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Title: Microwave baking characteristics of Madeira cake
Author: Megahey, Emma Karen
ISNI:       0000 0001 3391 7382
Awarding Body: Queen's University Belfast
Current Institution: Queen's University Belfast
Date of Award: 2007
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This research presents valuable experimental data for predicting the use of microwave technology in a cake baking process, based on in-process baking characteristics, final product textural properties, and dielectric and moisture sorption behaviour, of both cake constituents and microwave-baked product, with direct comparison to conventional methods. Microwave baking all0'Yed for up to a 93 % reduction in baking time, in comparison with convective baking. Experimental moisture data were adequately quantified in terms of drying constant and moisture diffusivity, both of which increased with power output. Experimental temperature data were used to determine the sensible and latent heat produced during microwave and convective baking. Cake baked in the microwave oven at 250 W showed improved textural properties as compared to cake baked in the convective oven. During storage the hardness of convective-baked cake increased more significantly than that of microwave-baked cake, whereas cake microwave-baked at 900 W showed the greatest reduction in springiness and cohesiveness. In general, the dielectric properties of samples increased with increasing frequency. Samples of higher moisture content exhibited increased dielectric measurements, with the exception of the loss factor of sugar samples which decreased. The dielectric constant of batter and flour was relatively independent of sample temperature, whereas that of the sugar samples increased with increasing temperature. The loss factor of batter and flour samples decreased by a limited amount as temperatu~e increased, whereas that of the sugar samples showed a significant decrease in loss factor. During microwave baking, the dielectric properties of cake batter initially increased sharply and then decreased steadily until the end of the baking process. A Type II isotherm was observed for flour samples, whereas the sugar and microwave-baked Madeira cake samples where ofType III.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available