Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies

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• 作者：H. Gö ; zde Yıldız^a ; T. Koray Palazoğlu^b ; ^{koray_palazoglu@yahoo.com} ; Welat Miran^b ; Tolgahan Kocadağlı^c ; Vural Gö ; kmen^c
• 关键词：Cookies ; Vacuum baking ; Surface temperature ; Acrylamide ; Risk value
• 刊名：Journal of Food Engineering
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：197
• 期：Complete
• 页码：17-23
• 全文大小：1221 K
• 卷排序：197

文摘

Surface temperature of cookie dough during baking was measured reliably and continuously by using a thermal camera. Surface of the cookie dough was shown to reach temperatures as high as 150 °C under conventional baking conditions. Heat transfer coefficient values under vacuum pressures were only slightly lower than that for atmospheric pressure. Thermal load was computed from the surface temperature profile and related to the acrylamide level in the final product. Acrylamide level of cookies prepared by vacuum-combined baking was 30% lower than that of the conventionally baked sample.