Abstract
The cooking effects of an advanced ceramic plate on the external color, internal temperature, penetration of heat and texture of both white bread and round beef were examined after baking.
Samples were heated by the three plates having different emissivity characteristics under the same radiated heat (6, 500 kcal/ (m2·h)), excluding the effect of convection.
The baked external color of white bread and round beef was no different when comparing the effect of the advanced ceramic plate with the other plates.
The internal temperature, heat penetration and hardness of the heated round beef were significantly different between the advanced ceramic plate and the other plates.
These results suggest that the advanced ceramic plate with far higher infrared emissivity than the other non-ceramic plates had better cooking effects.
