Energy thermal management in commercial bread-baking using a multi-objective optimisation framework
- Submitting institution
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Birmingham City University
- Unit of assessment
- 12 - Engineering
- Output identifier
- 12Z_OP_D3005
- Type
- D - Journal article
- DOI
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10.1016/j.applthermaleng.2015.01.042
- Title of journal
- Applied Thermal Engineering
- Article number
- -
- First page
- 141-149
- Volume
- 80
- Issue
- -
- ISSN
- 1359-4311
- Open access status
- Out of scope for open access requirements
- Month of publication
- -
- Year of publication
- 2015
- URL
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- Supplementary information
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- Request cross-referral to
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- Output has been delayed by COVID-19
- No
- COVID-19 affected output statement
- -
- Forensic science
- No
- Criminology
- No
- Interdisciplinary
- No
- Number of additional authors
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- Research group(s)
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- Proposed double-weighted
- No
- Reserve for an output with double weighting
- No
- Additional information
- Research carried out in collaboration with industry leaders, Warburtons and Spooner Industries, and funded by the EPSRC (EP/G058504/1), develops the first multi-objective optimisation methodology to reduce energy consumption of commercial bread baking ovens. CFD methods carefully validated against experimental data taken from a Spooner Industries pilot oven. The oven optimization methodology enables the bake time, energy losses and temperature uniformity to be accounted for simultaneously. Methodology used by Warburtons to assess oven inefficiencies and minimize avoidable thermal energy losses. (Contact: Colin Kelly, C.Kelly@warburtons.co.uk).
- Author contribution statement
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- Non-English
- No
- English abstract
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