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  2. Life Sciences und Facility Management
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  4. Publikationen Life Sciences und Facility Management
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dc.contributor.authorBuchli, Jürg-
dc.contributor.authorAus der Au, Philipp-
dc.contributor.authorKinner, Mathias-
dc.contributor.authorKleinert, Michael-
dc.date.accessioned2018-09-06T09:05:14Z-
dc.date.available2018-09-06T09:05:14Z-
dc.date.issued2016-
dc.identifier.issn1869-2303de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/10292-
dc.description.abstractThe first part of this paper has been published in the preceding issue of cereal technology (cereal technol. 70 (1), 2016, pp. 1 - 11). It has been outlined in that part that the measured energy consumption for baking in a rack oven is 1470 kJ/kg of bread. The corresponding energy benchmark (physical minimum) is 745 kJ/kg, 65% of this energy is used for the evaporation of water. The efficiency is calculated by 50.7%. Results showed, that the bread baking process is not efficient, needing twice as much of energy as the calculated benchmark. The objective of sustainable energy management is to optimize the energy consumption of the bread baking process to bring it close to this minimum value. The following Part 2 of this study includes a thermophysical description of the baking process. This model shows the intensity of heat transfer mechanisms by radiation, convection and conduction involved in the baking of bread. Based on the heat transfer model, a total energy of 1167 kJ per kg of bread is used. 70 % is transmitted by radiation, 17 % by convection and 13 % by conduction. Heat transfer decreases heavily by the end of baking due to lower temperature differences.de_CH
dc.language.isodede_CH
dc.publisherIngerde_CH
dc.relation.ispartofCereal Technology (Getreidetechnologie)de_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectBrotde_CH
dc.subjectBackprozessde_CH
dc.subjectEnergiede_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleEnergieeffizienz des Brotbackprozesses : Teil 2de_CH
dc.typeBeitrag in Magazin oder Zeitungde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.23789/1869-2303de_CH
zhaw.funding.euNode_CH
zhaw.issue2de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end82de_CH
zhaw.pages.start75de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume2016de_CH
zhaw.webfeedEnergiewirtschaft (SML)de_CH
zhaw.webfeedErnährungde_CH
zhaw.webfeedLM-Prozessentwicklungde_CH
zhaw.webfeedLM-Technologiede_CH
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Buchli, J., Aus der Au, P., Kinner, M., & Kleinert, M. (2016). Energieeffizienz des Brotbackprozesses : Teil 2. Cereal Technology (Getreidetechnologie), 2016(2), 75–82. https://doi.org/10.23789/1869-2303
Buchli, J. et al. (2016) ‘Energieeffizienz des Brotbackprozesses : Teil 2’, Cereal Technology (Getreidetechnologie), 2016(2), pp. 75–82. Available at: https://doi.org/10.23789/1869-2303.
J. Buchli, P. Aus der Au, M. Kinner, and M. Kleinert, “Energieeffizienz des Brotbackprozesses : Teil 2,” Cereal Technology (Getreidetechnologie), vol. 2016, no. 2, pp. 75–82, 2016, doi: 10.23789/1869-2303.
BUCHLI, Jürg, Philipp AUS DER AU, Mathias KINNER und Michael KLEINERT, 2016. Energieeffizienz des Brotbackprozesses : Teil 2. Cereal Technology (Getreidetechnologie). 2016. Bd. 2016, Nr. 2, S. 75–82. DOI 10.23789/1869-2303
Buchli, Jürg, Philipp Aus der Au, Mathias Kinner, and Michael Kleinert. 2016. “Energieeffizienz des Brotbackprozesses : Teil 2.” Cereal Technology (Getreidetechnologie) 2016 (2): 75–82. https://doi.org/10.23789/1869-2303.
Buchli, Jürg, et al. “Energieeffizienz des Brotbackprozesses : Teil 2.” Cereal Technology (Getreidetechnologie), vol. 2016, no. 2, 2016, pp. 75–82, https://doi.org/10.23789/1869-2303.


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