Energy consumption pattern for processing of bread.

Krishnappa, K. G. (2002) Energy consumption pattern for processing of bread. Indian Food Industry, 21 (3). 43-46, 20 ref..

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Abstract

Fuel source and energy consumption for bread baking were studied in 19 commercial bakeries in India. Bakeries studied varied considerably in size and bread production capacity. Of the bakeries studied, 8 used liquid fuel, 6 used firewood and 5 used electricity as the fuel source for the baking oven. For ovens using liquid fuel, firewood or electricity, energy consumption (MJ/kg bread) for baking was 0.625-1.175, 0.705-3.55 and 1.43-2.875, respectively. Results indicated that among the various processes involved in breadmaking, baking consumes 75-80% total energy requirement. Energy requirement depended on capacity, type and size of oven used and production capacity of the bakery. Diesel oil was determined to be the most energy efficient fuel source for baking ovens, followed by electricity.

Item Type:	Article
Uncontrolled Keywords:	BAKERIES-; BAKING-; BREADMAKING-; ENERGY-
Subjects:	600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Aug 2021 10:29
Last Modified:	18 Aug 2021 10:29
URI:	http://ir.cftri.res.in/id/eprint/6363

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