INTERNORGA 2019

••• 7 ••• Innovationen The FAU researchers have devel- oped and tested a prototype oven with a significantly more efficient combustion principle. The new oven, which was developed by Vo- jislav Jovičić, head of the research unit for Combustion Engineering at the Chair of Fluid Mechanics at FAU, in conjunction with FAU re- searchers and the Technische Uni- versität München (TUM), not only saves energy. 20 per cent less baking time It cuts the baking time by 20 per cent, reduces costs and has lower CO, CO 2 and nitrogen oxide emis- sions. This new technology means bakeries could not only help to protect the environment, but also save a great deal of money – up to 12,000 euros in fact, depend- ing on their size. The costs for the additional energy currently used in Germany amount to 66 million euros. Industrial engineering for bakeries What’s special about the project is that the researchers transferred technology from a completely dif- ferent sector of industry for the new oven. The combustion princi- ple developed at the Chair of Fluid Mechanics at FAU uses volumet- ric ceramic burners (VCB) or po- rous burners, which are already widely used in other sectors such as the paper, aluminium and glass industry. Combustion in volumet- ric ceramic burners takes place in- side the cavities of a porous inert material without an open flame. Compared with conventional types of burners, this concept is easy to control, has a compact de- sign, homogeneous temperature distribution and lower emissions. The combustion process within porous ceramic remains stable, re- gardless of the quality of the fuel. The increased heat radiation from the hot porous layer of ceramic means the heat is transferred more effectively and more quick- ly to the objects to be heated. Re- searchers have now adapted and used the combustion concept for the food manufacturing industry for the first time. Using quartz glass plates During their research, they refit- ted a commercial electric deck oven and installed twelve volu- metric ceramic burners in the ceil- ing of the oven. The baking cham- ber is separated from the burners using quartz glass plates. On one hand, the quartz glass plates prevent flue gases from enter- ing the baking chamber, and on the other, they enable heat to be transferred directly and very effi- ciently by means of the particular- ly effective near infrared thermal radiation. The researchers previously used virtual engineering and numeri- cal simulations to find out which arrangement of burners had the best effect on the temperature distribution and heat transfer. An electric oven that had not been modified provided reference data. To test and compare the baking performance of the new oven, the researchers needed a refer- ence object that is easy to make, where all analysis parameters can be considered and that is also cheap. The solution came in the form of a loaf of bread. Thermographic investigation They used an 800 gram loaf of wheat bread to analyse volume, colour, texture, pores, crumb and crust. In terms of quality, both loaves performed equally well. The pores were of a similar size and the crust had a similar colour. Both types of ovens thus distribute heat evenly. This was also shown in the thermographic investigation where the scientists used a thermal imaging camera to monitor the oven system and the bread. Again, both systems pro- duced similar results. Also suitable for small bakeries There are 11,500 artisan baker- ies in Germany that employ over 270,000 people, and 200 larger manufacturing companies. Any new technology must therefore also be suitable for smaller and medium-sized bakeries. “This ov- en cuts costs and saves time. This new technology could safeguard the survival of medium-sized bakeries as it can also be used in smaller ovens,” explains Vojislav Jovičić. Improved energy efficiency in ovens FAU researchers develop new baking method – less baking time, less costs, less emissions The oven not only saves energy: it cuts the baking time by 20 per cent, reduces costs and has lower CO, CO 2 and nitrogen oxide emissions. Photo: Vojislav Jovičić Continued from page 1 DIE GANZE WELT DER BANDEROLEN – HALLE B6, STAND B6.100 WWW.BOEHL-BANDEROLIEREN.DE SP G Packaging Systems GmbH · Westring 13 · D-40721 Hilden