Abstract
Using 7 kinds of ovens of four mechanical types, apparent heat transfer coefficient h (kcal/m2·hr·°C) were measured, and the correlations between h values and baking time and between h values and properties of sponge cake such as weight, volume, hardness and depth of color were examined.
Following results were obtained :
1) h values of forced convection ovens, of electric ovens, of forced convection electric ovens and of natural convection ovens were 30-45, 15-20, 25-30 and 10-15, respectively.
2) Negative correlation between baking time and h value was highly significant. The higher the h value was, the shorter the baking time at the same temperature of air within ovens was.
3) It seemed that the weight of sponge cakes was more decreased and the hardness of them more increased with rising of h value. However, there were no correlations between h value and weight and between h value and hardness.
4) Depth of surface colour was different depending on the kind of oven, but no direct correlation was observed between them. The other factors like the influence of radiation of oven should be examined.
