Electronic temperature control in electric ovens for increased accuracy in food research

Viljoen, D. L.; Müller, M.; Swardt, J. B. De; Sadie, Annalene

doi:10.1111/j.1470-6431.1997.tb00291.x

Cited by 2 publications

(1 citation statement)

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“…Although the ETC significantly increased the constancy of selected measurements with replication of treatments, the researchers recommended that the mains voltage be monitored and the system computerized to record the data automatically. Both these aspects would enhance the temperature control capability of the ETC and consequently the reliability of research data 10 …”

Section: Introductionmentioning

confidence: 99%

Computerized electronic temperature control system for thermal efficiency during baking in food research

Viljoen

Müller

Swardt

et al. 2001

Int J Consumer Studies

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factors that are known to produce variability, is vital in food research. 1 Conventional electric ovens are often used for food research purposes at research laboratories. 2 Conventional electric ovens usually have capillary thermostats and can consequently have a wide variation in average oven temperature, and long heating and cooling cycles. Standard specifications for conventional electric ovens require that the average internal temperature at each thermostat setting should not differ from the temperature indicated on the thermostat by more than 10°C. 3 This requirement has become the standard in many countries. In ovens with a variation in average oven temperature of 10°C, the average length of the cooling and heating cycle is approximately 5 min. 4 The latter variation in average oven temperature and time for the heating and cooling cycles is very crude and can result in a significant percentage variation with replication of treatments.Some researchers have attempted to control conditions during baking by using ovens designed and built by themselves. 5-7 A good example of temperature control can be found in the research aimed at the development of a highly reproducible conventional microwave oven for development work commissioned by the Food Refrigeration and Process Engineering Research Centre at the University of Bristol. This research was undertaken as a result of the non-repeatability of conventional microwave ovens. The system is designed to eliminate the factors that are known to produce variability and it will provide repeatable conditions so that any variations in heating will be due to differences in the foods themselves and not due to changes in the oven conditions arising from differences in the cavity or power supply. 8 The American Association of Cereal Chemists' approved methods 9 stipulate that reel or rotary ovens (gas or electric) used for baking tests must have level baking surfaces and be capable of temperature control to ± 2°C or less at 200°C. AbstractA more sophisticated temperature control system than the capillary thermostat in conventional electric ovens is necessary for laboratory research on foods. The aim of the study was to develop a computerized temperature control system (CTCS) for conventional electric ovens and to determine whether the CTCS could effect comparable and consistent results in two ovens with regard to oven and product characteristics of baked products. No significant differences were found between the two ovens with regard to average oven temperature, texture and height of products. In most instances there were also no significant differences between the ovens with regard to instrumental colour measurement and moisture loss. The regression results also illustrated the effectiveness of the CTCS, i.e. that an increase in set oven temperature of 1°C has a significant effect on specific oven and product characteristics. The CTCS therefore significantly improved the reproducibility of quality characteristics of baked products. Thus, more consistent and repeatable re...

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Section: Introductionmentioning

confidence: 99%