Evaluation of baking performance by means of mid-infrared imaging. (May 2020)

• Record Type: Journal Article
• Authors: Takacs, Ronny; Jovicic, Vojislav; Zbogar-Rasic, Ana; Geier, Dominik; Delgado, Antonio; Becker, Thomas
• Is Part Of: Innovative food science & emerging technologies. Volume 61(2020)
• Publication Date: 2020-05
• Subjects: Mid-infrared -- Image processing -- Baking monitoring -- Oven system evaluation; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2020.102327
• Languages: English
• ISSNs: 1466-8564

Abstract

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. Graphical abstract: Unlabelled Image Highlights: A thermal imaging system was utilized to monitor the whole baking process. Captured thermograms were analyzed in real-time. Key indicators like surface heat homogeneity and growth kinetics were determined. The key indicators demonstrated comparable performance of different oven systems.