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Color Measurement Methods for Optimization of Oven Operation (Baking of Sliced Bread with Superheated Steam and Hot Air)
2013
Food science and technology research
An in-situ color measurement method during heating in an oven is required for optimizing the oven cooking operation. However, conventional colorimetric apparatus is not applicable because such processes usually involve high temperatures and wet surfaces. In this study, we equip an oven chamber with optical fibers connected to a halogen light and spectrometer to perform the in-situ (real time) color measurement. To demonstrate the usability of this method, we observed the color change in white
doi:10.3136/fstr.19.939
fatcat:3lijpfk6g5fdrosaqa4q6cyywq