The bakery rotary oven is a must for most processors. A […]
The bakery rotary oven is a must for most processors. At the same time, this process is also very important in order to produce high quality products. Choosing a reasonable oven technology helps to save costs and reduce energy consumption, and the correct evaluation of oven technology and cost is important for choosing the right oven technology.
An increase in water content will gradually reduce the shear viscosity of the material. During the processing, due to changes in melt flow properties, the quality of the product and a series of processing parameters will also change accordingly. For example, if the stagnation time is too long, the residual moisture content will be too low to cause an increase in viscosity, which will result in insufficient filling and yellowing of the material. In addition, some performance changes cannot be directly observed with the naked eye, but only through testing related materials, such as changes in mechanical properties and dielectric strength.
Identifying the oven performance of the material is of paramount importance when selecting the oven process. The material can be divided into two types, hygroscopic and non-hygroscopic. Hygroscopic materials absorb moisture from the surrounding environment, and non-hygroscopic materials do not absorb moisture from the environment.
For non-hygroscopic materials, the moisture present in any environment remains on the surface, becoming "surface moisture" and easily removed. However, colloidal particles made of non-hygroscopic materials may also become hygroscopic due to the action of additives or fillers.In addition, the calculation of the energy consumption of an oven process may be related to the complexity of the process and other factors, so the values presented here are for reference only.