The air fryer and the oven are common cooking methods in our daily lives. However,
previous investigations of the air fryer were limited to its comparison with deep-fat frying …

Baking is an energy intensive unit operation. The thermal application of solar energy is
getting attention in food processes by eliminating the facts of interrupted supply and …

The baking process in tunnel ovens can be influenced by many parameters. Among these,
the most important can be considered as: the baking time, the volume of dough pieces, the …

Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by
its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions …

Mepiquat (MQ) and chlormequat (CQ) are two main food contaminants that could be
naturally present in various animal and plant foods due to heat treatments. Cocoa and its …

In this paper experimental and CFD numerical analyses of an air-forced convection rotary
bread-baking oven are presented. A particular experimental methodology for the thermo …

In the past few years, for the simulation of intricate flow patterns observed in the baking oven
and the corresponding baking process for obtaining different products based on various raw …

The present study investigates the effect of baking temperatures (140, 160, 180, 200, and
220℃) 7 on texture kinetics. It also explores a statistical classification meta-algorithm, called …

In this study, thermal inactivation of Salmonella Enteritidis inoculated to the cake dough and
a whole raw chicken was investigated. The cake dough was inoculated with 6.15 log-cfu/g S …

Wingko babat, merupakan salah satu jenis makanan tradisional yang berasal dari daerah
Babat, Jawa Timur. Wingko babat juga berkembang dengan pesat di kota lain, seperti …