Energieeffizienz des Brotbackprozesses : Teil 2

Buchli, Jürg; Aus der Au, Philipp; Kinner, Mathias; Kleinert, Michael

doi:10.23789/1869-2303

Publication type:	Contribution to magazine or newspaper
Title:	Energieeffizienz des Brotbackprozesses : Teil 2
Authors:	Buchli, Jürg Aus der Au, Philipp Kinner, Mathias Kleinert, Michael
DOI:	10.23789/1869-2303
Published in:	Cereal Technology (Getreidetechnologie)
Volume(Issue):	2016
Issue:	2
Page(s):	75
Pages to:	82
Issue Date:	2016
Publisher / Ed. Institution:	Inger
ISSN:	1869-2303
Language:	German
Subjects:	Brot; Backprozess; Energie
Subject (DDC):	664: Food technology
Abstract:	The first part of this paper has been published in the preceding issue of cereal technology (cereal technol. 70 (1), 2016, pp. 1 - 11). It has been outlined in that part that the measured energy consumption for baking in a rack oven is 1470 kJ/kg of bread. The corresponding energy benchmark (physical minimum) is 745 kJ/kg, 65% of this energy is used for the evaporation of water. The efficiency is calculated by 50.7%. Results showed, that the bread baking process is not efficient, needing twice as much of energy as the calculated benchmark. The objective of sustainable energy management is to optimize the energy consumption of the bread baking process to bring it close to this minimum value. The following Part 2 of this study includes a thermophysical description of the baking process. This model shows the intensity of heat transfer mechanisms by radiation, convection and conduction involved in the baking of bread. Based on the heat transfer model, a total energy of 1167 kJ per kg of bread is used. 70 % is transmitted by radiation, 17 % by convection and 13 % by conduction. Heat transfer decreases heavily by the end of baking due to lower temperature differences.
URI:	https://digitalcollection.zhaw.ch/handle/11475/10292
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
Departement:	Life Sciences and Facility Management
Organisational Unit:	Institute of Food and Beverage Innovation (ILGI)
Appears in collections:	Publikationen Life Sciences und Facility Management

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Buchli, J., Aus der Au, P., Kinner, M., & Kleinert, M. (2016). Energieeffizienz des Brotbackprozesses : Teil 2. Cereal Technology (Getreidetechnologie), 2016(2), 75–82. https://doi.org/10.23789/1869-2303

Buchli, J. et al. (2016) ‘Energieeffizienz des Brotbackprozesses : Teil 2’, Cereal Technology (Getreidetechnologie), 2016(2), pp. 75–82. Available at: https://doi.org/10.23789/1869-2303.

J. Buchli, P. Aus der Au, M. Kinner, and M. Kleinert, “Energieeffizienz des Brotbackprozesses : Teil 2,” Cereal Technology (Getreidetechnologie), vol. 2016, no. 2, pp. 75–82, 2016, doi: 10.23789/1869-2303.

BUCHLI, Jürg, Philipp AUS DER AU, Mathias KINNER und Michael KLEINERT, 2016. Energieeffizienz des Brotbackprozesses : Teil 2. Cereal Technology (Getreidetechnologie). 2016. Bd. 2016, Nr. 2, S. 75–82. DOI 10.23789/1869-2303

Buchli, Jürg, Philipp Aus der Au, Mathias Kinner, and Michael Kleinert. 2016. “Energieeffizienz des Brotbackprozesses : Teil 2.” Cereal Technology (Getreidetechnologie) 2016 (2): 75–82. https://doi.org/10.23789/1869-2303.

Buchli, Jürg, et al. “Energieeffizienz des Brotbackprozesses : Teil 2.” Cereal Technology (Getreidetechnologie), vol. 2016, no. 2, 2016, pp. 75–82, https://doi.org/10.23789/1869-2303.