Projects
Projects: Projects for Investigator |
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| Reference Number | InnUK/102321/01 | |
| Title | RF assissted proving and baking (RF-ProBake) | |
| Status | Completed | |
| Energy Categories | Energy Efficiency(Industry) 100%; | |
| Research Types | Basic and strategic applied research 50%; Applied Research and Development 50%; |
|
| Science and Technology Fields | BIOLOGICAL AND AGRICULTURAL SCIENCES (Agriculture, Veterinary and Food Science) 50%; PHYSICAL SCIENCES AND MATHEMATICS (Physics) 25%; ENGINEERING AND TECHNOLOGY (General Engineering and Mineral & Mining Engineering) 25%; |
|
| UKERC Cross Cutting Characterisation | Not Cross-cutting 100% | |
| Principal Investigator |
Project Contact C-Tech Innovation Limited |
|
| Award Type | Collaborative Research & Development | |
| Funding Source | Innovate UK | |
| Start Date | 01 October 2015 | |
| End Date | 30 September 2017 | |
| Duration | 24 months | |
| Total Grant Value | £265,028 | |
| Industrial Sectors | ||
| Region | North West | |
| Programme | Competition Call: 1410_CRD2_AGRI_FD_IFSCE - Improving food supply chain efficiency. Activity Improving food supply chain efficiency | |
| Investigators | Principal Investigator | Project Contact , C-Tech Innovation Limited |
| Other Investigator | Project Contact , Frank Roberts Limited Project Contact , Campden BRI Group |
|
| Web Site | ||
| Objectives | ||
| Abstract | Radio Frequency (RF) is currently used by a small number of companies to help remove water from products post-baking. The principle objective of RF-ProBake is to introduce innovation by demonstrating the application of RF during both proving and baking stages of production as a way of increasing baking efficiency and reducing product waste. Baking consumes 35-40% of a plant bakery s energy requirements, with proving consuming another 5% of the energy costs, therefore the potential savings could be large. Bread products will be the focus of this project due to the large reductions in energy and waste that are achievable, however laminated pastries will also be investigated. RF-Probake will lead to process and product innovation, adding value to existing processes while creating new products through the different energy delivery mechanisms.Radio Frequency (RF) is currently used by a small number of companies to help remove water from products post-baking. The principle objective of RF-ProBake is to introduce innovation by demonstrating the application of RF during both proving and baking stages of production as a way of increasing baking efficiency and reducing product waste. Baking consumes 35-40% of a plant bakery s energy requirements, with proving consuming another 5% of the energy costs, therefore the potential savings could be large. Bread products will be the focus of this project due to the large reductions in energy and waste that are achievable, however laminated pastries will also be investigated. RF-Probake will lead to process and product innovation, adding value to existing processes while creating new products through the different energy delivery mechanisms.Radio Frequency (RF) is currently used by a small number of companies to help remove water from products post-baking. The principle objective of RF-ProBake is to introduce innovation by demonstrating the application of RF during both proving and baking stages of production as a way of increasing baking efficiency and reducing product waste. Baking consumes 35-40% of a plant bakery s energy requirements, with proving consuming another 5% of the energy costs, therefore the potential savings could be large. Bread products will be the focus of this project due to the large reductions in energy and waste that are achievable, however laminated pastries will also be investigated. RF-Probake will lead to process and product innovation, adding value to existing processes while creating new products through the different energy delivery mechanisms. | |
| Data | No related datasets |
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| Projects | No related projects |
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| Publications | No related publications |
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| Added to Database | 05/02/18 | |
