Traditional Oven Research Articles

Effect of drying methods on nutritional constitutes of fermented grape residue.

One of the biggest hurdles faced by the wine industry is the disposal of residual biomass generated after vinification. Although this residue is biodegradable, it constitutes a potential source of environmental pollutants. To alleviate this issue, this biomass may be used in alternative applications; for example, it may be transformed into an enriched flour that can be used to improve the nutrient content in different foods. In this study, were evaluated the effects of drying processes on the relevant nutritional components in dry extracts obtained from the residue of fermented grape pomace. The concentrations of phenolic compounds and anthocyanins were higher when drying the flour by the traditional oven procedure than by freeze-drying. The highest difference (approximately 40%) was observed for tannin compounds. Therefore, drying in an oven is recommended due to the lower loss of bioactive compounds, in addition to being simple and cheap.

Transient study during clay bricks cooking in the traditional kiln; CFD numerical study

Traditional technologies for clay brick burning are often confronted with firing problems. The produced brick is of poor quality due to poor combustion inside the kiln. So that, cooking plays an important role because it determines the quality of the final product. Therefore, this work presents a transient computational fluid dynamic (CFD) study of firing clay bricks in the traditional oven. The heat transfer modeling in the furnace mainly is made from hydrodynamic equations and combustion reactions. Therefore, numerical simulation is done using ANSYS-Fluent software, using the standard k-ε turbulence model and the Eddy Dissipation turbulent combustion model. The results focused on the flow field, evolution of temperature, and O2 mass fraction to verify the combustion process inside the kiln. The results show that the kiln reaches the maximum temperature is in order of 900 °C and therefore verification process occurs. Moreover, the results revealed that the O2 mass fraction has the highest values at the inlet and it decreases gradually inside the kiln which gives good evidence about combustion process propagation.

Risk Assessment of Polycyclic Aromatic Hydrocarbons (PAHs) in Smoked Sardinella sp. in Ghana: Impact of an Improved Oven on Public Health Protection.

An improved fish smoking oven called FAO-Thiaroye Technique (FTT) has been introduced in Ghana and other countries in the Global South as a technical intervention for the high levels of polycyclic aromatic hydrocarbons (PAHs) in traditionally smoked fish produced in those regions. This study evaluated the extent to which the intervention reduces consumer exposure to PAHs (considering benzo(a)pyrene [BaP] as a marker) in smoked fish, using Ghana as a case. Smoked Sardinella sp. were sampled from two traditional ovens (Chorkor smoker and metal drum oven) and the FTT and their PAH levels were determined by gas chromatography-mass spectrometry. Samples of the product were also purchased from informal markets in three selected regions of Ghana and analyzed for their PAH levels. Cross-sectional consumer surveys were conducted in the selected regions to determine intakes of the commodity. A probabilistic risk assessment of PAH was then done by the margin of exposure (MoE) approach. BaP MoE as low as 1,060 and 752 were obtained for products from the traditional ovens and the informal markets, respectively, whereas the lowest value for FTT products was approximately 161,000. MoE values less than 10,000 were considered to denote a serious public health concern requiring risk management action. Therefore, the findings suggest that there is a potential health concern of high consumer exposure to PAHs in traditionally smoked fish in Ghana, and that the FTT is a technically viable intervention for the problem.

Efficient Use of Carbon Fibers as Heating Elements for Curing of Epoxy Matrix Composites.

The aim of this study is to achieve a fully cured thermoset matrix that is heated by a direct electric current passing through the reinforcement fibers i.e., the Joule heating effect. Two types of fibers were used as heating elements for curing the epoxy resins. Kanthal resistance fibers were used as reference heating elements and subsequently, they were replaced by a Torayca Carbon Tow of the same radius. The specimens were cured by the heat produced by a direct electric current passing through the fibers and achieving temperatures of 50 °C and 70 °C. Specimens cured in a conventional oven were also manufactured, to compare the resistance heating method to the conventional one. Next, all specimens were mechanically characterized in a quasi-static three-point bending mode of loading and experimental results were compared to derive useful conclusions concerning the applicability of the technique to polymer/composite materials mass production. Finally, a preliminary economical study concerning power consumption needed for the application of both the traditional oven curing and the carbon fibers heating elements use for the manufacturing of the same amounts of materials is presented, showing a maximum financial benefit that can be achieved, on the order of 68%.

The Shift from a Traditional to an Improved Fish Smoking Oven in Ghana

Abstract Smoked fish products are an important source of animal protein in Ghana. They are processed on traditional ovens (namely, the Chorkor smoker and the metal drum), which results in elevated product contamination with carcinogenic polycyclic aromatic hydrocarbons (pah s). The main regulatory marker for pah s is benzo(a)pyrene (BaP). An improved oven called the fao-Thiaroye Processing Technique (ftt) has been proposed as an intervention. This study evaluated the efficacy of that intervention and evaluated consumer response to its products. Sardinella sp. was smoked separately on the ftt and the traditional ovens and their BaP levels determined. Whereas the mean BaP in the ftt product was 0.2 µg/kg (ten times lower than the EU limit of 2 µg/kg), the levels in the Chorkor smoker and metal drum products were 60 µg/kg and 26 µg/kg, respectively (up to 30 times the EU limit). Consumer acceptance did not differ between ftt and traditional oven products. This suggests that ftt is an efficacious intervention whose products are acceptable to consumers.

Awareness and adoption levels of improved smoking oven among fish processors in Lagos Lagoon, Nigeria

This paper investigated awareness and adoption levels of improved smoking oven among fish processors in four fishing communities along Lagos Lagoon, Nigeria. Multi-stage sampling procedure was used to select 153 respondents who were engaged in fish smoking. Data collected using structured interview guides were subjected to descriptive and inferential analyses. Results revealed that majority of the respondents were young, married women with average fish smoking experience of 22.6 years. Majority (90.8%) of them were solely engaged in fish smoking while 9.2% combined fish smoking with other income-generating activities. All the processors used traditional smoking oven (drum, box and mud ovens). More than 66.0% of the fish processors were not aware of improved fish smoking equipment. Lack of awareness, inadequate access to the technologies, low relative advantage and lack of maintenance services and high cost of procurement were responsible for low adoption levels of improved smoking oven. Irregular visits of extension agents to the study area had negative impact on the adoption of improved traditional smoking ovens. Proper dissemination of innovations developed on improved fish processing equipment to the active fish processors in Lagos State using available communication channels is hereby advocated.

Evaluation of analysis of cholesterol oxidation products and heterocyclic amines in duck and their formation as affected by roasting methods.

Roast duck, a popular meat commodity in Asian countries especially Taiwan and China, can produce many types of toxic compounds such as cholesterol oxidation products (COPs) and heterocyclic amines (HAs). The objectives of this study were to evaluate analysis of COPs and HAs in duck by GC–MS and UPLC-MS/MS respectively, and study their formation as affected by roasting methods including traditional oven, fan oven and superheated steam oven. Results showed that both high precision and accuracy was attained by using the QuEChERS method with reduced separation time of 14 min for 7 COPs and 4.5 min for 21 HAs by GC–MS and UPLC-MS/MS, respectively. The duck meat roasted in both superheated steam oven and traditional oven generated significantly higher levels of total COPs than fan oven, while for total HAs, both traditional oven and fan oven produced significantly higher levels than superheated steam oven. Compared to roast duck skin, a much higher level of total COPs was shown in roast duck meat, while a reversed tendency was shown for total HAs. Furthermore, the correlation between formation of COPs and HAs in roast duck skin showed no significant correlation (p > 0.05) for traditional oven, fan oven and superheated steam oven, while in roast duck meat, only traditional oven showed significant correlation (p < 0.05). However, by taking both duck skin and meat into account, superheated steam oven produced the lowest level of total HAs, while fan oven generated the lowest level of total COPs. Thus, the developed method can form a basis for determination of COPs and HAs in duck as well as by choosing an appropriate roasting method their formation can be minimized.

GELENEKSEL YÖNTEM VE MİKRODALGA İLE KUŞKONMAZIN (ASPARAGUS OFFICINALIS L.) KURUTULMASININ MODEL TABANLI KARŞILAŞTIRILMASI

In this study, asparagus slices were dried with traditional oven and microwave oven methods. Model based approach was used to investigate the differences and similarities between two drying methods. Weibullian and linear equations were used as the primary and secondary models, respectively. Secondary model integrated into the primary model could successfully be used to describe the moisture ratio of asparagus in one-step procedure. Appropriate fits were obtained for both drying techniques, but microwave drying had slightly better fit than the conventional drying. Tailing was observed for the curves of traditional drying whereas sigmoidal curves were observed for microwave drying. The time parameter (δ) value of the lowest power of the microwave drying (100 W) was just one third of the δ value of the highest temperature of the traditional drying (90 °C) indicating that microwave drying was effective method in terms of time comparing to traditional drying.

General Strategy for Synthesis of Ordered Pt3M Intermetallics with Ultrasmall Particle Size

AbstractControllable synthesis of atomically ordered intermetallic nanoparticles (NPs) is crucial to obtain superior electrocatalytic performance for fuel cell reactions, but still remains arduous. Herein, we demonstrate a novel and general hydrogel‐freeze drying strategy for the synthesis of reduced graphene oxide (rGO) supported Pt3M (M=Mn, Cr, Fe, Co, etc.) intermetallic NPs (Pt3M/rGO‐HF) with ultrasmall particle size (about 3 nm) and dramatic monodispersity. The formation of hydrogel prevents the aggregation of graphene oxide and significantly promotes their excellent dispersion, while a freeze‐drying can retain the hydrogel derived three‐dimensionally (3D) porous structure and immobilize the metal precursors with defined atomic ratio on GO support during solvent sublimation, which is not afforded by traditional oven drying. The subsequent annealing process produces rGO supported ultrasmall ordered Pt3M intermetallic NPs (≈3 nm) due to confinement effect of 3D porous structure. Such Pt3M intermetallic NPs exhibit the smallest particle size among the reported ordered Pt‐based intermetallic catalysts. A detailed study of the synthesis of ordered intermetallic Pt3Mn/rGO catalyst is provided as an example of a generally applicable method. This study provides an economical and scalable route for the controlled synthesis of Pt‐based intermetallic catalysts, which can pave a way for the commercialization of fuel cell technologies.

General Strategy for Synthesis of Ordered Pt3 M Intermetallics with Ultrasmall Particle Size.

Controllable synthesis of atomically ordered intermetallic nanoparticles (NPs) is crucial to obtain superior electrocatalytic performance for fuel cell reactions, but still remains arduous. Herein, we demonstrate a novel and general hydrogel-freeze drying strategy for the synthesis of reduced graphene oxide (rGO) supported Pt3 M (M=Mn, Cr, Fe, Co, etc.) intermetallic NPs (Pt3 M/rGO-HF) with ultrasmall particle size (about 3 nm) and dramatic monodispersity. The formation of hydrogel prevents the aggregation of graphene oxide and significantly promotes their excellent dispersion, while a freeze-drying can retain the hydrogel derived three-dimensionally (3D) porous structure and immobilize the metal precursors with defined atomic ratio on GO support during solvent sublimation, which is not afforded by traditional oven drying. The subsequent annealing process produces rGO supported ultrasmall ordered Pt3 M intermetallic NPs (≈3 nm) due to confinement effect of 3D porous structure. Such Pt3 M intermetallic NPs exhibit the smallest particle size among the reported ordered Pt-based intermetallic catalysts. A detailed study of the synthesis of ordered intermetallic Pt3 Mn/rGO catalyst is provided as an example of a generally applicable method. This study provides an economical and scalable route for the controlled synthesis of Pt-based intermetallic catalysts, which can pave a way for the commercialization of fuel cell technologies.

Synthesis of improved hydrochar by microwave hydrothermal carbonization of green waste

Green waste (GW), a typical biomass waste, was used to produce hydrochar using microwave hydrothermal carbonization (MHTC). The results indicate that MHTC promotes the dehydration of GW to a greater extent than traditional oven or oil bath heating under the same hydrothermal conditions. The hydrochar obtained from the MHTC process showed an energy densification factor of 1.27 and a fuel ratio of 0.19, both of which exceeded those produced by traditional hydrothermal processes. Thermogravimetric data also demonstrated that hydrochar obtained using MHTC had better incineration properties. Moreover, the material possessed a high specific surface area and a more porous structure, resulting in improved adsorption properties. The result of value and potential evaluation demonstrated that the MHTC process also displays the lower energy consumption of operation. Hydrochar generated from GW is a potential environmentally friendly functional material, and MHTC appears to be a suitable means of producing this substance.

Optimization of four models flatbread bakery machines in Iran

Purpose The purpose of this study is to reduce energy consumption in bakeries. Due to fulfill this demand, quite a few parameters such as energy and exergy efficiency, energy waste and fuel consumption by different traditional flatbreads bakeries (Sangak, Barbari, Taftun and Lavash should be monitored and their roles should not be neglected. Design/methodology/approach In the present study, experimental measurements and mathematical modeling are used to scrutinize and investigate the effects of the aforementioned parameters on energy consumption by bakeries. Findings The results show that by doing reported methods in this paper, the wasted energy of the walls can be decreased by about 65 per cent; and also, by controlling the combustion reaction to perform with 5 per cent excess air, the wasted energy of excess air declines by about 90 per cent. And finally, the energy and exergy efficiency of bakeries is increased, and as a result, the annual energy consumption of Sangak, Barbari, Taftun and Lavash bakeries diminish about 71, 59, 57 and 40 per cent, respectively. Originality/value As evidenced by the literature review, it can be observed that neither numerical studies nor experimental investigations have been conducted about energy and exergy analyses of Iranian machinery traditional flatbread bakeries. It is clear that due to a high preference of Iranians to use the traditional bread and also the popularity of baking this kind of bread in Iran, if it is possible to enhance the traditional oven conditions to decrease the loss of natural gas instead of industrializing the bread baking, the energy consumption in the country can be optimized.

Traditional or hydro-diffusion and gravity microwave coupled with ultrasound as green technologies for the valorization of pomegranate external peels

To exploit the full potential of pomegranate marcs, this study explores different conditions of ‘green’ extraction of ellagitannins and other bio-active phenolic compounds from the ‘external by-product’ of pomegranate industrial processing. Significant recoveries of ellagitannins, free ellagic acid and radical scavenging compounds were obtained by coupling both the traditional (MH) or the hydro-diffusion gravity (MHG) microwave assisted drying to a direct ultrasound assisted extraction (UAE) using a food-grade solvent (EtOH/H2O). The amounts of the ellagitannins after microwave drying were always significantly higher than with the traditional oven drying. Moreover, microwaves reduced the drying times from several hours to few minutes reaching comparable residual moisture content. The microwave hydro-diffusion gravity system allowed the recovery of bio-active compounds in the condensed water too. The comparison of UAE with traditional maceration and decoction highlighted the higher efficiency of UAE in the quicker extraction of bio-active compounds, except for the total ellagitannins which were better recovered after the longer maceration.

Effect of different smoking processes on the nutritional and polycyclic aromatic hydrocarbons composition of smoked Clarias gariepinus and Cyprinus carpio.

The effect of different smoking processes on the nutritional value and polycyclic aromatic hydrocarbon (PAHs) content of Clarias gariepinus and Cyprinus carpio has been assessed in this study. After smoking processes, the finish products were analyzed to determine the nutritional quality and the PAHs content. Different smoking processes significantly decreased (p < 0.05) lipids content of fish. The smoked fish with unfiltered Psidium guajava has revealed higher lipid contents of 14.17 ± 0.15% and 14.96 ± 0.05%, respectively, for SNE GSF and SE GSF. A significant reduction (p < 0.05) in protein content (% DM) has been observed in the two fish's species submitted to smoking processes. We found that evisceration of fish before smoking leads to increase the level of naphthalene, acenaphthene, and benzo (a) pyrene in smoked C. gariepinus and C. carpio. The use of metallic filter in the smoking of noneviscerated fish leads to the significant reduction (p < 0.05) of the PAHs content in smoked fishes. Higher levels of PAH such as naphthalene and acenaphthene with values of 1,451.54 ± 49.58 and 709.91 ± 8.12 ng/kg were found in smoked C. carpio and 1,841.1 ± 11.41 and 809.91 ± 1.10 ng/kg were found in smoked C. gariepinus obtained in the case of traditional smoking. The PAHs content was higher in fish smoked using traditional ovens. Therefore, the quality of smoked fish was improved using a metallic filter during different smoking processes.

Exchange bias and diffusion processes in laser annealed CoFeB/IrMn thin films

The performance of exchanged biased tunnel junctions strongly relies on the annealing process finalizing the fabrication process, which is applied to set a pinned reference magnetization, as well as to enhance the magnetoresistance ratio through the crystallization of the CoFeB layers. With the increasing demand in terms of integration and scalability of tunnel magnetoresistive elements, a laser-induced annealing process presents several advantages against traditional oven annealing technique. It provides the possibility to locally set an individual reference magnetization at the micrometer scale to enable e.g. a Wheatstone bridge or multidimensional sensor fabrication on a wafer level. This study presents the influence of laser-induced localized annealing on the magnetic properties of an exchanged biased CoFeB/IrMn system. The diffusion processes occurring at the interface of CoFeB/IrMn are analyzed in detail utilizing X-ray photoemission spectroscopy depth profiling technique and the results are compared to those obtained by standard vacuum oven annealing and correlated to the magnetic properties investigated by magneto-optical Kerr effect magnetometry.

Effect of Infrared, Ultraviolet-C Radiations and Vacuum Drying on Certain Chemical and Microbial Characteristics of Stuffed Pasta (Manti)

Stuffed pasta (manti) is one of the famous and nutritious traditional foods produced and consumed in Turkey. Traditional foods are special products having some cultural aspects of specific regions of countries. In addition to home-made traditional production, industrial production of manti has increased in recent years. Industrial production of manti using various techniques is likely to result in some risks or modifications in terms of its sensory and microbiological features. Therefore, the purpose of this study was to examine quality properties of manti samples produced by sole or combined applications of infrared (IR) and ultraviolet-C (UV-C) radiations and vacuum drying as compared to the traditional oven drying method. With this aim, some food-borne pathogens (Escherichia coli, Staphylococcus aureus, Salmonella typhimurium and Listeria monocytogenes) were inoculated into the manti recipe prior to the production. Afterwards, the samples were dried with 17 different IR, UV-C and vacuum drying combinations, including the traditional oven drying method. In addition to the, total microorganisms and food-borne pathogens, some chemical analyses like Thiobarbituric acid (TBA) measurement as an indicator of lipid oxidation was also studied. In the results, application of 500 W IR drying method produced satisfactory results in terms of microbiological quality. Again, a bar-type IR drying method at constant temperature (150 oC) seems to be a promising drying method for the industrial manti production. In conclusion, it might be suggested that IR drying method can be an alternative to the conventional method in industrial manti production.

Research on vacuum drying process and internal heat conduction of Li-ion battery core

In this research, an innovative cylindrical automatic battery core oven was designed to avoid the structural deformation that frequently occurs in traditional ovens. The oven could be automatically connected with the electrolyte injection process after baking, achieving improvement in a battery's baking consistency. This contributed to the feasibility of studying the internal heat conduction process of batch battery cores during actual baking processes. A mathematical model of a certain plate battery cell during the baking process was established. The simulation results of the temperature change inside the battery core during the baking process were consistent with the calculation results of the mathematical model. The temperature distribution at each point inside the battery core could be fitted through the thermal conductivity at different temperatures and the temperature distribution between the layers of the battery core. Finally, based on the thermodynamic balance energy conservation method, the relationship between the temperature change inside the battery core and the entire baking process was established. A feasible algorithm for studying the thermal conduction of complex material and internal structure objects in the baking process was obtained.

Potential Impact of Fish Smoking on Mangrove Resources in Southwest Cameroon

The main objective of this study is to contribute to the sustainable management of mangrove forests in Cameroon through assessing the impact of fish smoking activities on mangrove resources. Mangrove wood is harvested by local communities for many purposes, but most notably as fuel for fish smoking. Population growth has greatly increased the pressure on these resources in recent years. Our study focused on fish smoking activities in Ndian and Fako, in the southwest region of Cameroon. Through structured and semistructured questionnaires, 243 fish smokers were interviewed in 9 local markets. Our study found that all the fish smokers were women from Cameroon, Ghana, Nigeria, and Benin. Ninety-three percent of our respondents purchase the wood they use, which is mainly red mangrove ( Rhizophora racemosa). The quantity of wood consumed is governed not only by the amount of fish requiring smoking but also by the type of oven used. Per fish smoking session, a traditional oven takes 53 hr to smoke 528 kg of fish and consume 1,205 kg of wood at a cost of 50€. A modern cinderblock oven, on the other hand, requires only 5 hr to smoke 160 kg of fish and consumes 122 kg of wood at a cost of 10€. Cinderblock ovens are preferable both ecologically and economically and could be one of multiple solutions for the sustainable management of mangrove wood resources. However, interventions are necessary in order for fish smokers to become aware of the benefits of these improved cinderblock ovens.

Magnetic Tunnel Junctions: Laser Annealing Versus Oven Annealing

The performance of CoFeB/MgO tunnel junctions is strongly dependent on an annealing step at the end of the fabrication process to first, set a reference magnetization through the exchange bias effect and second, to crystallize the MgO/CoFe layers while boron diffuses out, in order to maximize the magnetoresistance ratio. In this regard, a laser-induced annealing process presents several advantages against traditional oven annealing techniques, providing a scalable approach with no limitations regarding the defined reference magnetization that can be aligned in different directions on a wafer. This paper concentrates on the mechanisms and dependences of laser annealing on the magnetic properties in comparison to the standard vacuum oven annealing, providing a first insight for the applicability of laser annealing for CoFeB-/MgO-based magnetic tunnel junctions with all concomitant needs.

Electrically conductive GNP/epoxy composites for out-of-autoclave thermoset curing through Joule heating

The development of scalable Out-of-Autoclave (OoA) in-situ thermoset curing methods are required to overcome important drawbacks related to the autoclave-based processing methods typically used in industry. The incorporation of graphene, an electrothermal carbon nanomaterial with the ability to transform electric energy into heat through Joule heating, emerges as a promising route to replace the conventional processing methods. In this work the electrical behaviour of both uncured and oven cured GNPs/epoxy composites with loadings of up to 10 wt% were evaluated and electrical percolation thresholds were established for both. Above the critical loading found for oven cured materials (∼8.5 wt%) the electrically conducting networks of GNPs formed in the matrix showed the ability to act as integrated nanoheaters when an electric current was passed through them, successfully curing the composites by Joule heating. Composites prepared by this OoA curing method (as an alternative to the traditional oven based one) at 10 wt% loading of GNPs were also prepared and compared to the oven cured ones. They showed more compact composite structures, with less microvoids and a preferred orientation of the GNPs in the matrix relative to the oven cured material at identical loading, as revealed by electron microscopy and polarized Raman spectroscopy, respectively. This microstructure and anisotropy induced by the electrically-induced (i.e. OoA) cure led to GNPs/epoxy composites with superior electrical and mechanical properties (revealed by tensile testing). The well-distributed GNP nanoparticles acting as nanoheaters integrated in a thermosetting matrix, in combination with excellent mechanical and electrical performances achieved for the overall graphene/epoxy composites and the simplicity associated to the method, should open the door to novel industrial applications.