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Energy Efficiency in the Food and Beverages Industry

Energy Efficiency in the Food and Beverages Industry

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Published by Hans De Keulenaer
This Application Note provides an overview of available measures for energy efficiency improvement in the food and beverage processing industry. It is based on examples from theory and practice.
This study is not intended to be an exhaustive description of every operation in the sector, but rather tries to describe the most significant process-specific energy efficiency measures and reinforce these with practical case-studies.
As the food and beverage industry constitutes a vast sector, the technology examples in this Application Note focus on the fruit and vegetables sub-sector.
This Application Note provides an overview of available measures for energy efficiency improvement in the food and beverage processing industry. It is based on examples from theory and practice.
This study is not intended to be an exhaustive description of every operation in the sector, but rather tries to describe the most significant process-specific energy efficiency measures and reinforce these with practical case-studies.
As the food and beverage industry constitutes a vast sector, the technology examples in this Application Note focus on the fruit and vegetables sub-sector.

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Published by: Hans De Keulenaer on Mar 02, 2010
Copyright:Attribution Non-commercial

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05/22/2013

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En e g yEi   ci   en c y
Power Quality & Utilization Guide
Quentin Rosier — Laborelec
 
February 2010
Application Guide For Food &Beverage Industry 
VaporConcentrateCondensateFeedSteam
 
2
Energy Efficiency 
www.leonardo-energy.org
1. Introduction
This Application Guide provides a detailed overview of available measures for energyefficiency in the Food & Beverage processing industry. It is based on examples fromtheory and practice. As the food and beverage industry is a vast sector, examples for asubsector are treated in this application guide, namely for the subsector of fruit andvegetables.The content of this study is mainly based on the potential energy savings in the foodindustry.Nowadays and as in the past, the aims that the food industry tries to reach are:
To extend the shelf life by preservation techniques which inhibit microbiological orbiochemical changes and thus allow time for distribution, sales and home storage
To increase the variety in the diet by providing a range of attractive flavors, colors,aromas and textures in food; to change the form of the food to allow furtherprocessing (e.g. the milling of grains to flour)
To provide the nutritional quality of the food
To generate income for the manufacturing companyThis study will not try to be complete and describe in detail every operations mentioned inthe next chapter. We will try to describe a wide range of the most significant process-specific energy efficiency measures. As much as possible, we will reinforce thetheoretical explanation with practical study cases.
2. Overview of the food processing technology
In the food industry, heat has an important influence on food processing because it is themost convenient way of extending the shelf life of foods. Indeed, heat will destroyenzymatic and microbiological activity or remove water to inhibit deterioration.One way to classify food processes is in the following four main categories:
 
3
Application Guide for Food & Beverage 
www.leonardo-energy.org
1. Processing at ambient temperature
- Raw material preparation (cleaning, sorting, grading and peeling)- Size reduction- Mixing and forming- Separation and concentration of food components- Fermentation and enzyme technology- Irradiation- Processing using electric fields, high hydrostatic pressure, light orultrasound
2. Processing by application of heat
Heat processing using steam or water 
- Blanching- Pasteurization- Heat sterilization- Evaporation and distillation- Extrusion
Heat processing using hot air 
- Dehydratation- Baking and roasting
Heat processing using hot oils 
- Frying
Heat processing by direct and radiated energy 
- Dielectric, ohmic and infrared heating
3. Processing by the removal of heat
- Chilling- Controlled- or modified-atmosphere storage packaging- Freezing- Freeze drying (lyophilisation) and freeze concentration
4. Post-processing operation
- Coating and enrobing- Packaging- Filling and sealing of containers- Materials handling, storage and distribution

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