4.7 Article

Comparative study of different bread baking methods: Combined ohmic-infrared, ohmic-conventional, infrared-conventional, infrared, and conventional heating

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Using a hybrid technology to produce traditional sourdough Gelveri bread: infrared cooking assisted with traditional method

Suleyman Gokmen et al.

Summary: Traditional foods are special products that are passed down from generation to generation without specific production technology. The unique feature of Gelveri bread, with its use of sourdough technique and cooking in stone kilns, distinguishes it from other bread varieties. A study investigating the commercialization of traditional Gelveri bread production using infrared and ultraviolet-C technologies showed that incorporating IR technology improved microbiological quality and shelf life without impacting other quality parameters.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)

Article Engineering, Chemical

The ohmic and conventional heating methods in concentration of sour cherry juice: Quality and engineering factors

Shokoofeh Norouzi et al.

Summary: The study found that ohmic heating had a faster heating rate and smaller temperature gradient compared to conventional heating, but the electrical conductivity of sour cherry juice varied significantly with voltage levels. Acidity measurement results showed no significant difference among applied voltages in ohmic heating except at 35V. Conventional heating had a greater impact on color change of sour cherry juice than ohmic heating.

JOURNAL OF FOOD ENGINEERING (2021)

Article Food Science & Technology

Improving quality and quantity attributes of grape juice concentrate (molasses) using ohmic heating

Hosain Darvishi et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)

Article Food Science & Technology

Evaluation of baking performance by means of mid-infrared imaging

Ronny Takacs et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)

Review Food Science & Technology

Mapping energy consumption in food manufacturing

Alia Ladha-Sabur et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Article Food Science & Technology

Ohmic Heating-a Novel Approach for Gluten-Free Bread Baking

Denisse Bender et al.

FOOD AND BIOPROCESS TECHNOLOGY (2019)

Article Food Science & Technology

Proofing of bread dough assisted by ohmic heating

Timothee Gaily et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)

Article Thermodynamics

Experiment and multiphysic simulation of dough baking by convection, infrared radiation and direct conduction

V. Nicolas et al.

INTERNATIONAL JOURNAL OF THERMAL SCIENCES (2017)

Article Food Science & Technology

Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven

Betul Canan Ozkahraman et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)

Review Food Science & Technology

Opinion on the use of ohmic heating for the treatment of foods

Henry Jaeger et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

Article Food Science & Technology

Influence of electrical and hybrid heating on bread quality during baking

N. Chhanwal et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Article Engineering, Chemical

Energy efficiency opportunities in the US commercial baking industry

Peter Therkelsen et al.

JOURNAL OF FOOD ENGINEERING (2014)

Article Engineering, Chemical

Modelling heat and mass transfer in deformable porous media: Application to bread baking

V. Nicolas et al.

JOURNAL OF FOOD ENGINEERING (2014)

Article Thermodynamics

Thermal energy management in the bread baking industry using a system modelling approach

Joe Paton et al.

APPLIED THERMAL ENGINEERING (2013)

Review Food Science & Technology

Computational Fluid Dynamics (CFD) Modeling for Bread Baking Process-A Review

N. Chhanwal et al.

FOOD AND BIOPROCESS TECHNOLOGY (2012)

Article Food Science & Technology

Comparison of pound cake baked in a two cycle microwave-toaster oven and in conventional oven

M. E. Sanchez-Pardo et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2012)

Article Engineering, Chemical

Energy demand for selected bread making processes: Conventional versus part baked frozen technologies

Alain Le-bail et al.

JOURNAL OF FOOD ENGINEERING (2010)

Article Food Science & Technology

Investigation of physicochemical properties of breads baked in microwave and infrared-microwave combination ovens during storage

Semin Ozge Ozkoc et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)

Article Engineering, Chemical

EFFICACY OF INFRARED HEAT TREATMENT FOR INACTIVATION OF STAPHYLOCOCCUS AUREUS IN MILK

Kathiravan Krishnamurthy et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2008)

Article Food Science & Technology

Effect of Far-Infrared Oven on the Qualities of Bakery Products

Yung Shin Shyu et al.

JOURNAL OF CULINARY SCIENCE & TECHNOLOGY (2008)

Article Engineering, Chemical

Transport and related properties of breads baked using various heating modes

Gulum Sumnu et al.

JOURNAL OF FOOD ENGINEERING (2007)

Article Food Science & Technology

Production of bread crumbs by infrared-assisted microwave drying

S Tireki et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)

Article Food Science & Technology

Impact of different baking processes on bread firmness and starch properties in breadcrumb

BK Patel et al.

JOURNAL OF CEREAL SCIENCE (2005)

Article Food Science & Technology

Halogen lamp-microwave combination baking of cookies

SO Keskin et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2005)

Article Food Science & Technology

Optimization of bread baking in a halogen lamp-microwave combination oven by response surface methodology

P Demirekler et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2004)