NANOBAK2

Innovative and energy-efficient proofing/cooling technology based on ultrasonic humidification for high quality bakery products

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 Obiettivo del progetto (Objective)

'The NanoBAK2 project aims to bring together European SMEs from the bakery industry (including both equipment manufactures and bakeries) and one RTD to prove and disseminate the technical and economic viability of a method for low-energy proofing and cooling in SME bakeries. The here proposed concept is built on the outcomes of the successfully finished European research project NanoBAK (Novel climatic chamber with an innovative, energy-saving nano-aerosol humidification system for the manufacture of high quality bakery products). In the frame of this collaborative research project a novel humidification system based on the generation of micro-droplets using ultrasound was developed and tested for the use in bakeries – especially in the proofing process. Compared to conventional humidifiers, where water is heated up, evaporated and cooled down to the required temperatures the NanoBAK system operates at a very low level of energy consumption. The produced technical and scientific results have been excellent and very promising in terms of energy and cost efficiency. Based on these valuable outcomes, it is planned that within NanoBAK2 pre-commercial prototypes will be constructed, implemented and demonstrated at SME bakeries. The NanoBAK technology will be further specified, broadening the application range and overcoming still existing shortcomings. It will be adapted to the specific requirements of small and medium sized SME’s in the bakery industry, applied and demonstrated in praxis and developed to direct market applications.'

Introduzione (Teaser)

Bread products are in demand every day of the year, and this high demand has changed breadmaking industry processes. Researchers are working to improve the specialised equipment called climatic chambers.

Descrizione progetto (Article)

These climatic chambers are designed to automatically set up the entire controlled process: from cooling to freezing, proofing and/or the thawing step. However, though acknowledged as a high-performing technology for the current bread market, climatic chambers have a very high energy consumption rate. So, in terms of energy efficiency, there is room for improvement, especially with baking goods manufacturers expecting exponential growth.

The http://nanobak2.eu/ (NANOBAK2) (Innovative and energy-efficient proofing/cooling technology based on ultrasonic humidification for high quality bakery products) project is building a better climatic chamber technology, optimising and demonstrating the benefits of using an advanced ultrasonic humidifier. Researchers are using outcomes of a previous European research initiative to speed up the project. Technical, economical, operational, environmental, social and health aspects have all been part of the research to create an extremely useable and practical tool.

Keeping in mind all of these factors, the consortium decided to design and build seven prototypes. Each prototype represents different solutions to the various problems observed in the current market.

During the first period of the project, the main result achieved was the design and construction of these prototypes, which met end-users' requirements. This included the scaling and development of the four key components of the NANOBAK2 systems. The key components include the unit ultrasonic humidifier, the aeration system, the exhaust system and the control unit.

Also in the first period, a useful life-cycle assessment of the material and construction process of the technology was completed. The information was collected and processed for planning successful market penetration.

During the second and last period, the evaluation and assessment to be performed will permit optimisation of the system in the bakery laboratory. Following, industrial validation and demonstration of the prototypes will be performed.

Once these steps are completed, the prototypes will be tested and optimised under real production conditions in the facilities of bakeries that are small and medium-sized enterprises (SMEs). This includes installation and integration of the prototypes into the production of the bakeries, and implementation of a comprehensive series of tests. Upon conclusion of the above steps, two demonstration workshops for the industry will be scheduled.

All of these efforts will led to an innovative, safe and energy-efficient solution for breadmaking processes in SME bakeries.