Oven Research Articles

Multidrug-resistant Staphylococcus aureus isolated from chicken nuggets sold at superstores in Mymensingh, Bangladesh.

This study was conducted to determine the colony forming units (CFU) to isolate, identify, and antibiotic sensitivity of Staphylococcus aureus from chicken nuggets (CN). Sixty CN samples from two brands were collected from different superstores in Mymensingh, Bangladesh. Uncooked, oven-cooked (OC), or gas stove-cooked (GSC) CN samples were inoculated onto mannitol salt agar and blood agar. The total staphylococcal count (TSC) for uncooked CN ranged from log 4.68 to log 5.11 CFU/gm. For OC CN, TSC ranged from log 3.29 to log 3.62 CFU/gm. For GSC CN, TSC ranged from log 3.09 to log 3.49 CFU/gm. Relative to uncooked CN, microwave oven-cooked and GSC samples significantly reduced the TSC of CN (p < 0.01). Using the polymerase chain reaction assay and standard biochemical testing, only 8 out of 60 CN samples contained S. aureus. Staphylococcus aureus were resistant to Ampicillin (100%), Amoxicillin (100%), Oxacillin (75%), Cefixime (87.5%), Doxycycline (75%), intermediately sensitive to Erythromycin (25%), Cephalexin (12.5%), Ciprofloxacin (25%), Gentamicin (12.5%), Doxycycline (12.5%) and sensitive to Oxacillin (25%), Azithromycin (100%), Erythromycin (75%) Cephalexin (87.5%), Cefixime (12.5%), Chloramphenicol (100%), Ciprofloxacin (75%), Gentamicin (87.5%), Doxycycline (12.5%), and Vancomycin (100%). This study reports the first isolation and identification of S. aureus from CN in Bangladesh. GSC CN was better than OC and uncooked CN. Data also suggest that CN is contaminated with multidrug-resistant S. aureus, which poses a public health hazard.

Experimental analysis on design and implementation of steam oven using copper tubes for heating application

In this work, an embedded-based approach is used for the Design and Implementation of Steam Oven Using Copper Tubes to maintain the heat of the food at a particular temperature until a given time. Unlike some steam ovens, the steam is generated outside the compartment of our oven, which has many advantages for the heating process: a necessary quantity of steam, maintenance and optimum temperature measurement, time-independent heating durations, and rapid heating on time when it’s necessary. This helps us to save time and make the heating process incredibly easy. During the warming process, the steam is allowed to fill the entire oven compartment and boiled water is passed through the copper tubes into the oven compartment at 70 degrees Celsius. This process continues until the desired temperature is reached while retaining its natural flavor when the food is kept open inside the oven chamber.

Design and experimental Analyses of enhanced heat transfer performance in solar powered Injera baking pan using Cu/Oil and A12O2/Oil nanofluids

There are demands for wood in high populated areas in Ethiopia due to the fact that many people used wood, residue of crop, animal dung (dried) as fuel for cooking. This has led to ecological damage and local scarcity in these areas. Most people in Ethiopia use local baking pan to prepare their food like Injera. This local baking pan has drawbacks like low efficiency due to the poor thermal efficiency. Using wood as the primary source for the baking pan also has negative health, economy and environmental impact like deforestation. This has also led to smoke (indoor) pollution which affects the health of the most vulnerable like women and children. This research is aimed at investigating the performance enhancement of Injera baking oven powered by solar energy by using copper-oil and aluminium oxide-oil nanoparticles. Solar collector (parabolic) via trough assembly, baking pan assembly, the pump, reservoir of thermal fluid, working fluid reservoir (cold temperature), and connecting pipes made the system. Copper-oil and aluminium-oil were used as fluids for heat transfer. These fluids have diameters of 30–50 nm.At volume concentration of 0.3%, the solar collector efficiency for copper-oil was above 60% approximately which is the highest value. This is followed by the aluminium oxide-oil with efficiency of approximately 56% while the ordinary oil showed efficiency of 48%. The average thermal efficiency for copper-oil was 43% while that of aluminium oxide-oil was 39%. The ordinary oil stood at 35% average thermal efficiency. The copper-oil as a working fluid performed better than that of aluminium oxide-oil at 0.3% volume concentration. Likewise, at the volume concentration of 0.05%, the average thermal efficiency for copper-oil was 39% while that of aluminium oxide-oil was 35.1%. Ordinary oil stood at 34.9% at 0.05% volume variation. Copper-oil as a working fluid performed better than other working fluids at volume concentration of 0.05%

Development of a Prototype Inverter Powered Baking Oven

Development of a prototype inverter powered baking oven was carried out and performance was evaluated to determine its efficiency. The oven was designed and fabricated with an outer dimension (506 mm length x 506 mm width x 506 mm height) made up of mild steel and inner dimension (436 mm length x 436 mm width x 436 mm height) made up of stainless steel and used fiber glass as an insulator. The materials for fabrications were locally sourced and served as alternative for baking, roasting or boiling using electrical recharged power in case of power failure. The prototype inverter baking oven operates on the principle of electrical resistance and 0.147?/W was obtained as the resistance of the heating element. The performance evaluation revealed the baking efficiency of the oven to be 94.29 %, 75 % and 66.7 % for bread, plantain and fish respectively, the maximum temperature of 160?C, 180?C and 200?C were recorded. Capacity of the baking oven was determined to be 6 loaves of bread per tray/batch. With practical determination and comparison made with other work, a prototype inverter powered baking oven can be adopted for domestic and industrial purpose depending on the production plans and the layout.

Catalytic Treatment of Organic Solvent Vapor in a Baking Oven

AbstractA catalytic treatment for organic solvent vapor using the heat of a baking oven was investigated. A Pt/Al2O3 catalyst showed high activity for toluene. A Co3O4‐CeO2 catalyst preferentially oxidized ethyl acetate and butyl acetate, but by‐products were generated. These organic solvents produce high emissions from painting and printing ink in Japan. However, treating all three solvents simultaneously at low temperatures is difficult. In the present study, when a Pt/Co3O4‐CeO2 catalyst was employed at oven temperatures of 230–250 °C, a gas containing toluene, ethyl acetate, and butyl acetate was able to be effectively treated with no carbon deposition. The application of the Pt/Co3O4‐CeO2 catalyst enabled treatment in the oven using the oven's own heat.

Predictive Microbial Modeling of Enterococcus faecium NRRL B-2354 Inactivation during Baking of a Multicomponent Low-Moisture Food

The use of baking ovens as a microbial kill step should be validated based on results of thermal inactivation models. Although traditional isothermal models may not be appropriate for these dynamic processes, they are being used by the food industry. Previous research indicates that the impact of additional process conditions, such as humidity, should be considered when validating thermal processes for the control of microbial hazards in low-moisture foods. In this study, the predictive performance of traditional and modified thermal inactivation kinetic models accounting for process humidity were assessed for predicting inactivation of Enterococcus faecium NRRL B-2354 in a multi-ingredient composite food during baking. Ingredients (milk powder, protein powder, peanut butter, and whole wheat flour) were individually inoculated to achieve ∼6 log CFU/g, equilibrated to a water activity of 0.25, and then mixed to form a cookie dough. An isothermal inactivation study was conducted for the dough to obtain traditional D- and z-values (n = 63). In a separate experiment, cookies were baked under four dynamic heating conditions: 135°C, high humidity; 135°C, low humidity; 150°C, high humidity; and 150°C, low humidity. Process humidity measurements; time-temperature profiles for the product core, surface, and bulk air; and microbial survivor ratios were collected for the four conditions at six residence times (n = 144). The traditional isothermal model had a high root mean square error (RMSE) of 856.51 log CFU/g, significantly overpredicting bacterial inactivation during the process. The modified model accounting for the dynamic time-temperature profile and process humidity data was a better predictor with an RMSE of 0.55 log CFU/g. These results indicate the importance of accounting for additional process parameters in baking inactivation models and that model performance can be improved by utilizing model parameters obtained directly from industrial-scale experimental data.

Effect of baking in different ovens on the quality and structural characteristics of saltine crackers

SummaryThe aim of the study was to evaluate the physical and microstructural characteristics of crackers baked in four different industrial baking ovens (indirect radiation‐cyclotherm, indirect convection, hybrid and industrial tunnel‐ITO). Indirect convection and cyclotherm ovens provide the highest (5685.43 ± 51 W m−2) and the lowest (4860 ± 38.87 W m−2) amount of heat flux, respectively. Despite the amount of heat flux, indirect convection led to crackers with the highest moisture (7.86% vs. 4.82% in clyclotherm) and specific volume, but the lowest hardness. Cyclotherm resulted in crackers with lower specific volume, surface area, porosity, smooth and regular surface. Conversely, the hybrid and ITO ovens showed closer heat flux, leading to crackers with similar moisture content, texture parameters, specific volume, browning and inner porosity. Overall results show the potential of baking using different ovens for modifying the quality parameters of the crackers.

Salmonella survival during soft-cooked eggs processing by steam oven

Worldwide, despite concerns about the possibility of Salmonella presence in eggs and the recommendations of regulatory agencies, soft-cooked eggs are served. Studies indicate that eggs cooked at low temperature for long times are able to inactivate Salmonella at safe levels. There are two main low cooking methods used in food services, thermocirculator (tested in a previous study) and steam oven, not yet validated. This study was undertaken to analyze the survival of Salmonella during soft-cooked eggs processing by steam oven. Five strains of Salmonella were inoculated in egg yolks and incubated at 37 °C, for 18 h, reaching 8.1 ± 0.1 log10 CFU/g. Contaminated eggs were processed at 62 °C for 52 min in asteam oven and samples were collected for the purpose of investigating Salmonella survival. Results indicated that the egg's center temperature reached 58.7 ± 0.4 °C after 17 min and no Salmonella was detected. After 52 min of cooking, yolk remained liquid. The results of this study demonstrated that soft-cooked eggs processing by steam oven showed similar results to the processing by thermocirculator and can also be used by chefs and food processors in order to validate another way of serving soft-cooked eggs safely.

Producing Steam by Spraying Water on a Heated Bed of Steel Spheres

Abstract Steam generators used in industrial baking ovens operate by pouring or spraying water on a preheated thermal mass. This paper presents a methodology to quantify the amount of steam generated from a thermal mass along with experiments to determine the effect of particle size and porosity on steam generation. Three sizes of steel spheres, 0.6 mm, 8 mm, and 16 mm in diameter, were used to construct porous media beds that were preheated in an oven. After that water was sprayed onto them from a full-cone nozzle for a fixed duration. The weight of the heated bed and the impinging water was recorded during spraying. The difference in weight change when spraying on heated and unheated beds gave the rate of evaporation. Thermocouples were used to record the internal temperature of the bed. The steam generation rate increased with particle size but there was only a minor difference when changing the bed's porosity. The counter-current flow of steam within the media bed disrupts the downward flow of water enough to leave pockets of dry material, reducing steam production. To maximize steam generation, the media size, material, and spray time should be matched to ensure the surfaces of particles remain above the boiling point of water during spraying.

Transport of chlorinated paraffins (CPs) from baking oven doors into the food

Chlorinated paraffins (CPs) have been repeatedly detected in the kitchen environment. Especially baking ovens were contaminated with high CP amounts on the insides of the doors. To investigate if CPs could be transferred into baked food, we spiked self-synthesized single chain C12-CP and C15-CP standards onto the inside door of an unused, CP-free baking oven. Experiments were performed under different conditions to assess possible CP transportation pathways. Coconut fat was used as food simulant, the exhaust air was monitored with cellulose filter paper and remaining CPs were collected via cotton wipes. In all experiments, both C12- and C15-CPs could be identified in both the food simulant and the cellulose samplers. Mean transfer rates into the food simulant amounted to 2.2% for C12-CPs and 5.8% for C15-CPs. Baking of food in CP-containing baking ovens may perceptibly increase the CP intake of consumers.

Physical Properties of Sixteen Indigenous Barberry Genotypes

Introduction: Barberries are a wide class of spiny evergreen or deciduous shrubs belonging to Berberidaceae family that are of great importance due to their nutritional and medicinal properties of their different parts and also their ornamental applications. Genus Berberis, the biggest genus in Berberidaceae, includes more than 660 species. Barberry grows in Asia and Europe; and has been used extensively as a medicinal plant in traditional medicine. In Iranian and Turkish traditional medicine, several properties, such as antibacterial, antipyretic, antipruritic and antiarrhythmic activities have been reported with unknown mechanisms of action. Amazing structural diversity among barberries’ active components makes them a useful source of novel therapeutic compounds. Seedless barberry (Berberis integerrima ‘Asperma’) is one of the Iran’s indigenous valuable medicinal plants. Common asexual propagation of this plant over years and consequently low genetic diversity in populations of the seedless barberry restricts selection outcome in breeding programs. Utilizing the indigenous wild genotypes of barberry genus, which are easily able to cross-pollinate is one of the best methods to increase the genetic diversity. To meet this purpose, several wild seedy barberry genotypes were identified from all over the Iran, collected and established in a collection in Mashhad; then 16 genotypes were selected and their physical properties were studied. Materials and Methods: In this study mature fruits of sixteen unique genotypes (i.e. Iranian seedless barberry and fifteen seedy genotypes) were harvested in October- November, 2015 and kept in refrigerator in order to measure some of their physical properties in fresh fruits (berry dimension, weight of one hundred fresh berries, juice content and color indexes). For other properties, fruits were dried at room temperature. Fruit cluster length was measured by means of a ruler, number of berries/cluster and number of set and aborted seeds/berry by counting, berry dimensions by a digital coulis, weight of one hundred fresh and dried berries, percentage of pulp and seed as well as fruit juice content by a scale with 0.001 accuracy. Moisture content was determined by using an oven with 75 oC temperature for 48 hour. Color indexes including “L”, “a” and “b” were measured by using a chromometer (Model Konica Minolta Chroma Meters CR-410). This study was performed using a completely randomized design with 3 replications. Data were analyzed by Minitab software version 16 using analysis of variance (ANOVA) and differences among means were determined for significance at p

Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of Cheddar and Depurple Cauliflower (Brassica oleracea L. var. botrytis).

The effect of steam and sous-vide oven procedures on liposoluble antioxidants of colored cauliflower (orange and purple) was assessed for the first time and compared with domestic practice (boiling). In raw samples, the total carotenoid content was 10-fold higher in Cheddar than in Depurple (20.9 ± 2.1 vs. 2.3 ± 0.5 mg/kg dry weight), whereas the level of tocopherols was similar (28.5 ± 4.4 vs. 33 ± 5.2 mg/kg dry weight). The Cheddar liposoluble antioxidant matter contained violaxanthin, neoxanthin, α-carotene and δ-tocopherol, not detected in Depurple. All tests increased the bioactive compounds extractability with steam oven and sous-vide displaying similar effects, lower than boiling. In boiled Cheddar cauliflower, the total carotenoids and tocopherols contents increased with cooking time until they were 13-fold and 6-fold more than in raw cauliflower, respectively. Conversely, in the Depurple variety, contents increased by half with respect to the orange variety. However, from a nutritional point of view, no differences were revealed among the three different cooking treatments in terms of vitamin A and E levels expressed in μg/100 g of fresh vegetable because of the higher water content of boiled samples that must be considered when evaluating the effect of thermal treatment on cauliflower nutritional traits.

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

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.

Water activity, microbial and sensory evaluation of smoked fish (Mormyrus caschive and Oreochromis niloticus) stored at Ambient Temperature, Terekeka-South Sudan

The effect of smoking kilns on water activity, microbial load and sensory attributes was evaluated to adopt suitable technology that maintains the quality of fish in South Sudan. A total of 300 fresh Mormyrus caschive and Oreochromis niloticus were purchased, 36 fresh samples were iced and the remaining 264 fish samples were divided into two batches for pit and chorkor smoking. The experiment was done twice in a completely randomized design. Fish samples were analyzed for water activity using Lab-Swift Meter, microbial load using standard microbiological methods and sensory characteristics using 9-point hedonic grading scale. Result revealed that, water activity in pit smoked fish increased at a rate of 1.7 times faster than in chorkor smoked samples during storage. Corresponding to water activity, plate count equally increased at a rate of 1.7 times faster for pit smoked M. caschive and 1.1 times for O. niloticus than samples smoked using chorkor. Similarly, mould load increased at a rate of 1.5 times faster for pit smoked M. caschive and 2.2 times for O. niloticus than samples smoked using chorkor oven. Overall, chorkor smoked fish had significantly better sensory parameters than pit smoked samples after one month’s storage. Therefore, chorkor kiln produced quality smoked fish in terms of microbial load and organoleptic parameters, and the study recommends its adoption for artisan fisheries in South Sudan. However, microbial characteristics of smoked fish need to be further examined for a period exceeding a month to determine microbiological quality and establish fish self-life in order to maintain the quality and safety of fish and fisheries products. Key words: Water activity, microbial load, sensory attributes, smoking technologies, shelf life.

Potencial fisiológico de sementes de feijão guandu sob embalagens, condições de secagem e armazenamento

Neste trabalho objetivou-se avaliar o potencial fisiológico de sementes de feijão guandu submetidas a diferentes condições de secagem durante o armazenamento em diferentes embalagens. O experimento foi instalado em delineamento inteiramente casualizado, em esquema fatorial de 3x4x5 (três condições de secagem: secagem em estufa, secagem em secador experimental e secagem meia sombra; quatro tipos de embalagem: garrafa Pet, caixa Tetrapak, saco de Nylon e galão Pet de 5 L com vela e cinco períodos de armazenamento: 0, 30, 60, 90 e 120 dias). O potencial fisiológico das sementes foi avaliado pelo teste padrão de germinação, teor de água, condutividade elétrica, emergência e envelhecimento acelerado. O tipo de embalagem influencia o potencial fisiológico de sementes de feijão guandu durante o armazenamento. O acondicionamento de sementes de feijão guandu em garrafa Pet permite maior conservação da germinação e vigor durante os 120 dias de armazenamento. A condição de secagem em meia sombra garante maior potencial fisiológico das sementes de feijão guandu durante os 120 dias de armazenamento.

Techno-Economic Assessment of Waste Heat Recovery Technologies for the Food Processing Industry

The food manufacturing sector is one of the most dominant consumers of energy across the globe. Food processing methods such as drying, baking, frying, malting, roasting, etc. rely heavily on the heat released from burning fossil fuels, mainly natural gas or propane. Less than half of this heat contributes to the actual processing of the product and the remaining is released to the surroundings as waste heat, primarily through exhaust gases at 150 to 250 °C. Recovering this waste heat can deliver significant fuel, cost and CO2 savings. However, selecting an appropriate sink for this waste heat is challenging due to the relatively low source temperature. This study investigates a novel application of gas-to-air low temperature waste heat recovery technology for a confectionary manufacturing process, through a range of experiments. The recovered heat is used to preheat a baking oven’s combustion air at inlet before it enters the fuel-air mixture. The investigated technology is compared with other waste heat recovery schemes involving Regenerative Organic Rankine Cycles (RORC), Vapour Absorption Refrigeration (VAR) and hot water production. The findings indicate that utilising an oven’s exhaust gases to preheat combustion air can deliver up to 33% fuel savings, provided a sufficiently large heat sink in the form of oven combustion air is available. Due to a lower investment cost, the technology also offers a payback period of only 1.57 years, which makes it financially attractive when compared to others. The studied waste heat recovery technologies can deliver a CO2 savings of 28–356 tonnes per year from a single manufacturing site. The modelling and comparison methodology, observations and outcomes of this study can be extended to a variety of low temperature food manufacturing processes.

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

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.

Three‐dimensional computational fluid dynamics modeling of baking of chhana podo (milk cake)

AbstractComputational Fluid Dynamics (CFD) modeling was used to study the air velocity distribution and analyze the unsteady heat transfer and temperature distribution pattern during baking of chhana podo (milk cake). At first, a 3‐D geometry of the baking oven was created, and discrete ordinates (DO) radiation model was employed to predict the distribution of temperature. The data on progressive changes in thermal properties of chhana podo dough during baking were fed into the CFD model. The DO model was found to be adequate to predict the distribution of temperature in the product, with root mean squared error (RMSE) of 1.122 and mean percent relative deviation modulus (%P) of 0.70. Similarly, the DO model was found to be adequate to predict the air temperature distribution in the oven, with RMSE of 1.842 and %P of 1.61. The distribution of air velocity inside the oven was predicted using k‐ω turbulence model. The air velocity near the oven door was 0.505 m/s, whereas it was 5.002 m/s near the fan. Simulation results provided some insights on the effect of spatial location on air velocity. The placement of chhana podo inside the oven was optimized based on this simulation. This CFD simulation has potential application in the design of ovens with enhanced heat transfer and thermal efficiency.Practical ApplicationsThe present work models the heat transfer during baking of chhana podo. Even though a lot of research works related to CFD to products such as bread are available, many studies have not comprehensively considered temperature distribution in the oven, air velocity distribution and heat transfer in the product. The thermo‐physical properties of the product were modeled with respect to temperature and given as inputs into the CFD model. The CFD simulation of air velocity distribution inside the baking chamber will be useful in optimizing the placement of product or dough for uniform baking. The air velocity and heat transfer simulations quantified the diffusion of heat inside the product. This CFD simulation study could be useful in optimization and design of baking ovens for various products. Also, simulation of the baking conditions of a product could be advantageous from the economic perspective.

Secagem de fibras de sisal em leito fixo: uma análise preditiva usando modelos concentrados

Fibras de sisal tem despertado o interesse da academia e indústria, devido as suas excelentes características para uso em diversas aplicações. Essas fibras, ao serem extraídas da planta, estão úmidas e, são submetidas a secagem para redução do teor de umidade. O controle do processo de secagem é de grande importância para garantir a qualidade das fibras em termos de resistência mecânica e coloração. Nesse sentido, este trabalho tem como objetivo estudar teoricamente a secagem de fibras de sisal em estufa com circulação forçada de ar. Foram propostos modelos matemáticos para predizer o comportamento transiente do teor de umidade médio e temperatura superficial, e do teor de umidade de equilíbrio das fibras, em função da temperatura do ar de secagem e concentração de vapor de água no leito de fibras. Resultados preditos das cinéticas de secagem e aquecimento, e do teor de umidade de equilíbrio higroscópico das fibras são apresentados e comparados com os dados experimentais, em diferentes condições operacionais. Verificou-se que um bom ajuste foi obtido, com coeficiente de correlação maior que 0,99, para todos os modelos analisados.

Role of Individual Heat Transfer Mechanisms Within a Model Baking Oven Heated by Porous Volumetric Ceramic Burners.

The baking process demands a high amount of energy, but only one-third of the total energy supply to the baking oven is actually used for baking, while the rest is dissipated to the environment. This implies that the energy input to the baking process can be significantly reduced, e.g., by enabling a more efficient heat transfer to the product, compared to commercially available ovens. Application of highly radiative, gas-fired heat sources, with a wide power modulation range, such as porous volumetric ceramic burners (VCB), can lead to a reduction in both the baking time and the energy input to a baking oven. In order to optimize energy input to a wide variety of baking products, the role of individual mechanisms in heat transfer between a heat source and a baking product needs to be determined. In the scope of this work, the analysis of the heat transfer within a baking oven model, heated by porous VCBs, was conducted. Contribution of heat transfer mechanisms (heat conduction, convection, thermal radiation) to the total heat transfer was determined by the difference method, where two aluminum cubes of different surface characteristics were used as target objects. Further, the influence of water, commonly added to the baking chamber in form of steam or aerosol, on the heat transfer characteristics within the oven was investigated. Without water addition, the heat transfer between the porous VCBs and the test object occurred mainly through thermal radiation (~45%), followed by heat conduction and convection (~27.5% each). Compared to the reference, commercially available electrical deck baking oven, the share of thermal radiation in the model oven was increased (+ 10%), whereas the share of heat conduction was reduced (−20%). With water addition, the heat transfer to the test object through heat conduction, convection, and thermal radiation declined, as an additional heat transfer through condensation took place. Results of this research provide necessary understanding of the heat transfer mechanisms within the novel baking oven, heated by porous VCBs. They are the base for optimization of the heat transfer from the VCBs to different baking goods, through changing the VCB's operating parameters.