Energy Consumption and Reduction Strategies in Food Processing

Wang, Lijun

doi:10.1002/9781118634301.ch16

Cited by 9 publications

(15 citation statements)

References 44 publications

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“…The food and drink processing industry is the fifth and the fourth highest industrial energy users in the US and UK, respectively (Carbon Trust, 2006;Wang, 2014).…”

Section: Energy Consumptionmentioning

confidence: 99%

“…More urbanisation and income lead to more consumption of processed foods and thus increase the energy consumption in the food industry (Iannetta et al, 2012;Wang, 2014). On the other hand, more industrialisation usually adopts more energy efficient technologies in the food industry and thus reduces the energy consumption (Wang, 2014). The energy cost in the food industry ranks third among all input costs behind raw materials and labour (US Environmental Protection Agency, 2007).…”

Section: Energy Consumptionmentioning

confidence: 99%

“…The energy cost in the food industry ranks third among all input costs behind raw materials and labour (US Environmental Protection Agency, 2007). Two main types of energy, namely fuels such as coal, natural coal and petroleum oil and electricity, are used in food processing facilities (US Environmental Protection Agency, 2007;Wang, 2014).…”

Section: Energy Consumptionmentioning

confidence: 99%

“…Because of the increasing energy prices and efforts for reduction of CO 2 emission, it has become significant to improve the energy efficiency and replace the existing energy intensive unit operations with new energy efficient processes (such as food irradiation, pulsed electric field treatment, high pressure processing and microwave sterilisation) (Hall and Howe, 2012;Ohlsson and Bengtsson, 2002;Wang, 2014). The improved efficiency of energy use and renewable energy sources will be essential to meet the growing demand of energy for sustainable food, feed and fibre production (Roy et al, 2014).…”

Section: Energy Consumptionmentioning

confidence: 99%

“…Fresh water is a vital irreplaceable resource for the food processing industry, as it is a key processing element and a major ingredient in food processing (Lee and Okos, 2011;Olmez, 2014). The food processing industry is one of the most water intensive industries coming after the chemical and the refinery industries (Wang, 2014). Waste water generated by food processing includes high biological oxygen demand (BOD) concentration, high levels of dissolved and/or suspended solids, nutrients, and minerals (Lee and Okos, 2011).…”

Section: Water Consumptionmentioning

confidence: 99%

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Sustainable diets: The interaction between food industry, nutrition, health and the environment

Alsaffar

2015

Food sci. technol. int.

106

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Everyday great amounts of food are produced, processed, transported by the food industry and consumed by us and these activities have direct impact on our health and the environment. The current food system has started causing strain on the Earth's natural resources and that is why sustainable food production systems are needed. This review article discusses the need for sustainable diets by exploring the interactions between the food industry, nutrition, health and the environment, which are strongly interconnected. The most common environmental issues in the food industry are related to food processing loss, food wastage and packaging; energy efficiency; transportation of foods; water consumption and waste management. Among the foods produced and processed, meat and meat products have the greatest environmental impact followed by the dairy products. Our eating patterns impact the environment, but the environment can impact dietary choices as well. The foods and drinks we consume may also affect our health. A healthy and sustainable diet would minimise the consumption of energy-dense and highly processed and packaged foods, include less animal-derived foods and more plant-based foods and encourage people not to exceed the recommended daily energy intake. Sustainable diets contribute to food and nutrition security, have low environmental impacts and promote healthy life for present and future generations. There is an urgent need to develop and promote strategies for sustainable diets; and governments, United Nations agencies, civil society, research organisations and the food industry should work together in achieving this.

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“…The food and drink processing industry is the fifth and the fourth highest industrial energy users in the US and UK, respectively (Carbon Trust, 2006;Wang, 2014).…”

Section: Energy Consumptionmentioning

confidence: 99%

Section: Energy Consumptionmentioning

confidence: 99%

Section: Energy Consumptionmentioning

confidence: 99%

Section: Energy Consumptionmentioning

confidence: 99%

Section: Water Consumptionmentioning

confidence: 99%

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Sustainable diets: The interaction between food industry, nutrition, health and the environment

Alsaffar

2015

Food sci. technol. int.

106

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Mathematical Modeling of Drying Processes of Selected Fruits and Vegetables

Reppich

Jegla

Grondinger

et al. 2021

Chemie Ingenieur Technik

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This study investigates the behavior of fruit and vegetable samples during drying. The experimental data are fitted to several different thin‐layer drying models. Regression analysis is used to determine model parameters, while statistical indicators serve to evaluate the goodness of fit. The power function model gives the best fit for all examined samples. Based on this model, different drying and heat storage technologies can be combined to ensure that the required residual moisture content of an agricultural product is reached. It is demonstrated on the case of a specific Togolese processing plant that under favorable conditions, fossil fuel consumption can be decreased by 33 %.

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