Optimizing Oven Radiant Energy Use

Peart, M. Virginia; Kern, Susan T.; DeWitt, D P.

doi:10.1177/1077727x8000800402

Cited by 7 publications

(5 citation statements)

References 1 publication

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“…As a result of research, technical efficiency may be increased through changes in the quantity or quality of inputs in a production activity. An example of this effect is research on household appliances which may lead to greater use of more efficient types (Peart, Kern, and DeWitt, 1980;Lovingood and Goss, 1980). Allocative efficiency may also be increased through research which indicates the combination of inputs which leads to a given level of household output at least cost (Purchase, Berning, and Lyng, 1982).…”

Section: Theoretical Application In Evaluating Researchmentioning

confidence: 99%

Evaluation of Research in Home Economics: Background and New Approaches

Norton

Wall

1984

Home Economics Research Journal

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This paper describes ways in which home economics research has been evaluated and suggests new theoretical approaches which may be applied in quantitative empirical analyses of benefits from home economics research. It includes dis cussion of evaluations of returns to agricultural research because these have set precedents and offer insights for assessments in other fields. Home economics research has been extensively analyzed, often with an orientation to goals, needs, and strategies for future research. Several studies have focused on past research in regard to personnel, funding, administration, publication productivity, and implications of patterns in published research reports. Literature on benefits from research is largely descriptive and nonquantitative. Quantitative assessments of benefits in relation to research investments have been recommended. The eco nomic theory of the household, including both neoclassic theory and the “new household economics,” provides a general framework for analysis. Three types of information output from home economics research have been identified: household efficiency information, product quality information, and health and safety information. New approaches for evaluating the research which supplies such information are suggested.

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Section: Theoretical Application In Evaluating Researchmentioning

confidence: 99%

Evaluation of Research in Home Economics: Background and New Approaches

Norton

Wall

1984

Home Economics Research Journal

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“…Some researchers have attempted to control conditions during baking by using ovens they designed and built themselves (Peart et al, 1980;Maris et al, 1995). A study by Viljoen et al (1995) determined whether an electronic temperature controller (ETC) -an electronic apparatus with a solid-state switch and sensitive sensor -could provide improved temperature control and consequently sustained food quality compared to a capillary thermostat in a conventional electric oven.…”

Section: Introductionmentioning

confidence: 99%

The development and testing of a computerised temperature control system in conventional electric ovens

Viljoen¹,

Müller²,

Swardt³

et al. 2010

jfecs

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Die doel van die studie was om 'n kontrolestelsel te ontwikkel wat die gemiddelde oondtemperatuur van twee konvensionele elektriese oonde beheer, en om te bepaal of die kontrolestelsel tussen en binne oonde vergelykbare en herhaalbare resultate lewer betreffende gemiddelde oondtemperatuur en die kleur, vogverlies, hoogte en tekstuur van kleinkoekies en laagkoeke soos bepaal deur objektiewe meetinstrumente. Geen betekenisvolle verskil is gevind tussen en binne behandelings wat die gemiddelde oondtemperatuur en die meeste produkeienskappe betref nie. Hierdie beheerstelsel kan dus vir voedselnavorsing aanbeveel word. Dit verbeter temperatuurbeheer binne en tussen konvensionele elektriese oonde en kan 'n sinvolle bydrae tot eksperimentering in voedselnavorsing lewer waar konstantheid tydens die herhaling van behandelings van kardinale belang vir betroubare resultate is.

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“…Some researchers have attempted to control conditions during baking by using ovens designed and built by themselves 5–7 . A good example of temperature control can be found in the research aimed at the development of a highly reproducible conventional microwave oven for development work commissioned by the Food Refrigeration and Process Engineering Research Centre at the University of Bristol.…”

Section: Introductionmentioning

confidence: 99%

Computerized electronic temperature control system for thermal efficiency during baking in food research

Viljoen

Müller

Swardt

et al. 2001

Int J Consumer Studies

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factors that are known to produce variability, is vital in food research. 1 Conventional electric ovens are often used for food research purposes at research laboratories. 2 Conventional electric ovens usually have capillary thermostats and can consequently have a wide variation in average oven temperature, and long heating and cooling cycles. Standard specifications for conventional electric ovens require that the average internal temperature at each thermostat setting should not differ from the temperature indicated on the thermostat by more than 10°C. 3 This requirement has become the standard in many countries. In ovens with a variation in average oven temperature of 10°C, the average length of the cooling and heating cycle is approximately 5 min. 4 The latter variation in average oven temperature and time for the heating and cooling cycles is very crude and can result in a significant percentage variation with replication of treatments.Some researchers have attempted to control conditions during baking by using ovens designed and built by themselves. 5-7 A good example of temperature control can be found in the research aimed at the development of a highly reproducible conventional microwave oven for development work commissioned by the Food Refrigeration and Process Engineering Research Centre at the University of Bristol. This research was undertaken as a result of the non-repeatability of conventional microwave ovens. The system is designed to eliminate the factors that are known to produce variability and it will provide repeatable conditions so that any variations in heating will be due to differences in the foods themselves and not due to changes in the oven conditions arising from differences in the cavity or power supply. 8 The American Association of Cereal Chemists' approved methods 9 stipulate that reel or rotary ovens (gas or electric) used for baking tests must have level baking surfaces and be capable of temperature control to ± 2°C or less at 200°C. AbstractA more sophisticated temperature control system than the capillary thermostat in conventional electric ovens is necessary for laboratory research on foods. The aim of the study was to develop a computerized temperature control system (CTCS) for conventional electric ovens and to determine whether the CTCS could effect comparable and consistent results in two ovens with regard to oven and product characteristics of baked products. No significant differences were found between the two ovens with regard to average oven temperature, texture and height of products. In most instances there were also no significant differences between the ovens with regard to instrumental colour measurement and moisture loss. The regression results also illustrated the effectiveness of the CTCS, i.e. that an increase in set oven temperature of 1°C has a significant effect on specific oven and product characteristics. The CTCS therefore significantly improved the reproducibility of quality characteristics of baked products. Thus, more consistent and repeatable re...

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Optimizing Oven Radiant Energy Use

Cited by 7 publications

References 1 publication

Evaluation of Research in Home Economics: Background and New Approaches

Evaluation of Research in Home Economics: Background and New Approaches

The development and testing of a computerised temperature control system in conventional electric ovens

Computerized electronic temperature control system for thermal efficiency during baking in food research

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