Modification and Optimization of a Baking Oven for Small Scale Bread Production

Babajide S Kosemani,Ayoade O Atere,Adeyinka T Ilori

doi:10.4236/as.2021.126041

Babajide S Kosemani, Ayoade O Atere + Show 1 more

Open Access

https://doi.org/10.4236/as.2021.126041

Copy DOI

Abstract

An existing small-scale single-powered baking oven was modified and optimize into a dual-powered oven. The oven was redesigned to accommodate the initially designed firewood heat source and the newly introduced gas heat source. Four heat exchangers (thermal pipes) were introduced to the baking chamber for effective heat and mass transfer during baking of bread dough. The thermal pipes were made of 2 mm thick hollow galvanized steel pipe of 23 mm diameter and 660 mm length. The performance of the oven was evaluated using the standard performance index, which includes baking capacity, baking efficiency and weight loss of the baked bread. The baked bread’s physical properties were determined and analyzed using Duncan multiple range ANOVA test at significant level of p ˚C, respectively. The physical properties of baked bread, wood-fired were found to correspond with that of gas-fired oven. The modified oven can be used for the baking of dough at domestic, small and medium scale bakery.

Highlights

Baking is the most common and oldest form of food processing that uses sustained dry heat through convection instead of thermal radiation normally in the oven, and in ashes or hot stones [1]
The modified oven can be used for the baking of dough at domestic, small and medium scale bakery
The hot air flows over the material either by natural convection or forced by a fan, the convection heat transfer from air, the radiation heat transfer from the oven heating surfaces, and the conduction heat transfer across contact area between product and metal surface [3]. [4] reported that the moisture in the food material simultaneously diffuses toward the surfaces, it transfers from the surface by convection, and the product losses moisture with continuous movement of the oven ambient air

Summary

Introduction

Baking is the most common and oldest form of food processing that uses sustained dry heat through convection instead of thermal radiation normally in the oven, and in ashes or hot stones [1]. It is a dynamic method of simultaneous heat and mass transfer widely used in food industries. According to [10], conventional ovens which are usually powered by natural gas or electricity can be very expensive This in turn discourages baking for domestic purposes because it becomes more economical to buy already baked foods such as bread. The aim of this work is to modify and evaluate an existing baking oven for small-scale entrepreneurs at affordable cost using local content

Objectives

Methods

Results

Conclusion