{"id":1096,"date":"2021-06-07T13:29:26","date_gmt":"2021-06-07T11:29:26","guid":{"rendered":"http:\/\/relaunch.ilu-ev.de\/portfolio-items\/energiesparsame-backprozesse\/"},"modified":"2021-06-18T14:39:13","modified_gmt":"2021-06-18T12:39:13","slug":"energiesparsame-backprozesse","status":"publish","type":"avada_portfolio","link":"https:\/\/www.ilu-ev.de\/en\/portfolio-items\/energiesparsame-backprozesse\/","title":{"rendered":"Energy-saving baking processes"},"content":{"rendered":"<p><span data-contrast=\"auto\">Despite many optimisation developments in the technology involved, the baking process is still the most energy intensive process, and the most prone to loss, in the entire production of baked goods.\u00a0<\/span><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335551550&quot;:6,&quot;335551620&quot;:6,&quot;335559739&quot;:160,&quot;335559740&quot;:240}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">Thanks to the development of an energy-efficient baking method for the production of bread and small baked goods, involving the measurement of baking parameters with particular focus on the measurement of the humidity of the baking air and subsequent data processing, making use of \u201cArtificial Neural Networks\u201d (ANN) for the effective regulating and controlling of the baking\u00a0 environment in respect of product quality and energy efficiency, standard baking programmes used in regular operation are being further optimized.<\/span><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335551550&quot;:6,&quot;335551620&quot;:6,&quot;335559739&quot;:160,&quot;335559740&quot;:240}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">The basis for this was the development of a measuring, instrumentation, and control unit (MIC tool), which calculates the attainment of predetermined quality parameters by background simulation, taking account of the current environment parameters in the oven at the particular time, and, in particular, regulates the steam application at the beginning of baking, to achieve an energy-optimized baking air humidity range.<\/span><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335551550&quot;:6,&quot;335551620&quot;:6,&quot;335559739&quot;:200,&quot;335559740&quot;:240}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">\u00a0<\/span><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335551550&quot;:6,&quot;335551620&quot;:6,&quot;335559739&quot;:160,&quot;335559740&quot;:240}\">\u00a0<\/span><span data-contrast=\"auto\">By way of a prototype implementation of the instrumentation and control algorithms into the oven control system of the experimental oven used, the functional effect of the energy efficiency during the baking process has been proven.<\/span><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:160,&quot;335559740&quot;:259}\">\u00a0<\/span><\/p>\n<p><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:200,&quot;335559740&quot;:276}\">\u00a0<\/span><\/p>\n<p><span class=\"TextRun SCXW54923060 BCX0\" lang=\"EN-GB\" xml:lang=\"EN-GB\" data-contrast=\"none\"><span class=\"NormalTextRun SCXW54923060 BCX0\">Part project ILU\u00a0<\/span><span class=\"NormalTextRun SCXW54923060 BCX0\">e.V<\/span><span class=\"NormalTextRun SCXW54923060 BCX0\">.<\/span><\/span><span class=\"LineBreakBlob BlobObject DragDrop SCXW54923060 BCX0\"><span class=\"SCXW54923060 BCX0\">\u00a0<\/span><br class=\"SCXW54923060 BCX0\" \/><\/span><span class=\"TextRun SCXW54923060 BCX0\" lang=\"EN-GB\" xml:lang=\"EN-GB\" data-contrast=\"auto\"><span class=\"NormalTextRun SCXW54923060 BCX0\">Research involving devices with regard to suitability for the measurement of baking air humidity, selection of devices, and determination of significant reciprocal effects and influence values in the baking process between the baking environment (temperature, air humidity), quality of the baked goods, and energy consumption<\/span><\/span><span class=\"EOP SCXW54923060 BCX0\" data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:160,&quot;335559740&quot;:259}\">\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The baking process is still the most energy-intensive and lossy process in the production of bakery products, despite numerous technical optimizations. The development of an energy-efficient baking process with a particular focus on the measurement of baking air humidity and subsequent data processing using &#8220;artificial neural networks&#8221; is intended to significantly optimize this process.<\/p>\n","protected":false},"author":6,"featured_media":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"portfolio_category":[23],"portfolio_skills":[],"portfolio_tags":[],"class_list":["post-1096","avada_portfolio","type-avada_portfolio","status-publish","format-standard","hentry","portfolio_category-projects-completed"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Energy-saving baking processes - Institut f\u00fcr Lebensmittel- und Umweltforschung e.V. (ILU)<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ilu-ev.de\/en\/portfolio-items\/energiesparsame-backprozesse\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Energy-saving baking processes\" \/>\n<meta property=\"og:description\" content=\"The baking process is still the most energy-intensive and lossy process in the production of bakery products, despite numerous technical optimizations. 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