Oven technologies

Walker, C. E. and Wrigley, C. W. (2016). Oven technologies. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 325-334) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00159-5

Author Walker, C. E.
Wrigley, C. W.
Title of chapter Oven technologies
Title of book Encyclopedia of food grains
Place of Publication Oxford, United Kingdom
Publisher Elsevier
Publication Year 2016
Sub-type Chapter in reference work, encyclopaedia, manual or handbook
DOI 10.1016/B978-0-12-394437-5.00159-5
Open Access Status Not Open Access
ISBN 9780128035371
Editor Colin W. Wrigley
Harold Corke
Koushik Seetharaman
Jonathan Faubion
Volume number 3
Start page 325
End page 334
Total pages 10
Collection year 2017
Language eng
Abstract/Summary Ovens have evolved over thousands of years until now there are many designs, types, sizes, geometries, and heat sources. Automation is a common feature of modern commercial ovens. These various types must be matched to the requirements of the food product being baked. Heat transfer mechanisms include thermal radiation, conduction, convection, and steam injection. Some of these may be combined with microwaves and/or radio frequency in hybrid ovens. The best results in oven design are obtained when the oven is designed for the specific baked-food product.
Keyword Automation
Heat transfer rate
Hybrid oven
Radio frequency
Steam baking
Thermal radiation
Q-Index Code BX
Q-Index Status Provisional Code
Institutional Status UQ

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Created: Sat, 15 Nov 2014, 20:49:33 EST by Colin Walter Wrigley on behalf of Qld Alliance for Agriculture and Food Innovation