Optimization of Cereal Cooking Processes: A 30-Second Reduction Observed

Patrick El Helou from the National Polytechnic Institute of Brittany has developed a numerical model that reduces the cooking time of cereal products by 30 seconds. This advancement, validated by the ABES/STAR network, could transform the bakery and pastry sector in Benin and France by optimizing energy costs and improving productivity.

Cooking cereal products, particularly yellow dough cakes, is a complex process influenced by various physical parameters. Patrick El Helou, within the IRDL, conducted in-depth research to understand these interactions. His multiphysical numerical model simulates heat and moisture transfers, allowing for recipe optimization while reducing energy costs, a major issue in a context of limited resources.

The results of this research show a 30-second reduction in cooking time thanks to a multizone configuration. This could have a significant impact on the productivity of bakeries and pastry shops, which consume about 300,000 tons of oil equivalent per year in France. Optimizing cooking processes is therefore essential to improve the energy efficiency of the sector.

For decision-makers, this research offers concrete recommendations for integrating these numerical models into cooking practices. By supporting the optimization of processes, it is possible to generate significant savings and improve product quality. Investors should consider this opportunity to enhance the profitability of businesses in the sector.

« « Thanks to our numerical model, we have managed to reduce the cooking time by 30 seconds, which could transform productivity in the bakery sector. » »

« « This research illustrates the importance of access to knowledge for decision-makers, enabling improvements in industrial practices and optimization of resources. » »