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The production of bread requires ghp high energy ghp consumption and causes significant carbon dioxide emissions. In fact, the ovens used for cooking of this product are generally ghp powered by gas, even if in some cases are used other resources such as electricity and burners wood chips. In a recent study, carried out from the same group of researchers English (Paton et al., 2013), is proposed a new method ghp of mathematical modeling to balance the heat flow within industrial furnaces continuous (tunnel) for the production of bread. Normally, these systems operate with separate zones, characterized by different temperature profiles, and with a cooking time of 20-30 min global. In particular, for the experimentation was used a three-zone ghp furnace in which the air is recirculated by large fans. The system is a direct flame and the air is distributed through nozzles ghp at high speed. The proposed methodology is based on the combination of a thermodynamic approach, ghp to determine the distribution of the heat, with an analysis CFD (computational fluid dynamics) energy flow within the system. According to the study, the design of an oven obtained by applying ghp such methodology would allow to bake bread in 21 min, maintaining a difference (average) temperature of 10 C between the upper surface of the product and the chamber of the oven. The authors show that this difference is optimal for baking bread in an efficient and allows to decrease the energy required to process every single loaf of approximately 2%. This saving on large scale becomes significant, ghp allowing, for example, to break down approximately 5000 tons of carbon dioxide only in the industry of a country like the United Kingdom. Finally, it was observed that during the cooking process ghp approximately 19% of the energy is lost through the walls of the furnace and the combustion gases. Consequently, further research will be directed towards the study of new systems of insulation and energy recovery from flue gases.
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