History of changes to: Thermal management in commercial bread baking
Date Action Change(s) User
Nov. 27, 2023, 2:12 p.m. Added 35 {"external_links": []}
Nov. 20, 2023, 2:03 p.m. Added 35 {"external_links": []}
Nov. 13, 2023, 1:33 p.m. Added 35 {"external_links": []}
Nov. 6, 2023, 1:31 p.m. Added 35 {"external_links": []}
Aug. 14, 2023, 1:31 p.m. Added 35 {"external_links": []}
Aug. 7, 2023, 1:32 p.m. Added 35 {"external_links": []}
July 31, 2023, 1:34 p.m. Added 35 {"external_links": []}
July 24, 2023, 1:35 p.m. Added 35 {"external_links": []}
July 17, 2023, 1:34 p.m. Added 35 {"external_links": []}
July 10, 2023, 1:26 p.m. Added 35 {"external_links": []}
July 3, 2023, 1:26 p.m. Added 35 {"external_links": []}
June 26, 2023, 1:25 p.m. Added 35 {"external_links": []}
June 19, 2023, 1:27 p.m. Added 35 {"external_links": []}
June 12, 2023, 1:29 p.m. Added 35 {"external_links": []}
June 5, 2023, 1:33 p.m. Added 35 {"external_links": []}
May 29, 2023, 1:27 p.m. Added 35 {"external_links": []}
May 22, 2023, 1:29 p.m. Added 35 {"external_links": []}
May 15, 2023, 1:31 p.m. Added 35 {"external_links": []}
May 8, 2023, 1:37 p.m. Added 35 {"external_links": []}
May 1, 2023, 1:28 p.m. Added 35 {"external_links": []}
April 24, 2023, 1:34 p.m. Added 35 {"external_links": []}
April 17, 2023, 1:28 p.m. Added 35 {"external_links": []}
April 10, 2023, 1:25 p.m. Added 35 {"external_links": []}
April 3, 2023, 1:26 p.m. Added 35 {"external_links": []}
Jan. 28, 2023, 11:08 a.m. Created 43 [{"model": "core.projectfund", "pk": 27712, "fields": {"project": 4913, "organisation": 2, "amount": 466596, "start_date": "2009-09-30", "end_date": "2013-06-29", "raw_data": 44422}}]
Jan. 28, 2023, 10:52 a.m. Added 35 {"external_links": []}
April 11, 2022, 3:47 a.m. Created 43 [{"model": "core.projectfund", "pk": 19828, "fields": {"project": 4913, "organisation": 2, "amount": 466596, "start_date": "2009-09-30", "end_date": "2013-06-29", "raw_data": 24482}}]
April 11, 2022, 3:47 a.m. Created 41 [{"model": "core.projectorganisation", "pk": 75360, "fields": {"project": 4913, "organisation": 6553, "role": "PP_ORG"}}]
April 11, 2022, 3:47 a.m. Created 41 [{"model": "core.projectorganisation", "pk": 75359, "fields": {"project": 4913, "organisation": 1018, "role": "PP_ORG"}}]
April 11, 2022, 3:47 a.m. Created 41 [{"model": "core.projectorganisation", "pk": 75358, "fields": {"project": 4913, "organisation": 6859, "role": "PP_ORG"}}]
April 11, 2022, 3:47 a.m. Created 41 [{"model": "core.projectorganisation", "pk": 75357, "fields": {"project": 4913, "organisation": 6560, "role": "PP_ORG"}}]
April 11, 2022, 3:47 a.m. Created 41 [{"model": "core.projectorganisation", "pk": 75356, "fields": {"project": 4913, "organisation": 6569, "role": "COLLAB_ORG"}}]
April 11, 2022, 3:47 a.m. Created 41 [{"model": "core.projectorganisation", "pk": 75355, "fields": {"project": 4913, "organisation": 936, "role": "COLLAB_ORG"}}]
April 11, 2022, 3:47 a.m. Created 41 [{"model": "core.projectorganisation", "pk": 75354, "fields": {"project": 4913, "organisation": 6859, "role": "COLLAB_ORG"}}]
April 11, 2022, 3:47 a.m. Created 41 [{"model": "core.projectorganisation", "pk": 75353, "fields": {"project": 4913, "organisation": 52, "role": "LEAD_ORG"}}]
April 11, 2022, 3:47 a.m. Created 40 [{"model": "core.projectperson", "pk": 46405, "fields": {"project": 4913, "person": 7510, "role": "COI_PER"}}]
April 11, 2022, 3:47 a.m. Created 40 [{"model": "core.projectperson", "pk": 46404, "fields": {"project": 4913, "person": 976, "role": "COI_PER"}}]
April 11, 2022, 3:47 a.m. Created 40 [{"model": "core.projectperson", "pk": 46403, "fields": {"project": 4913, "person": 7511, "role": "COI_PER"}}]
April 11, 2022, 3:47 a.m. Created 40 [{"model": "core.projectperson", "pk": 46402, "fields": {"project": 4913, "person": 3064, "role": "PI_PER"}}]
April 11, 2022, 1:48 a.m. Updated 35 {"title": ["", "Thermal management in commercial bread baking"], "description": ["", "\nAs energy costs increase, and legislation to reduce carbon emissions are implemented, then existing processes that use significant amounts of heat become expensive; in the case of food production this results in higher prices to the consumer. This work will examine the heat use within three key stages of the baking process (i) proving (where dough is conditioned) (ii) baking in continuous ovens where dough enters on a conveyor and exits as baked product (iii) cooling where the bread is reduced in temperature over a period of 2 hours. This information will be used to guide a study where the potential for (a) reduction and (b) re-use of heat will be assessed. This will be through a two-pronged approach. Firstly a study will be made to retro-fit existing installations for heat recovery and reduction, for example using a 'heat exchanger' to capture waste heat in one part of the process and use it in another. The second approach will be to make a detailed study of the exact conditions within the oven using experimental measurement and computational predictions. The aim here is to establish the baseline conditions for baking, and then determine enhanced equipment setup and designs. The results of this work in the short-to-medium term will be optimised process lines, in the longer term it will guide future design work of ovens and offer better competitiveness to UK industries.\n\n"], "extra_text": ["", "\n\n\n\n"], "status": ["", "Closed"]}
April 11, 2022, 1:48 a.m. Added 35 {"external_links": [18207]}
April 11, 2022, 1:48 a.m. Created 35 [{"model": "core.project", "pk": 4913, "fields": {"owner": null, "is_locked": false, "coped_id": "c4abe489-02b9-45fb-b88a-69440f3273f6", "title": "", "description": "", "extra_text": "", "status": "", "start": null, "end": null, "raw_data": 22609, "created": "2022-04-11T01:39:36.438Z", "modified": "2022-04-11T01:39:36.438Z", "external_links": []}}]