Description: Das Projekt "Novel climatic chamber with an innovative, energy-saving nano-aerosol humidificaction system for the manufacture of high quaity bakery products (NANOBAK)" wird vom Umweltbundesamt gefördert und von Verein zur Förderung des Technologietransfers an der Hochschule Bremerhaven e.V., Technologie-Transfer-Zentrum Bremerhaven durchgeführt. The baking industry includes companies that make value added products including bread, buns, rolls, doughs, desserts, crusts, pastas, cookies, biscuits, crackers etc. that are either baked or frozen. The use of refrigeration technology has made a bakery's location independent of its customers, thereby broadening the geographic market potential and contributing to the growth of this sector. However, this development does have a cost. Bakeries are energy intensive, using large amounts of electricity and natural gas to operate the refrigeration system, compressed air system and ovens. These energy costs are rising and becoming a significant portion of the ingredient costs of baked goods. About 10Prozent of the total electrical and thermal energy consumption of all craft enterprises originates from the bakery sector. Accordingly there are many possibilities for energy reduction and therefore to permanently reduce the costs for the enterprises and thus to make a sustainable contribution to climate protection. Making changes in the energy use patterns of bakeries would be the fastest way to affect the energy profile of bread, because bakery is responsible for 70 and 80Prozent of the total energy consumption in conventional and organic bread production, respectively. Overall aim of the NanoBAK-Collaborative Project is the efficient energy management in the baking industry. Specific aim of this project is the development and demonstration of a novel marketable climatic chamber with an innovative, energy-saving nano-aerosol humidification system. Lab tests have shown that the energy consumption using ultrasonic humidification is significantly lower than for conventional humidification. The innovative ultrasonic humidification of the NanoBAK Project saves up to 50Prozent of energy compared to conventional humidifiers. Furthermore the quality of the bakery goods is of high value, so that the ultrasonic humidifier is profitable both energetically and qualitative.
Types:
SupportProgram
Origin: /Bund/UBA/UFORDAT
Tags: Bremerhaven ? Biozidprodukt ? Bauprodukt ? Pflanzenschutzmittel ? Kunststoff ? Erdgas ? Zucker ? Atmosphärisches Aerosol ? Arzneimittel ? Druckluft ? Elektrizität ? Produktwerbung ? Saatgut ? Skigebiet ? Technologietransfer ? Brennbarer Stoff ? Metallwaren ? Bioaerosol ? Energiemanagement ? Aerosol ? Rezyklat ? Reststoff ? Stoffwechselprodukt ? Wärme ? Industrie ? Gasförmiger Stoff ? Emissionsarmes Produkt ? Energiesparendes Produkt ? Klimakosten ? Forstprodukt ? Abbauprodukt ? Agrarprodukt ? Chemikalien ? Einwegprodukt ? Energie ? Energieeinsparung ? Energiekosten ? Energienutzung ? Energieverbrauch ? Erdölprodukt ? Geographie ? Innovation ? Kostensenkung ? Kühlsystem ? Kühlung ? Tabakerzeugnis ? Molkereiprodukt ? Nebenprodukt ? Rohstoff ? Schiff ? Ultraschall ? Umweltfreundliches Produkt ? Zwischenprodukt ? Pflanze ? Klimaschutz ? Fischprodukt ? Tierisches Produkt ? Energieeffizienz ? Ökologisches Erzeugnis ? Gärrest ? Biobasiertes Produkt ? Management ? Produkt ? Naturprodukt ? Ofen ? Kosten ? Markt ? Produktion ? Getreideprodukt ? VERRINGERUNG ? FP7-ENERGY ? Bäckerei ? Fleischprodukt ? GESAMTENERGIE ? GUETER ? WERT ? BEITRAG ? Wachstum [biologisch] ? HERSTELLUNG ? INDUSTRIEPRODUKT ? Industrial Manufacture ? Walzwerk ? Wertschöpfung ? KONVENTIONELL ? Kondensat ? Zerfallsprodukt ? MISCHPRODUKT ? ENTWICKLUNG ? Stratosphärisches Aerosol ? atic chamber ? Aerosolentstehung ? baking technology ? NACHHALTIG ? NEU ? humidification ? PERMANENT ? UNTERSUCHUNG ? POTENZIAL ? PROJEKT ? BETRAG ? REAKTIONSPRODUKT ? BEWERTEN ? SEKUNDAERPRODUKT ? SPEZIFISCH ? VERBRAUCH ? Backware ? VERGLEICHEN ? STANDORT ? Sozialprodukt ? Bleiaerosol ? Spaltprodukt ? MOEGLICHKEIT ?
Region: Bremen
Bounding box: 8.83333° .. 8.83333° x 53.08333° .. 53.08333°
License: cc-by-nc-nd/4.0
Language: Deutsch
Time ranges: 2009-03-01 - 2012-02-29
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