Energy in Food Processing

• Other Authors: Singh, R. Paul
• Format: Book
• Language: English
• Published: Amsterdam New York New York istributors for the United States and Canada, Elsevier Science Pub. Co. 1986
• Series: Energy in world agriculture 1
• Subjects: Food industry and trade > Energy conservation; Food industry and trade > Energy consumption
• Online Access: Click Here to View Status and Holdings.

 Hardbound. Energy, obtained from nonrenewable resources, is vital in operating a wide variety of equipment in the modern food industry. Since the mid-1970s, when the energy prices increased dramatically, the food industry, like many other manufacturing industries, was impacted with high energy costs. During the last decade, several studies were conducted around the world to address the topic of energy use in food processing. This book contains a wealth of useful data on energy consumption in a wide variety of food industries. No publication to date provides such data in one volume. There are five major sections that provide a comprehensive treatment of such topics as methods used in energy accounting, measurement of energy, and exergy analysis. Quantitative data are presented on energy consumption in a variety of food industries such as blanching, freezing, canning, irradiation, evaporation, membrane processing, and dairy and catering establishmen