Cake Baking in Conventional, Impingement and Hybrid Ovens
Cake Baking in Conventional, Impingement and Hybrid Ovens
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在传统烤箱、冲击式烤箱和混合烤箱中烘焙蛋糕
DOI：
10.1111/j.1365-2621.1996.tb14756.x
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发表时间：
1996
期刊：
影响因子：
--
通讯作者：
C. E. Walker
中科院分区：
文献类型：
--
作者：
A. Li;C. E. Walker
白色层饼在三种类型的空气冲击烤箱，混合（微波/空气冲击）烤箱和卷轴烤箱中烘烤。蛋糕是根据体积、外壳颜色和质地来评估的。直接测量了不同烘箱的烘箱换热率，分别为顶部22.8 ~ 84.8 J/s m2C°和底部17.4 ~ 110.9 J/s m2C°，其中传统卷筒烘箱的换热率最低。采用RSM设计确定了各烘箱的最佳烘烤条件。对于空气撞击式烤箱，烘焙时间减少了近一半，但生产的蛋糕与控制（卷轴）烤箱非常相似。加入微波炉可以进一步减少烘焙时间，到四分之一。用微波炉烘烤的蛋糕颜色相似，但体积比对照组小15%，质地更紧实。
White layer cakes were baked in three types of air impingement ovens, a hybrid (microwave/air impingement) oven, and a reel oven. Cakes were evaluated based on volume, crust color, and texture. Oven heat transfer rates were measured directly, and ranged from 22.8 to 84.8 J/s m2C° for top and from 17.4 to 110.9 for bottom surfaces, exposed in the different ovens, with the conventional reel oven having the lowest values. An RSM design was used to establish optimum baking conditions for each oven. For air impingement ovens, baking time was reduced by almost half but produced cakes very similar to those from the control (reel) oven. Incorporating microwaves enabled a further reduction in baking time, to one fourth. Cakes baked with microwaves had similar color, but had 15% less volumes and firmer textures than control cakes.