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.
Request A Copy Of This Whitepaper
Complete the form to receive full access to this whitepaper, direct to your inbox.
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.
This is just one example, if you have a specific problem that you need help with lets discuss your requirements and projects. You can get hold of me on 01733 666 701 or use the form and I’ll get back to you as soon as possible.