The surface color is one of consumers' first impressions of a baked product. During the baking process, biscuits are typically baked at around 180℃ and the browning index for each biscuit is measured using Chroma meters after they are removed from the oven. The R&D team dedicates a tremendous amount of time and cost during this testing. However, understanding the hot airflow inside the oven cavity, which contributes to browning the biscuits, poses considerable challenges in laboratory testing.
The whitepaper aims to conduct an in-house baking test using a domestic oven to track the temperature curve on biscuits and estimate their mass fraction at various time intervals during baking. Additionally, it will determine the thermal properties of biscuits made with selected ingredients and develop a browning function in Computational Fluid Dynamics (CFD) to correlate with the experimental browning index.
