Oven Research Articles

Design and Fabrication of a Novel Commercial Baking Oven

This study presents the design and fabrication of a novel wood-fired commercial oven for baking bread. The oven design features an external combustion chamber with heating elements which comprise stainless-steel pipes filled with magnesia starting from the combustion chamber to the 3 oven compartments. Each compartment has 12 heating elements laid under a mild steel sheet metal where the dough mould and its content is placed. Heat loss due to conduction, radiation and convection was prevented by the use of a double wall in both oven and combustion chamber compartments with silica brick and fibre glass respectively, and the oven was fired with wood to bake some dough. Findings showed that maximum temperature attainable by the oven was 700°C, however, the temperature required for baking bread is between 150°C and 180°C and the time was 25 minutes, the quantity of heat generated per time using 10 kg of wood was about 15,088 KJ. Furthermore, the physical appearance of the products was examined to meet consumers’ requirement and a total of 400 bread of 180 mm × 120 mm × 80 mm dimensions can be baked at a time. With slight modifications in the oven design, this number can be improved. The oven can be fired with other types of solid biofuels and can be used for metallurgical furnace applications like annealing, tempering and other heat treatments of metals.

Comparative Analysis of Different Burner Concepts in a Locally Manufactured Bread-Baking Oven

The supply and control of heat within an oven with minimal loss is an integral process in optimizing the bread-baking process. Research over the years reports on measures to control heat, however, there is limited data on optimizing burner designs for efficient heat supply. Challenged with enhancing the functionality of a bread baking oven made locally, three different burner concepts (i.e., U, H and Rectangular shaped) were designed, fabricated and evaluated in a locally manufactured bread baking oven. The study investigated the three burner configurations to enhance the locally manufactured ovens' environmental sustainability, cost-effectiveness, and efficiency. The study also assessed each burner design concept's performance in relation to heat distribution, fuel consumption, and emissions through thorough experimentation and analysis. Thermocouples were used to determine the temperature differences within the oven and outside the oven walls to verify heat losses. The results showed that the concept burner design can be used to bake bread with good quality parameters like colour, texture and taste within efficient baking time. Computational Fluid Dynamic (CFD) analysis performed on the proposed burner design concepts in relation to heat flow show that continuous flow of heat was assured during baking. Also, simulation performed on the baking trays show an acceptable stress and strain levels as well as favorable factor of safety, indicating that the designs proposed is suitable for the purpose. Data analysis performed on the heat generated within the oven chamber considering the lower and upper trays for all the burners evaluated can be ranked in terms of percentage as RB > HB > UB (41.39% > 30.72% > 27.89%). Based on the study conducted, the authors can suggest the best design concept for heat generation in locally manufactured ovens should be rectangular-shaped.

The Quality of Goose Breast Muscle Products Depending on the Cooking Method Used

This study was conducted to compare the quality characteristics of White Kołuda goose breast muscle products, heated using the sous vide (SV) and the convection–steam oven (OV) methods. The qualitative analysis included instrumental evaluation of texture and colour parameters and the content of histidine dipeptide anserine. The research material consisted of breast muscles without skin, heated using the sous vide (SV) method at 65 °C for 4 h and 10 h and in a convection–steam oven (OV) in a steam environment at 80 °C and 90 °C (to obtain the final temperature of 65 °C in the geometric centre of meat pieces). Extending the heating time using the SV method and increasing the temperature in OV resulted in increased hardness, cohesiveness and chewiness. The use of heat treatment resulted in a significant reduction in the initial anserine content. A greater anserine reduction was found in SV samples compared to OV. The SV processing time did not significantly differentiate the dipeptide content, nor did the temperature used in OV processing. Pectoral muscles heated using the sous vide method were characterised by higher values of the parameters L* and b* and the hue angle (h) compared to OV processing, in which the value of the a* parameter was higher. The low-temperature processing methods (SV 65 °C/4 h and OV 80 °C) of goose breast meat allowed for obtaining products with similar textural characteristics: hardness, adhesiveness, elasticity and chewiness.

Исследование тепловой работы теплогенератора ротационной хлебопекарной печи

The main technological equipment to produce bread and confectionary is baking ovens. Fuel-based rotary ovens, in which the heat source is a heat generator, have become widespread. Often, the thermal conditions of ovens are characterized by increased fuel and thermal energy costs which depend on the efficiency of the heat generator. Currently, there are no recommendations on the design of a heat generator with the most efficient characteristics and the coefficient of efficiency, namely the distribution of the heat transfer surface between the flame tube and the heat exchanger, the layout and materials of the heat exchanger tubes, the geometry of heat exchange intensifiers, etc. Therefore, there is a need to study the thermal operation of the rotary oven of the heat generator to increase its efficiency due to improving the design. Physical and numerical experiments using mathematical modeling methods are caried out to study thermal operation of the heat generator of a rotary baking oven. The authors have conducted computational and experimental studies of thermal operation of the heat generator. The results have showed a large unevenness of the temperature field of the heat generator, underheating of the baking chamber to the minimum required temperature of 220 ° C, which indicates the low efficiency of the device. The results of field and numerical studies have confirmed the low thermal efficiency of the heat generator. Thus, the development of new technical solutions aimed at improving the design of this device is highly topical.

Volatile fingerprints of beef cooking methods using sol–gel‐based solid‐phase microextraction (SPME) and direct analysis in real‐time mass spectrometry (DART‐MS)

RationaleThe aroma profile of food is a complex mixture of volatile compounds that constitutes a major component of the overall eating experience. The food service industry and chefs therefore constantly seek ways to investigate and thereby enhance the aroma profile. Oven cooking, sous vide and pan fry are three cooking methods of beef commonly practised by chefs. Near real‐time analysis of volatile compounds from these three cooking methods will provide insight into respective volatile fingerprints and help improve cooking techniques.MethodsVolatile compounds from three beef cooking methods were captured using an in‐house sol–gel based solid phase microextraction (SPME) method and analysed using direct analysis in real‐time mass spectrometry (DART‐MS). A volatile organic compound (VOC) standard was used to demonstrate successful implementation of the sol–gel coating technique. Volatile features discriminating the three cooking methods were shortlisted and statistically assessed by univariate and multivariate analyses.ResultsThe VOC standard was successfully adsorbed by the sol–gel method and detected by DART‐MS. Hierarchical cluster analysis clearly demarcated three beef cooking methods based on their volatile fingerprints. Out of 65 significant features differentiating the cooking methods, 50 were at highest concentrations from pan‐fry cooking only, followed by 14 with highest concentrations from oven cooking followed by pan frying. Sous vide followed by pan frying showed lowest concentrations of almost all volatile features.ConclusionsThe sol–gel‐based solid‐phase microextraction technique combined with DART‐MS was successful in differentiating beef cooking methods based on their volatile fingerprints. A workflow for rapid assessment of the volatile profile from beef cooking methods was established, providing a baseline to further explore volatile profiles from other key ingredients.

Assessment of lamb meat quality in two cooking methods: Water bath versus oven cooking

This study investigated the influence of the cooking methods on lamb meat quality traits. Water bath (WB) vs. oven cooking (OC) was compared using commercial cuts known as T-bone and Leg steak (n = 20/treatment), sampled from feedlot-finished Corriedale lambs. All meat samples were analyzed for muscle area (MA) or cut size, final pH, color (L*, a*, b*), water-holding capacity (WHC), shear force (SF), cooking losses (evaporation (EL) and dripping (DL)), intramuscular lipid content (ILC), and myofibrillar fragmentation index (MFI). The associations between meat quality variables and cooking methods were studied by correlations, principal components (PCs), as well as factor analysis. There was no interaction between the cooking methods and the cuts (p > 0.05). Variables MFI and WHC were similar (p > 0.05); however, MA, L* , a* , pH, and SF were higher in Leg steak, whereas b* and ILC were higher in the T-bone cut (p < 0.05). Cooking loss variables (EL and DL) differed (p < 0.01) according to the cooking method. The multivariate approach showed that the first two PCs (PC1 and PC2) explained about 44% of the variability in lamb meat. Variables related to cut size (MA), tenderness (SF and MFI), and chemical composition (ILC) defined PC1 (24%), while variables EL and DL contributed to define PC2 (20%). The sum of EL and DL (total cooking losses – CL) was lower in the WB method for both cuts studied. Besides, EL was greater in OC, while DL was greater in WB, which may affect water loss and juiciness of lamb meat. Leg steak had higher MA, but lower ILC, and showed higher SF regardless of the cooking method used.

Effect of different atmospheric and subatmospheric cooking techniques on physical and chemical qualitative properties of pork loin

In this paper, the effects of four cooking procedures were evaluated, two occurring in atmospheric (in ventilated and steam oven) and two in subatmospheric (vacuum and sous vide cooking) conditions on pork Longissimus lumborum. The main objective of the study was to compare and evaluate the physical and chemical characteristics. Samples were cooked in four independent trials namely Oven (O), Steaming (ST), Vacuum Cooking (VC) and Sous Vide (SV). The analyses included temperature, cooking effect, percentage weight loss, texture (cutting and double compression tests), colour (superficially and inside the sample), microstructure (optical microscopy) and fibres shortening analysis. To assess cooking effects on significant nutritional constituents, the fatty acid composition and the content of B vitamins were analysed. Volatile profiles of samples were also compared using solid-phase microextraction. SV cooking resulted in the less favourable meat texture, presenting the highest hardness and chewiness. Moreover, high hardness values measured on SV samples is also related to the high weight loss. The technique of oven cooking (O) demonstrated superior results in terms of mechanical properties, which are closely associated with the cooking values. Specifically, the cook value C0 was significantly higher in the case of oven cooking compared to SV, VC, and ST. Mild temperature conditions and cooking times of the four considered cooking techniques did not induce significant variations in the fatty acid composition and volatile profile. Conversely, SV and VC allowed the highest amount of vitamin B retention in cooked meat. This work suggests that some differences emerged on the effects due to sub-atmospheric and atmospheric cooking compared to traditional ones.

Improving the Efficiency of the Furnace Process of Low-Temperature Low-Capacity Furnaces

A review of studies of furnace processes in industrial furnaces has shown that there is a sufficient number of studies for high-temperature and medium-temperature furnaces. However, there is an insufficient understanding of furnace processes in low-temperature low-power furnaces. One of the most important factors in the working process of low-temperature ovens, in contrast to high-temperature and medium-temperature ovens, is a significantly lower level of temperature inhomogeneity. For example, in heating ovens in the machine-building industry, the temperature inhomogeneity is 30 °С…50 °C, while in baking ovens, temperature fluctuations of 5 °C…10 °C are permissible.The aim of this article is to analyze the efficiency of the organization of combustion processes in industrial baking ovens operating on natural gas, which are organized by two different combustion technologies: in a cupcake baking oven, the combustion process is organized using a vortex-type burner device operating in a pulse mode; in a wafer sheet baking oven, microflame gas combustion technology is implemented. Some disadvantages of using the above-mentioned technologies for the studied furnaces have been identified and ways to eliminate them by organizing furnace processes in these furnaces using jet-niche gas combustion technology have been proposed. Namely, the modernization of these furnaces with the replacement of standard burners with burners that implement the principles of jet-niche technology.

Performance Assessment of Dual-Powered Baking Oven Developed from Locally Sourced Materials

In this study, a dual-powered baking oven (electric and gas) was developed using locally available materials with the aim of investigating the performance of the constructed oven using standard test procedure. The performance of the constructed baking system was assessed by investigating the quantity of heat supplied, gas expended, moisture content and drying rate. The experimental results revealed that more heat is supplied during the baking of bread using electrical part of the system while high moisture content and drying rate was recorded during the roasting of fish using electricity. However, the highest (39.742kJ) and lowest (0.334kJ) heat supplied was obtained in the 15th and 6th minutes respectively during the baking of bread with electricity and gas respectively. Hence, it can be concluded that the use of electricity in baking or roasting is capable of enhancing an efficient and effective baking processes.

Residential fuel consumption and technology choices: an application of FGNLS and random effects binary logit model

In this study, Ethiopian households’ residential fuel usage and technological preferences are analyzed. For 2524 urban families, we use panel data from two waves of the Ethiopian Socioeconomic Survey (ESS). Households’ technology choices and short-run energy consumption behavior are modeled jointly. To estimate the short-run residential fuel consumption behavior, feasible generalized nonlinear least squares (FGNLS) are iterated. Random effects binary logit models are used to predict technology choice. The effective price elasticity of firewood, charcoal, and electricity was found to be negative and less than unity. The effective price of electricity for baking and cooking has a detrimental and considerable impact on technology choice. The choice of traditional baking oven was positively and significantly affected by effective cost of firewood. Traditional cooking stove was also positively and significantly influenced by effective price of charcoal. Technology choice for baking appliance was significantly affected by the dwelling size, and the type of kitchen. Since decisions to choose electric appliances over those that use charcoal and firewood are heavily influenced by housing-related difficulties, energy prices and efficiency of appliances, policy interventions should include house infrastructure installations and efficiency of appliances.

Development and performance evaluation of an improved electric baking oven for baked products.

An improved electric baking oven was designed and fabricated using locally available materials for baking cakes and biscuits. Provisions of necessary adjustments were employed for ensuring uniform distribution of heat in all trays of the baking chamber. Its baking characteristics in terms of baking time, specific volume, and product quality in terms of sensory attributes were evaluated. The oven was found to be quite satisfactory in functioning for baking cakes and biscuits. Total time was only 15-28 min for baking the cake samples in the oven. On the other hand, comparatively, a bit longer time 18-35 min required for baking the biscuit samples. Baking cost was lesser in baking small-sized cakes and biscuits than those of large sized. The quality of baked products was better in terms of taste, color, flavor, texture, and appearance than ordinary market products. Loaf volume of each cake (with 4 × 5 × 8cm3) was 100%, which gave specific volume of 652.8cm3/kg. Similarly, the specific volume of biscuits was 810 cm3/kg. The electric baking oven is quite efficient in baking quality cakes and biscuits uniformly, which can be provided to rural small entrepreneurs for commercial manufacturing of biscuits and cakes.

Effect of Cooking with Superheated (SHS) vs. Standard Steam Oven on the Fatty Acids Profile of Different Kinds of Meat and Fish.

We compared the effect of two different kinds of steam oven-a standard (SO) and a superheated steam (SHS) oven-on four different kinds of samples: hamburgers, bovine steaks, pork steaks, and salmon fillets. Ten samples of each meat/fish were divided into three parts. Then samples were analyzed as (i) raw, (ii) cooked with SO, and (iii) cooked with SHS. For each sample, we determined the proximate composition, fatty acid composition and thiobarbituric acid reactive substances (TBARS). The results of fatty acid composition were processed both with a linear model and with a multivariate approach by using three complementary discriminant analysis techniques: canonical (CAN), stepwise (St) and discriminant (DA). SHS was effective in degreasing hamburgers but not the other kinds of samples. Cooking methods selectively affected the fatty acid profile of samples, SHS being higher in MUFA and lower in PUFA n-3 than SO. This result was also confirmed by the discriminant analysis. Finally, samples cooked with SHS showed a lower fatty acid oxidation extent than SO, as the TBARS value was significantly lower in the SHS than in the SO, irrespective of the type of meat/fish cooked.

Design and Fabrication and Evaluation of a Dual Powered Baking Oven for Smoking Fishes at CEDAP Village (A 2021/2022 TETFUND IBR PROJECT)

This work develops a mini dual powered oven which is mainly made up of the electric coil, the lagging material, temperature control and the gas burner. It has an internal volume of 0.140m3, with a double tray for baking and drying of food items and outside surface area of 0.142 m2. The oven will be constructed in such a way that the electric coil heater and the gas burner are in one chamber. Using the electrical coil heater and a temperature regulator, the maximum temperature of 220˚C was recorded. The oven was insulated with a material (slag wool) that has a thermal conductivity of 0.042 w/moC. The oven can bake maximum of 12 loaves of bread (area of 0.022 m2per loaf), smoke 100pieces of 1kg fishes and it will be constructed with locally available materials. DOI: 10.7176/IEL/13-1-01 Publication date: February 28 th 2023

A comprehensive review on heat and mass transfer simulation and measurement module during the baking process

The application of computational fluid dynamics (CFD) for controlling quality boundaries in light of temperature and moisture profiling is detailed in this review. For the mapping of intricate stream design inside the baking oven and its product-based baking interaction, efficient utilization of CFD perspectives can be observed. The most crucial element in baking that affects product quality is temperature. Based on heat transfer, the CFD model proved effective in estimating the product's crumb and crust temperatures. In addition to time and temperature, the position of the dough inside the oven affects the quality of the finished product during baking. CFD demonstrating angles effectively predicts the temperature profiles inside the baked product and henceforth, assists with controlling the extreme quality of the product. Regardless, also demonstrating studies ought to be embraced including mass transport and volume extension during the baking process. A piece of the issues related to moisture and heating measures during exhibiting of bread, bun, and cookies baking process, have been included. This study exhibits CFD to be a significant tool for the simulation of the baking oven and relative expectation of temperature and moisture profiles which eventually impacts starch gelatinization and browning issue during the baking process. The mass transfer during baking and volume expansion of various bakery products can also be modelled using CFD.

Effects of the Sous Vide and Conventional Electric Oven Cooking Methods on the Physio-Sensory Quality Attributes of Arabian Camel (Camelus dromedarius) Meat

This study aimed to evaluate the effect of the sous vide and electric oven cooking methods on the physical and sensory characteristics of camel meat. A combination of 4 cooking temperatures (70, 80, 90, and 100 °C) and 6 cooking times (30, 60, 90, 120, 150, and 180 min) was applied. Both methods significantly affected the meat’s physical properties (pH, cooking loss, density, lightness, redness, and yellowness color components), except for water activity. Furthermore, the cooking temperature and time significantly affected all the sensory properties (tenderness, flavor, juiciness, and general acceptance). The cooking loss was the only parameter affected significantly by the interaction of the cooking method, cooking temperature, and cooking time. It is concluded that the sous vide method is the more suitable method for cooking camel meat compared to the electric oven method considering the cooking temperature and time. Further studies are recommended to estimate energy consumption for both cooking methods evaluated in this study aiming at reducing the overall power expenditure.

View factor computation and radiation energy analysis in baking oven with obstructions: Analytical and numerical method

AbstractIn a baking oven, radiation heat transfer is the most prevalent mode of heat exchange. In the present investigation, a new baking oven was designed with two hemi cylindrical domes (called reflectors) attached to the heating coils at the top and bottom of the baking oven. Firstly, view factors were computed by finite element and analytical methods with different bread dimensions, as well as with and without the reflectors. The network representative method and S2S method were employed to analyze the radiation energy transfer in the oven at different baking temperatures using the same bread sizes. The results obtained from numerical and analytical methods were fairly similar. The radiative heat energy absorbed by bread surface was higher with the reflector than without the reflector in the oven. As the number of obstructions increased, the radiative heat flux was reduced. The inclusion of reflector shield in oven affect the heat lux on the bread. The radiative heat flux received by bread was found to have increased on increasing the oven temperatures. Moreover, quality parameter such as the color of the bread with and without the reflectors were also examined. The oven reflector had a noticeable effect on the color of the bread (p &lt; 0.05).Practical applicationsIn recent years, reducing energy consumption has become more important in the design of ovens. Although domestic electric ovens are a convenient way to bake quality goods, they have a very significant energy loss. Prior research has focused on CFD modeling for commercial ovens to assess the thermal behavior of the system and overall energy efficiency of baking. Baking ovens operate at higher temperatures, hence, heat transfer by radiation is highly essential. In reality, one or more surfaces in oven are obstructing the surfaces. To calculate view factors and achieve accurate radiative heat transfer in such cases, the shadow effect must be taken into account. To solve them precisely in this situation, numerical techniques are highly beneficial.

Design of an Improved Traditional Baking Oven and evaluation of Baking Performance

Small-scale baking ovens are built by the local workers and usually no scientific principles are followed to design and build of it. Modern scientific principles and procedures are followed to design and fabricate the baking ovens using low-cost materials. The major drawbacks of this type of traditional oven are: improper control of baking temperature; contamination of products with ashes during heating and excess cost for heating. This study aimed at modeling heat and mass transfer during baking, and evaluating the quality characteristics of bread and cake. The problems were identified by conducting a one-time cross-sectional survey, and the heat and mass transfer were modeled by designing and fabricating an improved oven. This model predicted the bread temperature and moisture content at 160, 170, 180, 190 and 200°C oven temperatures. The result indicated that increasing the oven temperature from 160 to 200°C increased the bread crust temperature from 101.58 to 158.69°C. However, the temperature and weight of bread increased gradually with increasing baking time up to 18-20 min and then started declining until it reached equilibrium after 30 min. The weight loss of bread increased with increasing bread temperature. The model predicted fairly accurate bread temperature and weight loss. It predicted 20 to 132°C against the observed 22 to 115°C during baking at 200°C oven temperature, 0 to 40% weight loss against 0 to 49% observed weight loss. The developed improved oven required 25% less time for baking bread and cake compared to the traditional one. Loaves of bread baked in the improved oven had 27.4% lower moisture content, 660 cm3 higher volume, and 408 g lower crumb firmness value compared to the conventional baking process. The improved baking oven is, therefore, more efficient than traditional baking ovens in terms of heat and mass transfer, baking time and product quality.

Effect of different drying methods on the physical properties of pork jerky

In this experiment, two drying processes, drying oven and baking oven, were selected to investigate the effects of different drying methods on the physical properties of pork jerky by analyzing the changes of brightness value (L*), redness value (a*) and yellowness value (b*) during different drying processes, as well as the changes of myoglobin, metmyoglobin, oxymyoglobin and heme iron. Microbiological tests and experiments on the effect of storability were also conducted. The experimental results showed that the baking oven had an advantage for the retention of a*. Compared with the drying oven, the a* and b* values of dried pork in baking oven were increased and the L* values were in a stable state at the same time; its oxymyoglobin content is generally higher than the drying oven; however, its metmyoglobin content was gradually increasing, which made the meat samples poorly colored. Baking oven dried pork jerky had better results than drying oven. The results provide a theoretical basis for the quality control and efficient processing of pork jerky in the drying process.

Frankish Bread and Baking Ovens in the Latin Kingdom of Jerusalem: Between Conservatism and Adaptation

THIS ARTICLE EXAMINES THE TOPIC OF BREAD and bread-making in the Latin Kingdom of Jerusalem. Drawing on archaeological evidence, historical sources, and medieval illuminations, we consider three features closely: the types of bread consumed by the Franks, the baking ovens’ appearance and modes of operation, and the organisation of Frankish bread production. We then set out to position Frankish baking in its proper cultural context between western Europe, whence the Franks originate, and the southern Levant, their new home. In doing so, we aim to uncover the novelties of Frankish baking, possible transfers of technology and ultimately the origin of Frankish baking ovens. By closely examining all available material, we strive to reveal peculiarities and influences that shaped bread making in the Latin Kingdom of Jerusalem.

Waste Heat Recovery in Automotive Paint Shop via Organic Rankine Cycle and Thermal Energy Storage System—Selected Thermodynamic Issues

Baking ovens are necessary to be installed in a paint shop of assembly automotive manufacturers for drying the paint of automotive bodies (i.e., in the coating process). In this process, a large amount of heat is provided by burning the natural gas in the gas burner. Practically, the design of the heat confinement in the oven is often poor, which results in considerable heat losses (i.e., waste heat) which are released during the drying process and significantly raise the temperature of a working environment thereby lowering the thermal comfort of the factory staff. To address this issue and limit the waste heat transfer to the surroundings, the application of a waste heat recovery system of a specific design employing the organic Rankine cycle (ORC) may be a viable alternative solution. A combined design of such a system utilizing an evaporator and thermal energy storage (TES) device in a simple ORC layout will be discussed in this article. The obtained simulation result was computed using MATLAB coupled with thermophysical properties libraries, i.e., CoolProp. The obtained results indicate that the sustainability of the studied system scheme appears to be favorably implemented in the selected paint shop and may benefit to lower the temperature of the working area, improve the thermal comfort of factory staff and at the same time produce electricity since some car/automotive manufacturers likely run the production for over 20 hours per day.