SOME ENGINEERING FACTORS AFFECTING THE PERFORMANCE OF A SMALL ROTARY BAKING OVEN | ||||
| Misr Journal of Agricultural Engineering | ||||
| Article 3, Volume 38, Issue 1, January 2021, Page 27-36 PDF (770.08 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/mjae.2020.46120.1011 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
A. Dawood  1; H. Elhabashy2
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| 1Assoc. Prof., Ag. Products Processing Eng. Dept., Fac. of Ag. Eng., Al-Azhar U. Cairo, Egypt. | ||||
| 2PhD Candidate, Ag. Products Processing Eng. Dept., Fac. of Ag. Eng., Al-Azhar U. Cairo, Egypt. | ||||
| 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 | ||||
| Rotary; baking; oven | ||||
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