Energieeffizienz des Brotbackprozesses Teil 2

; ; ; (). Energieeffizienz des Brotbackprozesses Teil 2. Cereal Technology , 02. 75-82. Peer reviewed.

Sustainable energy management

of the baking process

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.