Effect of near-infrared radiation and jet impingement heat transfer on crust formation of bread

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Standard

Effect of near-infrared radiation and jet impingement heat transfer on crust formation of bread. / Olsson, E. E.M.; Trägårdh, A. C.; Ahrné, L. M.

I: Journal of Food Science, Bind 70, Nr. 8, 2005.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

Harvard

Olsson, EEM, Trägårdh, AC & Ahrné, LM 2005, 'Effect of near-infrared radiation and jet impingement heat transfer on crust formation of bread', Journal of Food Science, bind 70, nr. 8.

APA

Olsson, E. E. M., Trägårdh, A. C., & Ahrné, L. M. (2005). Effect of near-infrared radiation and jet impingement heat transfer on crust formation of bread. Journal of Food Science, 70(8).

Vancouver

Olsson EEM, Trägårdh AC, Ahrné LM. Effect of near-infrared radiation and jet impingement heat transfer on crust formation of bread. Journal of Food Science. 2005;70(8).

Author

Olsson, E. E.M. ; Trägårdh, A. C. ; Ahrné, L. M. / Effect of near-infrared radiation and jet impingement heat transfer on crust formation of bread. I: Journal of Food Science. 2005 ; Bind 70, Nr. 8.

Bibtex

@article{268a7591a18c48d7872072b688a4487d,
title = "Effect of near-infrared radiation and jet impingement heat transfer on crust formation of bread",
abstract = "Rapid heat transfer methods can be used to speed up the baking process and create new product properties. This study investigates the effect of air jet impingement and infrared radiation (alone or in combination) on crust formation of par-baked baguettes during post-baking. The parameters investigated are crust color, crust thickness, total water loss, and heating time. The results show that infrared radiation and jet impingement, as compared with heating in a conventional household oven, increased the rate of color development of the crust and shortened the heating time. The fastest color development was obtained by combining infrared and impingement heating. The water loss rate was increased due to the high heat transfer rate, but the total water loss was reduced because of the shorter heating time. Crust thickness was most dependent on heating time and crust temperature. In general, the crust was thinner for infrared-heated baguettes.",
keywords = "Bread, Color development, Crust formation, Infrared radiation, Jet impingement heat transfer",
author = "Olsson, {E. E.M.} and Tr{\"a}g{\aa}rdh, {A. C.} and Ahrn{\'e}, {L. M.}",
year = "2005",
language = "English",
volume = "70",
journal = "Journal of Food Science",
issn = "0022-1147",
publisher = "Wiley-Blackwell",
number = "8",

}

RIS

TY - JOUR

T1 - Effect of near-infrared radiation and jet impingement heat transfer on crust formation of bread

AU - Olsson, E. E.M.

AU - Trägårdh, A. C.

AU - Ahrné, L. M.

PY - 2005

Y1 - 2005

N2 - Rapid heat transfer methods can be used to speed up the baking process and create new product properties. This study investigates the effect of air jet impingement and infrared radiation (alone or in combination) on crust formation of par-baked baguettes during post-baking. The parameters investigated are crust color, crust thickness, total water loss, and heating time. The results show that infrared radiation and jet impingement, as compared with heating in a conventional household oven, increased the rate of color development of the crust and shortened the heating time. The fastest color development was obtained by combining infrared and impingement heating. The water loss rate was increased due to the high heat transfer rate, but the total water loss was reduced because of the shorter heating time. Crust thickness was most dependent on heating time and crust temperature. In general, the crust was thinner for infrared-heated baguettes.

AB - Rapid heat transfer methods can be used to speed up the baking process and create new product properties. This study investigates the effect of air jet impingement and infrared radiation (alone or in combination) on crust formation of par-baked baguettes during post-baking. The parameters investigated are crust color, crust thickness, total water loss, and heating time. The results show that infrared radiation and jet impingement, as compared with heating in a conventional household oven, increased the rate of color development of the crust and shortened the heating time. The fastest color development was obtained by combining infrared and impingement heating. The water loss rate was increased due to the high heat transfer rate, but the total water loss was reduced because of the shorter heating time. Crust thickness was most dependent on heating time and crust temperature. In general, the crust was thinner for infrared-heated baguettes.

KW - Bread

KW - Color development

KW - Crust formation

KW - Infrared radiation

KW - Jet impingement heat transfer

M3 - Journal article

VL - 70

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 8

ER -

ID: 202133768