|Title:||Energieeffizienz des Brotbackprozesses : Teil 2|
|Authors :||Buchli, Jürg|
Aus der Au, Philipp
|Published in :||Getreidetechnologie|
|Publisher / Ed. Institution :||Inger|
|License (according to publishing contract) :||Licence according to publishing contract|
|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.|
|Departement:||Life Sciences and Facility Management|
|Organisational Unit:||Institute of Food and Beverage Innovation (ILGI)|
|Publication type:||Contribution to magazine or newspaper|
|Appears in Collections:||Publikationen Life Sciences und Facility Management|
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