SOME ENGINEERING FACTORS AFFECTING THE PERFORMANCE OF A SMALL ROTARY BAKING OVEN

Dawood, A.; Elhabashy, H.

doi:10.21608/mjae.2020.46120.1011

SOME ENGINEERING FACTORS AFFECTING THE PERFORMANCE OF A SMALL ROTARY BAKING OVEN

Document Type : Original Article

Authors

A. Dawood ¹
H. Elhabashy ²

¹ Assoc. Prof., Ag. Products Processing Eng. Dept., Fac. of Ag. Eng., Al-Azhar U. Cairo, Egypt.

² PhD Candidate, Ag. Products Processing Eng. Dept., Fac. of Ag. Eng., Al-Azhar U. Cairo, Egypt.

10.21608/mjae.2020.46120.1011

Abstract

This research was carried out to study some engineering factors affecting on the performance of a small rotary baking oven to select the optimum design factors suitable for baking loaves. The aim of this study was to achieve maximum of the thermal efficiency for baking and better quality specification of the baked loaves (loaf color percentage, loaf maturity percentage and loaf height). Baking oven tray with variable thicknesses of 2, 3, 4 and 5 mm, baking oven chamber heights of 15, 20, 25 and 30 cm and the baking oven walls insulation density of 40, 50 and 60 kg/m³ were studied. The optimum design factors of the baking oven which achieve best quality of the baked loaf and optimum thermal specification were obtained at baking chamber height of 15 cm, baking oven walls insulation density of 60 kg/m³ and 3mm baking oven tray thickness for optimum thermal specification of the oven and 2mm for the best quality of the loaves.

Keywords

Main Subjects

Processing Engineering of Agricultural Products

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