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Energy Transfer in Commercial Baking

Tuesday, February 28  1:35 PM - 2:20 PM

Product specific characteristics are defined by the amount of energy and the type of energy being delivered to the product during baking.  Energy is transferred to the product via three different mechanisms, each of which can be described by a Heat Flux component associated with radiation, convection, and conduction.  Each of these modes of heat transfer is present in commercial baking ovens.

Heat Flux profiles are used to study the amount of energy, and type of energy, experienced by a product during the baking process.  This presentation will take attendees through three steps:

  1. A unique, easy to understand, explanation of heat flux theory
  2. A heat flux experiment on a real tunnel oven baking real product
  3. Conclude with benchmark heat flux profiles on radiant, convection and impingement ovens baking biscuits, crackers, bread and buns

The three steps will answer the following questions:

  • What is heat flux?
  • Why measure heat flux?
  • How do I use heat flux profiles?

After this presentation, attendees will learn:

  • Understand energy transfer in the baking process and how it is measured
  • Use heat flux profiles as a production and engineering tool to improve baking
  • Adjust the radiation and convection heat fluxes in a baking process

Presenter
Richard Starke, Reading Thermal

 

American Society of Baking
7809 N Chestnut Avenue
Kansas City, MO 64119

Tel: 1.800.713.0462 | Fax: 1.888.315.2612 | info@asbe.org
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