The main objective of this study was to optimize processing conditions
during halogen lamp-microwave combination baking of cake by using Response
Surface Methodology. It was also aimed to compare quality of products baked in
microwave-halogen lamp combination oven, halogen lamp oven, microwave oven
and conventional oven.
In the first part of the study, as independent variables, baking time for
conventional oven / microwave power and baking time for microwave oven / halogen
lamp power and baking time for halogen lamp oven and microwave power, halogen
lamp power and baking time for halogen lamp-microwave combination oven were
used. Weight loss, specific volume, firmness and color of the cakes were measured
during the study. Cakes baked in conventional oven at 175° / C for 24 minutes were determined as the control cakes. Weight loss of cakes increased with increasing
independent variables for all oven types. Specific volume and firmness of cakes
increased with increasing microwave power, but decreased with upper halogen lamp
power. Color formation was achieved in the combination baking but not as much as
in the conventional baking.
Response Surface Methodology was used to optimize the baking conditions
in the second part of the study. Upper and lower halogen lamp powers, microwave
power and baking time were used as independent variables. Optimum processing
conditions were found as 60% for upper halogen lamp power, 70% for lower halogen
lamp power, 30% for microwave power and 5 minutes for baking time. Cakes baked
at optimum baking conditions had comparable quality with conventionally baked
ones, except color. In short, by the usage of halogen lamp-microwave combination
oven it was possible to obtain high quality cakes by reducing of conventional baking
time about 79%.
| Identifer | oai:union.ndltd.org:METU/oai:etd.lib.metu.edu.tr:http://etd.lib.metu.edu.tr/upload/2/12605326/index.pdf |
| Date | 01 August 2004 |
| Creators | Sevimli, Melike Kadriye |
| Contributors | Sumnu, Gulum |
| Publisher | METU |
| Source Sets | Middle East Technical Univ. |
| Language | English |
| Detected Language | English |
| Type | M.S. Thesis |
| Format | text/pdf |
| Rights | To liberate the content for public access |
Page generated in 0.1006 seconds