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Estimation of energy saving thanks to a reduced-model-based approach: Example of bread baking by jet impingement

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  • Alamir, M.
  • Witrant, E.
  • Della Valle, G.
  • Rouaud, O.
  • Josset, Ch.
  • Boillereaux, L.

Abstract

In this paper, a reduced order mechanistic model is proposed for the evolution of temperature and humidity during French bread baking. The model parameters are identified using experimental data. The resulting model is then used to estimate the potential energy saving that can be obtained using jet impingement technology when used to increase the heat transfer efficiency. Results show up to 16% potential energy saving under certain assumptions.

Suggested Citation

  • Alamir, M. & Witrant, E. & Della Valle, G. & Rouaud, O. & Josset, Ch. & Boillereaux, L., 2013. "Estimation of energy saving thanks to a reduced-model-based approach: Example of bread baking by jet impingement," Energy, Elsevier, vol. 53(C), pages 74-82.
    • Handle: RePEc:eee:energy:v:53:y:2013:i:c:p:74-82
    DOI: 10.1016/j.energy.2013.02.016
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    References listed on IDEAS

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    1. Aranda-Usón, Alfonso & Ferreira, Germán & Mainar-Toledo, M.D. & Scarpellini, Sabina & Llera Sastresa, Eva, 2012. "Energy consumption analysis of Spanish food and drink, textile, chemical and non-metallic mineral products sectors," Energy, Elsevier, vol. 42(1), pages 477-485.
    2. Damour, C. & Hamdi, M. & Josset, C. & Auvity, B. & Boillereaux, L., 2012. "Energy analysis and optimization of a food defrosting system," Energy, Elsevier, vol. 37(1), pages 562-570.
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    Cited by:

    1. Łapka, Piotr & Ciepliński, Adrian & Rusowicz, Artur, 2020. "Numerical model and analysis of heat transfer during microjets array impingement," Energy, Elsevier, vol. 203(C).
    2. Papasidero, Davide & Pierucci, Sauro & Manenti, Flavio, 2016. "Energy optimization of bread baking process undergoing quality constraints," Energy, Elsevier, vol. 116(P2), pages 1417-1422.

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