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Increasing energy efficiency in bakery ovens

Increasing energy efficiency of the gases production process in bakery ovens

Chelmenciuc Corina | Thermal Power Engineering and Energetics Management Department

Abstract. The current work presents the solution of increasing energy efficiency of the processes of obtaining gases, used as heat carrier for baking processes in tunnel type ovens, by integration of cogeneration. A comparative energetic analysis was carried out between the processes of obtaining gases in bakery ovens and those with integrated cogeneration. The evaluation of energy efficiency, of the proposed technical solution, is based on drawing up the energy balance of processes, the one with gases production in the combustion chamber of classic bakery oven and that of the internal combustion engine. The evaluation of energy efficiency of the classical gas production process in the tunnel type oven is based on experimental data whereas the efficiency of method proposed in this work is based on theoretical data. The energetic analysis was performed in order to demonstrate that the integration of a cogeneration installation in bakery ovens contribute to reducing losses in the processes of obtaining gases, thus increasing the energy efficiency.

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Baking & Pastry Arts

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Hydroponic Tomato Farming

Uganda National Bureau Of Standards

Blockchain Tokens for Food Traceability

Integrating Blockchain, Smart Contract-Tokens, and IoT to Design a Food Traceability Solution

Mark Kim – Brian Hilton

Info. Systems and Technology, Claremont Graduate University

Zach Burks – Jordan Reyes

Harvest Network, Bakersfield, CA, USA

IEEE Computing and Communication International Conference and Workshop on Information Technology, Electronics and Mobile Communication

Abstract: Information asymmetry exists amongst stakeholders in the current food supply chain. Lack of standardization in data format, lack of regulations, and siloed, legacy information systems exasperate the problem. Global agriculture trade is increasing creating a greater need for traceability in the global supply chain. This paper introduces Harvest Network, a theoretical end-to-end, vis a vie “farm-to-fork”, food traceability application integrating the Ethereum blockchain and IoT devices exchanging GS1 message standards. The goal is to create a distributed ledger accessible for all stakeholders in the supply chain. Our design effort creates a basic framework (artefact) for building a prototype or simulation using existing technologies and protocols [1]. The next step is for industry practitioners and researchers to apply AGILE methods for creating working prototypes and advanced projects that bring about greater transparency.

Document Sections

- I. Introduction
- II. New Paradigm for Food Traceability
- III. Tokenization Overview
- IV. Smart Contract Design and IoT Interaction
- V. Web Integration

PURCHASE INFORMATION: IEEE Digital Library

ದಾಳಿಂಬೆ ಸಂಶೋಧನೆ | Pomegrante Research

These two Muharram dishes symbolise past suffering and future hope

中文版

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Egg Industry Center

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Mitchell Hall

More than 4,000 cadets gather for lunch inside Mitchell Hall at the U.S. Air Force Academy in Colorado Springs, Colo., Aug. 10, 2009. A staff of 200 food service professionals prepare nearly 13,000 meals per day for cadets throughout the academic year. (U.S. Air Force photo/Ann Patton)

Commercial Kitchens

Kitchens 100

“The Crèche” 1890 Albert Anker

Owing to the complexity of the domain, starting 2023 we will break down the standards for education community safety and sustainability into two separate colloquia — Kitchens 100, Kitchenettes 200, and Kitchens 300.

Kitchens 100 will deal with fire safety and ventilation

Kitchenettes 200 will deal with small multi-appliance installations in commercial occupancies; typical in education communities

Kitchens 300 will deal with sustainability criteria. Kitchens 100 will deal primarily safety.

Today we explain the results of our status check on kitchen safety literature; starting with US-based standards developers; among them:

3-A Sanitary Standards

American Gas Association

AGA Response to The Atlantic Article about Natural Gas Cooking

American Society of Agricultural and Biological Engineers

ASHRAE International

Ventilation for Commercial Cooking Operations

ASTM International

Institute of Electrical and Electronic Engineers