Evaluation of heating performances and associated variability of domestic cooking appliances (oven-baking and pan-frying)

Experimental study of heat and mass transfer phenomena during the contact heating of solid food models

“…However, some of these studies did emphasise the drastic effect of pan-frying conditions on the nutritional and sensory properties of the products. This effect could be related to the very high temperatures reached by the heating surface during the thermal treatment (up to 300°C, as shown by Cernela et al, 2014). In this context, a clearer understanding of the heat and mass transfer phenomena which occur during domestic pan-frying might help to determine rational strategies to improve the sensory and nutritional qualities of products heated using this heat treatment mode.…”

“…This variability is first of all due to the wide variety of heating hobs (gas, electric, vitro-ceramic, induction) and pans (which mainly differ in terms of their dimensions and of the metals or alloys used for their manufacture) that may be used at home, and also to the very broad range of food products which can be heated by pan-frying. Unless recent test procedures to evaluate the heating performances of domestic pan-frying have taken account of this variability (Cernela et al, 2014), this factor limits the application of the results obtained in a particular study to a broader context and partly explains the problems encountered in obtaining generic results on domestic pan-frying.…”

“…To circumvent the variability inherent to domestic operations, an original contact heating laboratory device has been developed that, in a controlled and reproducible way, can reproduce the operating conditions observed at a domestic scale as characterised by Cernela et al (2014): a heating surface temperature ranging from 150°C to 300°C and heating power up to 50 kW/m 2 . Furthermore, to obtain more generalizable results, two different solid food models were used for the heating tests.…”

Inverse modeling of pan heating in domestic cookers

“…Authors in [1] experimented with different technologies of stoves (gas, electric hotplate, 30 induction) studying the performance in heating speed and temperature distribution in a pan frying process. Also in 31 this context, the thermal efficiency of pots in a particular type of electric stove was calculated and measured in [2].…”

Comparison of the Applicability of Induction and Ohmic Heating Processes to Foods

“…İndüksiyon ısıtmanın pişirme işleminde kullanımı üzerine yapılan çalışmalarda, indüksiyon ocaklarının pişirme işlemi sırasında verimliliği ve enerji tüketimiyle ilgili araştırmalar gerçekleştirilmiştir. İndüksiyon ocaklarının pişirme verimliliğinin diğer ocak tiplerine göre daha yüksek olduğu, ancak kullanılan pişirme kabının boyutlarının bu verimliliği değiştirdiği ve pişirme kabının istenilen sıcaklığa gelmesinin indüksiyon ocaklarında daha kısa sürede gerçekleştiği belirtilmektedir [48][49][50][51].…”