Current Perspectives on Non-conventional Heating Ovens for Baking Process—a Review
| Autor: | Pravin R. Bhushette, C. Anandharamakrishnan, N. Chhanwal |
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| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
Materials science business.industry Process Chemistry and Technology media_common.quotation_subject Final product 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Industrial and Manufacturing Engineering 0404 agricultural biotechnology 010608 biotechnology Scientific method Quality (business) Jet impingement Current (fluid) Safety Risk Reliability and Quality Porosity Process engineering business Microwave Food Science media_common Efficient energy use |
| Zdroj: | Food and Bioprocess Technology. 12:1-15 |
| ISSN: | 1935-5149 1935-5130 |
| Popis: | Advancement in technology and changing lifestyle demand reduction in baking time with good quality product. One of the ways to reduce the baking time is by introducing rapid heating modes such as microwave, infrared and jet impingement heating. However, use of such heating modes during the baking process may alter the final product quality such as surface colour, moisture content, crumb hardness and porosity. Energy efficiency and product quality are the prime factors for any process industry and combining two or more heating modes (hybrid heating) can yield the desired quality of baked product. Therefore, hybrid heating oven shows promise of providing energy and time efficient baking process. Use of hybrid heating requires a thorough knowledge of baking process along with biochemical and physical transformation. This review contents scientific papers published in the last 15 years mainly, dealing with various ovens and its hybrid heating modes used for the baking process are summarized along with the merits and limitations of these approaches. |
| Databáze: | OpenAIRE |
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