Difference between revisions of "Handbook"

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(Description of process)
(Selection a Branch in the GREENFOODS branch concept)
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You may select any of the 5 branches in the GF BC.
 
You may select any of the 5 branches in the GF BC.
  
[[File:Fig_branchconcept_branch.png]]
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[[File:Fig_branchconcept_branch.png |mini|]]
  
 
''Once you '''select a branch''' you are immediately '''forced to save''' the Excel-File as a new version.''
 
''Once you '''select a branch''' you are immediately '''forced to save''' the Excel-File as a new version.''

Revision as of 13:37, 14 April 2015

THIS HANDBOOK IS STILL IN PROGRESS


General Description of Tool

Working with the GREENFOODS branch concept

Download and Start the GREENFOODS branch concept

You can download the GF BC from the homepage of the GREENFOODS project green-foods.eu and from the national VECC (listed in Annex). The GF BC is an Excel Tool. There is now need to ‘install’ the tool. Make sure you save the file in a directory where you do not need administrator rights. Open the GF BC with an ordinary double-click on the file. You may need to activate the contents or allow macros to be activated. You will see following screen. Start the GF BC with a click on the green error.

Fig branchconcept start.png

Selection a Branch in the GREENFOODS branch concept

You may select any of the 5 branches in the GF BC.

File:Fig branchconcept branch.png

Once you select a branch you are immediately forced to save the Excel-File as a new version.

After this initial saving process you will have two versions of the GF BC:

  • Version 1: The original version. It is now closed. No branch is selected. It can be used for new projects.
  • Version 2: The current version. It is now open. A branch is selected which cannot be changed in this version.

Effects of the branch selections

  • The general input form will be individualized to the selected branch
  • The benchmark data is individualized to the selected branch
  • The relevant processes are activated for the selected branch
  • WikiWeb information (buttons) are individualized

Defining the Status Quo - Energy Balancing in the GREENFOODS branch concept

Processes

process xy

Description of process
Method of calculating energy demand
Formula to determine energy demand
Embedding in branch concept

Baking Oven

Description of process

The baking process transforms an unpalatable dough into a light, readily digestible, porous flavourful product. The physical activities involved in this conversion are complex but the fundamentals of these are explained here: Information about bread The internal loaf temperature increases to reach approximately 98°C. The loaf is not completely baked until this internal temperature is reached. Weight is lost by evaporation of moisture and alcohol from the crust and interior of the loaf. Steam is produced because the loaf surface reaches 100°C+. As the moisture is driven off, the crust heats up and eventually reaches the same temperature as the oven.

Method of calculating energy demand

The unit operation “baking” is related to the drying operation. The process involves the evaporation of water in the dough which is known as the baking loss. The baking loss is the ratio between water loss during baking and dough input. Additionally, at the beginning of the baking process steam is supplied to the baking oven for better heat conductivity of the baking goods. If the required steam is generated by the baking oven itself (e.g. internal electrical steam generator) then the necessary energy demand is calculated. If, however, steam is supplied directly from a stream distribution line, then the respective amount of energy must be assigned in the energy supply section. The heating of the cold dough is also considered in the energy demand. File:Fig processes bakingoven.png

For the startup of the oven only the heating of the air is considered, but not the heating of oven-material. Heat losses are comprised of radiative and conductive heat losses.

Formula to determine energy demand
Embedding in branch concept
  • The total dough input of 4 baking goods can be defined in the “General Input” form (chapter xxx). The definition of the baking loss is also defined there.
  • The energy supply is likely to come from different sources (e.g. thermo-oil for baking power, steam inlet for steaming, electricity for lighting)
  • The usage of the remaining vapors (from the steaming) for heat recovery is a key energy efficiency measure in bakeries. The condensation enthalpy of the steam is added to the pinch stream list (chapter xxx). Currently, only the condensation enthalpy at 100°C is considered in pinch analysis.

Optimisation

Results

Surface Emissivity
silver, polished 0,03
copper, polished 0,04
copper, black oxidised 0,82
aluminium, bright-rolled 0,05
iron, bright-etched 0,16
iron, sanded 0,26
iron, heavily rusted 0,85
glass 0,88
linoleum 0,88
paper 0,89
wood 0,91
mortar, plaster, concrete 0,93
bricks 0,93
roofing felt 0,93
aluminium bronze coating 0,40
oil paint coating, black, matt 0,97
oil paint coating, black, bright 0,88
oil paint coating, white 0,89
radiator paint 0,93