A Study on Thermal Efficiency of Jar Oven for Producing Roasted Chicken in Jar Using Heat Transfers from Far-infrared Ray and Sensory Evaluation of Roasted Chicken

Abstract

        The objectives of this research were to study the thermal efficiency  of jar oven for production of roasted chicken in jar using heat transfers  from far  - infrared ray  and  to evaluate the sensory of roasted chicken in jar. By using far-infrared radiation at 1,000  1,200 and 1,400 watts roasted chicken that had an initial mass of about 1,650grams until the final mass of roasted chicken had a lower than   1,220  grams.                                                          From the experimental results, it was found that the production of roasted chicken in jar at  high far-infrared radiation  level  had   more  thermal effi ciency of jar oven than that at  low far-infrared radiation level with statisti cally significant ( P≤ 0.05 ).  The sensory evaluation of roasted chicken was found  that  roasted chicken with far-infrared radiation at 1,000  watts had more sensory scores of colors , texture ( softness ) and   overall  preference than  that  at      1,400    watts  and  using  charcoal  stove  with  statistically significant (P≤0.05). Moreover, roasted chicken with far-infrared radiation at   1,200  watts  was not significant differences in sensory scores of colors, appearance, flavor and overall preference with that at 1,000 and 1,400 watts (P>0.05).