Estimation of energy saving thanks to a reduced-model-based approach: Example of bread baking by jet impingement - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Accéder directement au contenu
Article Dans Une Revue Energy Année : 2013

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

Résumé

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.
Fichier non déposé

Dates et versions

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

Identifiants

Citer

Mazen Alamir, Emmanuel Witrant, Guy G. 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, 2013, 53, pp.74 - 82. ⟨10.1016/j.energy.2013.02.016⟩. ⟨hal-02645559⟩
182 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More