Bakery product characteristics as influenced by convection heat flux

Zareifard, Mohammad Reza; Boissonneault, V.; Marcotte, M.

doi:10.1016/j.foodres.2009.03.008

Cited by 25 publications

(17 citation statements)

References 8 publications

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“…The traditional way of measuring the variation of colour has been the use of a colorimeter or colour sensor (Ahrné et al, 2007; Ait Ameur et al, 2007;Baik et al, 2000;Broyart et al, 1998;Keskin et al, 2004;Mundt and Wedzicha, 2007;Ramírez-Jiménez et al, 2000a,b;Shibukawa et al, 1989;Zanoni et al, 1995;Zareifard et al, 2009), while computer vision systems represent a very promising tool for industrial applications (Abdullah, 2008;Gök-men et al, 2008a;Salvadori, 2007, 2009c;Wählby and Skjöldebrand, 2002). Basically, indirect methods quantify the amount of reflected light by the surface of the food, i.e.…”

Section: Measurement Of Browning Developmentmentioning

confidence: 99%

Browning development in bakery products – A review

Purlis

2010

Journal of Food Engineering

312

199

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a b s t r a c tThis paper presents a review regarding several aspects of the development of browning during baking of bakery products, mainly from an engineering point of view. During baking, the formation of colour is due to the Maillard reaction, and caramelization of sugars. Besides the major influence of this phenomenon on the initial acceptance of products by consumers, it is the responsible for other relevant changes occurring in food during baking, i.e. production of flavour and aroma compounds, formation of toxic products (e.g. acrylamide), and decrease of nutritional value of proteins. As well as baking, the development of browning in bakery products is a simultaneous heat and mass transfer process that occurs mostly in a non-ideal system under non-ideal conditions. In addition, the mechanisms of chemical reactions involved are still not elucidated completely, so the process is difficult to control and represents a major challenge for food engineers. Effects of browning on properties of products and experimental, modelling and technological aspects of colour formation during baking are reviewed.

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Section: Measurement Of Browning Developmentmentioning

confidence: 99%

Browning development in bakery products – A review

Purlis

2010

Journal of Food Engineering

312

199

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“…Maximum total heat fluxes were found to be around 6000 W m À2 and decreased to 1000 W m À2 by the end of the experiment. Baik et al (1999) and Zareifard et al (2009) evaluated heat transfers in a tunnel-type, electrical industrial oven used to bake commercial cakes. A similar pattern was obtained with maximum surface heat fluxes of 6300 to 7550 W m À2 at the beginning of the process.…”

Section: Surface Heat Flux Mappingmentioning

confidence: 99%

An instrumented oven for the monitoring of thermal reactions during the baking of sponge cake

Fehaili¹,

Courel²,

Rega³

et al. 2010

Journal of Food Engineering

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“…In this sense, Zareifard et al (2009) remarked the need of improving oven performance taking into account the quality and appearance of baked products. An interesting alternative to bread manufacturers would be specialized ovens that allow adjusting the heat transfer coefficient.…”

Section: Resultsmentioning

confidence: 99%

“…Input parameters to the SHMT model were oven temperature (180,190,200,210,220,230, and 240 C), heat transfer coefficient (5, 10, 15, 20, and 25 W m À2 K À1 ), and product radius (0.025, 0.03, and 0.035 m). These values were selected according to reported data for conventional baking ovens and common industrial practice (Baik, Grabowski, Trigui, Marcotte, & Castaigne, 1999;Baik, Marcotte, & Castaigne, 2000;Carson, Willix, & North, 2006;Li & Walker, 1996;Sakin, Kaymak-Ertekin, & Ilicali, 2009;Therdthai et al, 2002;Zareifard, Boissonneault, & Marcotte, 2009). Initial temperature and water content were assumed to be uniform and equal to 25 C and 0.65 kg kg À1 (dry basis), respectively.…”

Section: Simulationsmentioning

confidence: 99%

Baking process design based on modelling and simulation: Towards optimization of bread baking

Purlis¹

2012

Food Control

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a b s t r a c tThis paper presents a theoretical approach for optimal design of the baking process. Conventional baking of bread was taken as subject of study, and simulation of previously validated models was used to investigate the process. The proposed approach is based on the definition of two different times for the baking process: a critical time, i.e. a minimum baking time assessed by the complete starch gelatinization in the product, and a quality time, i.e. the time necessary to achieve a target value for a given quality attribute. In this work, browning determined the quality time due to its relevance with regard to sensory and nutritional aspects. As a result, feasible solutions are obtained involving a minimum baking (acceptable products) and a minimum thermal input for a given value of browning, which helps to reduce the formation of acrylamide. Optimum solutions can be then obtained by defining specific objectives; weight loss can be minimized by lowering the value of heat transfer coefficient. Furthermore, obtained results can be helpful to build more efficient ovens.

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Bakery product characteristics as influenced by convection heat flux

Cited by 25 publications

References 8 publications

Browning development in bakery products – A review

Browning development in bakery products – A review

An instrumented oven for the monitoring of thermal reactions during the baking of sponge cake

Baking process design based on modelling and simulation: Towards optimization of bread baking

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