Baking kinetics of muffins in convection and steam assisted hybrid ovens (baking kinetics of muffin?)

Basit Öğe Kaydı
dc.contributor.authorSakin-Yilmazer M.
dc.contributor.authorKemerli T.
dc.contributor.authorIsleroglu H.
dc.contributor.authorOzdestan O.
dc.contributor.authorGuven G.
dc.contributor.authorUren A.
dc.contributor.authorKaymak-Ertekin F.
dc.date.accessioned2019-10-27T08:23:30Z
dc.date.available2019-10-27T08:23:30Z
dc.date.issued2013
dc.departmentEge Üniversitesien_US
dc.description.abstractEffects 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.en_US
dc.description.sponsorshipThis research was supported by The Scientific and Technical Research Council of Turkey (TUBITAK) (Project No. : 109 O 087). Authors also appreciate the support by Arçelik Co. for the convection and steam assisted ovens and Dr. Oetker Co. for muffin flour mix. --en_US
dc.identifier.doi10.1016/j.jfoodeng.2013.06.019
dc.identifier.endpage489en_US
dc.identifier.issn0260-8774
dc.identifier.issn0260-8774en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage483en_US
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2013.06.019
dc.identifier.urihttps://hdl.handle.net/11454/26436
dc.identifier.volume119en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofJournal of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAcrylamideen_US
dc.subjectDryingen_US
dc.subjectHybrid ovenen_US
dc.subjectKinetic modellingen_US
dc.subjectSteam bakingen_US
dc.titleBaking kinetics of muffins in convection and steam assisted hybrid ovens (baking kinetics of muffin?)en_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu