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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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In the food industry, heat has an important influence on food processing because it is the

most convenient way of extending the shelf life of foods. Indeed, heat will destroy

enzymatic and microbiological activity or remove water to inhibit deterioration.

One way to classify food processes is in the following four main categories:

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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 or

ultrasound

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

4

Energy Efficiency

www.leonardo-energy.org

3. Process-specific energy efficiency measures

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