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: Ureta, María Micaela, Goñi, Sandro Mauricio, Salvadori, Viviana Olga, Olivera, Daniela Flavia
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2017
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/57266
Acceso en línea:http://hdl.handle.net/11336/57266
Access Level:acceso abierto
Palabra clave:Baking
Efficiency
Energy Demand
Sponge Cake
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
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network_name_str Argentina
repository_id_str
dc.title.none.fl_str_mv Energy requirements during sponge cake baking: Experimental and simulated approach
title Energy requirements during sponge cake baking: Experimental and simulated approach
spellingShingle Energy requirements during sponge cake baking: Experimental and simulated approach
Ureta, María Micaela
Baking
Efficiency
Energy Demand
Sponge Cake
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
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
dc.creator.none.fl_str_mv Ureta, María Micaela
Goñi, Sandro Mauricio
Salvadori, Viviana Olga
Olivera, Daniela Flavia
author Ureta, María Micaela
author_facet Ureta, María Micaela
Goñi, Sandro Mauricio
Salvadori, Viviana Olga
Olivera, Daniela Flavia
author_role author
author2 Goñi, Sandro Mauricio
Salvadori, Viviana Olga
Olivera, Daniela Flavia
author2_role author
author
author
dc.subject.none.fl_str_mv Baking
Efficiency
Energy Demand
Sponge Cake
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
topic Baking
Efficiency
Energy Demand
Sponge Cake
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
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.
publishDate 2017
dc.date.none.fl_str_mv 2017-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/57266
Ureta, María Micaela; Goñi, Sandro Mauricio; Salvadori, Viviana Olga; Olivera, Daniela Flavia; Energy requirements during sponge cake baking: Experimental and simulated approach; Pergamon-Elsevier Science Ltd; Applied Thermal Engineering; 115; 3-2017; 637-643
1359-4311
CONICET Digital
CONICET
url http://hdl.handle.net/11336/57266
identifier_str_mv Ureta, María Micaela; Goñi, Sandro Mauricio; Salvadori, Viviana Olga; Olivera, Daniela Flavia; Energy requirements during sponge cake baking: Experimental and simulated approach; Pergamon-Elsevier Science Ltd; Applied Thermal Engineering; 115; 3-2017; 637-643
1359-4311
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S1359431116342107
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.applthermaleng.2016.12.078
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Pergamon-Elsevier Science Ltd
publisher.none.fl_str_mv Pergamon-Elsevier Science Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1799194990050541568
spelling Energy requirements during sponge cake baking: Experimental and simulated approachUreta, María MicaelaGoñi, Sandro MauricioSalvadori, Viviana OlgaOlivera, Daniela FlaviaBakingEfficiencyEnergy DemandSponge Cakehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2https://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Baking 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.Fil: Ureta, María Micaela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Goñi, Sandro Mauricio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; ArgentinaFil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; ArgentinaFil: Olivera, Daniela Flavia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaPergamon-Elsevier Science Ltd2017-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/57266Ureta, María Micaela; Goñi, Sandro Mauricio; Salvadori, Viviana Olga; Olivera, Daniela Flavia; Energy requirements during sponge cake baking: Experimental and simulated approach; Pergamon-Elsevier Science Ltd; Applied Thermal Engineering; 115; 3-2017; 637-6431359-4311CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S1359431116342107info:eu-repo/semantics/altIdentifier/doi/10.1016/j.applthermaleng.2016.12.078info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T13:40:40Zoai:ri.conicet.gov.ar:11336/57266instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 13:40:40.629CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
score 15,811543

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