Technologies to reduce refrigeration energy consumption in the food industry
Evans, J (2009). Technologies to reduce refrigeration energy consumption in the food industry. in: Handbook of Waste Management and Co-Product Recovery in Food Processing Elsevier.
© 2009, Woodhead Publishing Limited. All rights reserved. In response to recent increases in energy prices, drivers are examined for reducing energy use in the food industry, and areas where energy can be saved through process optimization and equipment choice are identified. The cold chain is essential in ensuring the safety, organoleptic quality, nutritional content and market value of perishable foodstuffs from harvest to consumer. Worldwide it is estimated that 15% of the electricity consumed is used for refrigeration. New and alternative refrigeration systems and processes are examined and their potential for future exploitation evaluated.
|Book title||Handbook of Waste Management and Co-Product Recovery in Food Processing|
|26 Oct 2009|
|Publication process dates|
|Deposited||05 Sep 2017|
|Accepted||26 Oct 2009|
|Digital Object Identifier (DOI)||https://doi.org/10.1533/9781845697051.2.196|
|Journal citation||2, pp. 196-220|
Accepted author manuscript
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