Energy consumption for baking and characteristics of baked product in relation to type of oven and baking procedure
Data were obtained and analyzed on 1) energy consumption when a test food was baked with four types of electric ovens (electric range oven, table model conventional oven, table model forced convection oven, and table model broiler/toaster oven) with three cooking procedures (participant's own procedure, preheated procedure, and cold start procedure); 2) patterns of energy consumption in 10-minute intervals; and 3) the characteristics of the finished food. Twenty participants from households in Columbus, Ohio, baked loaves of quick bread in a laboratory in the four types of ovens with three cooking procedures. Statistical analyses of data included analyses of variance, Tukey test, and Duncan's multiple range test. Significantly more energy was used with the participants' own procedures than with either the preheated or the cold start procedure (p < .01). There was no consistency in total energy consumption between the preheated and the cold start procedures in the four types of ovens. The electric range oven consumed significantly more energy than the other three types of ovens in the first 10-minute interval; however, the table model forced convection oven consumed significantly more energy than other ovens in the second and third 10-minute intervals. No consistent patterns were observed for volume and weight loss of breads baked with the three cooking procedures, but use of the table model forced convection oven always resulted in larger volume than with other ovens.
- OSTI ID:
- 6125118
- Resource Relation:
- Other Information: Thesis (Ph. D.)
- Country of Publication:
- United States
- Language:
- English
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