Skip to main content

Industrial Heating System for Biscuit and Cookies Baking

Biscuits and cookies have been part of our life since long time, we all love and like to eat some or other type of biscuits or cookies due its brand, taste, health benefits and many other reasons. One thing that we all love about them is their crispness, crispy and crunchy biscuits have always been first choice as biscuit and cookie lover. If it’s not crunchy then as consumer we never felt like we have some good biscuit or cookie and some it’s not baked properly, even if it’s over crunched and browned lots then also it gives taste like its burned while baking. Hence baking of biscuits and cookies become very important and critical for them to taste at best.
Baking is one of very critical process in biscuits and cookies manufacturing plants, and it’s defined in food processing as process to heat the food to reduce its moisture completely and give them sustainable solid structure, so that they can last for longer time duration. In short the baking is kind of cooking food by the manner of direct heat. Most important part or need of baking is heat that is applied to biscuit or any other item to be baked. Hence the process of baking is completely dependent on the heating system and heat temperature that is applied in baking.
The conventional heating system has been used in baking process from longer time but having many limitations such as
·         Longer time to bake
·         Larger area in for baking system
·         Response time is huge
·         Temperature control is difficult
·         Fuel consumption is high
·         Irregular baking

due to above limitations the conventional heater based baking ovens have not able to deliver the desired quality of product. But in past there was no choice but to use the conventional heating technology in baking process, but as the time has change an introduction of infrared and microwave heating systems started getting popularity in industrial heating and market needed well baked high quality product.
Higher productivity with good quality in lesser time can be achieved at lower opex cost. Conventional heaters based baking ovens had always faced issues of incomplete baking as the conventional heating/drying technique used to heat the biscuits and cookies from the outer surface to inner, this many time lead to baking outer surface fully and the inner part left unbaked. This ultimately resulted in customer complaints about the biscuits and cookies. Microwave heating systems provided best solution to this problem as it heats from inside- out, so microwave based baking ovens produces biscuits and cookies which were well cooked from inside but the out crust of the biscuits and cookies still not able to take the texture that should have. Hence the engineers had thought of the combining infrared and microwave heating system as new hybrid solution to specified need of the industry.
The infrared heating system works similar to that of conventional heater with advantages such as the higher speed of productivity in lesser time, requires smaller space, highly controllable and fuel efficient. This bakes the biscuits and cookies from outer crust and gives it the texture that is needed.
Hence hybrid system works best with infrared heater drying outside-in and at the end using microwave heating system to heat inside-out, hence giving perfectly baked crispy and crunchy biscuits and cookies ready to delight the biscuit and cookies lovers.

Comments

Popular posts from this blog

Different Types of Sterilization Process

  Sterilization can be accomplished by an amalgamation of heat, chemicals, irradiation, high pressure and filtration such as steam under pressure, dry heat, ultraviolet radiation, gas vapour sterilants, chlorine dioxide gas etc. Successful sterilization strategies are necessary for working in a lab and negligence of this could lead to severe consequences, it could unexpectedly cost a life. So what are the more frequently utilized methods of sterilization in the laboratory, and how do they work? The Sterilization is conveyed out by the methods according to requirement. The methods are: 1. Moist Heat Sterilization 2. Dry Heat Sterilization 3. Gas Sterilization and Others. Moist Heat Sterilization:  Moderate pressure is utilized in steam sterilization. Steam is utilized under pressure as a means of accomplishing an elevated temperature. It is dominant to confirm the accurate quality of steam is utilized in order to keep away the problems which follow, superheating of the steam, f...

Electromagnetic Energy in Food Processing

  The use of electromagnetic energy in food processing is considered with respect to food safety, nutritional quality, and organoleptic quality. The results of nonionizing radiation sources such as microwave and radio-frequency energy and ionizing radiate on sources. Nonionizing microwave energy sources are more and more used in home and industrial food processing and are well-accepted by the end users. But, even though new-fangled Food and Drug Administration approval of low and intermediate ionizing radiation dose levels for grains and further plants products. Microwave  and  radio frequency  energy are allotments of the electromagnetic spectrum that can redeem heat to foods selectively and systematically. Explicitly, microwaves interrelate with water in foods to heat preponderant those allotments that are wet. End users are usual with microwave ovens as household appliances used to warm and cook foods, defrost frozen foods, and pop popcorn. On an industrial scale,...

Sterilization Method in Chemical and Psychological

  Sterilization indicates to any process that removes, kills, or deactivates all compositions of microorganisms such as fungi, bacteria, viruses, spores, unicellular eukaryotic organisms such as Plasmodium, etc. Sterilization can be attainted through diverse means, including heat, chemicals, irradiation, high pressure, and filtration.   Sterilization   is distinct from disinfection, sanitization , and pasteurization , in that those methods reduce rather than destroying all forms of life and biological agents present. After sterilization, an object is resorted to as being sterile or aseptic. Chemicals are also accustomed for sterilization. Heating provides an infallible way to exterminate objects of all transmissible agents, but it is not always suitable if it will vandalize heat-sensitive materials such as biological materials, fiber optics, electronics, and many plastics. In these circumstances chemicals, either in a gaseous or liquid form can be used as sterilants. Whil...