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Energy optimization of bread baking process undergoing quality constraints

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  • Papasidero, Davide
  • Pierucci, Sauro
  • Manenti, Flavio

Abstract

International home energy rating regulations are forcing to use efficient cooking equipment and processes towards energy saving and sustainability. For this reason gas ovens are replaced by the electric ones, to get the highest energy rating. Due to this fact, the study of the technologies related to the energy efficiency in cooking is increasingly developing. Indeed, big industries are working to the energy optimization of their processes since decades, while there is still a lot of room in energy optimization of single household appliances. The achievement of a higher efficiency can have a big impact on the society only if the use of modern equipment gets widespread. The combination of several energy sources (e.g. forced convection, irradiation, microwave, etc.) and their optimization is an emerging target for oven manufacturers towards optimal oven design.

Suggested Citation

  • Papasidero, Davide & Pierucci, Sauro & Manenti, Flavio, 2016. "Energy optimization of bread baking process undergoing quality constraints," Energy, Elsevier, vol. 116(P2), pages 1417-1422.
    • Handle: RePEc:eee:energy:v:116:y:2016:i:p2:p:1417-1422
    DOI: 10.1016/j.energy.2016.06.046
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    References listed on IDEAS

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    Cited by:

    1. Marco Briceño-León & Dennys Pazmiño-Quishpe & Jean-Michel Clairand & Guillermo Escrivá-Escrivá, 2021. "Energy Efficiency Measures in Bakeries toward Competitiveness and Sustainability—Case Studies in Quito, Ecuador," Sustainability, MDPI, vol. 13(9), pages 1-20, May.

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