Development and Evaluation of Charcoal-Powered Bread Baking Oven
Journal Title: Analele Universitatii "Eftimie Murgu" Resita. Fascicula de Inginerie - Year 2016, Vol 23, Issue 1
Abstract
Charcoal-powered bread baking oven was developed and evaluated with functional efficiencies of 91.2% and 92.1% for baking dough of mass 0.5kg and 1.5 kg to bread at BP of 27.7minutes, 35.9 minutes with the baking temperature (BT) of 153.8oC and 165.9oC respectively. Baking temperature-heating interval of the oven as computed at 100oC at 20 minutes at charcoal emitted heat of 861000 KJ. The oven has the capacity of generating 455.9oC at 270 minutes time interval. The oven has bread baking capacities of 56, 36, 28, 22 and 18 pieces of bread per batch operation using dough mass of 0.5kg, 0.75kg, 1.00kg, 1.250kg and 1.500kg respectively. It is sensitive to the baking time and temperature in relation to dough mass with resolution value of 0.22. Charcoal-powered oven, is cheap and efficient and can be used both in the rural and urban settlement for domestic consumption and small-scale business.
Authors and Affiliations
E Alimasunya, Olotu Yahaya, N. Muhammed
Keywords
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