Abstract
Developing an efficient rotary oven that is capable of addressing the issue of long baking duration and uneven heating distribution during baking could aid in encouraging indigenous use of the oven by small and medium scale bakeries in developing countries. This study aimed to develop and evaluate the performance of a rotary oven. Taguchi experimental design was used to investigate the influence of oven temperature (160, 180, 200°C) and oven rack speed (0, 10, 20 rpm) on the physical properties (baking time, mass, surface area, specific volume and density) of bread produced from the rotary oven. The baking capacity and efficiency of the rotary oven were 16 kg h-1 and 94%, respectively. Investigation showed that baking time ranges from 20 to 82 min, bread mass (884 to 925.7 g), surface area (1050 to 1370 cm2 ), specific volume (2.36 to 3.70 cm3 g -1 ) and density (0.25 to 0.39 g cm-3 ), respectively. The optimum baking time (20 min) was achieved at 200°C oven temperature and 10 rpm oven rack speed. The oven could be adopted for both domestic and industrial production of bread and other bakery products.
 Keywords: Bread, oven temperature, oven rack speed, taguchi, rotary oven.
Highlights
Oven is one of the key food processing equipment that uses complex simultaneous heat and mass transfer process in the food industries
Only few studies have focused on studying the effect of oven temperature and oven rack speed on some physical properties of bread produced from the rotary oven
The major materials used for the construction of the rotary oven were: AISI 304 stainless steel for the construction of the interior chamber, mild steel for the construction of the exterior chamber, glass fibre was used for lagging the oven to prevent heat loss from the oven cavity and removable rack to hold food products to be baked
Summary
Oven is one of the key food processing equipment that uses complex simultaneous heat and mass transfer process in the food industries. It is a thermally insulated chamber used for heating, baking, cooking, or drying of food substances (Monda and Datta, 2009; Adegbola et al, 2012). According to Morakinyo et al (2017), during baking, the driving force of heat transfer is the temperature gradient while that of mass diffusion is concentration difference. The heat and mass transfer occur simultaneously within the baked food material from the outer part to the inner part of the food material. Different changes such as volume expansion and crust formation occur in the dough depending on time and temperature (Therdthai et al, 2002)
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