Assessment of the energy and exergy efficiencies of farm to fork grain cultivation and bread making processes in Turkey and Germany

Abstract

Energy and exergy efficiencies of the wheat and rye bread and hamburger bun making processes are assessed based on data from Turkey and Germany. Amount of the land required to produce the same amount of wheat in Turkey is 3.34 times of that required in Germany; this ratio is 2.30 for the rye grain. These results show that the efficiency of the conversion of the solar energy into the grain mass is low in Turkey. Cumulative degree of perfection (CDP) for the wheat and the rye grain production is 3.73 and 4.96 in Turkey, and 11.26 and 10.46 in Germany. Specific energy utilization for rye bread production is almost the same in Turkey and Germany; but it is 12 % higher in Turkey for wheat bread and hamburger bun making. Hamburger bun production requires the maximum energy utilization due to the higher weight loss in baking. The rye bread production process requires the minimum energy utilization due to the lower energy input in the agriculture and higher efficiency in the flour production. The maximum exergy destructions occur during the milling and the baking steps.Keywords: Bread making, energy efficiency, exergy efficiency, carbon dioxide emission Correspondence: mozilgen@yeditepe.edu.tr 2 Highlights• Agriculture determines the energy and exergy efficiency of bread making• Conversion efficiency of the solar energy into grain mass is lower in Turkey• The smallest energy and exergy is needed for the rye bread making• The largest energy and exergy is needed for the hamburger bun making• Energy efficiency per mass of bread production is 12 % higher in Germany 3

Review on biothermoydnamics applications: timeline, challenges, and opportunities

“… had 33, and Değerli et al . had 110 references. The other major changes occurring within this period were the nature of the data and the depth of information needed.…”

“…Ways to increase the photosynthetic efficiency of plants are being actively researched to improve their yields, including improvement of the efficiency of the photosynthesis to increase crop yields of the plants, especially grain crops [51]. Değerli et al [52], after performing the assessment of energy and exergy efficiencies of farm to fork grain cultivation and bread-making processes in Turkey and Germany, concluded that the amount of land required to produce the same amount of wheat in Turkey is 3.34 times of that required in Germany; this ratio is 2.30, with rye pointing to the lower efficiency of the conversion of the solar energy into grain mass in Turkey. The ratio of the values of the cumulative degree of performances achieved in Germany to those achieved in Turkey was 3 with the wheat grain and 2 with the rye grain, indicating the higher level of renewability of German agriculture.…”

“…With the accumulation of data, studies of biothermodynamics became more challenging and more data are needed in recent studies. In the pioneering studies, Balmer [11] and Aoki [12] had 26 and 13 references in their papers, respectively, whereas Annamalai and Silva [14] had 44, Genç et al [15] had 33, and Değerli et al [52] had 110 references. The other major changes occurring within this period were the nature of the data and the depth of information needed.…”

Comprehensive exergy analysis of a commercial tomato paste plant with a double-effect evaporator

“…Later, Genc and Hepbasli [21] evaluated the exergetic performance of a potato crisp frying system including three main components, i.e., combustor, heat exchanger, and fryer. In the same year, Degerli et al [22] assessed wheat and rye bread and hamburger bun making processes using farm-to-fork approach based on data obtained from Turkey and Germany. Recently, Jafaryani Jokandan et al [5] carried out a comprehensive exergy analysis of an industrial-scale yogurt processing plant.…”

Determination of chemical exergy for compounds of biotechnological interest using different estimation methodologies

“…As there are still a limited number of thermodynamic data for organic compounds available in the literature, it is of great interest to use reliable methods for property estimation if experimental measurements cannot be performed. The use of group contribution methods (GC) has been reported in the literature for the estimation of chemical exergy of organic compounds such as proteins (Sorgüven and Özilgen 2012), antigens (Değerli et al 2015a), wheat seeds and agro-chemicals (Değerli et al 2015b). Studies by Joback and Reid (1987), Constantinou and Gani (1994), Marrero and Gani (2001) and Gharagheizi et al (2014Gharagheizi et al ( , 2018 contributed substantially to the development of this estimation method.…”