Production of Roasted Chicken in Jar Using Heat Transfers from Far-infrared Ray
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Abstract
The objectives of this research were to construct a jar oven for the production of roasted chicken using heat from far-infrared radiation and to find the amount of electricity and specific energy consumption used in the production of roasted chicken. The physical properties in terms of color, softness, cooking yield, and water holding capacity of roasted chicken were also investigated. By using far-infrared radiation at electrical power levels of 1,000, 1,200 and 1,400 watts to roast marinated chicken, which had an initial mass of about 1,650 grams until the mass of the roasted chicken had a lower than 1,220 grams. From the experimental results, it was found that the production of roasted chicken at far-infrared radiation with a high electrical power level requires significantly less electricity and specific energy consumption than that with low electrical power level (P£0.05). Roasted chicken breasts with far-infrared radiation at 1,400 watts had significantly higher lightness (L value) but lower redness (a value) and yellowness (b value) than those of 1,000 watts (P£0.05). However, lightness (L value), yellowness (b value), and redness (a value) of the roasted chicken breast with far-infrared radiation at 1,200 watts were not significantly different from those at 1,000 and 1,400 watts (P>0.05). The shear force and water holding capacity of roasted chicken were significantly increased when the electrical power levels of far-infrared radiation increased (P£0.05). Moreover, the electrical power levels of far-infrared radiation (1,000 1,200 and 1,400 watts) did not significantly affect the cooking yield of roasted chicken (P>0.05).
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