سال انتشار: ۱۳۹۱

محل انتشار: اولین کنفرانس انتقال حرارت و جرم ایران

تعداد صفحات: ۵

نویسنده(ها):

Narjes savand rumi – School of Chemical Engineering, Sirjan University of technology, Sirjan, Iran
Razieh Beigmoradi – School of Chemical Engineering, Sirjan University of technology, Sirjan, Iran;
Shahab Ayatollahi – School of Petroleum & Chemical Engineering, Shiraz University, Shiraz,

چکیده:

The baking process is one of the most effective parameters on the bread wastage so that if the process is optimized, the quality of the bread increases and its price decreases. Therefore, the survey of the oven performance and the baking process seems very necessary. In this research, the oven performance has been simulated by a simple mathematical model including the dough temperature and moisture distribution. The equations have been solved by the numerical methods to predict mass and heat transfer coefficients. The simulation results have been evaluated by the plant commercial unit’s data, and it has shown that the model has a good accordance. Moreover, it has been found that many parameters influence on the oven performance such as the band speed, the condition of the incoming gas and the dough thickness. The temperature and the moisture distribution are the most effective parameters on the incoming gas conditions. The effects of the operating parameters such as Cp and h have been studied. The results show that these parameters effect on the bread quality and the appropriate adjustment can optimize the baking process