Energieeffizienz des Brotbackprozesses Teil 2
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