سال انتشار: ۱۳۹۰
محل انتشار: نخستین کنفرانس خاورمیانه ای خشک کردن
تعداد صفحات: ۳
Sina IZADI – Department of Mechacnical Engineering, Shahid Chamran University Khuzestan, Ahvaz, Iran
Salem BANOONI – Department of Mechacnical Engineering, Shahid Chamran University Khuzestan, Ahvaz, Iran
Hedayat BAZAFKAN – Department of Mechacnical Engineering, Shahid Chamran University Khuzestan, Ahvaz, Iran
Because of the economy crises and high inflations in the developing countries, manufacturers are trying to produce as more as possible energy saving products. In this case our goal was to improve the performance of a typical bread baking machine. According to ministry of industry, mine & trade, Iran has the first place per capita, in bread consumption in the world, which is 200 kilograms, compare it to France with 56kg and Germany with 70 kg. And the bad news is, about 3 million tons of wheat wasted annually because of bad methods of baking, which is about 30% of the whole produce10.7 million tons. There are almost 55000 bakeries in Iran, and most of them still using the traditional methods of bakery, and even if there are using new methods, known as Machinery backing there are not efficient, both in the energy and ingredients. You don’t need to be an expert to realize there are lots of problems with traditional baking methods in Iran, every person who has ever bought a piece of bread from a bakery in Iran, knows that there are two major problems: 1. Exceeded heat temperature around the baking ovens which made it difficult to stand near the oven for a long time. 2. Final result is bread which is standard inside the loaf and raw in marginal of it.