000			01943nab a2200241 a 4500
003			ENAL
008			220207s2021 ua ss b eng d
040			_aEAL _cEAL
041			_aeng _bara
090			_aART MJAE V38 No1 3
240	1	0	_aMisr journal of agricultural engineering, 2021 v.38 (1) _h[electronic resource].
245	1	0	_aSome engineering factors affecting the performance of a small rotary baking oven _h[electronic resource].
246	1	5	_aبعض العوامل الهندسية المؤثرة على اداء فرن خبيز دوار صغير
300			_ap. 27 – 36.
504			_aIncludes bibliographic reference.
520			_aThis research was carried out to study some engineering factors affecting on the performance of a small rotary baking oven to select the optimum design factors suitable for baking loaves. The aim of this study was to achieve maximum of the thermal efficiency for baking and better quality specification of the baked loaves (loaf color percentage, loaf maturity percentage and loaf height). Baking oven tray with variable thicknesses of 2, 3, 4 and 5 mm, baking oven chamber heights of 15, 20, 25 and 30 cm and the baking oven walls insulation density of 40, 50 and 60 kg/m³ were studied. The optimum design factors of the baking oven which achieve best quality of the baked loaf and optimum thermal specification were obtained at baking chamber height of 15 cm, baking oven walls insulation density of 60 kg/m³ and 3mm baking oven tray thickness for optimum thermal specification of the oven and 2mm for the best quality of the loaves. Keywords: Rotary, baking, oven.
546			_aSummary in Arabic.
650		0	_aStoves _933765
700	1		_aElhabashy, H. _933766
773	0		_tMisr Journal of Agricultural Engineering. _g2021.v.38(1) _x1687-384X _7nnas _wu192786
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2021/MJAE/3821/1/27.pdf _zFull Text Article
942			_cAR _2alc
999			_c67569 _d67569