Performance Analysis of Contact Baking of Flat Bread in an Indirect-Heating Oven

A significant portion of Iranian flat breads are produced in semi-industrial, indirect-heating ovens. Therefore, an efficient oven design and a proper selection of operating conditions are crucial to improve the product quality and reduce energy consumption. In the present study, a mathematical model is developed to simulate a semi-industrial, indirect-heating, continuous oven performance during contact baking of an Iranian flat bread, referred to as Taftoon. Individual modes of heat transfer are considered among various components of the baking system to estimate the system performance and the bread quality in terms of design and operating conditions. The predictions of this model are in good agreement with the experimental data. Numerical results indicate that conduction is the primary heat transfer mechanism. Furthermore, the effects of dough thickness, conveyer speed, and input air velocity on the quality of the bread are studied and appropriate ranges for the parameters are determined.

[1]  B. Mandal,et al.  Mass Transfer Operations I , 2014 .

[2]  D. Sun-Waterhouse,et al.  Physicochemical properties of bread dough and finished bread with added pectin fiber and phenolic antioxidants. , 2011, Journal of food science.

[3]  C. Anandharamakrishnan,et al.  An investigation of bread-baking process in a pilot-scale electrical heating oven using computational fluid dynamics. , 2010, Journal of food science.

[4]  Emmanuel Purlis,et al.  Bread baking as a moving boundary problem. Part 2: Model validation and numerical simulation. , 2009 .

[5]  M. N. Mahalati,et al.  EFFECT OF EMULSIFIERS AND FUNGAL α-AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREAD , 2009 .

[6]  A. S. Mujumdar,et al.  Baking of Flat Bread in an Impingement Oven: Modeling and Optimization , 2009 .

[7]  A. Mujumdar,et al.  Baking of Flat Bread in an Impingement Oven: An Experimental Study of Heat Transfer and Quality Aspects , 2008 .

[8]  A. Mujumdar,et al.  Impingement Heat Transfer Effects on Baking of Flat Bread , 2008 .

[9]  A. Mondal,et al.  Bread baking – A review , 2008 .

[10]  Javad Khazaei,et al.  Prediction of rheological properties of Iranian bread dough from chemical composition of wheat flour by using artificial neural networks , 2007 .

[11]  H. Tavakolipour,et al.  INFLUENCE OF GUMS ON DOUGH PROPERTIES AND FLAT BREAD QUALITY OF TWO PERSIAN WHEAT VARIETIES , 2007 .

[12]  Ashim K. Datta,et al.  Mathematical modeling of bread baking process , 2006 .

[13]  Mohammad Malakootian,et al.  THE QUALITY OF THE MANUFACTURED BREAD AND HYGIENIC CONDITIONS OF BAKERIES , 2005 .

[14]  Emmanuel Hidier,et al.  FAO (Food and Agriculture Organization Contact Points: of United Nations) , 2005 .

[15]  Pieter Decock,et al.  Bread technology and sourdough technology , 2005 .

[16]  Mukund V. Karwe,et al.  Fluid Flow and Heat Transfer in Air Jet Impingement in Food Processing , 2004 .

[17]  Constantina Tzia,et al.  Quality and safety characteristics of bread made from frozen dough , 2003 .

[18]  T. R. Gupta.  Individual heat transfer modes during contact baking of Indian unleavened flat bread (chapati) in a continuous oven , 2001 .

[19]  Martin G. Scanlon,et al.  Bread properties and crumb structure , 2001 .

[20]  Michèle Marcotte,et al.  Cake baking in tunnel type multi-zone industrial ovens Part I. Characterization of baking conditions , 2000 .

[21]  John R. Mitchell,et al.  A model for the oven rise of dough during baking , 1999 .

[22]  Christina Skjöldebrand,et al.  Water Diffusion in Bread During Baking , 1998 .

[23]  Shyam S. Sablani,et al.  Modeling of Simultaneous Heat and Water Transport in the Baking Process , 1998 .

[24]  Bruno Zanoni,et al.  Modelling of browning kinetics of bread crust during baking , 1995 .

[25]  P. Haridas Rao,et al.  Analysis of modes of heat transfer in tandoor oven , 1995 .

[26]  Sauro Pierucci,et al.  Study of the bread baking process — II. Mathematical modelling , 1994 .

[27]  R. Anantheswaran,et al.  MEASUREMENT OF COEFFICIENTS FOB SIMULTANEOUS HEAT AND MASS TRANSFER IN FOOD PRODUCTS , 1994 .

[28]  C. Tong,et al.  Microwave heating of baked dough products with simultaneous heat and moisture transfer , 1993 .

[29]  EFFECT OF DRYING ON HEAT TRANSFER OF BREAD DURING BAKING IN OVEN , 1992 .

[30]  Gilles Trystram,et al.  Heat and mass transfer dynamic modelling of an indirect biscuit baking tunnel-oven. Part I : modelling principles , 1992 .

[31]  P. Finney,et al.  Iranian Flat Breads: Relative Bioavailability of Zinc , 1983 .

[32]  P. Finney,et al.  Functional (Breadmaking) and Compositional Characteristics of Iranian Flat Breads , 1982 .