Development of Air Impingement Technology and Data Acquisition System for Bread Baking Study
Publish place: 16th Annual Conference on Mechanical Engineering
Publish Year: 1387
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
ISME16_761
تاریخ نمایه سازی: 20 آبان 1386
Abstract:
An experimental impinging jet oven with flexiblegeometry and variable jet velocity and temperature wasdeveloped to investigate and optimize the Iranian breadbaking using a novel heating mode: impingement. Thisoven was equipped to online data-acquisition system.The fully transient nature of the baking process makesthe simultaneous measurement of the baking parametersnecessary, which was neglected at previous studies onbread baking in Iran. Thus, the required hardware andsoftware, written by Borland Delphi®, were developedto measure and record the data throughout the bakingexperiences. Weight and temperature of the bread werecontinuously measured through appropriate sensors. Thecapability of the oven control instruments to diminishthe fluctuations of the impinging jet velocity andtemperature resulted in test repeatability and moreexperimental accuracy.
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Authors
Ehsan Taheran
M.S. Student, CAE Center Iran Univ. of Science & Tech
Seyed Mostafa Hosseinalipour
Associate Professor, CAE Center Iran Univ. of Science & Tech
Mehdi Bahiraei
M.S. Student, CAE Center Iran Univ. of Science & Tech
Payman Taherkhani
M.S. Student, CAE Center Iran Univ. of Science & Tech
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