Humidity change and its effects on baking in an electrically heated air jet impingement oven

Food Research International

Volumn 36, Issue 6, 2003, Pages 561-569

  Xue, J ^a   Walker, C E ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Baking; Cake; Humidity; Impingement; Oven

Indexed keywords

ATMOSPHERIC HUMIDITY; HIGH TEMPERATURE EFFECTS; OVENS; SENSORS;

HUMIDITY CHANGE;

FOOD PROCESSING;

EID: 0038367731     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(02)00221-1     Document Type: Article

References (7)

1. Baik, O.D., Grabowski, S., Trigui, Marcotte, M., Castaigne, F.Heat transfer coefficients on cakes baked in a tunnel type industrial oven. Journal of Food Science, 64(4), 689.
2. Marston, P. E., & Wannon, T. L. (1976). Bread baking: the transformation from dough to bread. The Bakers Digest, 50(4), 24-28.
3. Smith, D. P. (1979). Heat transfer of food products. United States Patent No. 4,154,861 dated 15 May 1979.
4. Varilek, P. & Walker, C. E. (1983-1984). Baking and ovens: History of heat technology. Bakers Digest 57(5) through vol. 58(3), (5 part series).
5. Vidal, R. L. & Walker, C. E. (1995). Comparing air impingement and reel ovens. National Notes II(3), 14, 19-20.
6. Walker, C. E. (1987). Impingement oven technology - part I: principles. AIB Research Department Technical Bulletin, 9(11), 1-7.
7. Walker, C. E., & Sparman, A. B. (1989). Impingement oven technology - part II: applications and future. AIB Research Department Technical Bulletin, 11(11).