Carbon Footprint in Vegeburger Production Technology Using a Prototype Forming and Breading Device

Abstract

The aim of the research was to develop a laboratory test stand for forming vegeburgers and to determine the carbon footprint of vegeburger production technology with the addition of frozen vegetable outgrades. This vegetable material is waste from frozen food production. During the research, unique recipes for vegeburgers fabricated of vegetable outgrades, potatoes, fiber, potato flour, salt and spices were also developed. The physicochemical properties, texture and color of vegeburgers were determined. The CO2 to kWh conversion factor, with a value of 0.765 kg CO2∙kWh−1 was used to calculate the carbon footprint. Vegeburgers obtained during the study were characterized by protein content ranging from 2.05 to 2.29 g 100 g−1, carbohydrate content from 7.27 to 10.36 g 100 g−1, fiber content ranging from 3.97 to 4.92 g 100 g−1 and fat content was at the level of 0.20–0.24 g 100 g−1. The amount of sodium did not exceed 1 g 100 g−1. The amount of disqualifying nutrients (fat, trans fat, saturated fat and cholesterol) was significantly lower compared to similar products on the market. The conducted analyses showed that the highest CO2 emission occurred during the blanching process. The proportion of this process for small productions (2.0 kg) ranged from 62% to 68%. The process of vegeburger formation had the second largest percentage in emissions and accounts for 22% to 24% for small productions (2.0 kg). The total carbon footprint was 1.09–1.13 kg CO2/kg of product, respectively, i.e., about 0.10–0.12 kg CO2 per one vegeburger. The research demonstrated that the process of producing vegeburgers from vegetable outgrades is a low-emission process compared with other agri-food technologies. Considering the above, this study allows for improvement of the management of waste from frozen food production, and is also the basis for the development of low-emission agri-food technologies.

Machine-Learning-Based Carbon Footprint Management in the Frozen Vegetable Processing Industry

“…Manufacturing products with low emissions is essential and shows different aspects of carbon footprint reduction in new products [13,14]. Machine learning methods have recently been used in the assessment of supply chains [15,16], but they are not widely used in the management of production lines.…”

“…In [15], Holloway and Mengersen analyze the use of statistical methods in remote sensing in sustainable processes. In [13] and [14], the authors analyze the CF of a vegeburger production line.…”

“…In this paper, we show energy utilization in kWh. In Poland, for example, a CO 2 -to-kWh conversion factor with a value of 0.765 kg CO 2 /(kWh) is used to calculate the carbon footprint [13].…”

“…During production in the Unifreeze company, not only the regular assortment of products is obtained but also frozen vegetable outgrades that are used in further production, e.g., for vegeburgers. This production and outgrades utilization lowers the overall CF of the regular products [13]. The outgrades are high-quality raw materials that have not undergone selection during production at different stages of the production line.…”

“…The outgrades are high-quality raw materials that have not undergone selection during production at different stages of the production line. They can be used in other products as an ingredient in the recipes for innovative, CF-reducing technologies for the products: frozen vegeburgers, frozen pastes, and lyophilized bars (lyobars), with a high amount of fiber and improved health and nutritional value [13].…”