Energy requirements during sponge cake baking: experimental and simulated approach

Baking is a high energy demanding process, which requires special attention in order to know and improve its efficiency. In this work, energy consumption associated to sponge cake baking is investigated. A wide range of operative conditions (two ovens, three convection modes, three oven temperatures...

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Detalles Bibliográficos
Autores principales:	Ureta, María Micaela, Goñi, Sandro Mauricio, Salvadori, Viviana Olga, Olivera, Daniela Flavia
Formato:	Articulo Preprint
Lenguaje:	Inglés
Publicado:	2017
Materias:	Química Baking Energy demand Efficiency Sponge cake
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/118353
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

id	I19-R120-10915-118353
record_format	dspace
institution	Universidad Nacional de La Plata
institution_str	I-19
repository_str	R-120
collection	SEDICI (UNLP)
language	Inglés
topic	Química Baking Energy demand Efficiency Sponge cake
spellingShingle	Química Baking Energy demand Efficiency Sponge cake Ureta, María Micaela Goñi, Sandro Mauricio Salvadori, Viviana Olga Olivera, Daniela Flavia Energy requirements during sponge cake baking: experimental and simulated approach
topic_facet	Química Baking Energy demand Efficiency Sponge cake
description	Baking is a high energy demanding process, which requires special attention in order to know and improve its efficiency. In this work, energy consumption associated to sponge cake baking is investigated. A wide range of operative conditions (two ovens, three convection modes, three oven temperatures) were compared. Experimental oven energy consumption was estimated taking into account the heating resistances power and a usage factor. Product energy demand was estimated from both experimental and modeling approaches considering sensible and latent heat. Oven energy consumption results showed that high oven temperature and forced convection mode favours energy savings. Regarding product energy demand, forced convection produced faster and higher weight loss inducing a higher energy demand. Besides, this parameter was satisfactorily estimated by the baking model applied, with an average error between experimental and simulated values in a range of 8.0–10.1%. Finally, the energy efficiency results indicated that it increased linearly with the effective oven temperature and that the greatest efficiency corresponded to the forced convection mode.
format	Articulo Preprint
author	Ureta, María Micaela Goñi, Sandro Mauricio Salvadori, Viviana Olga Olivera, Daniela Flavia
author_facet	Ureta, María Micaela Goñi, Sandro Mauricio Salvadori, Viviana Olga Olivera, Daniela Flavia
author_sort	Ureta, María Micaela
title	Energy requirements during sponge cake baking: experimental and simulated approach
title_short	Energy requirements during sponge cake baking: experimental and simulated approach
title_full	Energy requirements during sponge cake baking: experimental and simulated approach
title_fullStr	Energy requirements during sponge cake baking: experimental and simulated approach
title_full_unstemmed	Energy requirements during sponge cake baking: experimental and simulated approach
title_sort	energy requirements during sponge cake baking: experimental and simulated approach
publishDate	2017
url	http://sedici.unlp.edu.ar/handle/10915/118353
work_keys_str_mv	AT uretamariamicaela energyrequirementsduringspongecakebakingexperimentalandsimulatedapproach AT gonisandromauricio energyrequirementsduringspongecakebakingexperimentalandsimulatedapproach AT salvadorivivianaolga energyrequirementsduringspongecakebakingexperimentalandsimulatedapproach AT oliveradanielaflavia energyrequirementsduringspongecakebakingexperimentalandsimulatedapproach
bdutipo_str	Repositorios
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Energy requirements during sponge cake baking: experimental and simulated approach

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