Impact of impingement on cooking time and food quality

An experimental study has been made, with the objective to find the impact of directed forced convection (impingement) on food quality. Two different foods were chosen for the study, yeast buns (representing category bread) a nd pork cutlet (representing meats). The tests were made in an experimental oven intended for the domestic market. The main results were a shorter coo king time and more uniform browning for meat (a reduction by up to 50%, at similar air temperature as recommended). For smaller pieces of meat, browni ng was a general problem, as centre temperature increased to rapidly, at th e air temperatures tested here. Buns were slightly more uniform in browning on the surface. The cooking tim e was basically similar to a traditional oven, but at much lower air temper ature setting. (C) 2000 Elsevier Science Ltd. All rights reserved.