Abstract
To explore the effects of far-infrared heating, toasting and roasting operations were carried out using new ceramic, iron and copper plates, and a comparative examination was performed in terms of the toasted and roasted colors, internal temperature and the toughness of the types of food cooked.
The results are as follows.
1. In the case of heating and cooking with the plates under the same temperature condition, the toasted and roasted colors on the surfaces of bread and beef (round) and the internal temperature of beef showed higher values as the plates had higher emissivity.
2. In the case of heating and cooking at 6, 500 kcal/m2h of the heat received from the plates, a difference was observed in the surface color of toasted bread according to the kind of plate, but in beef there was no difference seen. As for the toughness of the beef (round) that was cooked with the ceramic plate, the value was significantly lower compared with those cooked with iron and copper plates.
These results suggest that the difference in kind of radiation heat, affects the effects of heating.
