Process optimisation to minimise energy use in food processing

摘要: Publisher Summary The production of food, which sustains the human energy balance, requires a considerable and continuous supply delivered from natural resources, principally in form fossil fuels, such as coal, oil, gas. In food for consumption, processing drink part energy. However, related environmental cost, imposed emission effluent limits, charges taxation contribute substantially to cost production. Therefore, potential solution problem is optimization increasing efficiency processing, decreasing emissions effluent. There are number well-established methodologies available optimize use consequently reduce operating costs. Many these methods only require good management practice: housekeeping, objective analysis based on optimum measurement policy planning, chain workflow optimization. also an role waste co-product recovery Life-Cycle Assessment (LCA), not chain, but within complete life span production, disposal. This chapter presents basic information references, supported by case studies, demonstrate saving advanced when used industry.