Heat Flux Maps for Ovens
Concept of Baking Comfort Zones
I produced this paper in 2003 on the back of a research programme that I conducted for Baker Perkins in the UK.
The idea behind the paper was to try and better understand how we can optimise the baking process of cake products, whilst also liaising with the main heat fluxes which arise in the thermal processes and how it affects the KPI. For example in ovens and dryers.
KPI’s like the colour and moisture of cake products are an important thing and can be a good indicator of how efficiently your process machinery is working.
You may find this paper interesting as it relates to how to optimise this process and provides a visual aid to optimise and liaise the final product attributes. You may also find it fascinating as it relates to many other thermal processes such as curing and drying, too.
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For the last 20 years, I have been involved in solving and trouble-shooting engineering issues over the world and improved and developed new products and created engineering solutions that improve performance, efficiency, reduce capital and running cost therefore add significant value to customers.
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