Bi-radiant oven [electronic resource] : a low-energy oven system. Volume I. Development and assessment
- Oak Ridge, Tenn. : Distributed by the Office of Scientific and Technical Information, U.S. Dept. of Energy, 1980.
- Physical Description:
- Pages: 108 : digital, PDF file
- Additional Creators:
- United States. Department of Energy. Office of Scientific and Technical Information
- Restrictions on Access:
- Free-to-read Unrestricted online access
- The Bi-Radiant Oven system has three important features which provide improved performance. First, the cavity walls are highly reflective rather than absorptive thereby allowing these surfaces to operate at cooler temperatures. Second, the heating elements, similar in construction to those in a conventional oven, but operating at much lower temperatures, provide a prescribed, balanced radiant flux to the top and bottom surfaces of the food product. And third, the baking and roasting utensil has a highly absorptive finish. Instrumentation and methods of measurements have been developed for obtaining the important oven and food parameters during baking: wall, oven air, food and element temperatures; food mass loss rate; irradiance distribution; and convection heat flux. Observations on an experimental oven are presented and discussed. Thermal models relating the irradiance distribution to oven parameters have been compared with measurements using a new heat flux gage developed for the project. Using the DOE recommended test procedures, oven efficiencies of 20 to 23% have been measured. The heating requirements have been determined for seven food types: biscuits, meat loaf, baked foods, apple crisp, cornbread, macaroni and cheese casserole, and cheese souffle. Comparison of energy use with a conventional electric oven shows that energy savings greater than 50% can be realized. Detailed energy balances have been performed on two foods - beef roasts and yellow cake. Consideration of consumer acceptability of this new oven concept have been addressed.
- Report Numbers:
- E 1.99:ornl/sub-80/0082/1
- Other Subject(s):
- Published through SciTech Connect.
DeWitt, D.P.; Peart, M.V.
Purdue Univ., Lafayette, IN (USA)
- Funding Information:
View MARC record | catkey: 14079953