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Bread freezing and storage: impact of process condition on energy demand.

Author(s) : LE BAIL A., DESSEV T., JURY V., et al.

Summary

This paper presents some results obtained within the European project "EU-FRESHBAKE" on the energy demand of the baking process. The focus is on the refrigeration step in the case of freezing of partially baked bread, including freezing and frozen storage. Freezing of part baked bread was done in a commercial blast air freezer (1.5 m3). The impact of the set point temperature showed that freezing at -30°C was much less energy demanding than freezing at -20°C (+45% energy to reach -18°C). The impact of the final freezing temperature at core of product on the energy demand showed that it took 33% more energy to reach -18 instead of -15°C (at -30°C freezing temperature). In our conditions, the fans energy represented almost 50% of the total refrigeration energy. The energy demand for frozen storage was evaluated from existing literature. The low density of bread (120 kg/m3) resulted in a relatively high value of frozen storage energy. After 3 months of frozen storage the energy used to freeze the bread was equivalent to the energy needed to keep the bread frozen.

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Pages: 2010-1

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Details

  • Original title: Bread freezing and storage: impact of process condition on energy demand.
  • Record ID : 2010-0532
  • Languages: English
  • Source: 1st IIR International Conference on Sustainability and the Cold Chain
  • Publication date: 2010/03/29

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