Download or read book Energy Efficiency Improvement and Cost Saving Opportunities for the Baking Industry written by and published by . This book was released on 2012 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Energy Efficiency Improvement and Cost Saving Opportunities for the Baking Industry written by and published by . This book was released on 2012 with total page 111 pages. Available in PDF, EPUB and Kindle. Book excerpt: The U.S. baking industry--defined in this Energy Guide as facilities engaged in the manufacture of commercial bakery products such as breads, rolls, frozen cakes, pies, pastries, and cookies and crackers--consumes over $800 million worth of purchased fuels and electricity per year. Energy efficiency improvement is an important way to reduce these costs and to increase predictable earnings, especially in times of high energy price volatility. There are a variety of opportunities available at individual plants to reduce energy consumption in a cost-effective manner. This Energy Guide discusses energy efficiency practices and energy-efficient technologies that can be implemented at the component, process, facility, and organizational levels. Many measure descriptions include expected savings in energy and energy-related costs, based on case study data from real-world applications in food processing facilities and related industries worldwide. Typical measure payback periods and references to further information in the technical literature are also provided, when available. A summary of basic, proven measures for improving plant-level water efficiency is also provided. The information in this Energy Guide is intended to help energy and plant managers in the U.S. baking industry reduce energy and water consumption in a cost-effective manner while maintaining the quality of products manufactured. Further research on the economics of all measures--as well as on their applicability to different production practices--is needed to assess their cost effectiveness at individual plants.
Download or read book A Study of Energy Conservation Potential in the Baking Industry written by United States. Office of Energy Conservation and Environment and published by . This book was released on 1976 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Energy Efficiency Improvement and Cost Saving Opportunities for the Fruit and Vegetable Processing Industry An ENERGY STAR Guide for Energy and Plant Managers written by and published by . This book was released on 2008 with total page 173 pages. Available in PDF, EPUB and Kindle. Book excerpt: The U.S. fruit and vegetable processing industry--defined in this Energy Guide as facilities engaged in the canning, freezing, and drying or dehydrating of fruits and vegetables--consumes over $800 million worth of purchased fuels and electricity per year. Energy efficiency improvement isan important way to reduce these costs and to increase predictable earnings, especially in times of high energy price volatility. There are a variety of opportunities available at individual plants in the U.S. fruit and vegetable processing industry to reduce energy consumption in a cost-effective manner. This Energy Guide discusses energy efficiency practices and energy-efficient technologies that can be implemented at the component, process, facility, and organizational levels. A discussion of the trends, structure, and energy consumption characteristics of the U.S. fruit and vegetable processing industry is provided along with a description of the major process technologies used within the industry. Next, a wide variety of energy efficiency measures applicable to fruit and vegetable processing plants are described. Many measure descriptions include expected savings in energy and energy-related costs, based on case study data from real-world applications in fruit and vegetable processing facilities and related industries worldwide. Typical measure payback periods and references to further information in the technical literature are also provided, when available. Given the importance of water in fruit and vegetable processing, a summary of basic, proven measures for improving plant-level water efficiency are also provided. The information in this Energy Guide is intended to help energy and plant managers in the U.S. fruit and vegetable processing industry reduce energy and water consumption in a cost-effective manner while maintaining the quality of products manufactured. Further research on the economics of all measures--as well as on their applicability to different production practices--is needed to assess their cost effectiveness at individual plants.
Download or read book Energy Efficiency Improvement and Cost Saving Opportunities for the Fruit and Vegetable Processing Industry written by Eric Masanet and published by . This book was released on 2008 with total page 167 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book G n alogie descendante de Martin Ruff et de Philebert Santeuil written by and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Biothermodynamics written by Mustafa Ozilgen and published by CRC Press. This book was released on 2016-11-18 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the past several decades there has been increasing research interest in thermodynamics as applied to biological systems. This concerns topics such as muscle work and internal energy such as fat and starch. Applications of the first and second laws of thermodynamics to the human body are important to dieticians and health science experts, and applications of these concepts to the animal body are a major concern of animal scientists. This book covers these key topics, which are typically not covered in classic or traditional thermodynamics texts used in mechanical and chemical engineering.
Download or read book OECD Green Growth Studies Improving Energy Efficiency in the Agro food Chain written by OECD and published by OECD Publishing. This book was released on 2017-08-10 with total page 109 pages. Available in PDF, EPUB and Kindle. Book excerpt: For a variety of reasons, energy use in the agro-food sector continues to rise, and in many countries, is highly dependent on fossil fuels, contributing significantly to greenhouse gas emissions. It is therefore becoming urgent to consider how the food supply chain can improve its energy efficiency.
Download or read book Saving money with energy conservation written by United States. Department of Energy. State Energy Conservation Programs Division and published by . This book was released on 1980 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Introduction to Advanced Food Process Engineering written by Jatindra Kumar Sahu and published by CRC Press. This book was released on 2014-03-24 with total page 720 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control and assessment systems, describing the basic principles and major applications of emerging food processing technologies. The book is divided into three sections, systematically examining processes from different areas of food process engineering. Section I covers a wide range of advanced food processing technologies including osmo-concentration of fruits and vegetables, membrane technology, nonthermal processing, emerging drying technologies, CA and MA storage of fruits and vegetables, nanotechnology in food processing, and computational fluid dynamics modeling in food processing. Section II describes food safety and various non-destructive quality assessment systems using machine vision systems, vibrational spectroscopy, biosensors, and chemosensors. Section III explores waste management, by-product utilization, and energy conservation in food processing industry. With an emphasis on novel food processes, each chapter contains case studies and examples to illustrate state-of-the-art applications of the technologies discussed.
Download or read book Energy Efficiency Improvement and Cost Saving Opportunities for Breweries written by Lawrence Berkeley National Laboratory. Environmental Energy Technologies Division and published by . This book was released on 2003 with total page 66 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Energy Audit Workbook for Bakeries written by United States. Department of Energy. Office of Conservation and Solar Applications. Office of State Grant Programs and published by . This book was released on 1978 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The 10 Principles of Food Industry Sustainability written by Cheryl J. Baldwin and published by John Wiley & Sons. This book was released on 2015-01-20 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world’s growing population sustainably. The challenge is that the topic of sustainability can seem overwhelming and there is limited information that is specific to the food industry. Written by an experienced food industry professional with years of experience in sustainability, The 10 Principles of Food Industry Sustainability inspires and informs the progress required to nourish the population, revitalize natural resources, enhance economic development, and close resource loops. The book makes this complex topic approachable and actionable by identifying the most pressing sustainability priorities across the entire food supply chain and showing, with tools and examples, how producers, processors, packers, distributors, marketers and retailers all play a role in advancing improvement. The book begins with an overview of the Principles of sustainability in the food industry: what they are and why they matter. Subsequent chapters focus on each of the Ten Principles in detail: how they relate to the food industry, their global relevance (including their environmental, health, and social impacts), and the best practices to achieve the potential of meaningful and positive progress that the Principles offer. Specific examples from industry are presented in order to provide scalable solutions and bring the concepts to life, along with top resources for further exploration. The Principles, practices, and potential of sustainability in the food industry covered in this book are designed to be motivating and to offer a much-needed and clear way forward towards a sustainable food supply.
Download or read book Energy Efficiency Improvement and Cost Saving Opportunities for the Dairy Processing Industry written by and published by . This book was released on 2011 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Water Food Energy Nexus written by I. M. Mujtaba and published by CRC Press. This book was released on 2017-09-11 with total page 768 pages. Available in PDF, EPUB and Kindle. Book excerpt: Exponential growth of the worldwide population requires increasing amounts of water, food, and energy. However, as the quantity of available fresh water and energy sources directly affecting cost of food production and transportation diminishes, technological solutions are necessary to secure sustainable supplies. In direct response to this reality, this book focuses on the water-energy-food nexus and describes in depth the challenges and processes involved in efficient water and energy production and management, wastewater treatment, and impact upon food and essential commodities. The book is organized into 4 sections on water, food, energy, and the future of sustainability, highlighting the interplay among these topics. The first section emphasizes water desalination, water management, and wastewater treatment. The second section discusses cereal processing, sustainable food security, bioenergy in food production, water and energy consumption in food processing, and mathematical modeling for food undergoing phase changes. The third section discusses fossil fuels, biofuels, synthetic fuels, renewable energy, and carbon capture. Finally, the book concludes with a discussion of the future of sustainability, including coverage of the role of molecular thermodynamics in developing processes and products, green engineering in process systems, petrochemical water splitting, petrochemical approaches to solar hydrogen generation, design and operation strategy of energy-efficient processes, and the sustainability of process, supply chain, and enterprise.
Download or read book Energy Efficiency Opportunities in the Bread Making Industry written by Isr Staff and published by . This book was released on 2000 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Energy Efficiency Improvement and Cost Saving for the Industrial and Commercial Buildings written by Marc Saadeh and published by . This book was released on 2016 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:
