scholarly journals Development and Evaluation of the Operational Parameters of a Rotary Oven

2021 ◽  
Vol 17 (4) ◽  
pp. 239-249
Author(s):  
M.S. Sanusi ◽  
M.O. Sunmonu ◽  
A.L. Adepoju ◽  
T.O. Abodunrin ◽  
H.A. Ajibade
Keyword(s):  
Developing Countries ◽  
Experimental Design ◽  
Physical Properties ◽  
Surface Area ◽  
Industrial Production ◽  
Specific Volume ◽  
Bakery Products ◽  
Taguchi Experimental Design ◽  
Operational Parameters ◽  
Uneven Heating

Developing an efficient rotary oven that is capable of addressing the issue of long baking duration and uneven heating distribution during baking could aid in encouraging indigenous use of the oven by small and medium scale bakeries in developing countries. This study aimed to develop and evaluate the performance of a rotary oven. Taguchi experimental design was used to investigate the influence of oven temperature (160, 180, 200°C) and oven rack speed (0, 10, 20 rpm) on the physical properties (baking time, mass, surface area, specific volume and density) of bread produced from the rotary oven. The baking capacity and efficiency of the rotary oven were 16 kg h-1 and 94%, respectively. Investigation showed that baking time ranges from 20 to 82 min, bread mass (884 to 925.7 g), surface area (1050 to 1370 cm2 ), specific volume (2.36 to 3.70 cm3 g -1 ) and density (0.25 to 0.39 g cm-3 ), respectively. The optimum baking time (20 min) was achieved at 200°C oven temperature and 10 rpm oven rack speed. The oven could be adopted for both domestic and industrial production of bread and other bakery products. Keywords: Bread, oven temperature, oven rack speed, taguchi, rotary oven.

scholarly journals The effects of activation conditions on physical properties of activated carbon

BioResources ◽  
2020 ◽  
Vol 15 (4) ◽  
pp. 7640-7647
Author(s):  
Yan Luo ◽  
Kang Wang ◽  
Ling Fei
Keyword(s):  
Activated Carbon ◽  
Physical Properties ◽  
Surface Area ◽  
Pore Volume ◽  
Specific Volume ◽  
Activated Carbons ◽  
Weight Ratio ◽  
Total Pore Volume ◽  
High Porosity ◽  
Activation Conditions

Porous carbons with a high porosity were successfully produced from fast pyrolysis pine wood char via a thermochemical method in which KOH was used as chemical activator. The effects of various weight ratios of KOH to pyrolysis char (0.65:1, 0.7:1, 1.0:1, 1.35:1, and 1.7:1) on the physical properties of activated carbons were investigated. When the weight ratio of KOH to pyrolysis char was 1.35:1, the prepared activated carbon had the highest surface area of 1140 m2/g with a total pore volume of 0.71 cm3/g, a microporous surface area of 957 m2/g, and a microporous specific volume of 0.51 cm3/g. As the weight ratio of KOH to pyrolysis char increased from 0.65 to 1.35, the prepared activated carbon had increases in total surface area, total pore volume, microporous surface area, and specific volume of micropores. However, there was a reverse trend when the weight ratio of KOH to pyrolysis char was higher than 1.35. The use of nitrogen as a flow gas resulted in much more developed activated carbon than without nitrogen. The experiment results suggested that activated carbon with high surface area could be prepared from pyrolysis char by adjusting the activation conditions.

scholarly journals Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread

2012 ◽  
Vol 32 (3) ◽  
pp. 427-431 ◽  
Author(s):  
Andréa dos Reis Lemos ◽  
Vanessa Dias Capriles ◽  
Maria Elisabeth Machado Pinto e Silva ◽  
José Alfredo Gomes Arêas
Keyword(s):  
Celiac Disease ◽  
Physical Properties ◽  
Specific Volume ◽  
Nutritional Value ◽  
Bakery Products ◽  
Gluten Free ◽  
Compression Force ◽  
Amaranth Flour ◽  
Low Levels ◽  
Whole Amaranth Flour

At the present celiac disease has no known cure, and its only treatment is a strict lifelong adherence to a gluten-free diet. Cheese bread is a traditional Brazilian product and a safe option for celiacs. However, like other gluten-free breads, it has inherent low levels of fibers and minerals. The objective of this study was to evaluate the effect of incorporation of whole amaranth flour on the physical properties and nutritional value of cheese bread. Amaranth flour was incorporated at 10, 15, and 20% proportions in different formulations. The increasing amaranth levels darkened the product, reduced specific volume, and increased compression force. Ten percent amaranth-content cheese breads exhibited slight differences in physical properties compared with the controls. These results demonstrated the possibility of incorporating 10% of whole amaranth flour in the formulation of cheese bread resulting in a product with higher dietary fiber and iron contents and the same level of acceptance as that of the conventional formulation. The aim of this approach is to increase the availability of gluten-free bakery products with added nutritional value contributing to increase the variety of the diet of celiac patients.

Pierre D. Thionet. Quelques problemes concemtlnt les sondages. Goettingen : Vandenhoeck & Ruprecht. 1978. 137pp.

1982 ◽  
Vol 21 (1) ◽  
pp. 83-84
Author(s):  
Karol J. Krotki
Keyword(s):  
Information Theory ◽  
Developing Countries ◽  
Experimental Design ◽  
Bayesian Methods ◽  
English Language ◽  
Applied Statistics ◽  
A Posteriori ◽  
Journal Articles ◽  
Multi Stage ◽  
Theoretical Issues

The publication reviewed is number 9 in the series" Applied Statistics and Econometrics" edited by Gerhard Tintner, Pierre Desire Truonet, and Heinrich Strecker. The purpose of the series is to publish papers " too long for ordinary journal articles, but not long enough for books . ... . . Upon acceptance, speedy publication can be promised". The abstracts in English, French, and German, usual in this series, are missing from the copy reviewed. The book consists of ten chapters: sampling theory; multi -stage sampling and other fundamental problems; optimum stratification; variances; sampling with replacement and other theoretical issues; experimental design; information theory; a posteriori raising factors ; order statistics; Bayesian methods. Such an ambitious content within 130 pages requires parsimonious presentation. One chapter has been squeezed into hardly more than four pages. The chapter on a posteriori raising factors will be useful in developing countries and particularly when samples do not work out as designed. It will also be refreshing to those limited to the literature in the English language.

Quality analysis and prospects for use of lupin seeds of Belarusian selection

2020 ◽  
Vol 3 (1) ◽  
pp. 22
Author(s):  
Lyudmila Rukshan ◽  
Alena Navazhilova ◽  
Dmitry Kudin
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Wheat Flour ◽  
Great Influence ◽  
Quality Analysis ◽  
Bakery Products ◽  
Whole Grain ◽  
Technological Parameters ◽  
Protein Food ◽  
Lupin Seeds

The paper investigates technological parameters of the quality of low-alkaloid lupin of five cultivars selected and grown in the Republic of Belarus during the years from 2007 to 2017. Prospects for the use of the obtained seeds have been studied. This study reveals great influence of cultivar and climatic conditions during growth of lupin seeds on correlation of anatomic parts in seeds as well as on their physical properties. Cultivar of lupin seeds Jan is recommended for whole grain flour and graded flour production based on its anatomic composition, uniformity and physical properties. A comparative analysis of chemical composition, quality parameters and technological properties of lupin flour has been done. The chemical composition of lupin flour, of whole grain lupin flour, in particular, has been found to be relatively low in starch, high in protein, food fibers, minerals and organic acids. As a result, whole grain lupin flour has been proved to have higher food value when compared to traditional wheat flour. This paper demonstrates the difference between lupin flour characteristics and those of wheat flour in terms of color, acidity, enzymatic activity and adsorbing properties. This study reveals the possibility of use of lupin flour in bakery products by substituting traditional types of flour with lupin flour at 10-30% levels, as well as by replacing egg products with lupin flour at 25-50% levels. The work highlights the use of lupin flour at the stages of dough kneading, dough preparation, foam and emulsion production mainly by using rapid dough making methods.Practical applicationsRecommendations have been made on the usage of lupin flour in the technological process of bakery products manufacturing, macaroni and flour confectionery products production.

Using Taguchi Experimental Design to Investigate Operating Variables That Significantly Affect Wear in Mud Pumps

1995 ◽  
Vol 209 (1) ◽  
pp. 29-40
Author(s):  
S H Mok ◽  
D G Gorman
Keyword(s):  
Experimental Design ◽  
Normal Load ◽  
Drilling Fluid ◽  
Operating Conditions ◽  
Taguchi Experimental Design ◽  
Drilling Mud ◽  
Test Rig ◽  
Offshore Drilling ◽  
Wear Rates ◽  
Operating Variables

Maintenance of offshore drilling mud pumps is normally based on running hours. It is generally accepted, however, that time does not provide an accurate means of scheduling maintenance, given the varying operating conditions of the reciprocating mud pumps. The energy expended at the interaction of sliding surfaces is hypothesized to be a better alternative. The effects of operating variables on wear rates are investigated. A Taguchi experimental design was used to identify those factors that significantly affect wear. Within the confines of an experimental test rig, the normal load and abrasive sand content was found to have a significant effect on the specific wear rate of nitrile rubber sliding on steel in drilling fluid.

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