NANOBAK

Novel climatic chamber with an Innovative, energy-saving Nano-Aerosol Humidificaction System for the manufacture of high quaity Bakery products

Coordinatore	VEREIN ZUR FOERDERUNG DES TECHNOLOGIETRANSFERS AN DER HOCHSCHULE BREMERHAVEN E.V.    more  Organization address address: An der Karlstadt 10 city: BREMERHAVEN postcode: 27568 contact info Titolo: Mr. Nome: Schulz Cognome: Jörg Telefono: +49 471 9448 715 Fax: +49 471 9448722
Nazionalità Coordinatore	Germany [DE]
Totale costo	2˙242˙249 €
EC contributo	1˙430˙404 €
Programma	FP7-ENERGY Specific Programme "Cooperation": Energy
Code Call	FP7-ENERGY-2007-2-TREN
Funding Scheme	CP
Anno di inizio	2009
Periodo (anno-mese-giorno)	2009-03-01   -   2012-06-30

 Partecipanti

#	participant	country	role	EC contrib. [€]
1	VEREIN ZUR FOERDERUNG DES TECHNOLOGIETRANSFERS AN DER HOCHSCHULE BREMERHAVEN E.V.  Organization address address: An der Karlstadt 10 city: BREMERHAVEN postcode: 27568 contact info Titolo: Mr. Nome: Schulz Cognome: Jörg Telefono: +49 471 9448 715 Fax: +49 471 9448722	DE (BREMERHAVEN)	coordinator	0.00
2	Nome Ente NON disponibile  Organization address address: Oensvej city: Horsens contact info Titolo: Ms. Nome: Trine Cognome: Egsgaard Christensen Telefono: +45 76 285000 Fax: +45 76 28 5001	DK (Horsens)	participant	0.00
3	BACKEREI UND KONDITOREI GERHARD SIKKEN OHG  Organization address address: GROSSE STRASSE 35-39 city: EMDEN postcode: 26721 contact info Titolo: Mr. Nome: Bart Cognome: Sikken Telefono: +49 4921 21546 Fax: +49 4921 31804	DE (EMDEN)	participant	0.00
4	Coop Schweiz  Organization address address: Thiersteinerallee city: Basel contact info Titolo: Mr. Nome: Jörg Cognome: Ohsoling Telefono: +41 61 32 77 278	CH (Basel)	participant	0.00
5	Libor Obeslo	CZ	participant	0.00
6	WOLFRAM UNGERMANN SYSTEMKALTE GMBH& CO KOMMANDITGESELLSCHAFT  Organization address address: SCHOLLINGER FELD 16 city: WETTER postcode: 58300 contact info Titolo: Mr. Nome: Wolfram Cognome: Ungermann Telefono: +49 2335 80100 Fax: +49 2335 801010	DE (WETTER)	participant	0.00
7	ZURCHER HOCHSCHULE FUR ANGEWANDTE WISSENSCHAFTEN  Organization address address: GERTRUDSTRASSE 15 city: WINTERTHUR postcode: 8401 contact info Titolo: Mr. Nome: Michael Cognome: Kleinert Telefono: +41 58 934 5702 Fax: +41 58 934 5001	CH (WINTERTHUR)	participant	0.00

Mappa

 Word cloud

Esplora la "nuvola delle parole (Word Cloud) per avere un'idea di massima del progetto.

 Obiettivo del progetto (Objective)

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 10% 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 80% 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 50% 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.