அப்ளைடு மெக்கானிக்கல் இன்ஜினியரிங் ஜர்னல்

சுருக்கம்

Novel Method to Design and Construction a Dual-Purpose Solar Oven for Baking Bread

Mahmoud Tavakoli Farimani, Mohsen Zahraei, Ali Faezianv, Ali Kianifar

In this study, new design of a dual-purpose solar oven for baking bread has been introduced and effective parameters on baking quality of bread has been experimentally investigated. In this method an electrical heat source which simulating the solar conditions is used in the optimization step and the temperature changes of the cooking container have been evaluated in three levels (150,180 and 210°C), the height of the container in three levels (2, 4 and 8 cm) and the incoming heat flux to the upper level in three levels (0,30 and 60 watts). According to the results, by increasing the height of the container, the bread must be turned upside down, to be fully baked, which increases the baking time and reduces the quality of the bread. The results show that the optimal conditions include a temperature of 210°C, a height of 2 cm, and an incoming heat flux of 60 watts. Finally, these optimal conditions were observed in the construction of the solar oven and the accuracy of the results was confirmed after performing the experiment with the solar energy of the sun.