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.

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Year of publication:	2013
Authors:	Alamir, M. ; Witrant, E. ; Della Valle, G. ; Rouaud, O. ; Josset, Ch. ; Boillereaux, L.
Published in:	Energy. - Elsevier, ISSN 0360-5442. - Vol. 53.2013, C, p. 74-82
Publisher:	Elsevier
Subject:	French bread baking \| Energy saving \| Mechanistic model \| Linear Programming

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Type of publication:	Article
Source:	RePEc - Research Papers in Economics

Persistent link: https://www.econbiz.de/10010809393