Projects
Projects: Projects for Investigator |
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| Reference Number | EP/G058504/1 | |
| Title | Thermal management in commercial bread baking | |
| Status | Completed | |
| Energy Categories | Energy Efficiency(Residential and commercial) 25%; Energy Efficiency(Industry) 75%; |
|
| Research Types | Basic and strategic applied research 50%; Applied Research and Development 50%; |
|
| Science and Technology Fields | ENGINEERING AND TECHNOLOGY (Civil Engineering) 25%; ENGINEERING AND TECHNOLOGY (Mechanical, Aeronautical and Manufacturing Engineering) 75%; |
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| UKERC Cross Cutting Characterisation | Not Cross-cutting 100% | |
| Principal Investigator |
Dr N Kapur No email address given Mechanical Engineering University of Leeds |
|
| Award Type | Standard | |
| Funding Source | EPSRC | |
| Start Date | 01 October 2009 | |
| End Date | 30 June 2013 | |
| Duration | 45 months | |
| Total Grant Value | £466,597 | |
| Industrial Sectors | Food and Drink | |
| Region | Yorkshire & Humberside | |
| Programme | Energy : Energy | |
| Investigators | Principal Investigator | Dr N Kapur , Mechanical Engineering, University of Leeds (99.997%) |
| Other Investigator | Dr M Lawes , Mechanical Engineering, University of Leeds (0.001%) Dr HM Thompson , Mechanical Engineering, University of Leeds (0.001%) Professor V Toropov , Engineering and Materials Science, Queen Mary, University of London (0.001%) |
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| Industrial Collaborator | Project Contact , Enviros (0.000%) Project Contact , Altair Engineering Ltd (0.000%) Project Contact , Spooner Industries Ltd (0.000%) Project Contact , Warburtons Limited (0.000%) |
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| Web Site | ||
| Objectives | ||
| Abstract | As energy costs increase, and legislation to reduce carbon emissions are implemented, then existing processes that use significant amounts of heat become expensive; in the case of food production this results in higher prices to the consumer. This work will examine the heat use within three key stages of the baking process (i) proving (where dough is conditioned) (ii) baking in continuous ovens where dough enters on a conveyor and exits as baked product (iii) cooling where the bread is reducedin temperature over a period of 2 hours.This information will be used to guide a study where the potential for (a) reduction and (b) re-use of heat will be assessed. This will be through a two-pronged approach. Firstly a study will be made to retro-fit existing installations for heat recovery and reduction, for example using a 'heat exchanger' to capture waste heat in one part of the process and use it in another. The second approach will be to make a detailed study of the exact conditions within the oven using experimental measurement and computational predictions. The aim here is to establish the baseline conditions for baking, and then determine enhanced equipment setup and designs.The results of this work in the short-to-medium term will be optimised process lines, in the longer term it will guide future design work of ovens and offer better competitiveness to UK industries | |
| Publications | (none) |
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| Final Report | (none) |
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| Added to Database | 14/09/09 | |
