Nowadays the Baking industry faces two main economic problems: low efficiency (significant waste heat losses) and negative environmental impact (air pollutions). Indeed, hot (about 400° F) stack gas flow, with content of vapor, carries about 2/3 of fuel that consumed by bakery oven to the ambient.
Moreover, stack gas contains of the ethanol vapor (produced by yeast in oven bakery process). Amount of ethanol in stack gas is equivalent up to 8% of the fuel consumed by bakery oven at nominal operation. In addition, U.S. EPA regulates the bakery exhaust, so that plants are forced to install expensive oxidizing equipment to combust the dangerous pollutant (including ethanol) emissions prior to releasing the stack gas into atmosphere. It results in additional fuel consumption and extra heat losses generated at the bakery site. Ethanol is easy solvable in water so the traditional methods of its extraction are associated with condensing/evaporating processes. However, at the low concentration (in the oven stack it is about 0.5%) the ethanol starts condensing at 10.6 ° F. The optimal conditions for ethanol diffusion into water droplets, which forms clouds in the cooled to ambient temperature oven stack, were found.