Date of Defense
Date of Graduation
Chemical and Paper Engineering
Kellogg’s produces multiple cracker and biscuit products. These products are sometimes baked in two stages to develop high food quality and shelf-stability of the product. Radio frequency (RF) technology is utilized in the second stage of baking. Kellogg’s is looking for alternatives for post-bake drying. The main objectives were to develop an understanding of cracker processing, RF technology, process demands, and design standards. We began with identifying alternative suppliers of RF ovens worldwide and alternative technologies, then prepared mass and energy balances for an RF oven based on Kellogg’s specifications. After contacting potential suppliers, we calculated the total cost of ownership for the equipment and developed a BVOA (best value option analysis) and an economic analysis to evaluate the suitability of each potential business partner. In the end, we identified one alternative supplier who could meet the design specifications and justify future investments.
VanZweden, Eliza, "Investigating RF Oven Use in Kellogg's" (2021). Honors Theses. 3443.