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Apparent Heat Transfer in a Forced Convection Oven and Properties of Baked Food |
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| Authors: | HIDEMI SATO TSUNEO MATSUMURA SHOKO SHIBUKAWA |
| Affiliation: | Authors Sato and Matsumora are with the Consumer Products Research Laboratory, Mitsubishi Electric Co., Ltd, 2–14–40 Ofuna, Kamakura 247, Japan. Author Shibukawa is with the Faculty of Education, Yokohama National Univ., Hodogaya, Yokohama 240, Japan;. |
| Abstract: | 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. |
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