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

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. (C) 2013 Elsevier Ltd. All rights reserved.
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https://hal.inrae.fr/hal-02645559
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Submitted on : Friday, May 29, 2020 - 2:02:09 AM
Last modification on : Thursday, April 8, 2021 - 3:39:26 AM

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Mazen Alamir, E. Witrant, Guy Della Valle, O. Rouaud, Ch. Josset, et al.. Estimation of energy saving thanks to a reduced-model-based approach: Example of bread baking by jet impingement. Energy, Elsevier, 2013, 53, pp.74 - 82. ⟨10.1016/j.energy.2013.02.016⟩. ⟨hal-02645559⟩

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