Energy efficiency opportunities in the U.S. commercial baking industry

Therkelsen, Peter; Masanet, Eric; Worrell, Ernst

doi:10.1016/j.jfoodeng.2014.01.004

Cited by 31 publications

(16 citation statements)

References 6 publications

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“…The deterioration in France, Germany, the Netherlands, and the United Kingdom from 1990 to 2001 was primarily caused by more stringent hygiene regulations for food security, e.g., the temperature of water used for cleaning and Energies 2016, 9, 65 9 of 17 sterilization in slaughterhouses was required to increase from 60˝C to 82˝C, requiring more energy for meat processing [79]. In terms of food processing and production, existing studies calculated the energy consumption and identified energy saving potentials for a wide range of product categories, including tomato pastes and purees [80], dairy products [81,82], bakery products [83], seafood [84], and fruits and vegetables [85], providing government authorities and residents more references for green decision making. One example is the cap-and-trade regulation in California [86], where policy makers use estimates on the energy and carbon intensity of individual products to determine the number of free allowances California facilities are eligible to receive to advance the GHG emissions mitigations in the state.…”

Section: Energy Consumption Of Meat Productsmentioning

confidence: 99%

Quantifying the Water-Energy-Food Nexus: Current Status and Trends

et al. 2016

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Water, energy, and food are lifelines for modern societies. The continuously rising world population, growing desires for higher living standards, and inextricable links among the three sectors make the water-energy-food (WEF) nexus a vibrant research pursuit. For the integrated delivery of WEF systems, quantifying WEF connections helps understand synergies and trade-offs across the water, energy, and food sectors, and thus is a critical initial step toward integrated WEF nexus modeling and management. However, current WEF interconnection quantifications encounter methodological hurdles. Also, existing calculation results are scattered across a wide collection of studies in multiple disciplines, which increases data collection and interpretation difficulties. To advance robust WEF nexus quantifications and further contribute to integrated WEF systems modeling and management, this study: (i) summarizes the estimate results to date on WEF interconnections; (ii) analyzes methodological and practical challenges associated with WEF interconnection calculations; and (iii) points out opportunities for enabling robust WEF nexus quantifications in the future.

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Section: Energy Consumption Of Meat Productsmentioning

confidence: 99%

Quantifying the Water-Energy-Food Nexus: Current Status and Trends

et al. 2016

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“…Governments worldwide have set ambitious targets to reduce GHG emissions. For example, the UK government has committed to reducing GHG emissions by at least 80 percent by 2050 with respect to 1990 levels [2]. Whilst, the Chinese government has committed to reducing its carbon intensity by roughly 60 to 65 percent from 2005 levels by 2030.…”

Section: Introductionmentioning

confidence: 99%

IoT Based Energy Consumption Monitoring Platform for Industrial Processes

Gan

Wang

et al. 2018

2018 UKACC 12th International Conference on Control (CONTROL)

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Reducing the energy consumption is a major concern faced by industries worldwide to improve the economic performance while to reduce its CO2 footprint, and monitoring the energy usage at the component level is essential. This paper presents a design of an IoT (Internet of Things) based interactive system which combines non-invasive sensors and data acquisition apparatus, robust communication networks, clouds-based databases and web servers to achieve real-time monitoring of energy usage in industries. The collected energy consumption data are published to the data centre automatically through the wireless communication network using the MQTT protocol, while a web server driven by Apache is developed to provide a human-data interaction dashboard in B/S (Browser / Server) structure. The system can not only assist industrial energy management but also provide a platform to improve energy-saving, emission reduction, along with other potentials. The system has been implemented in a local bakery company, confirming its applicability for remote real-time monitoring of energy consumption in the industry.

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“…About 5 to 15% of the energy utilized at each step of food processing is wasted [7]. Because of the very high cost of the energy utilization, e.g., American bakery industry pays more than $ 870 million annually for the energy [8], there is rigorous research in the food industry to find ways to reduce the energy utilization [9,10].…”

Section: Introductionmentioning

confidence: 99%

Assessment of the energy and exergy efficiencies of farm to fork grain cultivation and bread making processes in Turkey and Germany

Değerli

Nazir

Sorgüven

et al. 2015

Energy

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Energy and exergy efficiencies of the wheat and rye bread and hamburger bun making processes are assessed based on data from Turkey and Germany. Amount of the land required to produce the same amount of wheat in Turkey is 3.34 times of that required in Germany; this ratio is 2.30 for the rye grain. These results show that the efficiency of the conversion of the solar energy into the grain mass is low in Turkey. Cumulative degree of perfection (CDP) for the wheat and the rye grain production is 3.73 and 4.96 in Turkey, and 11.26 and 10.46 in Germany. Specific energy utilization for rye bread production is almost the same in Turkey and Germany; but it is 12 % higher in Turkey for wheat bread and hamburger bun making. Hamburger bun production requires the maximum energy utilization due to the higher weight loss in baking. The rye bread production process requires the minimum energy utilization due to the lower energy input in the agriculture and higher efficiency in the flour production. The maximum exergy destructions occur during the milling and the baking steps.Keywords: Bread making, energy efficiency, exergy efficiency, carbon dioxide emission Correspondence: mozilgen@yeditepe.edu.tr 2 Highlights• Agriculture determines the energy and exergy efficiency of bread making• Conversion efficiency of the solar energy into grain mass is lower in Turkey• The smallest energy and exergy is needed for the rye bread making• The largest energy and exergy is needed for the hamburger bun making• Energy efficiency per mass of bread production is 12 % higher in Germany 3

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Energy efficiency opportunities in the U.S. commercial baking industry

Cited by 31 publications

References 6 publications

Quantifying the Water-Energy-Food Nexus: Current Status and Trends

Quantifying the Water-Energy-Food Nexus: Current Status and Trends

IoT Based Energy Consumption Monitoring Platform for Industrial Processes

Assessment of the energy and exergy efficiencies of farm to fork grain cultivation and bread making processes in Turkey and Germany

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