The effects of modes of heat transfer (radiation or convection) on the baking color development of food were studied. An experimental baking oven that could be altcrcd to two heat transfer modes was dcsigned; the ratio of heat by radiative transfer to total heat transferred was about 30% or 70%. The glucose-glutamate solutions were heated at different air temperatures to measure the browning rates to calculate the activation energies. Cookies were baked at 200°C to measure the lightness of color on the surface and the surface temperature. It was clarified that the devclopmcnt of color depended on the tcmpcrature only.

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