Evaluation of baking performance by means of mid-infrared imaging

Ronny Takacs, Vojislav Jovicic, Ana Zbogar-Rasic, Dominik Geier, Antonio Delgado, Thomas Becker

Research output: Contribution to journalArticlepeer-review

8 Scopus citations

Abstract

The present work aims to validate mid-infrared imaging as a promising method for evaluating oven systems. Therefore, a novel approach by analyzing mid-infrared radiation patterns captured by a thermal camera and subsequent image processing was developed. A thermal camera was adapted to two different oven systems: a standard electric deck oven and a novel gas-fired baking oven with integrated volumetric ceramic burners (VCBs). The baked goods were analyzed and key indicators describing the final product quality were determined. Specific volume, surface browning and mid-infrared image processing demonstrated a comparable performance of both oven systems. Furthermore, the determined surface heat homogeneity of the items to be baked was 0.65 ± 0.05 (–) for the electronic oven and 0.70 ± 0.03 (–) for the VCB oven. The proposed approach proved its fundamental qualification for comparing and evaluating different oven systems.

Original languageEnglish
Article number102327
JournalInnovative Food Science and Emerging Technologies
Volume61
DOIs
StatePublished - May 2020

Keywords

  • Baking monitoring
  • Image processing
  • Mid-infrared
  • Oven system evaluation

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