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 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 1,650 grams 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 efficiency of jar oven than that at low far-infrared radiation level with statistically 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).