Optimisation of Lidded Bread

This paper is a publication about a single zone, multiple zones, baking of a lidded bread.

Single and Multiple Zone Optimisation

The idea of this research (and paper) was to optimise the baking profile for a single zone and multiple zone oven. One zone having one temperature, humidity and air velocity profile. Whilst multiple zone would be characterised by several temperature, humidity and velocity profile.

We created a design of experiments with loads of different profiles to evaluate the best way of optimising key KPI for this product, i.e. the number of cells within the structure, the sidewall of the bread, the colour of the crumb and crust.

We evaluated different profiles to optimise the key product KPI to reach process constraints such as energy usage and weight losses.

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