Development and Evaluation of the Operational Parameters of a Rotary Oven
Developing an efficient rotary oven that is capable of addressing the issue of long baking duration and uneven heating distribution during baking could aid in encouraging indigenous use of the oven by small and medium scale bakeries in developing countries. This study aimed to develop and evaluate t...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Faculty of Engineering and Technology
2021-01-01
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| Series: | Nigerian Journal of Technological Development |
| Subjects: | |
| Online Access: | https://journal.njtd.com.ng/index.php/njtd/article/view/473 |
| _version_ | 1811246773395521536 |
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| author | M. S. Sanusi M. O. Sunmonu A. L. Adepoju T. O. Abodunrin H. A. Ajibade |
| author_facet | M. S. Sanusi M. O. Sunmonu A. L. Adepoju T. O. Abodunrin H. A. Ajibade |
| author_sort | M. S. Sanusi |
| collection | DOAJ |
| description | Developing an efficient rotary oven that is capable of addressing the issue of long baking duration and uneven heating distribution during baking could aid in encouraging indigenous use of the oven by small and medium scale bakeries in developing countries. This study aimed to develop and evaluate the performance of a rotary oven. Taguchi experimental design was used to investigate the influence of oven temperature (160, 180, 200°C) and oven rack speed (0, 10, 20 rpm) on the physical properties (baking time, mass, surface area, specific volume and density) of bread produced from the rotary oven. The baking capacity and efficiency of the rotary oven were 16 kg h-1 and 94%, respectively. Investigation showed that baking time ranges from 20 to 82 min, bread mass (884 to 925.7 g), surface area (1050 to 1370 cm2), specific volume (2.36 to 3.70 cm3 g-1) and density (0.25 to 0.39 g cm-3), respectively. The optimum baking time (20 min) was achieved at 200°C oven temperature and 10 rpm oven rack speed. The oven could be adopted for both domestic and industrial production of bread and other bakery products. |
| first_indexed | 2024-04-12T14:58:18Z |
| format | Article |
| id | doaj.art-b3eeac1704314204ac8db5200a8af864 |
| institution | Directory Open Access Journal |
| issn | 2437-2110 |
| language | English |
| last_indexed | 2024-04-12T14:58:18Z |
| publishDate | 2021-01-01 |
| publisher | Faculty of Engineering and Technology |
| record_format | Article |
| series | Nigerian Journal of Technological Development |
| spelling | doaj.art-b3eeac1704314204ac8db5200a8af8642022-12-22T03:28:10ZengFaculty of Engineering and TechnologyNigerian Journal of Technological Development2437-21102021-01-01174239249361Development and Evaluation of the Operational Parameters of a Rotary OvenM. S. Sanusi0M. O. Sunmonu1A. L. Adepoju2T. O. Abodunrin3H. A. Ajibade4University of IlorinDepartment of Food Engineering, University of Ilorin, IlorinDepartment of Food Engineering, University of Ilorin, Ilorin.Department of Food Engineering, Ladoke Akintola University of Technology, OgbomosoDepartment of Food Engineering, University of Ilorin, IlorinDeveloping an efficient rotary oven that is capable of addressing the issue of long baking duration and uneven heating distribution during baking could aid in encouraging indigenous use of the oven by small and medium scale bakeries in developing countries. This study aimed to develop and evaluate the performance of a rotary oven. Taguchi experimental design was used to investigate the influence of oven temperature (160, 180, 200°C) and oven rack speed (0, 10, 20 rpm) on the physical properties (baking time, mass, surface area, specific volume and density) of bread produced from the rotary oven. The baking capacity and efficiency of the rotary oven were 16 kg h-1 and 94%, respectively. Investigation showed that baking time ranges from 20 to 82 min, bread mass (884 to 925.7 g), surface area (1050 to 1370 cm2), specific volume (2.36 to 3.70 cm3 g-1) and density (0.25 to 0.39 g cm-3), respectively. The optimum baking time (20 min) was achieved at 200°C oven temperature and 10 rpm oven rack speed. The oven could be adopted for both domestic and industrial production of bread and other bakery products.https://journal.njtd.com.ng/index.php/njtd/article/view/473baking temperaturebreadbaking rack speedrotary oventaguchi |
| spellingShingle | M. S. Sanusi M. O. Sunmonu A. L. Adepoju T. O. Abodunrin H. A. Ajibade Development and Evaluation of the Operational Parameters of a Rotary Oven Nigerian Journal of Technological Development baking temperature bread baking rack speed rotary oven taguchi |
| title | Development and Evaluation of the Operational Parameters of a Rotary Oven |
| title_full | Development and Evaluation of the Operational Parameters of a Rotary Oven |
| title_fullStr | Development and Evaluation of the Operational Parameters of a Rotary Oven |
| title_full_unstemmed | Development and Evaluation of the Operational Parameters of a Rotary Oven |
| title_short | Development and Evaluation of the Operational Parameters of a Rotary Oven |
| title_sort | development and evaluation of the operational parameters of a rotary oven |
| topic | baking temperature bread baking rack speed rotary oven taguchi |
| url | https://journal.njtd.com.ng/index.php/njtd/article/view/473 |
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