , thermodynamics , physics , composite material
Energy used, external surface temperatures of ovens, and characteristics of baked products (biscuits and loaf‐type quick bread) were determined for four forced convection and a conventional model of countertop ovens and an electric range oven without forced convection. Countertop ovens used less energy than an electric range oven ( p ≤ 0.05), but mean external surface temperatures of forced convection ovens were significantly higher than for the range oven. Unevenness of browning was generally more common and more pronounced in the ovens with forced convection than in those without. Volume of loaves of quick bread was greater in the countertop ovens with forced convection than in the one without, but differences were not significant for volume of either quick bread or biscuits in the forced convection ovens and the range oven. Possible explana tions for apparently contradictory findings among studies are presented.