Evaluation of baking performance by means of mid-infrared imaging
Takacs R, Jovicic V, Zbogar-Rasic A, Geier D, Delgado A, Becker T (2020)
Publication Type: Journal article
Publication year: 2020
Journal
Book Volume: 61
Article Number: 102327
DOI: 10.1016/j.ifset.2020.102327
Abstract
The present work aims to validate mid-infrared imaging as a promising method for evaluating oven systems. Therefore, a novel approach by analyzing mid-infrared radiation patterns captured by a thermal camera and subsequent image processing was developed. A thermal camera was adapted to two different oven systems: a standard electric deck oven and a novel gas-fired baking oven with integrated volumetric ceramic burners (VCBs). The baked goods were analyzed and key indicators describing the final product quality were determined. Specific volume, surface browning and mid-infrared image processing demonstrated a comparable performance of both oven systems. Furthermore, the determined surface heat homogeneity of the items to be baked was 0.65 ± 0.05 (–) for the electronic oven and 0.70 ± 0.03 (–) for the VCB oven. The proposed approach proved its fundamental qualification for comparing and evaluating different oven systems.
Authors with CRIS profile
Vojislav Jovicic
Lehrstuhl für Strömungsmechanik
Ana Zbogar-Rasic
Lehrstuhl für Strömungsmechanik
Antonio Delgado
Lehrstuhl für Strömungsmechanik
Involved external institutions
Germany (DE)How to cite
APA:
Takacs, R., Jovicic, V., Zbogar-Rasic, A., Geier, D., Delgado, A., & Becker, T. (2020). Evaluation of baking performance by means of mid-infrared imaging. Innovative Food Science & Emerging Technologies, 61. https://dx.doi.org/10.1016/j.ifset.2020.102327
MLA:
Takacs, Ronny, et al. "Evaluation of baking performance by means of mid-infrared imaging." Innovative Food Science & Emerging Technologies 61 (2020).
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