Development and Evaluation of the Operational Parameters of a Rotary Oven.

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dc.contributor.authorSunmonu, Musliu Olushola
dc.date.accessioned2023-05-10T14:07:52Z
dc.date.available2023-05-10T14:07:52Z
dc.date.issued2020
dc.description.abstractDeveloping 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.en_US
dc.description.sponsorshipDepartment of Food Engineering, University of Ilorinen_US
dc.identifier.citationSanusi, M.S., *Sunmonu, M. O*., Adepoju, A.L. Abodunrin, T.O. and Ajibade, H.A. (2020). Development and Evaluation of the Operational Parameters of a Rotary Oven. Nigerian Journal of Technological Development. University of Ilorin, Nigeria. 17 (4); 239-249, Published by Faculty of Engineering and Technology, University of Ilorin. https://www.njtd.com.ng/issue?issue=36en_US
dc.identifier.uri. https://www.njtd.com.ng/issue?issue=36
dc.identifier.uri. https://www.njtd.com.ng/issue?issue=36
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/20.500.12484/9968
dc.publisherNigerian Journal of Technological Development. University of Ilorin, Nigeriaen_US
dc.relation.ispartofseries!7 (4);239-249
dc.subjectBread, oven temperature, oven rack speed, taguchi, rotary oven.en_US
dc.titleDevelopment and Evaluation of the Operational Parameters of a Rotary Oven.en_US
dc.typeArticleen_US

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