Cooking regime
Dry heat, high surface temperature, evaporative
The surface is allowed to dry and climb well above the boiling point while the interior lags behind. The regime that buys browning at the cost of evenness.
The heat environment
-
Dry heat, high surface temperature, evaporative deposits its heat at the surface.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- A Comprehensive Review on Infrared Heating Applications in Food Processing (Molecules 24(22):4125) 3. Infrared Food Heating Mechanism authoritative
-
Dry heat, high surface temperature, evaporative transfers heat by radiation.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- A Comprehensive Review on Infrared Heating Applications in Food Processing (Molecules 24(22):4125) 3.2.8. Infrared Ovens and Baking authoritative
- Applies
- Intensity moderate
-
Dry heat, high surface temperature, evaporative transfers heat by natural convection.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- A Comprehensive Review on Infrared Heating Applications in Food Processing (Molecules 24(22):4125) 3.2.8. Infrared Ovens and Baking authoritative
- Applies
- Intensity high
-
Dry heat, high surface temperature, evaporative transfers heat by conduction.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- A Comprehensive Review on Infrared Heating Applications in Food Processing (Molecules 24(22):4125) 3.2.8. Infrared Ovens and Baking authoritative
- Applies
- Intensity low
Moisture and equipment
-
Dry heat, high surface temperature, evaporative drives evaporation.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs (Foods 9(9):1261) 2.5.1. Microwave-Assisted Convective Drying (CD-MD) authoritative
-
Dry heat, high surface temperature, evaporative holds food in dry, evaporative conditions.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs (Foods 9(9):1261) 2.5.1. Microwave-Assisted Convective Drying (CD-MD) authoritative
What happens to the food
-
Dry heat, high surface temperature, evaporative brings about crust formation.
Reasonable evidence
- Evidence type
- professional consensus
- Confidence
- high
- Sources
- Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs (Foods 9(9):1261) 2.1 (Heat Pump Drying), Drying Techniques in Fruits, Vegetable, and Herbs Preservation authoritative
- Applies
- Effect locus at the surface
- Last reviewed
- 2026-08-09
-
Dry heat, high surface temperature, evaporative brings about surface drying.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs (Foods 9(9):1261) 2.5.1. Microwave-Assisted Convective Drying (CD-MD) authoritative
- Applies
- Effect locus at the surface