Energy Consumption in a Concentrated Orange Juice Plant

Filho, J.G.A. Ferreira; Vitali, Alfredo de Almeida; Viegas, Flavio C. P.; Rao, M. A.

doi:10.1111/j.1745-4530.1984.tb00639.x

Cited by 14 publications

(4 citation statements)

References 8 publications

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“…The first effect of a multiple-effect evaporator is the effect to which the fresh steam is fed and in which the vapor pressure is the highest. Thermally accelerated short time evaporators (TASTE) are widely used because they provide maximum energy saving (5 to 8 effects) while preserving the organoleptic characteristics of the product 20 with concentration time lower than 2−3 min. It is also possible to reuse the vapors produced during evaporation by using recompression processes.…”

Section: Generalmentioning

confidence: 99%

Closing Data Gaps for LCA of Food Products: Estimating the Energy Demand of Food Processing

Sanjuán

Stoessel

Hellweg

2014

Environ. Sci. Technol.

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Food is one of the most energy and CO2-intensive consumer goods. While environmental data on primary agricultural products are increasingly becoming available, there are large data gaps concerning food processing. Bridging these gaps is important; for example, the food industry can use such data to optimize processes from an environmental perspective, and retailers may use this information for purchasing decisions. Producers and retailers can then market sustainable products and deliver the information demanded by governments and consumers. Finally, consumers are increasingly interested in the environmental information of foods in order to lower their consumption impacts. This study provides estimation tools for the energy demand of a representative set of food process unit operations such as dehydration, evaporation, or pasteurization. These operations are used to manufacture a variety of foods and can be combined, according to the product recipe, to quantify the heat and electricity demand during processing. In combination with inventory data on the production of the primary ingredients, this toolbox will be a basis to perform life cycle assessment studies of a large number of processed food products and to provide decision support to the stakeholders. Furthermore, a case study is performed to illustrate the application of the tools.

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Section: Generalmentioning

confidence: 99%

Closing Data Gaps for LCA of Food Products: Estimating the Energy Demand of Food Processing

Sanjuán

Stoessel

Hellweg

2014

Environ. Sci. Technol.

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“…This is confirmed by detailed studies by Cuéllar and Webber [1]. Research on the energy intensity of production was also conducted by Gasparino et al [27] and Sogut et al [28]. Alvarez et al [29] presented opportunities for implementing innovations in energy-efficient juice production.…”

Section: Thermal Energy Consumptionmentioning

confidence: 73%

Multi-Criteria Optimization of Energy and Water Consumption in Fruit- and Vegetable-Processing Plants in Poland

Trajer,

Winiczenko,

Dróżdż

et al. 2023

Energies

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Fruit and vegetable processing comes 6th in terms of energy consumption in the agri-food industry. At the same time, 88.4% of the industry’s final energy consumption structure is thermal energy, which depends heavily on electricity consumption. In addition, fruit and vegetable processing has a significant impact on the environment due to consumption of significant amounts of water. Reducing these three indicators simultaneously would increase the efficiency of the process while improving environmental protection. This paper proposes neural models of thermal energy, electricity and water consumption for selected major fruit- and vegetable-processing plants in Poland. These models were the basis for formulating a multi-criteria optimization task. Optimization of thermal energy, electricity and water consumption was carried out using genetic algorithms. The optimization results in the sense of Pareto can be the basis for the use of sustainable technology in selected fruit- and vegetable-processing plants.

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“…The steam economy (SE) in a multiple-effect evaporator system is approximately SE ¼ 0.85N, where (N ) is the number of effects (Filho et al 1984). …”

Section: Energy-saving Evaporation Systemsmentioning

confidence: 99%

“…Such a system can be applied to the processing of citrus waste (peels 7.5 Energy-Saving Evaporation Systems and pulp), which is normally dehydrated in a rotary air-dryer, heated by combustion gases. The exhaust hot gases can heat an evaporator, which can concentrate the citrus waste liquor (molasses) (Filho et al 1984).…”

Section: Waste-heat Evaporatorsmentioning

confidence: 99%