Cake baking in tunnel type multi-zone industrial ovens. Part I. Characterization of baking conditions

Food Research International

Volumn 33, Issue 7, 2000, Pages 587-598

  Baik, O D ^a   Marcotte, M ^a   Castaigne, F ^b  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b UNIVERSITÉ LAVAL   (Canada)

Author keywords

Absolute humidity; Air velocity; Convection; Electric powered mold oven; Gas fired band oven; Radiation

Indexed keywords

AIR HUMIDITY; AIR VELOCITY; BAKING; EQUIPMENT; HEAT TRANSFER; TEMPERATURE;

EID: 0033911912     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00095-8     Document Type: Article

References (20)

1. Almond N. Biscuits, cookies, and crackers (Vol. 2). 1989;Elsevier Applied Science, London, New York.
2. Baik, O. D. (1999). Characterization of heat transfer during cake baking in tunnel type multi-zone industrial ovens. PhD thesis. Laval University, QC, Canada.
3. Baik O.D., Grabowski S., Trigui M., Marcotte M., Castaigne F. Heat transfer coefficients on cake baked in a tunnel type industrial oven. Journal of Food Science. 64(4):1999a;688-694.
4. Baik O.D., Sablani S.S., Marcotte M., Castaigne F. Modeling the thermal properties of a cup cake during baking. Journal of Food Science. 64(2):1999b;295-299.
5. Baker B.A., Davis E.A., Gordon J. The influence of sugar and emulsifier type during microwave and conventional heating of a lean formula cake batter. Cereal Chemistry. 67:1990;451-457.
6. De Vries U., Velthuis H., Koster K. Baking ovens and product quality - a computer model. Food Science & Technology. Today. 9:1995;232-234.
7. Earle R.L. Unit operations in food processing. 2nd ed. 1983;Pergamon Press, Oxford.
8. Fahloul D., Trystam G., Duquenoy A. Modelling heat and mass transfer in band oven biscuit baking. Lebensmittel-Wissenschaft und-Technologie. 24:1994;119-124.
9. Gordon J., Davis E.A., Timms E.M. Water-loss rates and temperature profiles of cakes of different starch content baked in a controlled environment oven. Cereal Chemistry. 56(2):1979;50-57.
10. Hasatani M., Arai N., Katsuyama H., Harui H., Itaya Y., Fushida N., Tatsukawa N. Heat and mass transfer in bread during baking in an electric oven. Mujumdar A.S., Filková I. Drying 91. 1991;385-393 Elsevier Science publishers, Amsterdam.
11. Hayakawa K.I., Hwang P.S. Apparent thermophysical constants for thermal and mass exchanges of cookies undergoing commercial baking processes. Lebensmittel-Wissenschaft und-Technologie. 14(6):1981;336-345.
12. Kriems P. Das Klima ist entscheidend. Zucker-und-Suesswarenwirtschaft. 196. 49(4):1996;201-206.
13. Matz, S. A. (1988). Equipment of bakers. Pan-Tech International, McAllen TX: Pan-American International.
14. Pearce L.E., Davis E.A., Gordon J. Thermal properties and structural characteristics of model cake batters containing nonfat dry milk. Cereal Chemistry. 61(6):1984;549-554.
15. Pyler E.J. Baking science and technology. Vol.2, 3rd ed. 1988;Sosland Publishing, Merriam, KS.
16. Sato H., Matsumura T., Shibukawa S. Apparent heat transfer in a forced convection oven and properties of baked food. Journal of Food Science. 52:1987;185-188. 193.
17. Savoye I., Trystram G., Duquenoy A., Brunet P., Marchin F. Heat and mass transfer dynamic modeling of an indirect biscuit baking tunnel oven. Part 1. Modeling principles. Journal of Food Engineering. 16:1992;173-196.
18. Standing C. Individual heat transfer modes in band oven biscuit baking. Journal of Food Science. 39:1974;267-271.
19. Stear C.A. Hand book of bread making technology. 1990;Elsevier Applied Science, London, New York.
20. Tong C.H., Lund D.B. Microwave heating of baked dough products with simultaneous heat and moisture transfer. Journal of Food Engineering. 19:1993;319-339.