Abstract
| Original language | English |
|---|---|
| Title of host publication | Proceedings of the 11th International Congress On Engineering And Food |
| Publication date | 2011 |
| Publication status | Published - 2011 |
| Event | 11th International Congress on Engineering and Food - Athens, Greece Duration: 22 May 2011 → 26 May 2011 Conference number: 11 http://www.icef11.org/main.php |
Conference
| Conference | 11th International Congress on Engineering and Food |
|---|---|
| Number | 11 |
| Country | Greece |
| City | Athens |
| Period | 22/05/2011 → 26/05/2011 |
| Internet address |
Keywords
- Baking
- Oven
- Food Processing
- Process Control
- Modelling
Cite this
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Design and Construction of a Batch Oven for Investigation of Industrial Continuous. / Stenby, Mette; Nielsen, Brian; Risum, Jørgen.
Proceedings of the 11th International Congress On Engineering And Food. 2011.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
TY - GEN
T1 - Design and Construction of a Batch Oven for Investigation of Industrial Continuous
AU - Stenby, Mette
AU - Nielsen, Brian
AU - Risum, Jørgen
PY - 2011
Y1 - 2011
N2 - A new batch oven has been designed and build to model baking processes as seen in large scale tunnel ovens. In order to simulate the conditions found in tunnel ovens a number of critical parameters are controllable: The temperature, the humidity and the air velocity. The band movement is simulated by moving the two air ducts above and below the products; in this way it is possible to keep the baking tray steady for continuous measurements of the product weight. During baking the shape and colour of the product can be monitored visually through a window. The simultaneous measuring of mass and visual aspects is a unique feature of this batch oven. Initial experiments of reproducing tunnel oven baking in the batch oven have shown good results, based on comparisons of weight loss, dry matter content and surface colour. The measured quality parameters did not differ significantly. Even though a few adjustments are still needed in the batch oven setup, it is clear that the batch oven, with its continuous data collection and high degree of process control will be a very valuable tool in the future work with modelling of baking process and products.
AB - A new batch oven has been designed and build to model baking processes as seen in large scale tunnel ovens. In order to simulate the conditions found in tunnel ovens a number of critical parameters are controllable: The temperature, the humidity and the air velocity. The band movement is simulated by moving the two air ducts above and below the products; in this way it is possible to keep the baking tray steady for continuous measurements of the product weight. During baking the shape and colour of the product can be monitored visually through a window. The simultaneous measuring of mass and visual aspects is a unique feature of this batch oven. Initial experiments of reproducing tunnel oven baking in the batch oven have shown good results, based on comparisons of weight loss, dry matter content and surface colour. The measured quality parameters did not differ significantly. Even though a few adjustments are still needed in the batch oven setup, it is clear that the batch oven, with its continuous data collection and high degree of process control will be a very valuable tool in the future work with modelling of baking process and products.
KW - Baking
KW - Oven
KW - Food Processing
KW - Process Control
KW - Modelling
M3 - Article in proceedings
BT - Proceedings of the 11th International Congress On Engineering And Food
ER -