Development of a Prototype Inverter Powered Baking Oven

Authors

  • Oluwaseun Ojo Adeleke University
  • Kehinde Adeleke Adeleke University
  • Abiola Ajayeoba Ladoke Akintola University of Technology
  • Kamaldeen Bello Adeleke University

DOI:

https://doi.org/10.37385/jaets.v3i1.266

Keywords:

Bake, Oven, Inverter, Mild Steel, Stainless Steel

Abstract

Development of a prototype inverter powered baking oven was carried out and performance was evaluated to determine its efficiency. The oven was designed and fabricated with an outer dimension (506 mm length x 506 mm width x 506 mm height) made up of mild steel and inner dimension (436 mm length x 436 mm width x 436 mm height) made up of stainless steel and used fiber glass as an insulator. The materials for fabrications were locally sourced and served as alternative for baking, roasting or boiling using electrical recharged power in case of power failure. The prototype inverter baking oven operates on the principle of electrical resistance and 0.147?/W was obtained as the resistance of the heating element. The performance evaluation revealed the baking efficiency of the oven to be 94.29 %, 75 % and 66.7 % for bread, plantain and fish respectively, the maximum temperature of 160?C, 180?C and 200?C were recorded. Capacity of the baking oven was determined to be 6 loaves of bread per tray/batch. With practical determination and comparison made with other work, a prototype inverter powered baking oven can be adopted for domestic and industrial purpose depending on the production plans and the layout.

Downloads

Download data is not yet available.

References

Abraham, J.P., & Sparrow, E.M. (2004). A Simple Model and Validating Experiments for Predicting the Heat Transfer to a Load Situated in an Electrically Heated Oven. Journal of Food Engineering, 62: 409 – 415.

Ademe, Z., & Hameer, S. (2018). Design, construction and performance evaluation of aBox type solar cooker with a glazing wiper mechanism. AIMS Energy, 6(1), 146-169.

Adeyinka, A., Olusegun, O., Taiye, A., Mojeed, L., & Heritage, O. (2018). Development and performance evaluation of dual powered baking oven. Advances in Research, 1-15.

Adegbola, A.A., Adogbeji, O.V., Abiodun, O.I. & Olaoluwa S. (2012). Design, construction and performance evaluation of low cost electric baking oven. Innovative Systems Design and Engineering, 3(11) p. 38-49.

Akinfaloye, O.A. (2018). Design, Fabrication and Performance Evaluation of a Domestic Electric Oven. Journal of Scientific and Engineering Research, 5(4):105-109.

Beltran, R., Velazquez, N., Espericueta, A. C., Sauceda, D., & Perez, G. (2012). Mathematical model for the study and design of a solar dish collector with cavity receiver for its application in Stirling engines. Journal of mechanical science and technology, 26(10), 3311-3321.

Bergman, T. L., Incropera, F. P., DeWitt, D. P., & Lavine, A. S. (2011). Fundamentals of heat and mass transfer. John Wiley & Sons.

Carvalho, M., & Martins, N. (1993). Mathematical modelling of heat and mass transfer in a forced convection baking oven. AICHE Symposium Series – Heat Transfer, 88(288):205–211.

Chukwuneke, J.L., Nwuzor, I.C., Anisiji, E.O., & Digitemie, I.E. (2018). Design and Fabrication of a Dual Powered Baking Oven. Advances in Research, 16(4), 1-8.

El-Adly, I. F., Bhansawi, A., Ali, S. A., & Khater, E. S. G. (2016). Bread Baking process energy requirements as affected by oven belt speed and type of breads. Misr Journal of Agricultural Engineering, 33(4), 1497-1514.

Genitha, I., Lakshmana, G.B.T., & John, D.R. (2014). Design, Fabrication and performance evaluation of domestic gas oven. IOSR Journal of Engineering (IOSRJEN), 4(5): 35-38.

Ilesanmi, O.E., & Akinnuli, B.O. (2019). Design, Fabrication and Performance Evaluation of a Domestic Gas Oven. Journal of Engineering Research and Reports. 5(1): 1-10, 2019; Article no.JERR.48766.

Hossain, M. A., & Bala, B. K. (2007). Drying of hot chilli using solar tunnel drier. Solar energy, 81(1), 85-92.

Jekayinfa, S.O. (2007). Ergonomic Evaluation and Energy Requirements of Bread baking Operations in South Western Nigeria. Nutrition & Food Science.

Khater, E.G., & Bahnasawy, A.H. (2014). Heat and Mass Balance for Baking Process. J Bioprocess Biotech ,4(7): 1. doi: 10.4172/2155-9821.1000190.

Kosemani, B. S., Ilori, A. T., & Atere, A. O. (2021). Modification and Optimization of a Baking Oven for Small Scale Bread Production. Agricultural Sciences, 12(6), 630-644.

Mishra, A., Powar, S., & Dhar, A. (2019). Solar Thermal Powered Bakery Oven. In: Tyagi H., Agarwal A., Chakraborty, P., Powar, S. (eds). Advances in Solar Energy Research. Energy, Environment, and Sustainability. Springer, Singapore. https://doi.org/10.1007/978-981-13-3302-6_19.

Mohammad, A., & Badrul, H.K. (2012). Design and Evaluation of Solar Inverter for Different Power Factor Loads. Energy and Power Engineering, 4, 324-329. http://dx.doi.org/10.4236/epe.2012.45042.

Morakinyo, A.T., Omidiji, B., Owolabi, H.A. (2017). Development and Optimization of Operational Parameters of a Gas-Fired Baking Oven. Leonardo Journal of Sciences, 31, 45-64.

Ogbeide, O.O., Odibi, T.I., & Odude, A.O. (2017). Development of a Low Cost Dual Electric/Solar Oven from Locally Available Materials. Nigerian Research Journal of Engineering and Environmental sciences. 2(1): 100-107.

Olugbade, T.O., & Ojo, O.T. (2018). Development and Performance Evaluation of an Improved Electric Baking Oven. Leonardo Electronic Journal of Practices and Technologies, 33 : 189-206.

Özilgen, M., & Heil, J. R. (1994). Mathematical modeling of transient heat and mass transport in a baking biscuit. Journal of food processing and preservation, 18(2), 133-148.

Ramirez-Laboreo, E., Sagues, C., & Llorente, S. (2016). Dynamic heat and mass transfer model of an electric oven for energy analysis. Applied Thermal Engineering, 93, 683-691..

Sanusi, M. S., Sunmonu, M. O., Adepoju, A. L., Abodunrin, T. O., & Ajibade, H. A. (2020). Development and Evaluation of the Operational Parameters of a Rotary Oven. Nigerian Journal of Technological Development, 17(4), 239-249.

Solihin, Z.H., & Wisnoe, W. (2014). An experimental metal material as heat absorbent material in the solar oven. International Journal of Latest Research in Science and Technology, 3(4) : 224-227.

Sotome, I., & Isobe, S. (2011). Food processing and cooking with new heating system combining superheated steam and hot water spray. Japan Agricultural Research Quarterly: JARQ, 45(1), 69-76.

Tong, C. H., & Lund, D. B. (1990). Effective moisture diffusivity in porous materials as a function of temperature and moisture content. Biotechnology Progress, 6(1), 67-75.

Turabi, E., Sumnu, G., & Sahin, S. (2008). Optimization of baking of rice cakes in infrared–microwave combination oven by response surface methodology. Food and Bioprocess Technology, 1(1), 64-73.

Tong, C. H., & Lund, D. B. (1990). Effective moisture diffusivity in porous materials as a function of temperature and moisture content. Biotechnology Progress, 6(1), 67-75.

Yahuza, I., Rufai, Y., & Tanimu, L. (2016). Design, construction and testing of parabolic solar oven. J Appl Mech Eng, 5(4), 212-216.

Downloads

Published

2021-12-26

How to Cite

Ojo, O., Adeleke, K., Ajayeoba, A., & Bello, K. (2021). Development of a Prototype Inverter Powered Baking Oven. Journal of Applied Engineering and Technological Science (JAETS), 3(1), 26–39. https://doi.org/10.37385/jaets.v3i1.266