food Marketing - Technology 4/2023

Processing
Accurate Humidity Measurements
Improve Baking Efficiency and Consistency
Bühler, a leading producer of
commercial food equipment including
baking ovens, employs Vaisala
technology in its Meincke Turbu
ovens, including Vaisala’s dew point/
temperature probes and industrial
transmitters.
Environmental concerns and rising
energy prices are driving demands
for improved efficiency across all
industries. This is particularly the case
in food production, and especially in
processes involving baking ovens,
which can run at temperatures of up to
325°C. Bühler’s cutting-edge Meincke
Turbu indirect-fired convection ovens,
aim to increase efficiency in line with
the company’s strategic commitment
to help its customers make substantial
savings in energy, water, and product
wastage.
One customer was using natural gas at
an average annual cost of €10 million
before ordering the ovens, but with
accurate humidity measurements a
reduction in gas consumption of as
much as 20% was achieved.
Ensuring consistent reliable
baking product quality
The advantages of accurate monitoring
are explained by Morten Bøgild and
Christoffer Bay, Senior R&D Engineers
at Bühler’s biscuit business unit in
Denmark. “By measuring the humidity
levels inside the oven, you can control
the process to maintain a consistent
baking profile, even with fluctuations
in other factors like ambient conditions
or ingredient quality,” explains Morten.
“This enables a more consistent
product in terms of spread, thickness,
coloring, and other important quality
parameters, thereby minimizing
wastage.”
In addition, Christoffer says: “An oven
with built-in measurement technology
gives our customers the opportunity
to control the humidity of their ovens
themselves, as well as the temperature,
which can be particularly valuable for
those producing multiple products
with different baking profiles.”
The Vaisala DRYCAP® Dew Point and
Temperature Probe DMP6 is designed
for in-line humidity measurement at
very high temperatures and a wide
dew point range. It has a passive
cooling function that draws heat
away from the probe to reduce the
temperature to within the sensor’s
optimal range, making it ideal for the
extreme environment of an industrial
baking oven. This robust technology
enables Bühler to offer its customers
more accuracy and flexibility when
setting up their ovens. In addition,
the DMP6 measurement probe can
be connected to a Vaisala Indigo500
series transmitter, which enables
real-time data visualization and probe
configuration.
Consistent moisture levels
improve production efficiency
The monitoring of moisture levels
also helps to shorten the time needed
to bake the perfect product. “When
baking cookies, an oven typically
operates with a dewpoint of 60–70 °C,
but our Meincke Turbu ovens allow the
humidity level to be higher,” explains
Morten. “Consequently, there is less
cold air to heat up, because when we
regulate the moisture content, less
24 food Marketing & Technology • August 2023