Third party funded individual grant
Start date : 01.05.2014
End date : 31.10.2016
Extension date: 30.04.2017
As part of this
research project, a possibility of application of a novel gas-fired baking oven
technology is to be developed, in which for the first time in the food industry
a volumetric ceramic burner (VCB) is to be used. In many other industrial
fields, VCB systems have demonstrated superior energy utilization and process
ecology. A VCB-based baking oven technology combines the benefits of energy
transfer, primarily due to thermal radiation, with a broad power modulation
range. Thus, it promises not only the possibility of influencing the wavelength
spectrum and its radiation intensity, but also an otherwise unattainable
control dynamics, which is needed for the design and implementation of various
baking programs, and the resulting increased energy efficiency. A VCB-based gas-fired
baking oven technology therefore offers particular advantages to small and
medium-sized enterprises (SMEs), which frequently vary their product range and production
capacities.
The baking oven type, the design of the thermal energy supply system, the
moisture content in the baking oven and the baking time have a decisive effect
on the resulting mass and energy transport conditions. However, there is a lack
of knowledge about required optimal process conditions. Experimental studies
have shown the positive influence of thermal radiation on the baking process, e.g.
reduction of energy required for the baking process and improvement of transferred
thermal energy control and regulation. In this regard, there are so far
insufficient data regarding the optimal wavelength range for baking purposes.
The aim of this research project is development and operational qualification
for a novel gas-fired baking oven concept based on a volumetric ceramic burner.
Potential for application of this technology requires a critical evaluation of
the operating window in interaction with product properties and process
parameters. An additional goal is to explore which process conditions can be
realized in the novel gas-fired furnace through the specific use of the
innovation-bearing characteristics, its control and wide dynamic power
modulation range and increased energy efficiency. The interdisciplinary project
is intended to create the basis for a fast and broad transfer of an innovative
baking technology and is thus of relevance to both companies in the field of baking
oven construction and users in the baking industry. In particular, SMEs will
benefit from the results, as their competitiveness can be increased by cost
savings of 20 to 30% of energy costs for baking processes.