Desenvolvimento de procedimento para avaliação da performance de fogões a gás através da cocção

Abstract

Cooking is a process that can be obtained using a gas stove, which changes the characteristics of the food. People use gas stoves to cook their food, so it is necessary that this equipment has a good performance, presenting a good distribution of heat and a uniform roasting. In this context, this work aimed to develop a procedure that serves to evaluate the performance of gas stoves in relation to food cooking. The research was carried out through a partnership between professors of the Food Engineering course at the Federal Technological University of Paraná (UTFPR), Francisco Beltrão campus, and a national reference company in the production of home appliances. Different tests were carried out in the ovens of the stoves to evaluate the heat distribution in different models. A cake formulation with standardization of ingredients was also defined, in addition to the development of a standard process, to identify the uniformity of the cooking process. The evaluations were made with the oven empty and, also, verifying the performance in relation to the baking of cakes to understand how the distribution and homogeneity of heat occurs in the oven. In the quality assessment, the data obtained in the cooking process were compared with the parameters defined in the procedure, analyzing color and uniformity of growth, which defines whether a cake is baked regularly. With the tests, a described procedure was elaborated in a flowchart format covering all the points proposed to evaluate the quality of a roast. The procedure developed in this work will allow the company to have a sequence of tests to evaluate the ovens of its produced stoves, being able to detect points in the heat distribution that can be improved so that its products are increasingly pleasant and satisfactory for your consumers.