Effects of different operating conditions of air fryer and convection oven on the quality of moist chocolate cake
Processing parameters in different operating conditions play important roles for producing a good-quality cake. Baking temperature, airflow velocity, and baking time are among the important processing parameters that influence heat transfer mechanisms in the operating conditions...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2019
|
| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/84231/1/FK%202019%2097%20%20-%20ir.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Processing parameters in different operating conditions play important roles for producing a
good-quality cake. Baking temperature, airflow velocity, and baking time are among the
important processing parameters that influence heat transfer mechanisms in the operating
conditions during baking process. The purpose of this study is to investigate the effect
of processing parameters in different operating conditions of air fryer and convection oven on
the quality of moist chocolate cake. The operating conditions: airflow rate (air fryer =
5.11 m/s and convection oven = 0.88 m/s), baking temperature (150 - 170 °C), and baking time (40 -
50 min). Oven temperature, cake temperature, and volume expansion were measured during the
baking process. The optimum baking temperature and baking time were determined by using
response surface methodology (RSM). Relative height, moisture content, texture, color, and
overall acceptability of the cakes were analyzed. Fourier’s law model was used to describe the
influence of baking temperature and baking time on the internal cake temperature during the
baking process. The results showed that higher airflow rate significantly accelerated
(p<0.05) the heating process, thus increased the convective heat transfer during
baking. An increase in baking temperature with higher airflow produced higher surface
cake temperature, internal cake temperature and higher expansion rate, (0.35 to 0.46
cm/min) during baking as compared to the convection oven-baked cake. During high baking
temperature, the moisture content reduced by 14.3% using the air fryer and 14.5% using the
convection oven. The optimum air fryer-baked cake at 150
°C for 25 min had higher relative height (37.19%), higher moisture content (28.80%),
and lower crumb firmness and chewiness (5.05 N and 1.42 N, respectively), lower total
color change (ΔE) (6.2) and most preferable in overall acceptance as compared to the
convection oven-baked cake. The model of heat transfer on the internal cake temperature for
the air fryer had an excellent correlation with the experimental data (R>0.9) and the maximum errors were less than 10%.
Oven temperature profile, cake temperature profile, and volume expansion significantly influenced
the baking process, which consequently affected the final cake quality. The use of the
air fryer for baking cakes effectively reduced baking time by 40% as compared to the
convection oven. |
|---|