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Bakery Energy Calculations

1. The document describes the energy balance calculation for the production of donuts. It outlines the key inputs, outputs, and temperature changes at each stage of mixing, kneading, fermentation, frying, and seeping. 2. Mass and energy balances are calculated for each stage using formulas for specific heat capacity and the change in thermal energy based on mass, specific heat, and temperature change. 3. The total energy input is equal to the total energy output at each stage and for the overall process, satisfying the first law of thermodynamics.

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Hilda Ramadhani
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76 views5 pages

Bakery Energy Calculations

1. The document describes the energy balance calculation for the production of donuts. It outlines the key inputs, outputs, and temperature changes at each stage of mixing, kneading, fermentation, frying, and seeping. 2. Mass and energy balances are calculated for each stage using formulas for specific heat capacity and the change in thermal energy based on mass, specific heat, and temperature change. 3. The total energy input is equal to the total energy output at each stage and for the overall process, satisfying the first law of thermodynamics.

Uploaded by

Hilda Ramadhani
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

C.

Energy Balance Calculation

Bahan kg
Tepung 60
Terigu
Gula Pasir 12
Yeast 1,32
Baking 0,3
Powder
Garam 0,18
Kuning 4,2
telur
mentega 12
Susu 30
1. Mixing

A Mixing
C
10 min

Dough
B 119,982 kg (30°C)
Left Dough 0,015%/ Moisture : 30%
0,018 kg (30°C) Fat : 5%
Moisture : 30% SNF : 65%
Fat : 5%
SNF : 65%

Mass Balance:

120 kg (27°C)
Moisture: 30%
Fat : 5%
SNF : 65%

A=B+C
CP Calculation:
cp = (cp fat x %fat) + (cp moisture x % moisture) + (cp snf x %snf)
cp = (1,675 x 0,05) + (4,187 x 0,3) + (0,837 x 0,65)
cp = 0,084 + 1.256 + 0,544
cp = 1,884 kJ/kgK

using T reference
Mass In Mass Out
Q = m x C x ΔT Q = m x C x ΔT
Q = 120 x 1,884 x (27-0) Q = 119,982 x 1,884 x (30-0)
Q = 120 x 1,884 x 27 Q = 119,982 x 1,884 x 30
Q = 6104,160 kJ Q = 6781,383 kJ
Heat that entered to the dough from Q = m x C x ΔT
mixing process Q = 0,018 x 1,884 x (30-0)
Q = 678,24 kJ Q = 0,018 x 1,884 x 30
Q = 1,017 kJ
Toral : Q = 6782,4 kJ Total : Q = 6782,4 kJ

2. Kneading

A Kneading
10 min B

Dough Dough
119,982 kg (30°C) 119,982 kg (33°C)
Moisture : 30% Moisture : 30%
Fat : 5% Fat : 5%
SNF : 65% SNF : 65%

A=B

Mass In Mass Out


Q = m x c x ΔT Q = m x c x ΔT
Q = 119,982 x 1,884 x (30-0) Q = 119,982 x 1,884 x (33-0)
Q = 119,982 x 1,884 x 30 Q = 119,982 x 1,884 x 33
Q = 6781,38 kJ Q = 7459,52 kJ
Heat that entered to the dough from
kneading process
Q = 678,14 kJ
Total: Q = 7459,52 kJ Total: Q = 7459,52 kJ

3. Fermentation
A Fermentation B

Dough Dough
119,982 kg (33°C) 119,982 kg (37.5°C)
Moisture : 30% Moisture : 30%
Fat : 5% Fat : 5%
SNF : 65% SNF : 65%

A=B

Mass In Mass Out


Q = m x c x ΔT Q = m x c x ΔT
Q = 119,982 x 1,884 x (33-0) Q = 119,982 x 1,884 x (37.5-0)
Q = 119,982 x 1,884 x 33 Q = 119,982 x 1,884 x 37.5
Q = 7459,52 kJ Q = 8476.723 kJ
Heat that produced by the dough from
fermentation process
Q = 1017.203 kJ
Total: Q = 8476.723 kJ Total: Q = 8476.723 kJ

4. Frying

C
Vapor
0,546 Kg

A Frying @125 °C
D
3 minutes

Dough Donut
119,982 kg (37.5°C) B 141,796 kg (125°C)
Moisture : 30% Frying oil Moisture : 25%
Fat : 5% Fat : 20%
22,361 kg
SNF : 65% SNF : 55%
A+B=C+D

Donut CP Calculation:
cpd = (cp fat x %fat) + (cp moisture x % moisture) + (cp snf x %snf)
cpd = (1,675 x 0,2) + (4,187 x 0,25) + (0,837 x 0,55)
cpd = 0,335 + 1,047 + 0,460
cpd = 1,842 kJ/kgK

Mass In Mass Out


Donut Donut
Q = m x c x ΔT Q = m x cpd x ΔT
Q = 119,982 x 1,884 x (37,5-0) Q = 141,796 x 1,842 x (125-0)
Q = 119,982 x 1,884 x 37,5 Q = 141,796 x 1,842 x 125
Q = 8476,728 kJ Q = 32648,529 kJ
Frying Oil Vapor
Q = m x c x ΔT Q=mxλ
Q = 22,361 x 2,9 x (37,5-0) Q = 0,546 x 2260
Q = 22,361 x 2,9 x 37,5 Q = 1233,96 kJ
Q = 2431,759 kJ
Heat that entered to the dough from
frying process
Q = 22974,002 kJ

Total: Q = 33882,489 kJ Total: Q = 33882,489 kJ

5. Seeping (penirisan)
B
Frying oil
8,342 kg

1101 pcs donut

A Seeping for 1 minute C

Donut
Final Donut
141,796 kg (125°C) 133,454 Kg (40°C)
Moisture : 25%
Moisture : 25%
Fat : 20%
Mass In Mass Out Fat : 15%
SNF : 55%
Donut Final Donut SNF : 60%
Q = m x cpd x ΔT Q = m x cpd x ΔT
Q = 141,796 x 1,842 x (125-0) Q = 133,454 x 1,842 x (40-0)
Q = 141,796 x 1,842 x 125 Q = 133,454 x 1,842 x 40
Q = 32648,529 kJ Q = 9832.89 kJ
Minyak
Q = m x cpm x ΔT
Q = 8,342 x 2,9 x (40-0)
Q = 8,342 x 2,9 x 40
Q = 967,67 kJ
Heat that released to the
environment from seeping process
23087,93 kJ
Total: Q = 32648,529 kJ Total: Q = 33882,489 kJ

A =B+C

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