烤箱不同传热机制食物适配性研究

doi:10.19784/j.cnki.issn1672-0172.2022.99.007

Abstract

Abstract: In this study, chicken wings, eggplants and French fries were taken as the research objects to investigate the effects of three different cooking modes (Conventional Oven, Fan Forced and Intensive Bake) on food quality. The methods of texture analysis and sensory evaluation were used, treated with temperature test and cooking loss data during processing. The results show that the Conventional Oven mode (heat radiation) is the optimal cooking mode for chicken wings and eggplant, and the quality retention of chicken wings and eggplant cooked by this mode is higher than that cooked by other modes. Compared with the Fan Forced mode (thermal convection), the Conventional Oven mode improves the taste of the chicken wings by 6.51%; the Conventional Oven mode improves the taste of the eggplants by 6.79% compared with the Intensive Bake mode. The Fan Forced mode is the best cooking mode for roasted French fries, which improves the taste of the ingredients by 31.96% compared with the Conventional Oven mode. The inside heating rate is relatively slow when the Conventional Oven mode was used to bake fries, and the Intensive Bake mode has the fastest heating rate, while the rapid heating can bring the crispy taste of the fries.

Key words: Oven, Heat-transfer mechanism, Food suitability, Texture properties, Sensory score

CLC Number:

LI Hailong, WANG Chunjie, CHEN Danhui, SHI Lei, XIONG Mingzhou. The research of food suitability for different oven heat-transfer mechanisms[J]. Journal of Appliance Science & Technology, 2022, 0(zk): 35-40.

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The research of food suitability for different oven heat-transfer mechanisms

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