Development of Measurement Methods for the Main Parameters of the Iranian Bread Baking Process in the Impinging Jet Medium

  • سال انتشار: 1387
  • محل انتشار: یازدهمین کنفرانس دینامیک شاره ها
  • کد COI اختصاصی: CFD11_129
  • زبان مقاله: انگلیسی
  • تعداد مشاهده: 2681
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نویسندگان

Ehsan Taheran

M.S. Student Dep. of Mech. Eng., CAE Center Iran University of Sci. & Tech.

Seyed Mostafa Hosseinalipour

Associate Professor Dep. of Mech. Eng., CAE Center Iran University of Sci. & Tech

Mehdi Bahiraei

M.S. Student Dep. of Mech. Eng., CAE Center Iran University of Sci. & Tech.

Payman Taherkhani

M.S. Student Dep. of Mech. Eng., CAE Center Iran University of Sci. & Tech.

چکیده

In this study, an experimental impinging jet oven equipped with an online data-acquisition system was developed to study and then improve the bread baking throughout the country. The fully transient nature of the baking process makes the simultaneous measurement of the baking parameters necessary, which was neglected at previous studies on bread baking in Iran. Thus, the required hardware and software, written by Borland Delphi®, were developed to measure and record the data throughout the baking experiences. Furthermore, this oven is characterized by the high quality control mechanisms employed. So the fluctuations of oven temperature and jet velocity were constricted down using electronic circuits and controllers leading to an increase in testing repeatability and measurement accuracy. The weight and temperature change of the bread during baking were measured and recorded showing pretty good agreement with previous experimental results.

کلیدواژه ها

Moisture Content, Temperature, Online Data-acquisition, Measurement, Baking, Control, Software Pack

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