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

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.

Mots clés

French bread baking Energy saving Mechanistic model Linear Programming HEAT-TRANSFER IMPINGING JETS FOOD French bread baking

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Domaines

Ingénierie des aliments Génie des procédés

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https://hal.inrae.fr/hal-02645559

Soumis le : vendredi 29 mai 2020-02:02:09

Dernière modification le : mercredi 18 décembre 2024-09:22:36

Dates et versions

hal-02645559 , version 1 (29-05-2020)

Identifiants

HAL Id : hal-02645559 , version 1
DOI : 10.1016/j.energy.2013.02.016
PRODINRA : 208697
WOS : 000318455600009

Citer

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

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