Samenvatting

This report explores the thermal and physical behaviour of real and plant-based food products during pre-cooking in air-steam ovens, aiming to inform the development of a predictive cooking model. Key properties like water holding capacity, shrinkage, shrinkage and behaviours like weight loss were experimentally analyzed under varying temperature and humidity conditions using vegan beef, vegan chicken, and real chicken. Results showed that moisture related properties are highly temperature dependent, with vegan formulations showing distinct behaviour due hydrocolloid content. These findings provide essential insights for accurately simulating the cooking process in ovens.