Amirkabir University of Technology Amirkabir Journal of Mechanical Engineering 2008-6032 52 11 2021 01 20 Analysis of Different Heat Transfer Mechanisms Portions during Traditional Flatbreads Baking to Improve Quality of Breads and Reducing Fuel Consumption Analysis of Different Heat Transfer Mechanisms Portions during Traditional Flatbreads Baking to Improve Quality of Breads and Reducing Fuel Consumption 3307 3324 2707 10.22060/mej.2017.13308.5598 FA Seyed Abdolmehdi Hashemi 0000-0001-7169-7173 Mohammad Estajloo University of Kashan, Department of Mechanical Engineering Soroush Sadripour University of Kashan, Department of Mechanical Engineering Journal Article 2017 08 24 Accurate cognition of the portions of different mechanisms of heat transfer during the baking process is important and it can introduce useful solutions to improve quality of bread and reduce energy (fuel) consumption of oven. In this study, by experimental measurements and mathematical equations, portions of different mechanisms of heat transfer during the baking process of traditional hand-baking flatbreads are calculated. Then, based on results, optimization is carried out for ovens. The optimization includes modification of the geometry of the oven, control of excess air, and improvement of thermo-physical and radiant properties of oven walls. The obtained results showed that in Sangak and Barbari bakeries portions of convection heat transfer mechanism (natural and forced convection) and volume radiation are negligible against conduction and surface radiation mechanisms. The results of thermal diffusivity and emissivity optimization illustrated that fuel consumption for Sangak, Barbari and Taftun bakeries can be reduced about 26%, 28%, and 8%, respectively. Also, in optimal conditions for all bakeries, the reduction of excess air from current values to 10% is leading to reduce of more than 90% of excess air losses. Accurate cognition of the portions of different mechanisms of heat transfer during the baking process is important and it can introduce useful solutions to improve quality of bread and reduce energy (fuel) consumption of oven. In this study, by experimental measurements and mathematical equations, portions of different mechanisms of heat transfer during the baking process of traditional hand-baking flatbreads are calculated. Then, based on results, optimization is carried out for ovens. The optimization includes modification of the geometry of the oven, control of excess air, and improvement of thermo-physical and radiant properties of oven walls. The obtained results showed that in Sangak and Barbari bakeries portions of convection heat transfer mechanism (natural and forced convection) and volume radiation are negligible against conduction and surface radiation mechanisms. The results of thermal diffusivity and emissivity optimization illustrated that fuel consumption for Sangak, Barbari and Taftun bakeries can be reduced about 26%, 28%, and 8%, respectively. Also, in optimal conditions for all bakeries, the reduction of excess air from current values to 10% is leading to reduce of more than 90% of excess air losses. https://mej.aut.ac.ir/article_2707_65f2a94c8c2d56d5b43a1a3d9d811102.pdf