A Novel Method for Analyzing the Kinetics of Convective/IR Bread Drying (CIRD) with Sensor Technology DOI Creative Commons
Marko Petković, Alexander Lukyanov, Igor Djurovic

et al.

Applied Sciences, Journal Year: 2025, Volume and Issue: 15(9), P. 4964 - 4964

Published: April 30, 2025

This study explores the combined use of convective and infrared drying (CIRD) for bread slices, utilizing advanced MEMS sensors to monitor temperature, moisture, rates in real time, optimizing efficiency, energy use. The dehydration kinetics 1 cm thick slices under a controlled CIRD method was used. analyzes rate (water loss speed, WLS) efficiency (EE) using sensor technology. IR used 150 W lamps at 7 15 cm, while involved 60 °C hot air 3 m/s. Sensor data aligned with gravimetric measurements. most energy-efficient model lamp (0.645 kWh, 21.572 kWh/kg water removed) but had longest time (220 min cm). least efficient 250 (EE = 32.734 kWh/kg). These results are statistically significant can be applied industrial bakery processes, helping manufacturers reduce costs, adopt sensor-driven process control enhanced sustainability. model, which uses placed above being dried, represents effective optimization strategy.

Language: Английский

A Novel Method for Analyzing the Kinetics of Convective/IR Bread Drying (CIRD) with Sensor Technology DOI Creative Commons
Marko Petković, Alexander Lukyanov, Igor Djurovic

et al.

Applied Sciences, Journal Year: 2025, Volume and Issue: 15(9), P. 4964 - 4964

Published: April 30, 2025

This study explores the combined use of convective and infrared drying (CIRD) for bread slices, utilizing advanced MEMS sensors to monitor temperature, moisture, rates in real time, optimizing efficiency, energy use. The dehydration kinetics 1 cm thick slices under a controlled CIRD method was used. analyzes rate (water loss speed, WLS) efficiency (EE) using sensor technology. IR used 150 W lamps at 7 15 cm, while involved 60 °C hot air 3 m/s. Sensor data aligned with gravimetric measurements. most energy-efficient model lamp (0.645 kWh, 21.572 kWh/kg water removed) but had longest time (220 min cm). least efficient 250 (EE = 32.734 kWh/kg). These results are statistically significant can be applied industrial bakery processes, helping manufacturers reduce costs, adopt sensor-driven process control enhanced sustainability. model, which uses placed above being dried, represents effective optimization strategy.

Language: Английский

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