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    Baking kinetics of muffins in convection and steam assisted hybrid ovens (baking kinetics of muffin?)
    (2013) Sakin-Yilmazer M.; Kemerli T.; Isleroglu H.; Ozdestan O.; Guven G.; Uren A.; Kaymak-Ertekin F.
    Effects of oven type and baking temperature on acrylamide concentration, surface browning, temperature profiles and drying rates of muffins were investigated. Muffins were baked in convection and steam assisted hybrid ovens at 145, 160 and 175 C for different baking times. For all oven types, the acrylamide concentration of muffins increased with increasing baking time and temperature (p < 0.05). The formation was considered as the first order reaction kinetics except for the lowest baking temperature at natural convection and steam assisted hybrid ovens. The reaction rate constant, k was found to be in the range of 0.027-0.078 (min-1). For the forced convection oven, the effect of baking temperature on acrylamide concentration followed the Arrhenius type of equation; with activation energy of 36.35 kJ/mol. The minimum drying rate was observed by the steam assisted hybrid oven, at all conditions. Steam assisted baking resulted in lower acrylamide concentration at all baking temperatures, while providing the average moisture content not significantly different. © 2013 Elsevier B.V. All rights reserved.
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    Baking of potatoes at different oven types; convectional and steam assisted hybrid
    (University of Novi Sad, Faculty of Technology, 2012) Isleroglu H.; Kemerli T.; Yilmazer M.S.; Ozdestan O.; Uren A.; Ozyurt B.; Kaymak-Ertekin F.
    Potatoes baking at different types of ovens were studied with respect to some physical and chemical quality criteria of baked sample as a function of baking time. As well as convectional baking, steam assisted baking was utilized in the study. Steam assisted baking is a hybrid method combining the advantages of steam-baking and convectional baking. The shorter baking times provided with steam results in healthier products, with the constitution of harmful compounds at a minimal level. The potatoes by steam assisted baking were produced in a hybrid oven having an inner steam generator. The steam generated from ~350 ml water was injected into the oven cavity totally five times, at five minutes intervals during the baking process. Potatoes baked in steam assisted (steam+forced convection/turbo) and convectional ovens for different baking times (20-70 minutes) was analyzed in the scope of this study. Moisture content, color (CIE a* value, ?E), texture (hardness, N), sensory evaluation and acrylamide content were investigated. The results of natural and forced convection/turbo baking of potatoes were compared with steam assisted baking, statistically. Acrylamide content of potatoes was found to be related to the oven type; where, the steam assisted oven baking resulted in minimum formation of this compound (p<0.05). The sensory points of the potatoes baked at different times was significantly different (p<0.05), for all baking ovens.