Investigation of pyroyltic cycle under different conditions and development of a temperature profile algorithm

This thesis aims to develop the cleaning efficiency and to reduce the energy consumption during the pyrolytic cycle in a pyrolytic built-in oven. In this context, thermal decomposition behavior of the mixture of margarine and bouillon and the food residue obtained on the furnace wall were examined with thermogravimetric analyzer, the volatiles formed during thermal decomposition were determined by TGA/FTIR/MS. In addition, the effects of heating rate, pyrolysis time and pyrolysis final temperature on the pyrolytic cycle were investigated in order to increase the cleaning and energy efficiencies of pyrolytic built-in oven. According to the results, a new heating program was developed. When the new heating program was applied, the cleaning efficiency was enhanced about 25 % and the energy consumption was reduced about 27.21 %. Then, the cleaning efficiency was investigated in the presence of water within the oven during the pyrolytic cycle and it was determined that an increase in the amount of water led to increase in the mass loss of food residue. Raw material and solid products were characterized by elemental analysis, FT-IR and SEM/EDX. As a result, a new heating alghoritm with high cleaning and energy efficiencies was developed for pyrolytic built-in ovens.