Apparent Heat Transfer in a Forced Convection Oven and Properties of Baked Food
Apparent Heat Transfer in a Forced Convection Oven and Properties of Baked Food
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强制对流烤箱中的表观传热和烘焙食品的特性
DOI：
10.1111/j.1365-2621.1987.tb14001.x
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发表时间：
1987
期刊：
影响因子：
--
通讯作者：
S. Shibukawa
中科院分区：
文献类型：
--
作者：
Hidemi Sato;Tsuneo Matsumura;S. Shibukawa
研究了在强制对流烘箱中，海绵蛋糕的加热性能和烘焙效果与加热性能的关系。强制对流烘箱的加热性能可用在不同空气温度和速度下测得的表观传热系数来表示。在强制对流烘箱中，循环空气的风速和温度都影响表观传热系数，并决定了烘焙食品的最终性质。观察这些参数对在强制对流烘箱中烘烤的海绵蛋糕的影响。
Parameters for expressing the heating performance and baking results of sponge cakes dependent on heating performance in a forced convection oven were studied. The heating performance of a forced convection oven may be expressed by the apparent heat transfer coefficient which was measured at various air temperatures and velocities. Both the air velocity and temperature of the circulating air affected the apparent heat transfer coefficient in a forced convection oven and determined the final properties of the baked food. The effects of these parameters on sponge cakes baked in the forced convection oven were observed.