食品の焼き色に及ぼす伝熱方式の影響

概要

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The coloring of white bread has been studied with both radiative and convective heating systems. White bread was baked by an electric radiation heater for the radiation experiments and by hot air imping on the surface from a nozzle for the convection experiments. These experiments were carried out in the open to eliminate the mixed effects of radiation and convection. The variations of surface temperature and surface color (L value) were measured with time. The time-course history for the surface color and the surface temperature were different from cach other. In the case of conventive heating, the surface temperature increased rapidly at first and then became constant. On the contrary, in the case of radiative heating, the surface temperature increased with time and ultimately reached a higher value than that by convective heating. By combining these data and the L value, it was found that the coloring depended only on the surface temperature and did not depend on the type of heating. This means that heating affects the coloring process through variation of the surface temperature.
社団法人日本家政学会の論文
1999-09-15