کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10278707 | 464578 | 2005 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Microwave, infrared and infrared-microwave combination baking of cakes
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The objective of the study was to compare the quality of cakes during baking in microwave, infrared (IR) and IR-microwave combination ovens. Quality parameters evaluated were weight loss, specific volume, firmness and colour of cakes. As control, conventionally baked cakes were used. Cakes baked in a microwave oven had the lowest quality. It was possible to achieve surface colour formation in cakes by IR and IR-microwave combination baking. IR-microwave combination baking reduced weight loss and firmness while it increased the volume of microwave baked breads. Halogen lamp-microwave combination oven produced cakes having similar firmness and colour values with conventionally baked ones. The best conditions for baking of cakes in IR-microwave combination oven was 5Â min at 70% halogen lamp and at 50% microwave power levels. When an IR-microwave combination oven was used at this condition conventional baking time of cakes was reduced by about 75%.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 71, Issue 2, November 2005, Pages 150-155
Journal: Journal of Food Engineering - Volume 71, Issue 2, November 2005, Pages 150-155
نویسندگان
Gulum Sumnu, Serpil Sahin, Melike Sevimli,