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The main aim of the present work is to study and evaluate energy consumption in bread baking. This was achieved by determining the energy consumed in each stage of bread baking processing to assess the most consumable stage of bread baking process. Magr baladi, Mawi and French bread baking were evaluated processes. Thermal, electrical and human ene...
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Context 1
... energy demand for a conventional baking process is around 3.7 MJ kg -1 , though it can be higher (up to 7 MJ kg -1 ) depending on specific products and operating conditions. In this sense, baking is similar to (conventional) drying, both demanding a high amount of energy in comparison with chilling, freezing, and canning, which need less than 1 MJ kg -1 ( Le Bail et al., 2010). There are approximately 18,000 baladi bakeries in Egypt. ...
Context 2
... results also indicate the thermal energy for bread baking was 2786.10 kJ kg -1 which is considered the highest rate in the consumption of total energy in the bread baking oven and represented 98.38% of the total energy consumed in bread baking oven. These results agreed with those obtained by Le Bail et al. (2010). Mixing process consumed an electrical energy of 18.70 kJ kg -1 which represented 46.37% of total electrical energy in whole process of baking (40.33 kJ kg -1 ). ...
Context 3
... specific energy consumed of misting water was 1.32 kJ kg -1 (0.029%). -551 - Table (5) and figure (10) show the specific energy consumed in different bread baking bakeries. It could be seen that the specific energy consumed in bread baking bakeries were 3038.11, ...
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Citations
... Similar flat breads are also being produced in North Africa, Central Asia and South and Central Europe (Qarooni, 1996;Pasqualone, 2018). Baking is a major energy consumer since heat conductivity of the bread is relatively low, latent heat of vaporisation of water is very high and significant amounts of water is evaporated in the oven (El-Adly et al., 2015). Greenhouse gas emissions increase with energy utilisation. ...
... Degerli et al. (2015) reported similar results in rye and white bread production processes. Fukuda (2003) suggested that in agriculture and food production numerical value of labour exergy is 1.6 folds of that of the labour energy; therefore, while the labour energy was 0.13 MJ in Figure 2(a), labor exergy was 0.21 MJ in Figure 2 -Adly et al. (2015) reported that the energy requirement in traditional Egyptian bread making processes was between 2.83 and 3.04 MJ kg -1 . Energy requirement for the traditional bread making process in Iran is 14.89 MJ as presented in Figure 2, this is substantially higher than the numbers presented by El-Adly et al. (2015) and caused probably by the higher water to flour ratio of the Iranian bread doughs, 62.5-92.5%, ...
... Fukuda (2003) suggested that in agriculture and food production numerical value of labour exergy is 1.6 folds of that of the labour energy; therefore, while the labour energy was 0.13 MJ in Figure 2(a), labor exergy was 0.21 MJ in Figure 2 -Adly et al. (2015) reported that the energy requirement in traditional Egyptian bread making processes was between 2.83 and 3.04 MJ kg -1 . Energy requirement for the traditional bread making process in Iran is 14.89 MJ as presented in Figure 2, this is substantially higher than the numbers presented by El-Adly et al. (2015) and caused probably by the higher water to flour ratio of the Iranian bread doughs, 62.5-92.5%, than those of the traditional Egyptian breads, i.e., 40%. ...
uring the COVID-19 pandemic, because of the downturn of the global economy, the energy sector asked for the lowest prices for its products. Consequently, investors may not be willing to invest for the renewable energy projects in the short term after the pandemic. Therefore, every possible effort should be done in the post-pandemic era not to lose the clean energy gains of the recent history. Iranian bakeries are among the most energy consuming bakeries in the world and produce 15 million t of bread annually. Three different scenarios are suggested in the present study to make it possible to save 45%, i.e., 105 MJ t−1 year−1, of energy and increase the cumulative degree of perfection of the traditional bread-making processes by approximately 37%. These suggestions may increase the renewability indicator of the traditional bread-making sector by about 70%. Such an improvement may be a major attempt …
Baking and roasting both use hot air to alter the eating quality of foods. This chapter begins with a description of heat and mass transfer during baking followed by details of batch and continuous baking equipment. The final part describes the effects of baking on microorganisms and changes to the sensory characteristics and nutritional value of baked and roasted foods.
