Development of a Multifunctional Oven using Agricultural Waste as a Heat Source

Abstract

This study was conducted to design, manufacture, and evaluate the performance of a multifunctional oven that uses agricultural waste combustion as a heat source for drying, smoking agricultural products, and baking bread. The machine was developed and built to properly dry pepper, smoke fish, bake bread, and grill with locally accessible materials. The machine described comprises an agricultural waste combustion chamber designed specifically for burning agricultural waste material. This is accompanied by a drying chamber dedicated to the drying of biomaterials. The two chambers are connected by a heat transfer duct, which serves the purpose of transferring the heat generated during the combustion process. The utilization of agricultural waste material as a fuel source is particularly advantageous due to its widespread availability in many regions. This not only presents an opportunity to reduce environmental pollution but also provides a cost-effective and sustainable solution for farmers. By repurposing agricultural waste in this manner, the machine offers a practical and environmentally friendly approach to addressing the energy needs of agricultural operations. The fabrication process entails the meticulous design and construction of a combustion chamber specifically engineered to effectively burn agricultural waste. This combustion process is meticulously calibrated to generate sufficient heat to facilitate the drying of pepper, smoking of fish, and baking of bread. The performance of the dryer machine is rigorously evaluated, with a keen focus on its drying rate, drying capacity, and affordability. Through this comprehensive evaluation, recommendations for potential improvements are meticulously outlined, with a view towards enhancing the overall efficiency and effectiveness of the system. The obtained drying rate of 90.9% and drying capacity of 727 kg/day at a temperature of 150°C, along with a baking capacity for 480 kg of dough at 180°C for 20 minutes, demonstrate the promising potential of this new technology. The development of this equipment represents a significant advancement in ensuring food security and economic stability in a sustainable and cost-effective manner. Furthermore, it has the capability to address the challenges of nutritional loss and high energy consumption commonly associated with most drying technologies. This innovation holds great promise for enhancing food preservation processes and contributing to the overall efficiency and sustainability of food production.