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首页> 外文期刊>Food science and technology research >Color Measurement Methods for Optimization of Oven Operation(Baking of Sliced Bread with Superheated Steam and Hot Air)
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Color Measurement Methods for Optimization of Oven Operation(Baking of Sliced Bread with Superheated Steam and Hot Air)

机译：优化烤箱操作的颜色测量方法（用过热蒸汽和热空气烘烤切片面包）

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摘要

An in-situ color measurement method during heating in an oven is required for optimizing the oven cooking operation. However, conventional colorimetric apparatus is not applicable because such processes usually involve high temperatures and wet surfaces. In this study, we equip an oven chamber with optical fibers connected to a halogen light and spectrometer to perform the in-situ (real time) color measurement. To demonstrate the usability of this method, we observed the color change in white bread heated by hot air and superheated steam at 200℃ as a trial experiment, and compared results from two other types of colorimetric measurements of the samples after heating: a color image recording system using a digital camera, and a commercial spectrophotometer. We found that the value of L* decreased more quickly, and b* had a lower value for baking by superheated steam in comparison with baking by hot air at the same temperature.
机译：为了优化烤箱烹饪操作，需要在烤箱中加热期间的现场颜色测量方法。然而，常规的比色设备不适用，因为这样的过程通常涉及高温和潮湿的表面。在这项研究中，我们为烤箱室配备了连接到卤素灯和光谱仪的光纤，以进行原位（实时）颜色测量。为了证明该方法的实用性，我们通过实验观察了在200℃下热空气和过热蒸汽加热的白面包的颜色变化，并比较了加热后样品的其他两种比色测量结果：彩色图像使用数码相机和商用分光光度计的记录系统。我们发现，与在相同温度下通过热空气进行烘烤相比，通过过热蒸汽进行烘烤的L *值下降得更快，而b *的值更低。

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