Optimization of halogen lamp-microwave combination baking of cakes: a response surface methodology study


Sevimli K., Sumnu G. , Sahin S.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.221, ss.61-68, 2005 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 221
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1007/s00217-004-1128-6
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Sayfa Sayıları: ss.61-68

Özet

The main objective of this study was to optimize processing conditions during halogen lamp-microwave combination baking of cake by using response surface methodology. The independent variables were the power of the upper halogen lamp (50, 60, and 70%), the power of the lower halogen lamp (50, 60, and 70%), the power of the microwaves (30, 40, and 50%), and the baking time (4, 5, and 6 min). Weight loss, specific volume, color, and the texture profile of the cakes were determined. The upper halogen lamp power, the microwave power, and the baking time were found to have a significant effect on the weight loss, the specific volume, and the firmness of the cakes. Cakes baked for 5 min at 60% upper halogen lamp power, 70% lower halogen lamp power, and 30% microwave power had quality comparable with conventionally baked ones, except for color. By the usage of a halogen lamp-microwave combination oven it was possible to obtain high-quality cakes by reducing the conventional baking time by about 79%.