Abstract
Bu tez döner arabalı ekmek fırınlarının özellikle ısı hücresi bölümünün incelenerek ısıl hesaplarının yapılması amacıyla hazırlandı. pişirilecek malzeme olan ekmek hakkında bilgilere değinildi, ekmeğin oluşum süreci anlatıldı. fırın tanıtımı yapıldı. Fırın ana grupları, emniyet sistemleri ve buhar verme sistemleri tanıtıldı. hesaplamalar yapıldı. İlk olarak ısıl hesaplar ve daha sonrasında maliyet hesapları yapıldı. Bütün bu hesaplamalar üç farklı yakıt ile çalışması öngörülen ısı hücresi için ayrı ayrı yapılarak bir adet ekmek için toplam yakıt maliyetleri bulundu. Mikrodalga ve konveksiyon sistemlerin kombinasyonu prototip dizayn edilip deneylerle avantajları araştırıldı. Anahtar kelimeler: ek
Keywords
References
- 1. G. Sumnu ve ark. Microwave, infrared and infrared-microwave combination baking of cakes, Journal of Food Engineering, 71 (2005) 150–155, 2005.
- 2. J. Zhang, A.K. Datta Mathematical modeling of bread baking process, Journal of Food Engineering, 75 (2006) 78–89, 2006.
- 3. G. Sumnu ve ark. Bread baking in halogen lamp–microwave combination oven Food Research International, Volume 37, Issue 5, June 2004, Pages 489 495 (2003)
- 4. N. Therdthai ve ark. Optimisation of the temperature profile in bread baking, Journal of Food Engineering 55 (2002) 41–48, 2002.
- 5. S.S.R. Geedipalli ve ark. Modeling the heating uniformity contributed by a rotating turntable in microwave ovens, Journal of Food Engineering 82 (2007) 359 368, 2007
- 6. B. M. Shaughnessy ve M. Newborough, Energy performance of a lowemissivity electrically heated oven Applied Thermal Engineering Volume 20, Issue 9, Pages 813-830 , 2000
Abstract
The hereby thesis was prepared in order to conduct the thermal calculations of the bakery ovens with rotating carts especially by examining the thermo-chamber. It was referred to detailed information regarding bread which was the material to be cooked, and the constitution process of bread was explained. The presentation of oven was introduced. Main groups of oven, security systems and vapor delivery systems were presented. All calculations were made. Firstly thermal calculations and then cost calculations were prepared. All these calculations were performed for each thermo-chamber anticipated to operate with three different fuel types and total fuel cost for one bread was found. Microwave and convention combined oven was designed and used for experiments
Keywords
References
- 1. G. Sumnu ve ark. Microwave, infrared and infrared-microwave combination baking of cakes, Journal of Food Engineering, 71 (2005) 150–155, 2005.
- 2. J. Zhang, A.K. Datta Mathematical modeling of bread baking process, Journal of Food Engineering, 75 (2006) 78–89, 2006.
- 3. G. Sumnu ve ark. Bread baking in halogen lamp–microwave combination oven Food Research International, Volume 37, Issue 5, June 2004, Pages 489 495 (2003)
- 4. N. Therdthai ve ark. Optimisation of the temperature profile in bread baking, Journal of Food Engineering 55 (2002) 41–48, 2002.
- 5. S.S.R. Geedipalli ve ark. Modeling the heating uniformity contributed by a rotating turntable in microwave ovens, Journal of Food Engineering 82 (2007) 359 368, 2007
- 6. B. M. Shaughnessy ve M. Newborough, Energy performance of a lowemissivity electrically heated oven Applied Thermal Engineering Volume 20, Issue 9, Pages 813-830 , 2000
Details
| Other ID | JA33TP82RS |
|---|---|
| Journal Section | Articles |
| Authors | |
| Publication Date | July 25, 2016 |
| Published in Issue | Year 2010 Volume: 25 Issue: 1 |