Publication: Research › Article in proceedings – Annual report year: 2011
A new batch oven has been designed and build to model baking processes as seen in large scale tunnel ovens. In order to simulate the conditions found in tunnel ovens a number of critical parameters are controllable: The temperature, the humidity and the air velocity. The band movement is simulated by moving the two air ducts above and below the products; in this way it is possible to keep the baking tray steady for continuous measurements of the product weight. During baking the shape and colour of the product can be monitored visually through a window. The simultaneous measuring of mass and visual aspects is a unique feature of this batch oven. Initial experiments of reproducing tunnel oven baking in the batch oven have shown good results, based on comparisons of weight loss, dry matter content and surface colour. The measured quality parameters did not differ significantly. Even though a few adjustments are still needed in the batch oven setup, it is clear that the batch oven, with its continuous data collection and high degree of process control will be a very valuable tool in the future work with modelling of baking process and products.
|Title of host publication||Proceedings of the 11th International Congress On Engineering And Food|
|Conference||11th International Congress on Engineering and Food|
|Period||22/05/11 → 26/05/11|
- Baking, Oven, Food Processing, Process Control, Modelling
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