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Exergy Analysis of an Industrial Baking Process

[+] Author Affiliations
H. Skop

Smart Heat Inc., Skokie, IL

T. Morosuk

Technische Universität Berlin, Berlin, Germany

Paper No. IMECE2014-39198, pp. V08BT10A078; 3 pages
doi:10.1115/IMECE2014-39198
From:
  • ASME 2014 International Mechanical Engineering Congress and Exposition
  • Volume 8B: Heat Transfer and Thermal Engineering
  • Montreal, Quebec, Canada, November 14–20, 2014
  • Conference Sponsors: ASME
  • ISBN: 978-0-7918-4956-9
  • Copyright © 2014 by ASME

abstract

To sustain product quality, baking cycles have been historically developed by trial-and-error. Energy consumption and rational energy distribution in baking equipment has not been studied enough. Thus, the current baking industry is low energy-efficient. Nowadays, product quality depends on unstable properties of dough and season conditions and is on a top priority list for baking technologies. In this paper the exergy analysis has been presented in order to evaluate the quality and quantity of energy transfer processes in a typical bread baking process. Main part of wasted heat from the baking process is carried by the water evaporated during the process. The consideration of evaporated water as wasted water and main “energy losses” of energy-intensive baking processes helped to find an appealing solution involving integration of water (vapor) and energy recovery process in one system. Such a system will become feasible if combined with the air pollution control function.

Copyright © 2014 by ASME
Topics: Exergy analysis

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