Energy Efficiency and Management in Food Processing Facilities
Features
Summary
Energy efficiency, environmental protection, and processing waste management continue to attract increased attention in the food processing industry. As with other industrial sectors, reducing costs while also reducing environmental impact and improving overall sustainability is becoming an important part of the business process. Providing practical guidance, Energy Efficiency and Management in Food Processing Facilities explores energy efficiency technologies, emerging energy efficient processes, and methods for converting food processing wastes into energy.
Organized around five central themes, the book explores:
- Fundamentals of energy conservation, analysis, and management
- Energy conservation technologies as applied to the food processing industry
- Energy efficiency and conservations in current food processing systems
- Emerging systems
- Energy conversion technologies for utilization of food processing wastes
Conservation Techniques that Improve the Bottom Line
The lack of information on energy conservation and conversion technologies has been a major barrier to energy efficiency improvement and the utilization of processing wastes in the food processing industry. With coverage ranging from basic theory to traditional and alternative energy, this book provides the required skill set for the increased energy conservation and reduced consumption that will positively impact the bottom line in food processing facilities.
Table of Contents
Fundamentals of Engineering Analysis and Management
Fundamentals of Heat Transfer, Fluid Mechanics, and Thermodynamics in Food Processing
Fundamentals of Energy Auditing
Sustainability in the Food Industry
Energy Conservation Technologies Applied to Food Processing Facilities
Energy Conservation in Steam Generation and Consumption System
Energy Conservation in Compressed Air System
Energy Conservation in Power and Electrical Systems
Energy Conservation in Heat Exchangers
Waste-Heat Recovery and Thermal Energy Storage in Food Processing Facilities
Novel Thermodynamic Cycles Applied to the Food Industry for Improved Energy Efficiency
Energy Consumption and Saving Opportunities in Existing Food Processing Facilities
Energy Consumption in the Food Processing Industry
Energy Conservation in Grains and Oilseeds Milling Facilities
Energy Conservation in Sugar and Confectionary Processing Facilities
Energy Conservation in Fruit and Vegetable Processing Facilities
Energy Conservation in Dairy Processing Facilities
Energy Conservation in Meat Processing Facilities
Energy Conservation in Bakery Processing Facilities
Energy Efficiency and Conservation in Emerging Food Processing Systems
Membrane Processing of Foods
Energy Efficiency and Conservation in Food Irradiation
Energy Efficiency and Conservation in Pulsed Electric Fields Treatment
Energy Efficiency and Conservation in High-Pressure Food Processing
Energy Efficiency and Conservation in Microwave Heating
Energy Efficiency and Conservation in Supercritical Fluid Processing
Conversion of Food Processing Wastes into Energy
Food Processing Wastes and Utilizations
Anaerobic Digestion of Food Processing Wastes
Fermentation of Food Processing Wastes into Transportation Alcohols
Biodiesel Production from Waste Oils and Fats
Thermochemical Conversion of Food Processing Wastes for Energy Utilization
Editorial Reviews
"a very useful introduction to factors involved in the efficient integration of processes and the optimisation of energy consumption."
--R A Wibey in Society of Dairy Technology, 2010
