Abstract
This paper presents a study of the estimation of potential energy saving in bread baking process using the jet impingement technology. This new technology is developed to increase the heat transfer efficiency during the baking process. Based on a mechanistic heat exchange model identified in the past work, a non convex optimization problem is formulated taking account of a non zero energy cost related to the new technology. The simulation result shows that one can expect to obtain up to 12% of energy saving under some reasonable assumptions.
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