Heat Loss and Weight and Colour Changes of Two Types of Biscuits During the Industrial Baking Process

Racionalna potrošnja energenata predstavlja značajan doprinos povećanju održivosti života na Zemlji pri čemu su od posebnog interesa veliki potrošači energije. Stoga je cilj ovog diplomskog rada bio određivanje koeficijenta prijelaza topline i gubitka topline u okolinu tijekom procesa pečenja čajnog peciva u industrijskom mjerilu. Tijekom šest dana praćen je proces pečenja dva, po sastavu različita čajna peciva, pri čemu su periodički mjereni/određivani: masa i vlažnost oblikovanog tijesta / čajnog peciva, CIELab parametri boje uzoraka te temperature: pečenja, vanjskih površina stijenki peći i okolnog zraka. Temeljem izmjerenih vrijednosti temperatura izračunati su koeficijenti prijelaza topline i gubici topline u okolinu na različitim pozicijama peći. Rezultati su pokazali da je praćeni industrijskog proces pečenja čajnog peciva zadovoljavajuće dobro optimiran s obzirom na gubitke topline u okolinu s obzirom da su vrijednost koeficijent prijelaza topline s vanjskih stjenki peći relativno niske (< 2,5 W/m2K), kao i gubici topline u okolinu (< 16 W/m2).The rational consumption of energy represents a significant contribution to increasing the sustainability of life on Earth, and large energy consumers are of particular interest. Therefore, the aim of this work was to determine the heat transfer coefficient and the heat loss to the environment during the baking of biscuits on an industrial scale. During six days, the baking process of two types of biscuits with different compositions was monitored, measuring/determining at regular intervals: the mass and moisture of the formed dough/biscuit, the CIELab parameters of the colour of the samples and the temperature of the baking process, the external surfaces of the oven walls and the ambient air. Based on the measured temperature values, the heat transfer coefficients and heat losses to the environment at different points of the oven were calculated. The results show that the monitored industrial process of baking biscuits is satisfactorily optimized in terms of heat losses to the environment, since the value of the heat transfer coefficient of the outer walls of the oven is relatively low (< 2.5 W/m2K), as are the heat losses to the environment (< 16 W/m2)