초록

Method of controlling the baking for foods, wherein an amount of heat absorbed by a portion near the food to be baked in an oven is measured to control heating temperature and/or air flow rate in the oven, based on the measured amount of heat.

대표청구항 ▼

A method of controlling the baking of foods comprising the steps of measuring an amount of heat to be absorbed by a piece of food material by putting a first object having a relatively high heat-radiation rate (a) and a second object having a relatively low heat-radiation rate (b), in the vicinity o

A method of controlling the baking of foods comprising the steps of measuring an amount of heat to be absorbed by a piece of food material by putting a first object having a relatively high heat-radiation rate (a) and a second object having a relatively low heat-radiation rate (b), in the vicinity of the piece of food material in the food baking apparatus; measuring amounts (Q1) and (Q2) of heat absorbed by the first object and second to calculate conduction heat (C) and radiation heat (R) from equations of Q1=C+aR (kcal/m2.hr) and Q2=C+bR (kcal/m2.hr); estimating an amount of (Q) of heat absorbed by the piece of food from the equation of Q=C+f(kcal/m2.hr) wherein C and R are above calculated values and f