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. 

 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.

total    refrigeration    innovative    baked    enterprises    bakery    goods    bread    baking    energy    conventional    humidification    consumption    ultrasonic    nanobak    industry    bakeries   

 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.

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