Mapping energy consumption in food manufacturing

Ladha-Sabur, Alia; Bakalis, Serafim; Fryer, P.J.; López-Quiroga, Estefanía

doi:10.1016/j.tifs.2019.02.034

Cited by 173 publications

(115 citation statements)

References 55 publications

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“…Rational economic energy policy is not only effective processing of renewable energy but also its efficient storage. The subject of the presented research concerns current issues of energy policy related to food production [37][38][39]. Conventional agricultural production technologies, including protected cultivation, based on non-renewable energy sources, consume around 50 kg of coal per 1 m 2 of each facility per year in central Europe.…”

Section: Methodsmentioning

confidence: 99%

The Comparison of Different Types of Heat Accumulators and Benefits of Their Use in Horticulture

Kurpaska

Knaga

Latała

et al. 2020

Sensors

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This paper presents the results of the analysis of thermal issues and energy efficiency of three types of accumulators; namely stone-bed; water and phase change. Research experiments were carried out during April–October 2013 in a standard commercial semi-cylindrical high plastic tunnel with tomato cultivation of 150 m2. A stone-bed accumulator; with an area of almost 75 m2 was installed in the tunnel below ground level; while a water accumulator with a volume of 4 m3 was installed outside the tunnel. A phase change material (PCM) accumulator, with a volume of 1 m3 containing paraffin, was located inside the tunnel. The heat storage capacity of the tested accumulators and the energy efficiency of the process were determined based on the analyses of the 392 stone-bed charging and discharging cycles, the 62 water accumulator charging cycles and close to 40 PCM accumulator charging and discharging cycles. Dependencies in the form of easily measurable parameters; have been established to determine the amount of stored heat; as well as the conditions for which the effectiveness of these processes reaches the highest value. The presented analysis falls under the pro-ecological scope of replacing fossil fuels with renewable energy. As a result of the analysis; it was found that; in the case of a stone-bed; such an accumulator shows higher efficiency at lower parameters; that is, temperature difference and solar radiation intensity. In turn; a higher temperature difference and a higher value of solar radiation intensity are required for the water accumulator. The energy storage efficiency of the PCM accumulator is emphatically smaller and not comparable with either the stone-bed or the water accumulator.

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Section: Methodsmentioning

confidence: 99%

The Comparison of Different Types of Heat Accumulators and Benefits of Their Use in Horticulture

Kurpaska

Knaga

Latała

et al. 2020

Sensors

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“…Some researchers note that due to the small share of transport in total GHG emissions generated in food production, distribution and consumption, the issue of food supply chain length is of little importance for environmental sustainability [11,18,19]. However, the 9.7% share of logistics processes in the estimated total energy consumption of production and distribution [20] cannot be considered unimportant and, thus, the environmental impacts of distribution models, including transport, must not be neglected [20][21][22][23][24].…”

Section: Introductionmentioning

confidence: 99%

Are Short Food Supply Chains More Environmentally Sustainable than Long Chains? A Life Cycle Assessment (LCA) of the Eco-Efficiency of Food Chains in Selected EU Countries

et al. 2020

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Improving the eco-efficiency of food systems is one of the major global challenges faced by the modern world. Short food supply chains (SFSCs) are commonly regarded to be less harmful to the environment, among various reasons, due to their organizational distribution and thus the shortened physical distance between primary producers and final consumers. In this paper, we empirically test this hypothesis, by assessing and comparing the environmental impacts of short and long food supply chains. Based on the Life Cycle Assessment (LCA) approach, we calculate eco-efficiency indicators for nine types of food distribution chains. The analysis is performed on a sample of 428 short and long food supply chains from six European countries. Our results indicate that, on average, long food supply chains may generate less negative environmental impacts than short chains (in terms of fossil fuel energy consumption, pollution, and GHG emissions) per kg of a given product. The values of eco-efficiency indicators display a large variability across analyzed chains, and especially across different types of SFSCs. The analysis shows that the environmental impacts of the food distribution process are not only determined by the geographical distance between producer and consumer, but depend on numerous factors, including the supply chain infrastructure.

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“…Ladha‐Sabur et al (Ladha‐Sabur, Bakalis, Fryer, & Lopez‐Quiroga, ) reviewed the energy demands of food manufacturing processes. From an industrial point of view, freeze‐drying is both expensive and high‐energy consuming (Karam, Petit, Zimmer, Baudelaire Djantou, & Scher, ; Lopez‐Quiroga, Antelo, & Alonso, ; Tarafdar, Shahi, Singh, & Sirohi, ).…”

Section: Introductionmentioning

confidence: 99%

Model discrimination for drying and rehydration kinetics of freeze‐dried tomatoes

López-Quiroga

Prosapio

Fryer

et al. 2019

J Food Process Engineering

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The aim of this work is to investigate the effect of a highly interconnected porous microstructure on the quality of rehydrated tomatoes by (a) designing a freeze-dried cycle that ensure product integrity (i.e., no collapse, no puffing) (b) characterizing both freeze-drying and rehydration kinetics. Fresh tomatoes were first freeze-dried and subsequently rehydrated to get generate kinetics data. Afterwards, six thin-layer drying models and four rehydration models were fitted using regression analysis to the experimental data.The goodness-of-fit was evaluated according to root mean squared error, adjusted R 2 , Akaike information criterion, and Bayesian information criterion. The most accurate representations of the system kinetics were observed using the Page model for freezedrying and the exponential and Weibull models for rehydration. Rehydration capacities and equilibrium moisture contents of the rehydrated samples were found to increase with temperature, and the corresponding activation energy values were calculated. Practical applicationsFreeze-dried porous microstructures can enhance water absorption and transport, contributing to restore the fresh product functional properties and leading to higher quality rehydrated products, especially in highly heat-sensitive food products as vegetables and fruits. The use of mathematical models to (a) design freeze-drying cycles and (b) characterize and/or predict drying and rehydration kinetics in cellular freezedried microstructures is then key for processing and optimization of convenience and ready-to-eat foods, which represents the main application of dried foods/powders and also a growing market. This approach to the manufacture of freeze-dried products also presents potential to set the basis of an alternative decentralized supply scenario for high-quality dried products, where freeze-dried foods will be manufactured and shipped and finally rehydrated closer to the consumption point.

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Mapping energy consumption in food manufacturing

Cited by 173 publications

References 55 publications

The Comparison of Different Types of Heat Accumulators and Benefits of Their Use in Horticulture

The Comparison of Different Types of Heat Accumulators and Benefits of Their Use in Horticulture

Are Short Food Supply Chains More Environmentally Sustainable than Long Chains? A Life Cycle Assessment (LCA) of the Eco-Efficiency of Food Chains in Selected EU Countries

Model discrimination for drying and rehydration kinetics of freeze‐dried tomatoes

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