Endre søk
RefereraExporteraLink to record
Permanent link

Direct link
Referera
Referensformat
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annet format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annet språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf
Wood Consumption and Analysis of the Bread Baking Process in Wood-Fired Bakery Ovens
Högskolan i Borås, Institutionen Ingenjörshögskolan.
Högskolan i Borås, Institutionen Ingenjörshögskolan.
2012 (engelsk)Inngår i: Applied Thermal Engineering, ISSN 1359-4311, E-ISSN 1873-5606, Vol. 5, nr 47, s. 63-72Artikkel i tidsskrift (Fagfellevurdert) Published
Hållbar utveckling
Innehållet faller inom området hållbar samhällsutveckling
Abstract [en]

Combustion of biomass in small-scale furnaces is used widely in different applications. The technology used is often “fixed grate” combustion in small batch furnaces. The efficiency of such a furnace is often low, which results in a high environmental impact. The aim of this work was to analyse the performance of the existing wood-fired bakery ovens that can be used to improve the efficiency. The data collected from 15 semi-direct and 3 indirect bakeries consisted of: the dimensions of the oven, the temperature profiles of the combustion chamber and the baking oven, the baking time and the bread quality. It was found that as much as 60 tons/day of green wood are consumed in the bread baking process in the area investigated. Two types of bakery ovens are used most commonly: indirect and semi-direct. The specific consumption was found to be 0.55 and 0.90 kg of wood per kg of wheat flour baked for the indirect and the semi-direct respectively. The analyses of the bread baked show that the variation of the temperature profile during the baking process influences the quality of the bread produced.

sted, utgiver, år, opplag, sider
Pergamon , 2012. Vol. 5, nr 47, s. 63-72
Emneord [en]
Wood consumption, Measurement, Efficiency, Wood-fired bakery oven, Bread quality
HSV kategori
Forskningsprogram
Resursåtervinning
Identifikatorer
URN: urn:nbn:se:hb:diva-1354DOI: 10.1016/j.applthermaleng.2012.03.007ISI: 000307084500008Lokal ID: 2320/11598OAI: oai:DiVA.org:hb-1354DiVA, id: diva2:869378
Tilgjengelig fra: 2015-11-13 Laget: 2015-11-13 Sist oppdatert: 2017-12-12bibliografisk kontrollert

Open Access i DiVA

Fulltekst mangler i DiVA

Andre lenker

Forlagets fulltekst

Personposter BETA

Manhica, FabiaoRichards, Tobias

Søk i DiVA

Av forfatter/redaktør
Manhica, FabiaoRichards, Tobias
Av organisasjonen
I samme tidsskrift
Applied Thermal Engineering

Søk utenfor DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric

doi
urn-nbn
Totalt: 84 treff
RefereraExporteraLink to record
Permanent link

Direct link
Referera
Referensformat
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annet format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annet språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf