Output details
12 - Aeronautical, Mechanical, Chemical and Manufacturing Engineering
University of Leeds
Optimisation of the energy efficiency of bread-baking ovens using a combined experimental and computational approach
Funded by EPSRC Grant EP/G5058504/1 (part of the PRO-TEM Process Industry Thermal Energy Management Network) and reported in a high impact journal, develops a new framework for optimising efficiency of bread-baking ovens. Combines experimental measurements of heat flux on a commercial pilot baking oven within accurate CFD simulations yielding oven temperature uniformity and heat transfer analysis yielding bake time, two important objectives in energy-efficient baking. Resuts used in new optimisation framework, accounting for key energy losses, that achieves energy savings of at least 5%. Methodology used by UK’s largest baker, Warburtons, to assess efficiency of their baking plants (colin.kelly@warburtons.co.uk).
