Process optimisation to minimise energy use in food processing

Publisher Summary The production of food, which sustains the human energy balance, requires a considerable and continuous supply of energy delivered from natural resources, principally in the form of fossil fuels, such as coal, oil, and natural gas. In the production of food for human consumption, the processing of food and drink requires a considerable part of the energy. However, the energy and related environmental cost, imposed emission and effluent limits, and charges and taxation contribute substantially to the cost of production. Therefore, a potential solution to the problem is the optimization of energy consumption, increasing the efficiency of processing, and decreasing the emissions and effluent. There are a number of well-established methodologies available to optimize the use of energy and consequently reduce the operating costs. Many of these methods only require good management practice: good housekeeping, objective analysis based on optimum measurement policy and planning, and optimum supply chain management based on workflow optimization. There is also an increasing role in waste management and co-product recovery for Life-Cycle Assessment (LCA), not only in the production chain, but within the complete life span of production, processing, consumption, and waste disposal. This chapter presents the basic information and references, supported by case studies, to demonstrate the energy saving potential of the advanced methodologies to optimize the use of energy when used within the food industry.